Day 5, Week 2

Here we are at the end of week 2 of our leftover experiment!

It's good to take a couple of days off, or a day here and there from cooking so you

can enjoy some time out with your partner or friends. Today I am making a chilled pea & leek soup and a colorful pork tortilla pizza, mexican style. The depths of flavor you will

find in this tortilla pizza are a mix of spicy, fruity, and so unbelievably fresh! It is one of

my favorites to make when I feel like having something light and tasty. The pea & leek soup is a great combination with this tortilla pizza! I find myself constantly alternating between a spoonful of the cool & sweet soup, and a bite of the hot and crunchy

tortilla pizza! So yummy!

Chilled pea & leek soup

(serves 2, double recipe for 4)

Ingredients:

- 1 cup frozen peas, thawed

- 2 cups chicken stock

- 1/2 onion, finely chopped

+ 1 leek, finely chopped

- 1 cup milk

- 1/4 tsp cayenne pepper

- 1 tsp cumin

- 1 tbsp butter (salted 0r unsalted)

- 1 tbsp extra virgin olive oil

Directions:

In a pot over medium heat, add butter and olive oil. When butter is melted add onions & leek, and cook until caramelized (about 7-8 minutes). Add chicken stock, bring to boil, turn the heat to low, cover & simmer for 15 minutes. Add peas and simmer for 5 minutes (you can add a little water if there isn't enough water to cover the veggies).

Put the soup in a blender and puree until smooth. Put the soup back in the pot, add milk and cumin. Serve warm or chilled. You can add more water if you prefer a thinner consistency.

Pork tortilla pizza Mexican style

(serves 2, double recipe for 4)

there are a lot of new ingredients for this recipe but we are staying within budget, it is totally affordable!

Ingredients:

- spinach (about 1 or 2 handfuls)

+ 2 tortillas (regular ones, not corn)

+ 1 tomato, cut into bite size cubes

+ 1 onion, finely chopped

+ 3/4 lb pork steaks, cut in half lengthwise, and cut into small strips

+ 1 jalapeno

+ cilantro, 2 handfuls

+ 1 mango, cut into bite size strips

+ 1 lime

- 1/4 cup canola oil

- salt & pepper

- sprinkle of cayenne pepper

Directions:

In a bowl, mix oil, cayenne, juice of 1/2 lime, 1/2 tsp salt, and 1/2 of the chopped onions. Add the pork strips and mix well until pork strips are coated. Cover or transfer to a tupperware container and marinade in the fridge for 2 hours.

Meanwhile, put jalapeno in a small pan over high heat and char the skin until all the sides are almost black (don't use any oil). Let cool, cut thin slices and reserve in a small bowl.

In another bowl, mix tomatoes, what's left of the onions, juice of 1/2 lime, 1 handful of cilantro, salt & pepper. Set aside in the fridge.

When the pork has marinaded for 2 hours, put in a pan over med/ high heat and cook for 7 minutes (until cooked through).

In another pan, heat 1 tbsp oil, wait until oil is almost smoking and add one tortilla at a time. Flip over frequently so the tortilla doesn't burn. The tortilla is ready when it is hard and crispy.

To make the pizza, start by laying the spinach on the tortilla. Add the pork and the mangoes, add salsa and jalapenos, and sprinkle with some cilantro. Cut into quarters and serve.

Day 4, Week 2

We are going to France today and making a gorgeous quiche!

Quiches are so simple and easy to make, once you make it I promise it will be a great addition to your cooking repertoire! Accompanying our quiche will be a spinach salad with apples & candied nuts, drizzled with a cider vinaigrette. You may omit the nuts if it's adding to much to your list, the salad will still be tasty! Enjoy!

Onion, bacon/pancetta & sundried tomato quiche

(serves 2, double recipe for 4)

Ingredients:

- 1/2 cup parmesan/romano cheese

- 1 onions, cut in half & finely sliced

- 4 slices bacon, cut into small cubes or 1/4 cup pancetta

- 6 sundried tomatoes (if dry, soaked in hot water for over an hour), finely chopped

+ 1 cups milk

+ 1 pie shell

- 2 tbsp extra virgin olive oil

- thyme *optional*

Directions:

Preheat oven to 400 degrees. Cook the pie shell for about 11-14 minutes (until slightly golden, or follow instructions on the package). Let cool. Leave the oven on and lower heat to 325.

