ChefUptothePlate

Food, Nutrition and Cooking


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Yesterday’s side is today’s dinner

Any leftovers from the Cauliflower dish I posted yesterday? Now you’ve got tonight’s supper.

Cauliflower, bean and goat cheese Pita sandwiches

~ 2 cups leftover cauliflower (https://chefuptotheplate.wordpress.com/2016/04/19/i-love-veggies/), coarsely chopped

2 cups cooked kidney beans (canned, rinsed or freshly cooked from dry) or other beans of your choosing

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rind and juice of 1 lemon

1 tsp cumin (or more to taste)

2 oz goat cheese, crumbled

1/4-1/2 cup chopped fresh mint

pita bread

Heat leftover cauliflower in a skillet with kidney beans, lemon, cumin and goat cheese until hot. Spoon into Pita 1/2’s and sprinkle with mint.

Serves 3-4 (1 whole 6″ pita per person)


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Soup ‘n’ Salad

Salad Soup

Ever have leftover tossed salad that has gone a bit past its prime? Still, it’s edible but, well, not as appetizing as you’d like. Have you got a food processor (EVERYONE SHOULD HAVE A FOOD PROCESSOR)? ┬áMake your leftover salad into soup

8 cups chicken or vegetable broth

8 cups leftover salad (including just about anything imaginable), chopped to a fine consistency in a food processor.

1 T hot sauce (or to taste)

3/4 cup lentils or split peas or the like

2 T olive oil

Heat broth, add finely chopped salad, hot sauce and lentils. Cook on medium heat about 30 minutes (till lentils/peas have softened). Garnish with olive oil drizzled over top.

Serves 8