Next up, tonight's leftovers:
I let the Cook of Anarchy loose on a refrigerator full of leftovers. Here's what I had to work with:
Here is how I did it...
In a recent cooking class I learned about tempering as the key process in Indian cooking. Tempering involves heating oil to a high temp and then adding spices. When the spices stop spitting, it's done, which usually takes less than 10 seconds. For this dish, I tempered the bacon fat and some olive oil with dried cumin and mustard powder. I used roughly 2 tblsp of oil and 1 tsp each of the spices.
Then I added the chopped up chicken and 1 1/2 cup of the rice. I mixed in the cooked asparagus and beet stems and kept stirring until it was all hot. Then I stirred in 2 tablespoons of coriander. I added the beet greens last and when they wilted it was done.
I felt the dish needed crunch so I put roasted sunflower seeds over the mix. As a bonus Theresa and I recently canned red currant jelly. It is supposed to be good with savory dishes so we tried it on the side and the sweet-tartness really worked with the other flavors.
Time to go back to watching TV. Type at ya later...