Clearing out the Fridge

Lately, I’ve been grooving on creating dishes by emptying out the fridge. It’s alarmingly easy to lose track of what’s inside that big, white petri dish, not to mention the cupboards, so I try to take inventory on the weekend before more groceries arrive. I’m rarely successful, but this past weekend I (mostly) was.

For this recipe, I had cooked chicken on hand. I’m positive cubed tofu, seasoned with salt and pepper, would be equally yummy. (I’ll let you know – right now, I have chicken but no tofu.)

Chilled Rice and Chicken Salad
2 cups cooked rice, cooled
1 cup cooked chicken breast, cooled and cubed; or 1 cup cubed firm tofu
A couple handful s of fresh spinach, steamed (I threw it in the steamer on top of the rice)
¼ of a Granny Smith apple, cubed (or whatever apple you have on hand)
½ cup cucumber, diced
¼ cup green pepper, diced
¼ cup craisins
¼ cup sliced black olives (I’ve been adding them to almost everything – I’m on a kick)
3 tbsp of your favourite creamy salad dressing (I used artichoke and asiago yogurt dressing because that’s what I had)

Mix well. Chill before serving. Makes 2 hearty lunches or 4 sides.

If you’ve checked out my other recipes, you may have noticed that we eat a lot of meat in my house. We just do. We go organic when we can. I eat tofu at every opportunity. But I also spend Sunday mornings putting the week’s fresh (or thawed) meat through the pressure cooker and cleaning up one disaster a week instead of doing it daily.

The result is that we eat less meat. My man, who is meat-addicted, seems not to have noticed (please don’t say anything) and my boy is quite satisfied – he has his favourites, but he’s not a huge fan of meat and I see no reason to insist. Myself? I absolutely love meat. I have little desire to give it up for good, but I don’t need it with every meal I consume.

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