In a medium size pan over medium heat, add 2 tbsp olive oil. When the oil is hot, add the onions and cook for about 15 minutes, until they are nicely caramelized. Let cool for a little bit (put them in the fridge to speed up the process).

Cook the bacon/pancetta until crispy and leave to cool.

Meanwhile, whip eggs & milk in a bowl, add the sundrieds tomatoes & parmesan/romano cheese, 1 tbsp thyme (optional), and season with salt & pepper. Add onions and bacon/pancetta to the mixture.

Pour the mixture into the pie shell and cook for 30-40 minutes (stick a toothpick in the middle of the quiche. If it comes out clean, it's ready).

Spinach salad with apples and candied nuts, drizzled with cider vinaigrette

Ingredients:

+ 2 handfuls spinach, roughly chopped (or baby spinach)

+ 1 apple, cut into bite size cubes

+ 1 tbsp ginger, grated (smallest size)

+ 2 tbsp apple cider vinegar

+ 1/2 cup slivered almonds, or hazelnuts, walnuts *optional*

- 1 tbsp sugar (only if you are making the candied nuts)

- 1/4 cup extra virgin olive oil

In a small pan over medium heat, put the nuts and sugar, and stir often until the sugar melts.

As soon as all of the sugar is melted, make sugar all the nuts are coated, then turn the heat off.

Separate the nuts and leave them in a bowl to cool.

For the vinaigrette, mix the olive oil, grated ginger, cider vinegar, 1/2 tsp sugar, salt & pepper.

Grab 2 handfuls of spinach, add apples & toss with the vinaigrette. Add candied nuts and serve.

You should have potatoes, eggs, spinach, garlic, & chicken broth left for the week.

Day 3, Week 2

Who doesn't like pasta! This is a take on the classic carbonara but with a little twist. The mushrooms bring an earthy taste to the pasta while the sundried tomatoes are little tangy sweet bursts of flavor. I prefer using sundried tomatoes

in oil (jarred) because I find the flavors more intense and the texture much more pleasant. But if you are on a tight budget, you can buy the regular ones in a plastic container and let them soak in hot water for a good hour and the result will be successful too.

Penne alla carbonara with mushrooms, pancetta, & sundried tomatoes

(serves 4)

Ingredients

+ 1lb penne (dry)

+ 1 cup parmesan cheese or romano cheese

+ 1/2 cup pancetta, cut in small cubes, or 8 slices of bacon sliced into small strip

- leftover feta cheese

- 2 shallots, finely chopped

- 2 tbsp fresh thyme, finely chopped

+ 8 to 10 sundried tomatoes, finely chopped

+ 1 pint white button mushrooms, about 10- 15 (or other mushrooms except shiitake)

- 2 garlic cloves, finely chopped

+ 4 large eggs, separated (buy a dozen, we will need some for tomorrow's recipe)

- 4 tbsp extra virgin olive oil

- 1/2 tsp red pepper flakes *optional*

- salt & pepper

Directions:

Bring a large pot with salted water to boil.

Reserve the egg whites aside in a bowl.

In a large pan over med/high heat, add 4 tbsp olive oil, garlic, red pepper flakes *optional*,

thyme & shallots. Cook for 1-2 minutes (until fragrant), then add pancetta/bacon and cook for 2 minutes. Add sundried tomatoes, cook for a minute and add the mushrooms. Cook for another 2 to 3 minutes.

When the pasta is ready, drain (do not rinse under water) and add it to the pan. Make sure there is enough space in the pan to stir the pasta around. Add egg whites and cheese & keep stirring until smooth. Add feta cheese, season with salt & pepper, stir once more and serve.

You should have potatoes, romano/parmesan cheese, sundried tomatoes, eggs, chicken stock, thyme, & garlic left for the week.

Day 2, Week 2

An explosion of flavors for your taste buds today! I am making

a juicy roasted breast of chicken drizzled with basil oil, some super delicious chips,

and a colorful arugula fennel salad with balsamic oranges and creamy feta.

