Leftover Love

With all that beef last week there was bound to be a leftover or two lurking in the refrigerator. I was given a stipend to create a few beef meals, and in true Anne fashion, I extended that stipend far beyond the intended meals.

Some of the leftovers were just a re-playing of the meal it had already been; we had fajitas twice and extra focaccia sandwiches. I made a soup from one of the leftover cuts and this fried rice from the chili-rubbed roast. The rice was leftover from the chili and the carrots and sno peas left from the Very Veggie Egg Rolls. It made a perfect lunch.

Leftover Love Fried Rice
Serves 4

2 cups thinly sliced beef strips
1 teaspoon sesame oil
2 Tablespoons canola oil
1 cup matchstick carrots
2 cups sno peas
2 Tablespoons soy sauce
1 small clove garlic - minced
4 cups cooked white rice

Heat a heavy pan on high and add oils. As soon as they start to shimmer, add beef, carrots, sno peas and rice. Stir together quickly. Add garlic and soy sauce and stir to distribute soy throughout rice. Continue stirring until heated through.

Sunday Dinner

Dinner today is certainly not the traditional "Sunday Dinner" - I didn't roast anything! Actually, I think Sunday Dinner is whatever brings family - by any definition - together.

Chicken Fried Rice
Wonton Soup
Almond Cookies

Chicken fried rice is so easy that I don't really have a recipe for it. Technically, it's cold cooked rice, a little oil and soy sauce. I like to add garlic and ginger to mine along with diced onion and other veggies if I have them on-hand. For my family, though, the less there is, the more likely they are to eat it.

I start out with a hot wok or non-stick pan and add about a tablespoon of oil. Usually a neutral oil like canola is best, but I also use sesame oil from time to time. Toss in about 2 cups of already cooked and cooled rice - make SURE it's cool, or it will all turn to mush! Day old cold rice is best. Stir it around and toss in soy sauce to taste - a tablespoon or so - and stir until heated through. That's it! If I'm making it with chicken-like tonight-I add diced uncooked chicken to the oil first and cook until no longer pink. Then I finish up as above.

Wonton Soup is available in two different ways where I live; order it from a Chinese restaurant, or make it yourself. I like to make my own.

Here's another "no-recipe": I chop up chicken breasts, season with sherry, soy sauce - a tablespoon of each to a pound of ground chicken, garlic and ginger - about a teaspoon of each, freshly minced (and green onion if dear husband is not eating) and wrap up in wonton wrappers.


Minced chicken with sherry, soy, garlic and ginger and wonton wrappers.


Centered on the wrapper.


Folded over.


Long corners brought together and sealed with a little water.

I set those aside - covered - and make the chicken stock.


Wontons in waiting.

To already prepared stock I add several slices of fresh ginger and garlic. Let that simmer for half an hour and strain.


Rapidly boiling.

Bring it to a rapid boil and drop in several wontons at a time and cook until they surface and stay there.


Surfaced and ready!

Add three wontons to a bowl, top with stock and sliced green onion.


Perfectly yummy.

As for almond cookies, that I have a recipe for.

Almond Cookies
Makes about 36

1/2 cup margarine, shortening or butter
1 cup granulated sugar
1 egg
1 tsp almond extract
2 1/2 cups flour
2 tsp baking powder
whole almonds for the tops

Cream butter, shortening or margarine with sugar. Add egg and almond and mix well. Add dry ingredients - except almonds - and blend. Roll into 36 balls and place on ungreased cookie sheets lined with foil or parchment. Press an almond into each cookie and bake 20 minutes in a 350 degree F oven.