I rushed in the door at 7:02 p.m. with 2 hungry kids in tow. Metta had been blissfully unaware that I wanted him to prep some stuff for dinner cuz his cell phone wasn't picking up a signal. My original dinner plan went out the door as it involved too much chopping. Frozen lasagne was out the door as it took too long. As I had been driving home, the questions in my mind were "what's in my fridge?" and "how can I turn it into dinner asap?"
Leftover chicken, tortillas, cheese... became quesadillas with an organic grated carrot disguised as grated cheese. Hey... I've got a 2 and a 3 year old. Gotta sneak veggies in anyway I can. The carrot added an awesome sweet dimension to the chicken and cheese combo.
A couple of avocados mashed up and mixed with some leftover salsa = guacamole. I had wanted to make guac for last nights dinner with our veggie friend but I figured his Mexican wife makes it regularly and probably way better than I can. But we had leftover organic Que Pasa chips imported from Canada. Love Que Pasa ever since I worked across the street from their former location in Vancouver. I went there regularly for lunch burritos that were huge, delicious and came with a fresh salsa all you can eat condiment station. Sadly, they relocated to Richmond and stopped their deli counter and concentrated on chips. However, I'm so happy their chips are commonly sold in the grocery stores here in Hawaii.
I fixed a quick green salad with organic romaine lettuce, organic grated carrots, local cucumbers slices, and organic grape tomatoes with a leftover balsamic vinaigrette. A meal of leftovers but delicious nonetheless. It wasn't til later in the evening (while reading www.slashfood) that I realized today is Cinco de Mayo. So our meal was a holiday meal!
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