Roasted breast of chicken with basil oil

(serves 2, double recipe for 4)

Ingredients:

+ 2 chicken breasts

+ 1 tbsp fresh thyme, finely chopped + 2 sprigs

- cayenne pepper *optional*

+ 1/2 cup chicken broth

- 2 garlic cloves, finely chopped + 1 garlic clove cut in half

- 3 tbsp extra virgin olive oil + 1/4 cup for dressing

- a handful of fresh basil leaves

- salt & pepper to taste

Directions:

Preaheat oven to 300 degrees. Sprinkle chicken with salt, pepper, and a little cayenne pepper.

Add 2 tbsp to the pan, wait until the oil is almost smoking and add the chicken breasts, skin down. Fry for 4 minutes, add thyme, garlic and shallots. Fry for another 2 minutes, until skin is a dark golden color (it should look crispy). Flip over and cook for 2 minutes, add chicken broth, stir well and cook for another 2 minutes.

In a sheet pan, lay 2 separate sheets of aluminum foil. Place a piece of chicken in each foil, add a sprig of thyme, and evenly pour the broth, garlic, and shallots. Fold the foil so it covers the chicken & roast for 1/2 hour.

Meanwhile in a blender, add 1 garlic clove, basil and olive oil. Blend until almost smooth. Season with salt & pepper. Keep on the side.

When the chicken is cooked, take out of the foil, put on a plate with garlic and shallots on top. drizzle with the basil oil, season with salt & pepper once more.

crispy delicious chips

(serves 2, double recipe for 4)

Ingredients:

- 2 yukon gold potatoes (or other yellow potatoes), finely sliced, like chips

- 2 tbsp extra virgin olive oil

- salt & pepper

Directions:

In a pan over high heat, add olive oil. When oil is almost smoking, add potatoes and cook until crispy (about 10 minutes). Put the potatoes in a bowl and toss them with a good amount of salt & pepper.

Fennel arugula salad with balsamic oranges & feta

(serves 2, double recipe for 4)

Ingredients:

+ 1 orange, cut into segments. Squeeze what's left of the membrane and reserve juice.

+ 1 tbsp balsamic vinegar

+ 1/2 cup crumbled feta cheese

+ 1 fennel bulb, stalks and fronds cut off. Cut in half and cut into thin wedges

- 2 small handfuls of arugula

- salt & pepper to taste

Directions:

In a bowl, put orange segments and juice, add 1 tbsp balsamic vinegar, salt & pepper and stir. Refrigerate for at least an hour.

Place the arugula and fennel on a plate, top with orange segments and crumbled feta cheese. Pour the orange juice and balsamic vinegar mixture on top. Season with salt & pepper.

You should have potatoes, shallots, feta, chicken stock, fresh thyme and garlic for the week.

Day 1, Week 2

We're starting a brand new week of cooking and I am excited to show you what I have in store for these next few days! Our first recipe will be some crispy skin salmon topped with shaved zucchini drizzled with a lemon ginger dressing. For sides, a simple arugula salad with red wine vinegar, and roasted potatoes with garlic and parsley. Let's get cooking!

Crispy skin salmon topped with shaved zucchini, and lemon ginger dressing

(serves 2, double recipe for 4)

Ingredients:

- 3/4 lb salmon fillet, skin on, cut in half.

- 2 shallots, finely chopped

- fresh basil (2 handfuls)

- thumb size ginger, very finely chopped

- juice of lemon

- 1/4 tsp cayenne pepper

- 1 zucchini, shaved

- 6 tbsp extra virgin olive oil

Directions:

In a bowl, mix 4 tbsp olive oil, lemon juice, ginger, and cayenne pepper. Season with salt & pepper.

In a pan over med/high heat, add 2 tbsp olive oil. When the oil is really hot, add salmon fillets (skin side down) & cook for 5 mintues (until skin is crispy). Lower the heat a little, flip the salmon, add the zucchini and cook for 2 minutes. Put zucchini over the salmon fillets on plates, drizzle the dressing over.

Roasted potatoes with garlic and parsley

(If you are making the entire meal, start with the potatoes as they take the longest to prepare.)

