For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes. When your Food on Fridays contribution is ready, just grab the button to include with your post. It ties us together visually. Then fill in the boxes of this linky tool to join the fun!
Food on Fridays with Ann
A few pieces of leftover chicken remained in a container in the fridge. I reached for coleslaw mix (bagged shredded cabbage and carrots) to make a salad and noticed the chicken—suddenly, I was hit with an idea.
I diced the chicken into tiny bits, tossed it into a skillet along with enough coleslaw mix to fill a bowl, cooking in about a teaspoon of sesame oil until the cabbage was lightly cooked, retaining some crunch. I shook on a light dusting of onion powder, squeezed on some soy sauce, squished in a bit of peanut butter, and then sprinkled on some sesame seeds and slivered almonds. At the last minute, I minced a tiny bit of garlic and mixed that in as it finished cooking.
I tasted as I worked, and I might have added some pepper, but I can’t recall for sure. All I know is that after I washed and dried the lettuce leaves and set the bowl of filling on the table, my husband and I took one bite and couldn’t get enough of it.
I’m sorry I didn’t take better notes. I just cooked, tasted, adjusted seasonings, and then served and ate it.
How satisfying to take a little of this and a little of that from things that might have gone to waste, and end up creating a special lunch from leftovers.
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Photos by Ann Kroeker. “Pin” these images in a way that links back to this particular page, giving proper credit.
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