It’s been a while since I did a leftover rice recipe. As most of you know by now, I enjoy working with leftover rice. This time round I had leftover poached chicken breasts from my quesadilla recipe. This recipe is pretty simple and you can easy subtitute the chicken with any meat or vegetable you have leftover.
3 cups pre cooked rice
1 cup leftover chicken, shredded
1 cup sultanas, soaked in water
1 yellow bell pepper, diced
3 spring onions, sliced
2 cloves of garlic, finely chopped
a dash of soy sauce
1 tablespoon paprika
a pinch of salt
1 tablespoon vegetable oil
On a heated skillet add the vegetable oil and fry the spring onions.
Once cooked down, add the bell peppers.
Season with the salt and paprika.
Add the chicken shreds.
Stir then add the rice. Since the rice and chicken are already cooked you just need to get them heated.
Finally drain the water and pour over the sultanas.
This post has been in my drafts for ages. Apologies for the delay.
Wednesday, 12th December was a public holiday here in Kenya, don’t we always look forward to holidays? Wa!! For me holiday translates to sleeping in. If you know me, you will definitely agree to fact that I love sleeping or rather I’m not a fan of waking up very early. The funny thing is, it’s not like I sleep in till very late, my version of sleeping in is waking up at 8 am. Yeah!!!
Since, I never get to wake up early enough during work days our breakfast is normally not so elaborate, even the times I’ve served pancakes , I usually make them the night before. So as to revenge our lack of proper breakfast, I decided to make a breakfast for champions during Kenya’s 49th birthday. Considering, there was quite an amount of housework to be done it ended up being brunch.
For brunch, I served;
Bacon, Brawn and Tomato Cheese Sandwich
Parsley home fries
Bacon, Brawn and Tomato Cheese Sandwich;
8 slices of brown barrel bread
2 slices of brawn, cut in quarters
2 rashers of bacon
1 white onion sliced
1 tomato sliced
Apricot jam – or whatever kind of jam you have on hand or even honey
Mozzarella cheese pieces
I started by frying the bacon. Since bacon is already fatty, I try not to use any oil in frying it.
Next toasting the bread. I applied butter on one side of the bread then into the pan they go.
Fry the onions. I added just a tablespoon of oil into the pan.
Side Note: I don’t like accumulating dishes, you’ll notice that I’m using the same pan.
I fried till translucent then I set them aside.
Now to assemble the sandwich.
I applied some apricot jam on 4 slices of the toasted bread.
On the other four slices, I put the mozzarella cheese pieces then I popped them in the microwave for one minute to get the cheese melting.
On the cheesy side, I added the brawn.
Add the tomato slices.
Finally on the other slices with the jam, pile on the onions and the bacon.
Simply fry the sausages.
Parsley home fries;
2 tbsp dried parsley
1 tbsp vegetable oil
Salt to taste
Home fries/ Roast potatoes
Before you start thinking I was cooking up potatoes in the morning, let me mention that they were leftover roast potatoes. The previous night we had had dinner at Green View Restaurant and boy don’t they serve a lot of food. We had some packed for us, since we were beyond full. As I was making this brunch I decided to spice up the potatoes.
In the same pan, heat some oil. Add the potatoes, parsley and salt. Keep turning to ensure they don’t burn. Cook until hot and crispy.
Brunch is served.
If you look really closely you can see a framed photo of hubby and I.
This was quite a meal. Delicious and filling.
I’m already looking forward to the next holiday, March 4th.
Over the holidays, I had purposed to roast a whole chicken and I finally got around to doing that on Christmas day. I have to say, I was impressed, the chicken was not only delicious, crispy but also juicy. Anyway that’s a recipe for another day but lemme leave you with the photo of the chicken.
Since the chicken was to feed two people there was plenty of leftover. I removed all the remaining meat from the bones then I refrigerated Fast forward to Boxing day and I’m busy thinking of what to cook. At first I wanted to make some chicken salad but then I remembered I’d seen a recipe for chicken in a previous issue of True Love magazine.
I grab my magazines looking for the exact issue with the recipe, it was the November issue. Lucky for me, I had all the ingredients on hand, yep *excitement*.