Ingredients:

- 3 yukon gold potatoes (buy a bag, we'll need some for tomorrow) peeled and cut into wedges

- 2 garlic cloves, finely chopped

- fresh flat leaf parsley (a good handful), finely chopped

- 3 tbsp extra virgin olive oil

- 1 tbsp butter

Directions:

Preheat oven to 350 degrees. In a pan over medium/high heat, add 2 tbsp olive oil. When the oil is hot, add garlic and potatoes. Cook for 5-7 minutes (until potatoes look a little translucent). On a sheet pan, add potatoes and garlic, 1 tbsp olive oil, and butter. Give it a quick stir to cover the potatoes with oil and butter. Roast for 20 minutes (until potatoes are tender).

In a bowl, add the potatoes, parsley, and season with a good amount of salt & pepper.

Easy arugula salad with red wine vinegar

Ingredients:

- Arugula (about 2 handfuls)

- Red wine vinegar

- salt & pepper

Directions:

In a bowl toss arugula with a little red wine vinegar. Start with 1 tbsp and taste. Add a little more if you would like more acidity. Season with salt & pepper.

You should have potatoes, basil, arugula, and garlic left for the week.

Day 5, Week 1

The last day of our cooking week!

It's Friday and we want something easy to make, am I right? How about a watercress salad with tuna, avocado, and bacon? I am also going to make some pan con tomate, a traditional Spanish 'bruschetta'. This is a great meal to enjoy with your partner or friends on your patio, while sipping a nice glass of white wine or prosecco.

Watercress salad with tuna, bacon, and avocado

(serves 2, double recipe for 4)

Ingredients:

+ 2 cans of tuna (in water) drained

+ 1/2 tomato, roughly chopped

+ 1 avocado, roughly chopped

+ 1/2 can of anchovies in oil, patted dry, finely chopped *optional*

+ a bunch of watercress, roughly chopped

+ 2 scallions, finely chopped

- 2 celery stalks, finely chopped

- leftover bacon (about 4 slabs), chopped bite size

- 4 tbsp olive oil

+ 2 tbsp red wine vinegar

- sprinkle of cayenne pepper

- salt & pepper

Directions:

In a bowl, mix tuna, celery, scallions, and tomato. Fry bacon, let cool, then add to the bowl.

Cover half of each plate with a handful of watercress, put mixture on top and add avocados.

In a separate bowl, add olive oil, red wine vinegar, salt & pepper. Mix well and drizzle half of the dressing on each salad. The empty space is for the pan con tomate.

Pan con tomate

Ingredients:

+ 1/2 tomato, halved

+ 1 baguette, cut in 1/3, then halved lengthwise

- 1 garlic clove, peeled

- 2 tbsp olive oil

- salt & pepper

Directions:

- Preheat oven to 400 degrees

- Put 4 slices of the baguette on a sheet pan and bake until golden

- Take out, then rub garlic on each slice, drizzle with olive oil (as little or as much as you want),

rub and mash the tomato on each slice so it soaks the bread a little. Season with salt & pepper

and serve. You can also add what's left of the anchovies if you want more flavor!

Day 4, Week 1

Today I am making 2 recipes & both of them are super easy to make!

The pasta alone should be enough to fill you up but if you want to add one more thing to your menu to change it up a little, this carrot & ginger soup is really lovely, creamy, and sweet! Plus it's a great way to fill you up a little before plating your pasta if you are looking to lose a couple of pounds!

Carrot & Ginger Soup

Ingredients:
- 6 small carrots (or 3-4 big ones) medium size cut
- 1/2 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 small thumb size piece of ginger, finely chopped

- 1/2 cup cream
+ 1 can (14 oz) chicken broth
- 1 tbsp butter
- 2 tbsp extra virgin olive oil
+ 2 tbsp fresh flat leaf parsley, chopped *optional*
- salt & pepper

Directions:

In a medium size pot over high heat, add the oil and fry the garlic for a minute. When it becomes fragrant (when you can smell it), add the onions and saute for another 5 minutes (until onions are translucent). Lower the heat a little (medium/high), add carrots and cumin, and saute for about 3 minutes. Add broth, bring to a boil, then lower heat and let simmer (covered) for 20-25 minutes (until carrots are soft). Blend until smooth, return to pot and add cream & butter. Turn the heat on low until soup is warm and serve with fresh parsley on top!

