Imagine coming home from a long day of work and dinner is done . . . .well almost done. All you have to do is add a few finishing touches to yesterday’s dish-turning it into a brand new meal.
That’s the idea behinds these dishes. It’s almost magic how easily a pork shoulder will turn into Thai Style Pork Salad AND a Pork Sandwich with Pickled Vidalia Onions. Turn a roasted chicken into Roasted Chicken Noodle Soup AND Chicken Salad with Grapes & Georgia Pecans. Still need a side dish? Well let’s transform that pot of black eyed peas into a Black Eyed Pea Salad AND some Black Eyed Pea Hummus?
Cooking one dish and getting two different meals out of it is the perfect way to save time and money, while keeping meals fresh and exciting.
The following ideas come from Chef Jennifer Hill Booker who recently published her first cookbook: "Field Peas to Foie Gras: Southern Recipes with a French Accent" (Pelican Publishing, 2014). Chef Jennifer earned top honors from Le Cordon Bleu College of Culinary Arts in Paris and she was recently selected the Culinary Explorer for the Georgia Department of Tourism. For more ideas to to her web site: www.YourResidentGourmet.com
DAY ONE PORK: Thai Style Pork Salad
Yields 6 servings
Prep Time: 30 minutes
Cook Time: Zero
www.YourResidentGourmet.comIngredients:
2 green onions, chopped
1 lemon grass, cut into 1 inch pieces
½ cup chopped fresh cilantro
½ cup chopped fresh mint leaves
1 cup lime juice
1/3 cup fish sauce
1 tablespoon sweet chili sauce
2 tablespoons sugar or honey
2 cups diced roasted pork
1 head leaf lettuce – rinsed, dried and torn into bite-size pieces
1/2 English cucumber, diced
1 pint grape tomatoes, halved
Directions:
In a large bowl, stir together the green onions, lemon grass, cilantro, mint leaves, lime juice, fish sauce, chili sauce and sugar until well combined and the sugar is dissolved. Adjust the flavor, if desired, by adding more sugar and/or fish sauce. Set aside.
Add the diced pork to the sauce and refrigerate, tightly covered, for at least 30 minutes.
Tear the lettuce into bite size pieces and place in a salad bowl. Arrange the cucumber on top of the lettuce, and then pour the diced pork and sauce over the salad.
Top with the cherry tomatoes and garnish with fresh cilantro leaves.
DAY TWO PORK: Roasted Pork Sandwich with Pickled Vidalia Onions
Yields 4 serving
Prep Time: 25 minutes
Cook Time: Zero
Ingredients:
2 small garlic cloves, smashed
Coarse kosher salt
4 teaspoons fresh lemon juice
1/4 cup extra-virgin olive oil
2 teaspoons minced fresh thyme
2/3 cup mayonnaise
1 24-inch-long crusty baguette
8 slices of roasted Pork
4 Tablespoons Pickled Vidalia Onions (recipe to follow)
2 cups arugula (about 2 ounces)
Directions:
Place garlic cloves in a small bowl, add a pinch of coarse salt and smash with pestle or the back of a stainless steel spoon to form a paste.
Whisk in lemon juice, then olive oil and then add thyme leaves.
Whisk in mayonnaise and season with salt and pepper. Cover and chill. This garlic mayonnaise can be made up to 2 days ahead.
Spread both cut sides of baguette pieces with garlic mayonnaise. Divide the sliced pork and Pickled Vidalia Onions between the bottom pieces of bread. Top with arugula.
Add baguette tops to sandwiches and serve.
DAY ONE CHICKEN:
Roasted Chicken Salad with Fresh Grapes & Georgia Pecans
Yields 6-8 servings
Recipe by: Chef Jennifer Hill Booker
Prep Time: 20 minutes
Cook Time: Zero
Ingredients:
Dressing:
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper, to taste
Salad:
2 cups diced roasted chicken breast
3/4 cup pecan pieces, toasted
2 cups red seedless grapes, halved
3 stalks celery, thinly sliced
Directions:
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper.
Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
In a large bowl add the roasted chicken, pecans, grapes, celery.
Stir in the salad dressing until well mixed. Serve over fresh salad greens or on toasted whole wheat buns.
DAY TWO CHICKEN:
Roasted Chicken Noodle Soup
Yields 6-8 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients:
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
6 cups reduced-sodium chicken broth
4 cups cubed peeled potatoes
1 teaspoon Sea salt
1 teaspoon black pepper
3 cups chopped roasted chicken
1 pound uncooked egg noodles
1 cup evaporated milk
Garnish:
1 tablespoon fresh Italian parsley, chopped
Directions:
In a large stockpot, heat olive oil and sweat the onion, carrots and celery for 10
minutes or until tender.
Add garlic and cook 1 minute longer.
Stir in the flour, oregano, thyme and rosemary until blended.
Gradually whisk in the broth until smooth.
Add the diced potatoes, salt and pepper; bring to a boil.
Reduce heat, cover and simmer for 20 minutes or until potatoes are fork tender.
Add chopped chicken and noodles and simmer an additional 10 minutes or until noodles are tender.
Stir in milk, reduce heat and bring to a simmer but do not boil.
Garnish with chopped Italian parsley right before service.
Black Eyed Pea Hummus
Yields: 3 cups
Prep Time: 25 minutes
Cook Time: Zero
Ingredients:
1 ½ cups cooked black eyed peas
1-14.5 ounce can chick peas, drained and rinsed
4 cloves garlic
1/2 cup pecan oil, I like Oliver Farms Pecan Oil
1/2 cup pecans
1/4 cup apple cider vinegar
1 teaspoon red pepper flakes
sea salt and freshly ground black pepper, to taste
Garnish:
1/4 cup chopped roasted pecans
1 tablespoon chopped scallions
Pecan oil
Directions:
Place all of the ingredients into a food processor with the blade attachment.
Pulse for 2-3 minutes or longer for a smoother hummus.
Adjust taste with salt and pepper and additional vinegar, as needed.
Garnish with chopped pecans, scallions, and a drizzle of pecan oil.
Enjoy with pita chips, crackers, or fresh cut veggies!
