If you all thought I was the Biscotti Queen, well you are also looking at the Leftover Queen! I love leftovers! A frig filled with post party foods is like an artist’s palette of inspiration for me. I love to pull together different ingredients and create new dishes, i.e., new life!
Now we’re not talking about food that was left out, picked over or has seen better days. I’m talking about the large quanities of fabulous food that I’ve prepared just so I can play with my leftovers. After my enticing, open the windows, Chili alla Putanesca recipe, I had plenty of leftovers as unfortunatlely, no suitors arrived at my door that day.
Chili does tastes even better the next day, but after that I need a bit of excitement, ahh….change. One of the easiest ways to use leftovers is incorporatng it into a hash. And after seeing Michael Symon top his hamburger in Michael Symon’s Live to Cook: Recipes and Techniques to Rock Your Kitchen with a fried egg, well almost anything these days with a fried egg on top just sends me over the top with drippy happiness!
Because this chili is full of red pepper, onions, cannolli beans, garlic and spice, the only additional ingredient I needed or wanted to add was zuchinni and a bit of chopped green onion. I made this on a ratio of 2 to 1 for one serving…. 2 generous cups of diced zuchinni to 1 cup of chilli.
Any time I’m cooking with leftovers, the recipe is pretty vague. Depending upon the amount of servings and what you have on hand this hash can be prepared to your personal preferences. The recipe below is using the 2 to 1 ratio for one generous serving.
Heat a large skillet over medium high heat with a touch of olive oil. Add in diced zuchinni, season with salt, pepper and dried oregano and allow to saute and brown slightly before stirring. Add in the onion and cook for 2-3 minutes or until softened. Add the chili to the skillet stirring to incorporate into the zuchinni and heat through. Remove the hash to a warm plate. Add additinal olive oil to the skillet if necessary and quickly fry the egg. Top onto the hash and serve immediately. Serves 1.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.