Spaghetti with Thai Chilies, Bacon and Green Peas

Ingredients:
+ 1 lb dry spaghetti
+ 2 handfuls of fresh flat leaf parsley *optional*
- 4 garlic cloves, finely chopped
- 3 small thai chilies (or 2 regular size), finely chopped
- 1 onion, halved and thinely sliced
+ 8 slices of bacon, chopped bite size
+ 1 cup frozen peas, thawed
- parmesan cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp butter
- Reserve 1/2 cup of your pasta water

Directions:

Bring a pot of salted water to boil (for pasta)

In a pan on medium/low heat, drop butter & 1 tbsp of oil and saute onions for about 12 minutes (until golden and caramelized).

In a separate pan on high heat, cook the bacon until short of being crispy. Add garlic and thai chilies and cook for another minute. Lower the heat, add onions and thawed peas to the mix.

Boil your pasta 1 minute short of al dente. Reserve 1/2 cup of the pasta water. Strain but do not rinse your pasta. Add pasta to the pan and toss all the ingredients together. Slowly add pasta water to keep the spaghetti from being too dry. Sprinkle with parmesan and fresh parsley. Dinner is ready!

You should have some butter, extra virgin olive oil, garlic, onions, celery, bacon, flat leaf parsley, frozen peas, soy sauce, sugar, and canola oil left for the week.

Day 3, Week 1

Asian chicken & veggie stir fry

(serves 2, double recipe for 4)

What an easy and tasty recipe this one is! I usually make this when I'm in a hurry but still want good and tasty food. Stir fries can sometimes be a little bland in taste but the thai chilies and sugar will add a new burst of flavor to this one!

Ingredients:

- 1/2 onion finely chopped

- 1 carrot julienne (cut in strips)

- 1 celery julienne (cut in strips)

+ 1 red bell pepper cut in strips

- 2 garlic cloves finely chopped

+ 2 thai chilies finely chopped

+ 1 thumb size piece of ginger finely chopped (as fine as you can)

- leftover chicken (or about 1/2 lb) cut into bite size

+ 4 tbsp soy sauce

+ 1 1/2 sugar

+ 3 tbsp canola oil (or other neutral oil)

- long grain rice

Directions:

Heat a pan over medium heat. Add garlic, ginger, thai chilies, and cook for 2 minutes. Once fragrant, add onions and cook for 3-4 minutes (until the onions are translucent). Add chicken and stir fry until the outside is cooked. Add veggies and stir fry for 2 minutes. Add soy sauce and sugar, lower heat to medium/low and stir fry for another 5 to 6 minutes. Reheat yesterday's leftover rice and serve.

You should have some parmesan, cream, butter, extra virgin olive oil, garlic, onions, celery, carrots, thai chilies, soy sauce, sugar, and canola oil left for the week.

Day 2, Week 1

Creamy chicken tomato stew

(serves 2, double recipe for 4)

My husband calls this one an 'American curry' since the flavors aren't as strong as an Indian or Thai curry, but the cumin and turmeric do add a little twist to the milder taste of a standard stew. You may omit the both ingredients if you would prefer to create a regular stew, as it will still be very tasty! I've put a red + sign next to the ingredients that need to be purchased today.

You should buy vegetables in bulk or bags (carrots, onions, garlic, celery, etc.) as it is much cheaper in the long run, and I will be using them often for this week's menu.

Ingredients:

- Leftover tomato sauce (about a cup) (*if you are starting from scratch you can use a small 14 oz can of diced tomatoes).

+ 1 lb skinless, boneless chicken, cut into bite size cubes (if you cannot find a pound, get 2 lbs and save 1/2 for tomorrow)

- 2 cloves of garlic chopped finely

+ 2 small carrots cut into 1/2 thumb size (buy a bag)

+ 2 celery stalks cut into 1/2 thumb size (buy a bag)

+ 1/2 cup chicken broth

- 1/2 onion

- 2 tbsp extra virgin olive oil

+ 1/4 cup heavy cream

+ 1/2 lime or all of it depending on your taste

+ 1/2 tsp turmeric *optional*

+ 1/2 tsp cumin *optional*

+ 1/2 tsp red pepper flakes *optional*

+ long grain rice

- salt & pepper

Directions:

Prepare rice according to directions on the bag. The secret to great rice is to only stir it once while incorporating to the boiling water and not touch it again until it's ready to serve. I add a tiny bit of oil to mine to keep it from sticking to the pot.

