In my latest attempt to curb food waste, I tried to become inspired by what was in my fridge. With the odds and ends I discovered, I managed to make two satisfying meals.
The first dish made use of some leftover roast chicken, red pepper, onions and tomato from my CSA, sour cream on the cusp of turning, a half zucchini destined for compost and some vintage tortillas.
The recipe couldn't be simpler.
1/2 small roast chicken, meat torn or cubed into bite-sized pieces
1 medium onion,
minced1/4 red pepper diced
1 medium tomato diced
sprinkling of oregano
cilantro to taste
corn tortillas, warmed in a small skillet
1. In a few tablespoons olive oil, saute onion and red pepper 10 minutes, add tomato and cook until onions are soft and slightly browned.
2. Add chicken and oregano. Stir and cook until heated through.
3. Sprinkle with cilantro and fill tortillas.
4. Serve with sour cream, shredded cheese and a side of rice.
The second recipe used up half a red cabbage. I simply cut lengthwise and crosswise into small pieces, sauteed briefly in olive oil and drizzled with soy sauce. This made a perfect side dish for some bean curd, garlic, and chives. I generally slow cook cabbage but now I have a new option.