Feelin hot, hot, hot
I am so happy its Friday! Does that ever happen to you when you have a short week? I only worked four days, since Monday was Patriot’s Day, but those four days have dragged! And this weekend looks like my favorite type of weather: one beautiful and warm day to enjoy outside, one colder and rainy to do errands, some cleaning, and of course some cooking!
In the summer I love to eat dinner salads, big bowls filled with every fruit and vegetable I have in the fridge. The warm weather and the sunshine make me crave cold, crisp meals, so a salad is the best way to go! But my WSS gets incredibly confused in the spring. The sun is shining and there are blue skies, but a brisk wind will remind me that yes, it is still April, and yes, I still should be wearing a jacket. Or the sky will cloud over and I bundle up for a breeze, and it will be 70* outside. Do I wear long or short sleeves? Are boots still appropriate? Can I eat a salad?!
This year I finally realized what will put my WSS at bay: warm salads. Another one of those meals that I thoroughly enjoy whenever it is presented to me, but that I always forget I can make myself. The cool, crisp vegetables tossed with a warm dressing or meat, refreshing and comforting at the same time.
This is my last Love Your Leftovers with this particular roast chicken. If I didn’t have this meal planned I would throw it away (you can’t let meat get too old!) My stock is in our freezer, waiting for another use to come about. The great thing about shredded chicken is that you can add it to almost any vegetarian dish for some extra bulk and protein. I based my dish off of a recipe from The Full Yield, the healthy living program I am involved in at work, which originally uses tofu. But the chicken worked splendidly.
Warm Mushroom and Chicken Asian Slaw
1 tablespoon sesame oil
1 cup brown rice to serve (leftover from casserole!)
In a small bowl, combine the soy sauce, lemon juice, wasabi and garlic.
Put the chicken in another bowl, and toss with half of the marinade. Reserve the rest.
Place the cabbage in a large serving bowl.
Heat a pan or wok and spray with some Pam. Add the mushrooms and cook until mushrooms are soft. Add the chicken and cook until heated through.
Spoon the mushrooms and chicken over the cabbage.
Add the reserved marinade to the pan and bring to a simmer. Pour over the salad and toss together.
Serve with the brown rice.
Wow, that was a lot of leftovers I used up 🙂 I’ve never been one to go for a slaw over a salad, but this was delicious! The wonderful crunch of the cabbage is fabulous with the hot sauce, such a nice change from when cabbage is cooked and loses all of its structure. The chicken, mushrooms, and sesame were wonderful compliments, and I would even serve this as a side dish without the chicken for another Asian-inspired meal. On day like to day, sunny and in the high 50s, my WSS and my stomach are satisfied.