In a medium size pot, heat 2 tbsp of olive oil. Add garlic, onions, red pepper flakes, and cook until onions are translucent, about 5 to 7 minutes. Add chicken and cook for 3 to 4 minutes or until the outside looks cooked. Add veggies and cook 2 minutes. Add chicken stock, bring to a boil, then add tomato sauce (or canned tomatoes), turmeric, cumin, and season with salt & pepper.

Cover and simmer for about 30 to 40 minutes, until vegetables are tender. Turn down the heat to very low, add cream, stir. Finish off by squeezing fresh lime juice (as much or as little as you want), season again to taste, stir and serve over rice.

You should have some parmesan, cream, butter, extra virgin olive oil, garlic, onions, celery, and carrots left for the week.

Day 1, Week 1

Spaghetti with roasted tomatoes and garlic

(serves 2 with leftovers, or just enough for 4)

It's such a simple recipe yet there is so much flavor coming out of those beautiful roasted tomatoes! The sweetness and vibrant color of the tomatoes mixed with the fragrant roasted garlic make this tomato sauce something special. Adding a little butter in the end really brings out the flavors too! If you have fresh basil or parsley, sprinkling a little bit on top right before serving will bring an extra layer of flavor to it and make it even more pleasing to the eyes.

You should buy vegetables in bulk or bags (carrots, onions, garlic, celery, etc.) as it is much cheaper in the long run, and I will be using them often for this week's menu.

Ingredients:

- 1 small (180z) can of diced tomatoes
- 4 cloves of garlic, cut in 1/4
- 1 onion, chopped coarsely (buying a bag is cheaper)
- 4 tbsp extra virgin olive oil
- 2 tbsp butter
- 3 lbs fresh tomatoes (on the vine or any medium size ones except for plum tomatoes), cut in 1/4
- 1 lb spaghetti (dry)
- fresh parmesan or shredded parmesan
- 1/4 cup water + 2/3 cup water

Directions:

Preheat oven to 300 degrees.
In a sheet pan covered with foil, drop the tomatoes, and the garlic, and drizzle some olive oil (about 1 tbsp).
Roast for about an hour or until the tomatoes begin to caramelize. Take the tray out of the oven and leave to cool for a few minutes.

Bring a pot of salted water to boil for the spaghetti.

Heat 2 tbsp of olive oil in a pan on medium/high heat and add onions. Cook until soft (about 7 minutes).
Add the canned tomatoes and cook for another 10-15 minutes, until most of the liquid is gone and the tomatoes are soft. Add 1/4 cup of water, season with salt & pepper, and stir.
Add roasted tomatoes & garlic to a blender, and blend until smooth. Add canned tomatoes and onions, and blend until smooth. Put the mixture back in the pan on low heat, add 2/3 cup of water (you can add more or less depending on the consistency you like), and finish up by adding the butter. Season with salt & pepper (I also add about a tsp of sugar in mine to bring out the sweetness of the tomatoes). Serve with a good handful of parmesan.

You should have some parmesan, about a cup of tomato sauce, butter, extra virgin olive oil, some garlic, and onions left for the week.

A little bit about myself

Everyone who knows me will tell you that cooking is one of my biggest passions in life.
I've spent the past 15 years modeling around the world (Japan, Hong Kong, Singapore, Thailand, Malaysia, Hawaii, England, Toronto, Montreal, and New York) all the while
learning about local cuisines and constantly cooking. I find cooking very calming and also
creative. Since moving to New York 3 years ago, I have been cooking almost every day
and have had to put myself on quite a tight budget, since produce is extremely expensive in Manhattan.

At first I didn't know how to use and maximize the food I bought. I would cook my husband
& I a different dish every night but noticed that a lot of leftovers were going to waste and my wallet was emptying very quickly. I didn't want to use less fresh ingredients or rely on ready made meals/products, so I had to find a way to fix this problem. This is how I began my experiment with leftovers.

I hope you will find this blog helpful and enjoyable to read!


NIKA