Oyakadon

Mother (chicken) and child (egg) rice dish for dinner. Brown rice topped with leftover cooked chicken, eggs, soy sauce, sugar, chicken consommé powder, and water. Some leftover steamed veggies, too.

Asian Poached Chicken Soup

I poached a chicken with shiitakes, star anise, cilantro, celery, and green onions -- in a slow cooker. Delicious!

Oyakodon

At the Temari Café in Rockvile, MD, today, I enjoyed a nice oyakodon. This is chicken and eggs with onion and seasoning over japonica rice. Pickles on the side.

Greek/Asian

Leftover Greek chicken over brown rice, with spinach, a poached egg, and a little toasted pita.

Chicken Schnitzel

Last night's dinner was matzo-crusted chicken schnitzel (cutlets). 

Tonight's Entree

Poached Chicken with Lemon Sauce

• 4 T. butter
• 2 leeks, diced white parts
• ½ cup white wine
• ½ cup stock 
• Big pinch herbes de Provence 
• 1½ lbs boneless white‐meat chicken in 1½" chunks
• 2 T lemon juice
• Salt and pepper

1. Put half of butter in large skillet over med. heat. When butter is melted, add leeks. Cook, stirring, until softened, about 5 mins. Add wine, stock, & herb. Bring to boil. Let bubble for a min. or two.
2. Add chicken. Turn heat to med.‐low. Cover.  Simmer until meat is barely cooked through, 5-6 mins. Remove chicken with slotted spoon. Keep warm.
3. Turn heat up to high. Cook sauce rapidly. Stir occasionally, until about ¾ cup remains. Will take 5-10 mins. Lower heat to med.‐low. Add lemon juice. Stir in remaining butter, a bit at a time.
4. Sprinkle with salt and pepper. Return chicken chunks to sauce. Heat through. Garnish with parsley. Serve immediately.

Soup For a Friend

A friend is home recovering from stomach problems, so I cooked her a batch of easy-to-digest chicken & rice soup. This is only half of it; and she can thin it with chicken broth if she wants to.

Penne

Tonight, chicken & penne in lemon sauce; side of steamed carrots.

Spicy Chicken

Chicken with spicy  tomatillo sauce over a bean purée, with pinto beans on the side. At the Gristmill Restaurant, in Greune, TX.

Grilled Dinner

I made chicken tonight from a recipe in Marc Bittman's iPad app, "How to Cook Everything."

A pound and a half of boneless skinless chicken breasts were marinated in 2 tablespoons of good temari soy sauce, 1 tablespoon of roasted sesame oil, and 4 slivered garlic cloves. Then, I grilled them over a hot charcoal fire in a covered Weber kettle for 5 minutes on one side and 7 minutes on the other side. They turned out mahogany, juicy, and delicious.

The asparagus was my recipe. It was washed, trimmed, and tossed in a little olive oil, then sprinkled with a pinch of kosher salt. I put it into a perforated grill pan and dropped loosely tented foil on top. It was put on the grill, too, unattended until the chicken was done.

Finally, I opened a can of small potatoes, dried them off, and tossed them in a little olive oil and paprika. They were put into a heavy-duty aluminum foil packet, closed up in a "drugstore wrap." I put the packet right on the coals, and turned it when I turned the chicken.

All garnished with flat parsley from our herb garden.

A very successful meal that I'll make again.

Pasta Frittata

Leftover rigatoni with chicken and mushrooms, mixed with eggs, grated parmigiano and pecorino, s&p, and fresh basil and thyme. Heated medium high on the stove in an olive-oiled sauté pan for 5 mins. Then, more cheese grated on top with some torn basil leaves and a sprinkle of EVOO. Thrown into a 350° F oven for 3 minutes, upped to 500° F for two minutes.

Leftover Soup Lunch

Diced leftover rotisserie chicken, mixed vegetables, rice, and green beans. Chicken broth. Instant ramen. Kimchi.

Enchiladas From Mother's Day Leftovers

More from the "what's in the pantry?" file.

Yesterday was Mother's Day. Our big celebration was going out for a fancy brunch with two of our sons, my wife, her Mom, and me; along with two other couples and their grown daughter and sons. We've been doing this with them for about 30 years.

So, Marsha and I were home with our youngest son at dinner time. Boston Market was running a Mother's Day special; plus we had a coupon expiring yesterday.

Today, lots of chicken leftovers. We also had their garlic spinach side dish. There were corn tortillas and scallions in the fridge. Enchiladas for Monday's dinner!

What to use for cheese? Aha, Israeli sheep's milk Kaskaval, ready to be grated. All we needed was sauce, so I picked up a bottle of enchilada sauce at Trader Joe's, the only thing I had to buy.

I softened the tortillas in canola oil, and filled them with a chicken, spinach, scallion, and cheese mix. I spread a little sauce in the baking dish and put in the rolled filled tortillas, topped by more sauce and more cheese. Baked for 20 mins. in the oven at 350° F.

Here's the picture before it went in:

Enchilada casserole done:

On the plate:

Chicken Schnitzel

Matzoh meal crusted chicken cutlets for the 3rd night of Passover 2012. We topped it with tomato sauce and served roasted carrots & parsnips on the side. Real sugar Pepsi to drink!

Texas BBQ With a Korean Twist

We had leftover chicken I'd heated in Rudy's BBQ Sause from Texas, so I made a sandwich of it for lunch. I like my chopped/shredded/pulled BBQ served Carolina-style (coleslaw on top), but we had no coleslaw. So, I went the fusion route and topped it with kimchi. Waste not, want not!

BBQ Chicken with Corn & Basil Salad

I bought us a rotisserie chicken from Giant Food today. My wife had the white meat. I shredded the dark meat and reheated it in Saus from Rudy's BBQ in Austin. For our side, I made this corn and basil salad from a Hilah Cooking recipe.

Chicken Salad

Tuesday morning, I poached some boneless chicken breasts. We've been chowing down on them since. I sauteed a mirepoix, then heated chicken broth over it, and threw in a inch of fresh ginger. The breasts were poached in the brew.

That night, we had them sliced -- cold -- with some of the broth over. The veg was brussel sprouts roasted with whole garlic.

The next night, I sliced some more of the chicken and we had it cold again, moistened with broth. The side dish was roasted cauliflower with ras el hanout.

Today, we're finishing off the chicken for lunch. My wife took some slices for a sandwich. I made for myself a chicken salad largely of my own recipe, i.e., what was around the house--

CHICKEN SALAD

1 cup diced poached boneless chicken breast
1/2 cup minced shallots
1/2 cup minced celery
1/2 cup chopped green olives
1/2 cup low fat mayonnaise
1/2 cup shredded goat milk Gouda cheese
Salt and pepper to taste

Mix and serve. I had it in a whole wheat pita. For a side, I had leftover roasted cauliflower with ras el hanout.

To drink, I had iced coffee with chicory.

Mr. Bento in the Succah

For the first time since I retired in May 2008, I took out Mr. Bento. We went for dinner in our synagogue's succah. I brought baked chicken (smoked paprika on top) over mushroom rice, dilled carrots, honeycake, and 3-seed bread. Then we blessed and shook the lulav and the etrog.