Rubbishy Cookery

  This recipe could be subtitled: Or, how to use up refrigerator dregs and leftovers before going on a trip. Here we go! Ingredients: The photo above shows the ingredients I intended to use (chopped quarter green cabbage, big hunk of salted butter, one egg that turned into two eggs, and leftover Jasmine rice) when I started this meal, and it was simply going to be buttery stir fried cabbage with reheated (or waffled, see Recipe #11) rice and a fried egg. But then I got thinking about turning everything into a one pan meal and decided to go a different route, so out came these guys: That’s tamari sauce and toasted sesame oil in the photo above. Here we go! Directions: Melt big hunk of butter in the hot pan, add chopped cabbage and stir fry: Get the cabbage nicely cooked and wilted and a bit browned: Then add the cold leftover rice and incorporate: Get the rice nice and warm and browned a little, and stir in some tamari sauce and toasted sesame oil: Stir it all together then crack in...

  As mentioned in an earlier blog post (Recipe #11), you can waffle just about anything. And yes, you can use the word waffle as a noun and a verb. At least here, at Rubbishy Grammary. Ingredients: As you can see in the above photo, the only ingredients are leftover buttery mashed potatoes and a seasoned waffle iron. If your leftover mashed potatoes aren’t buttery, or your waffle iron isn’t seasoned, you will also need oil. If you want to get extra fancy, you could also add some sautéed chopped onions. I wish I had thought of that earlier. Oh well. Next time. Directions: Preheat your waffle iron, green light means go: Add your cold leftover mashed potatoes to the hot waffle iron: And waffle: Until hot and golden brown: And that’s it! Serve as is, or make it a proper breakfast with two over easy eggs and hot sauce: So good!

  Today I will show you how to make a versatile  quinoa salad. Ingredients: The list of ingredients is irrelevant because you can add almost anything to this salad and it will be fine. There’s quinoa, of course, but the remaining ingredients can be whatever you have on hand. Someone gifted me the package of Veggie Sticks Salad Topper, so in they go. We had cucumbers in the garden, so giddy up. I forgot to put feta cheese in this photo, but it makes an appearance because I thought of it later. And so on. Ignore the defrosting tofu burger sitting on top of the toaster oven. That’s not in the salad but will be eaten on the side. But who’s to say it couldn’t go in the salad too? Who’s to say?? Directions: First, we make the quinoa, and we make it pasta-style by boiling a big pot of water. We also start, simultaneously, by boiling a little pot of water for the frozen shelled edamame: Simultaneously, we roast up some frozen corn kernels in the toaster oven on fairly high heat for as...

  Do you ever have friends over for dinner, prepare some nice appetizers and a main, only to be left with a fridge full of bits and bobs of leftovers?  Well today I’m going to show you how to turn your leftover BBQ kebabs and nacho chips and dips appetizer into nachos that are reminiscent of 1990s “Mexican” restaurant fajitas! Ingredients: Directions: First, we’re going to donate the mushrooms to another meal. Luckily I have someone nearby who wanted them for a pasta dish. Next, chop up the leftover cold kebab beef, onions, and red peppers into bite-sized pieces: The fact that the beef is too rare for my liking becomes irrelevant in the process of recooking that follows, and is, in fact, an advantage. Heat some neutral flavoured oil in a nonstick pan and add the chopped kebab pieces when hot, then stir fry until nicely reheated and browned up: Meanwhile, get your nacho chips ready and lay them out on a parchment paper-lined tray. I’m making a serving for one, so using the...