The recipe calls for raw chicken but I used my leftover chicken. To eat is your own…
30ml vegetable oil
1 bunch spring onions, finely chopped
3 cloves garlic, crushed
1 tbsp ginger, crushed
1 tbsp curry powder
1 teaspoon cumin
4 boneless, skinless chicken breasts cut into 2.5cm cubes – I used leftover chicken
2 mangoes, skinned and cubed
50ml coconut milk – I used coconut cream
Salt to taste
In a large skillet heat the vegetable oil, then fry the onions, garlic and ginger.
Saute until softened then add the curry powder and cumin and cook for three minutes.
Add the chicken pieces and fry until slightly browned on the outside and the chicken is coated (about three minutes).
Mix it up.
Finally add the mangoes, water and coconut cream. cover and let it simmer for 25 minutes, stirring occasionally.
Let the curry cook down until the mangoes are soft and the chicken is well done. Season with salt and cover for 10 minutes.
Naming this blog leo tunapika wasn’t by chance. This is a daily question and on Tuesday this week it was no different. We had to attend a meeting in the evening so that meant we’d reach home a bit late. On top of that I just didn’t feel like cooking…yep!! It happens to all of us.
Buying take away wasn’t an option and neither was sleeping hungry. I entered the house clueless on what to prepare (bearing in mind I wasn’t up to it). Hubby wasn’t of much help since he just said he’ll eat whatever I’ll cook O-o.
So, lemme begin by saying that there was some leftover ugali in the fridge so I sort of had something to work with. I also had an extra packet of milk. I decided to simply warm the milk and the ugali, separately of course then fry some eggs. (finally a solution).
This meal took at most 10 minutes to put together.
For the eggs, I cooked 2 per stomach 🙂
for each plate
1/2 tablespoon finely chopped onion
1/2 tablespoon finely diced bell better
1 tablespoon dried parsley
salt to taste
oil for frying
Heat some oil in the pan.Let the oil heat completely this will ensure the egg doesn’t stick to the pan, thus ease when flipping it over.
In a cup with the eggs, beat in the ingredients.
Then fry the egg.
Once the bottom side is fully cooked, according your preference, we like it well done, flip it over. I’m excited to say I successfully flipped over an egg *yippee*.
Garnish with some chopped onion and tomato.
Just for fun, I scrambled my eggs. They had the same ingredients as the ones for hubby.
Since I’m a working wife, at times I wake up pretty late and in a hurry so I never get time to prepare elaborate breakfasts. On such occasions the sandwich maker is my best friend. It was no different on Tuesday morning, getting out of bed was a struggle plus I was nursing a cold *sniff sniff*. I even felt like skipping work but I fought the urge.
I thought of just applying peanut butter on the bread but on opening the fridge, I found some leftover veggies so I decided to make sandwiches.
The ingredients are pretty easy, slices of bread and whatever veggies you have left over.
Then apply on the bread
Then place them in the sandwich maker.
There you have it, easy breakfast, no fuss.
Pretty crunchy and tasty, though I think I’ll apply margarine on the bread next time at least for the bread to be a bit moist.
What do you prepare for breakfast when in rush to beat time?
Yet another meal made from leftover rice. I like working with leftover rice since there are a variety of dishes that one can whip up in under 30 minutes.
I had bought a whole broiler chicken some time back, I decided to fillet the breast and keep them for later. With the rice leftover, I got a brilliant idea to combine it with the chicken, something like a chicken fried rice…:-D
Chicken tenders cut into strips
Dried rosemary and oregano leaves
Pineapple cut into chunks
Oil for frying
In a skillet add in your oil, then through in the chicken strips together with the dried herbs, salt and pepper.
Keep stirring to avoid it sticking to the pan.
No need to cook them for long, since the strips are pretty thin , ensure they are well spread out on the pan and within no time they are done.
The yellow colour in the rice is turmeric. I had steamed the rice with some turmeric and parsley, more flavour.
You just want the rice to get heated then add in the pineapple chunks , stir and serve.
First of all, hubby couldn’t believe dinner was done in under 30 minutes.
He loved it. From eating pizzas I have realised that oregano combines well with pineapple. The food was both sweet and savoury. I’ll definitely try this again.
Who knew one can prepare a complete meal without onions?