Wholesome Leftovers Remix: Rice, Tabouleh, Hummus, and Chicken

Ever find yourself staring at a mishmash of leftovers in the fridge, wondering what on earth you could possibly make with them? Fear not!  Here is how to transform those odds and ends into a delicious and nutritious meal. We're going to take leftover rice, tabouleh, hummus, fried chicken, and chopped veggies like paprika and turn them into a satisfying and colourful meal.

 Ingredients:

Leftover rice

Leftover tabouleh

Leftover hummus

Fried chicken pieces (or any cooked chicken you have)

Chopped veggies (e.g., paprika, cucumber, tomato, onion)

Optional toppings: fresh herbs, olives, feta cheese, lemon wedges

Method:

Gather your leftovers: rice, tabouleh, hummus, fried chicken, and any chopped veggies you have on hand. Don't worry if they're not perfectly fresh – this is the beauty of using leftovers!

Start by reheating the leftover rice either in the microwave or on the stovetop until warm. Fluff it up with a fork to revive its texture.

Next, if your tabouleh is a bit dry, you can freshen it up by squeezing a bit of lemon juice over it and giving it a gentle toss.

Assemble your plate by placing a generous serving of warm rice at the bottom. Top it with a portion of tabouleh. Add your fried chicken pieces. Feel free to use depending on your preference – the crispy chicken adds a delicious crunch and protein to the bowl.

Dollop a generous spoonful of hummus on the plate. Hummus adds creaminess and flavour, balancing out the textures and tastes.

Scatter your chopped veggies over the top of the plate. Get creative with your combinations – paprika adds sweetness, cucumber adds freshness, tomato adds juiciness, and onion adds a bit of bite.

If you're feeling fancy, sprinkle some fresh herbs like parsley or mint over the plate for a burst of colour and flavour. You can also add olives, crumbled feta cheese, or a squeeze of lemon juice for extra zest. Then dig in and enjoy your wholesome leftovers remix!

Leftovers may not always look glamorous on their own, but with a little creativity and know-how, you can transform them into something truly special. This rice, tabouleh, hummus, fried chicken, and chopped veggies plate is the perfect example of how simple ingredients can come together to create a delicious and satisfying meal. So raid your fridge, gather your leftovers, and give it a try – you'll be amazed at what you can create!

Enjoy!

Hearty Vegetable Chili

This winter, we've experienced many chilly days with snowflakes swirling lazily outside. One day, my kids craved something warm and comforting, so I made them a hearty chili filled with tender veggies, beans, and a blend of savory spices. They liked it!

As we were sitting and eating, I thought to myself: with each spoonful, we're not just enjoying a meal; we're creating cherished memories together. That said, my kids did pick out some of the veggies and bickered about who would take the last cucumber on the side 😊

Ingredients:

4 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 bell pepper (any color), diced

1 zucchini, diced

Half aubergine, diced

1 can of  tomatoes

1 can kidney beans, drained and rinsed

1 cup frozen corn kernels

1 cup frozen peas

2 cups vegetable broth

3 tablespoons tomato paste

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

Salt and pepper to taste

Optional toppings: chopped fresh cilantro, diced avocado, shredded cheese, sour cream, lime wedges

 Rice, cooked according to package 

Method:

1.     1. Hat olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté for 2-3 minutes until fragrant and softened.

 2. Add diced carrots, aubergine, bell pepper, and zucchini to the pot. Cook, stirring occasionally, for about 5-7 minutes until the vegetables begin to soften and brown a bit.

3.       3. Stir in ground cumin, coriander, smoked paprika, salt, and pepper. Cook for another minute to toast the spices.

 4. Add can of tomatoes, kidney beans and frozen corn kernels and peas to the pot. Stir in vegetable broth and tomato paste, mixing well to combine all ingredients.

5.      5. Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for 25-35 minutes, stirring occasionally, to allow the flavors to meld. Taste the chili and adjust the seasoning with more salt and pepper if needed, according to your preference.

 6. Serve the vegetable chili into plates and garnish with your favorite toppings such as chopped fresh cilantro, diced avocado, shredded cheese, sour cream, or a squeeze of lime juice as well as rice. 

Enjoy!

Vegetable wok with chicken tenders and rice - recipe

Today I tried to use up some of the things I had in the freezer. I had a bag of frozen wok vegetables and a few chicken tenders. Together with soy sauce and rice that are always available at home, it was a piece of cake to put them together to this delicious wok meal. Quick dish that don't require alot of work as the vegetables were already cut, which is nice. Here it goes.

Ingredients:

A bag of frozen wok vegetables

Few chicken tenders

Rice

Oil

Soy sauce

Seasoning: ground ginger, paprika, curry powder, cumin, salt pepper

Method:

1. Cut the chicken tenders in bite sizes and fry in a pan with few tbsp of oil. Add some curry powder and salt to taste. Once golden brown set aside.

2. Fry the wok vegetables in oil in same pan on medium/high heat. Add the seasoning and few drops of soy sauce. Once done, set aside.

3. Cook the rice according to the package. Add some seasoning. I used ginger powder, curry, turmeric and few pods of cardamom.

4. Once everything is cooked, serve it all together, rice, wok vegetables and finish with the chicken. Add more soy sauce. It was really good and full of flavours. Nothing authentic, still wonderful and filling. 

Enjoy!

Hearty chicken curry and yellow rice - recipe

Something I often cook during busy weekdays is a nice hearty chicken curry. The lovely thing with a curry is that there  are so many different recipes on the internet you can choose from to add variation each time you make it. I generally add what I have in my fridge that specific day.

Ingredients

2 chicken breast, cut in cubes

2 tomatoes, cut in cubes

1 onion, diced

2-3 tbsp tomato puree

Oil

1 dl double cream or yoghurt 

4 cm zucchini 

1 red bell pepper

Spices: cumin, coriander, yellow curry powder, paprika, ground ginger and garlic

Method

1. Cut the chicken breast into cubes. Dice the onion and add it to a frying pan with few tbsp of oil. Add the spices to taste, I generally use roughly a tsp of each more or less. Let the onions and spices fry on medium heat. This brings out the lovely flavours. 

2. While that happenes, chop the tomatoes, pepper and zucchini into cubes as well. Add vegetables and chicken in the frying pan and let everything become nice and golden. Add the cream and little water if to dry. Let it simmer for a good 30 mins. 

3. Serve with rice with flavours of turmeric and a cardemom pod. 

Enjoy !