Everybody hates leftovers

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Photography by Sam Armocido

Gone are the days of meatloaf Mondays, canned corn Tuesdays, green bean wednesdays and mashed potato Thursdays building to Shepherd’s pie Fridays. Yet, in today’s time and budget-starved world, more and more people cook Sunday for the whole week. Even as we portion meals into plastic containers, we are guilt-filled with the knowledge that by Thursday our meals will remain untouched in the office fridge as we head to the closest food truck rally.

Thinner waists and fatter wallets – casualties of boring leftovers – were the inspiration for these two dishes. We used the same ingredients – chicken, cauliflower and spinach –  in two distinctly different dishes. They are simple enough to prepare in one night, delicious enough to hold our attention throughout the week, and the ingredients are cheap.

Yum! Pass me the leftovers.

Smokey Tomato Chicken, Cauliflower and Spinach

Photography by Sam Armocido

Photography by Sam Armocido

Ingredients:

  • 2-3 tbs olive oil
  • 2 boneless, skinless chicken breasts, cut into 1” cubes – about 1.5 lbs
  • 1 medium onion, diced
  • 2 tbs tomato paste
  • 2 tbs Spanish paprika, or Hot Hungarian paprika
  • 2 tbs Roasted Red Pepper Blackberry vinegar to deglaze the pan*
  • 1 28oz can of San Marzano tomatoes, puréed
  • ½ head cauliflower, cut into florets
  • 1 tsp Dark Chocolate Balsamic vinegar*
  • 1 bunch spinach, stemmed, about 4 cups loose

*Supermarket solutions: You can order these online from Sapore or sub sherry vinegar for Roasted Red Pepper Blackberry and a 25 year balsamic for the Dark Chocolate Balsamic.

Directions:

  • Heat oil in a large sauté pan over medium high heat (use a pan you have a cover for). Add chicken and brown on all sides. Remove chicken and reserve.
  • Add an additional tablespoon oil if the pan is dry, reduce heat to medium and add onions. Sauté until softened, 4-6 minutes.
  • Stir tomato paste and paprika into onions and cook for one minute, until fragrant.
  • Add tomatoes to pan, stir together with other ingredients and simmer for five minutes.
  • Add cauliflower and cook for 10 minutes. Add chicken and cook until cauliflower is tender but still firm. Another 10 minutes or so.
  • Stir through Dark Chocolate Balsamic vinegar and season to taste with salt and pepper.
  • Add spinach to pan, cover and remove dish from heat. Leave for 10 minutes until spinach is wilted.
  • Stir spinach through, check seasoning and serve.

Curried Chicken, Cauliflower and Spinach

This spice list may seem a bit daunting. Most of these are available at your local supermarket. See everyday substitutions below.

Photography by Sam Armocido

Photography by Sam Armocido

Ingredients:

  • 2-3 tbs olive oil
  • 2 boneless, skinless chicken breasts, cut into 1” cubes – about 1.5 lbs
  • 1 medium onion, diced
  • 1 tbs mustard seed
  • 2 tbs cumin seed
  • 1 tbs turmeric
  • 1 tbs asafetida*
  • 1 tsp cinnamon
  • 1 tbs ground coriander
  • 1 ½ cups chicken stock
  • ½ head cauliflower , cut into florets
  • 1 tsp fenugreek*
  • 1 bunch spinach, stemmed, about 4 cups loose
  • ¼ tsp mango amchoor*

Supermarket solutions: Asafetida adds depth and could be replaced by leeks cooked with the onion. Fenugreek offers the herbal notes of dried oregano with the floral notes of coriander. Mango amchoor ads acidity. A splash of sherry vinegar can replace it.

Directions:

  • Heat oil in a large sauté pan over medium high heat (use a pan you have a cover for). Add chicken and brown on all sides. Remove chicken and reserve.
  • Add an additional tablespoon oil if the pan is dry, reduce heat to medium and add onions. Sauté until softened, 4-6 minutes.
  • Add mustard and cumin seeds, and toast until mustard seeds begin to pop.
  • Add turmeric, asafetida, cinnamon and coriander and cook for one minute until fragrant.
  • Add stock to pan, and bring to a boil, scraping up the brown bits.
  • Add cauliflower and cook for 10 minutes.
  • Add chicken and fenugreek and cook until cauliflower is tender but still firm. Another 10 minutes or so.
  • Add spinach to pan, cover and remove dish from heat. Leave for 10 minutes until spinach is wilted.
  • Stir spinach through, season to taste with salt, pepper and mango amchoor, and serve.
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2 responses »

  1. Beautiful! I always appreciate a vegetable dish that is still packed with flavor, is easy on the waistline, and easy on the wallet. Bravo, Jonathan!

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