One of the nicest things about being a mom to older children is how their tastes for food have matured since they were little kids. There was a time when "just plain food" dominated our meals. Nothing too spicy, with too many ingredients, or with "canned mushroom soup" sauces worked for us. We ate a lot of plain chicken, ham, turkey, and a few dishes made with hamburger or beef stew meat. My husband and I could always add condiments to liven up our own plates. As my children grew up, their palates did too! Eventually a variety of great international cuisines became some of our favorites. These three recipes from around the world take basic food leftovers and turn them into something a little more adventurous than an everyday salad. I love that they use up leftovers to create something totally new and delicious! Olovieh, Persian Potato Salad - using leftover rotisserie chicken, boiled/baked potatoes, green peas Ingredients: 1/2 leftover rotisserie chicken, or about 1 1/2 c. chicken meat, removed from bones, chopped into 1/2-in. pieces 3 leftover baked potatoes, peeled, chopped into 1/2-in. cubes 1 c. leftover frozen or canned peas 1/2 c. chopped dill pickles 2 hard-boiled eggs, chopped 1/2 c. mayonaisse 1/4 c. Italian vinaigrette salad dressing Salt & pepper to taste Sliced green olives and pimento pieces for decoration Mix all the ingredients together. Line a medium-sized bowl with plastic wrap and pack the salad into it. To serve, upend the bowl onto a plate, remove the bowl and the plastic wrap, and decorate the mound of Olovieh with the olives and pimento pieces. Persian cuisine serves this salad with toasted flat bread. Serves 6-8. Nordic Salmon Salad - using leftover baked boneless salmon fillets Ingredients: 2 leftover baked boneless salmon fillets, 4-6 oz. each, skin removed 1 TBS. minced white onion 1/2 c. chopped celery 1/2 tsp. celery seed 1 TBS. fresh dill, chopped, or 1 tsp. dried dill 1/4 c. pickled banana peppers, roughly chopped 1/2 c. mayonaisse 1/4 tsp. salt 1/8 tsp. pepper Chopped hearts of romaine lettuce or your favorite mix of fresh greens 2 ripe tomatoes, cut in wedges In a medium mixing bowl, use a fork to break up the salmon fillets. Add all but the lettuce/greens and tomatoes, and mix well. Refrigerate salmon mixture for 1 hour. Put a serving of lettuce/greens on the plate, spoon about 1/2. c. of the salmon mixture in the middle, and place tomato wedges around the edges. Serves 4. Tex-Mex Nacho Taco Salad - using leftover meatloaf, white rice Ingredients: 2-3 slices leftover meatloaf, each about 1-in. thick, crumbled into 1/2-in. pieces 1/2 c. - 1 c. leftover white rice 2 TBS vegetable oil 1/2 c. chopped onion 1/2 tsp. garlic powder 1 TBS. chili powder 1/2 tsp. dried oregano 1/4 c. water Salt & pepper to taste Tortilla chips Lettuce and tomatoes for salad Toppings such as grated cheese, sour cream, guacamole, salsa and chopped green onions In a skillet, heat the oil over med-high heat. Add the onions and cook for two minutes. Add the garlic powder, chili powder, and oregano. Stir and cook for 1 minute. Add the meat loaf, white rice, and water. Stir and cook for 5 minutes until heated through and then add salt & pepper to taste. To serve, put a layer of tortilla chips on the plate, and spoon 3/4 c. of the meat/rice mixture over the top. Top with lettuce, tomatoes, cheese and other desired toppings. Serves 4. Are your children adventurous eaters? What foods have they not only tolerated, but LOVED, that surprised you?
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AuthorI am Kelly - a wife, mother, cook, gardener, sewist, and much more. Creativity is the gift that I have been blessed with, and it has been a river of blessings to me. A creative outlet is good for you, body and soul. This blog is about helping you find ways to fit more creativity into your life, to enrich your own life and that of others. Archives
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