Yikes! Not Chicken Again!

Moroccan Chicken

Sometimes I go overboard when I see a sale on boneless chicken breasts.  When I’m loading a 4-pound package into my cart, all I can think about is “What a great bargain this is.”  Only when I’m starring at it in my refrigerator do I actually think about having to cook it and eat it.

I knew that freezing half of what I bought would solve the immediate problem, but experience has taught me that chicken tastes better when it’s freshly cooked. 

Ramen Noodles Not Just for College Students

If you toss out the flavor packet (too much salt), packaged ramen noodles can be the basis of a reasonable emergency meal.  I proved it last night when I was scrambling to get dinner on the table and discovered two lonely packages of ramen noodles at the back of a pantry shelf.  They were just what I needed for the leftover pork stir-fry I wanted to make.

Turning Leftovers into New Dishes

Chinese Fried Rice

I feel guilty if I throw away leftovers—unless they have a suspicious green tinge.  Luckily I don’t mind eating the same thing a few nights in a row.  I feel like I’m on kitchen vacation.

Unfortunately, Bart doesn’t share this view.  If he liked what I made originally, he will drum up some enthusiasm when he sees it on his plate on Day #2.  But there’s no way he will eagerly lap it up on Day #3.

Is Asparagus Your Enemy?

I never imagined vegetables could be considered evil until I heard a 12-year-old say, “Asparagus is my enemy.”  A food fight was brewing at my dinner table until a portion of salad took the place of the offending vegetable.

A Tale of Two Woks

Stir-Fried Shrimp and Vegetables

Last night it was a face-off between shrimp and tofu.  The shrimp won (no leftovers), but the fight  was close.  The contenders:

1 pound (21-25 per pound) raw shrimp - cost $5.77 (on sale)

12 ounces extra-firm tofu, cut into small squares - cost $1.49

Stir-Fried Tofu and Vegetables

Cooking two dishes at the same time is stressful. Here are some tricks I learned: