Tag Archives: leftovers

Real Time Teriyaki Turkey Sandwiches

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teriyaki sandwich done

So I still have leftover turkey (can I get an “Amen, sista!”) and by “real time” I mean that I am, in fact, making these sandwiches right now.  it is 10:30 in the morning and if you think this is a strange time to be making dinner, you obviously haven’t attended my Meal Planning 101 Workshop. 🙂

Teriyaki Sandwiches (could also be made with chicken, pork or beef but I got turkey so there)

Ingredients: 1 tbsp. olive oil, 2 diced stalks of celery, 1/2 diced med. onion, 2 cloves garlic, 1 diced bell pepper, diced left over turkey, 2-3 tbsp. balsamic vinegar, 2-3 tbsp. soy sauce, 1/4 cup or so brown sugar.

Directions: Place oil and onion on stove top and cook at med/high heat till onions turn a bit translucent (about 5 mins.)  Add celery, garlic, bell pepper.  Mix and let simmer until the other veggies begin to soften (another 5 or so mins.)  Then add 2 tbsp. vinegar and soy sauce and most of the brown sugar.  Mix, cover and set heat on low so the veggies can really cook down and soak up all that yummy sauce.

When veggies are cooked, add your diced meat, stir and heat for a few minutes.  Taste and add soy sauce, vinegar or brown sugar as needed.

I was feeling very snappy whilst simmering away this morning, so if you are a visual learner, here are some photos for you:

teriyaki sandwich 1 Here are the veggies getting started.  Aren’t they gorgeous?

teriyaki sandwich 3 And here are our veggie friends after they’ve been reduced a bit and tossed together with the meat.  I wish you could smell this photo…

teriyaki sauce Finally, these are my good friends, teriyaki sauce ingredients (aka: brown sugar, balsamic vinegar and soy sauce.)  For a simple teriyaki sauce situation I use the the 2-3 tbsp. soy/vinegar plus a 1/4 cup loose packed brown sugar, then adjust to taste.  If I need more liquid–like if I’m making stir fry over udon noodles or something like that–I sometimes toss in a splash of orange juice or a little meat broth.

I plan to serve these guys on whole wheat buns for dinner, but it would be also be delicious on rice or a baked potato!

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Ahh… Kale. I’m Back, Baby!

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refrig soup

Refrigerator Soup.  What the heck is “refrigerator soup?” you ask.  It’s whatever you have left in your refrigerator at the end of your shopping cycle which you then chop up and throw into a pot.  With broth.  And wine. 

As promised post-cookie-bar-hangover, today’s post includes kale.  Kale!  Purge my soul (and arteries) my good friend, dark leafy greens!

This is–hands down–my favorite kind of soup to make, in case you’re wondering.  I love to make refrigerator soup for three reasons:

1. It insures I don’t waste.  Anything that grows out of the ground and a few other items that I found in my fridge are in this here bowl.

2. It’s DE-lish and different every time I make it.  Fun!

3. It’s healthy.  But of course.

It’s hard to record a recipe for food items such as this, but I will share what I did yesterday, K?  If you’re a psycho-measurer or to-the-letter-instruction-manual-follower, you are likely to be annoyed very soon…

Ingredients (as I recall…) 3 tbsp. olive oil, 1/2 onion, 2 cloves garlic, two kinds of cauliflower, broccoli, stems and leaves from both as well, carrots, celery, kale (KALE :)!), leftover brown rice, leftover chicken, chicken broth, 1/4 cup white wine, blob of “better than boulion,” salt and pepper to taste.

Directions: Chop up and simmer everything from the beginning of the list until you arrive at the rice.  Cook down until veggies get a bit softer.  Add everything else and bring to a boil.  Leave at a good bubbling place until veggies are cooked.  Taste and add salt and pepper as needed.

Tips: Quantity on the afore mentioned items…?  Yeah… Uh… How does “whatever you’ve got” sound?  Also, timing on this is also absolutely not key.  I didn’t pay a lick of attention to how long any of this took, I’m sorry to say… I was in domestic mode yesterday, cleaning my floors, folding laundry, dusting, etc, so I just popped by every 20 mins or so to take a gander at what was going on.  But hey, that’s me.

So, you know, with absolutely no details of any kind to follow, this recipe prolly won’t make it into my cookbook someday.  But man did we enjoy it last night.