What do you do with assorted leftovers? Some people
hate leftovers, tossing out all food not consumed at a meal. I like to think of
leftovers as an opportunity to unleash my culinary creativity. Case in
point—the other night we ordered in Chinese food. Now if your local Chinese
restaurants are anything like the ones we have here in New Jersey, you receive a
pint of white rice with every main dish you order. That’s a lot of rice no
matter how much everyone likes rice. I also happened to have some leftover
chicken from the night before and half a bag of shaved Brussels sprouts. Now I
could have simply heated everything up and served the dishes individually, but
what fun would that be?
Honeyed
Pistachio Chicken with Brussels Sprouts
(serves two/double ingredients for four servings)
Note: the beauty of this recipe is that you can make
all sorts of substitutions, depending on the leftovers you have on hand. For example,
substitute beef or pork for the chicken, brown rice for the white rice, and
almonds or cashews for the pistachios.
Ingredients:
two tablespoons butter
two tablespoons olive oil
4 oz. shaved Brussels sprouts
honey
two cooked chicken breasts, diced
1 pt. cooked white (or brown) rice
white wine
1/4 cup pistachio meats (slivered almonds can be
substituted)
Heat butter and olive oil in large pan over medium
heat. Brown the Brussels sprouts. Drizzle with honey. Stir to blend. Add the
chicken and rice, heating through. Deglaze the pan with a splash of white wine.
Fold in pistachios before serving.
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