Brownbagging leftovers for lunch....

[osodecanela]

Certainly not torture, if you're a decent cook.

Today's lunch? Leftover chicken mole from the night before last, with grilled asparagus and sauteed rainbow chard.

Oh yeah, I could get used to this!

Comments

[aofe.livejournal.com]

That sounds awesome, particularly that chicken mole. I'm getting ready to try making crepes this evening. Just the crepes. If successful, I'll try an asparagus/prosciutto/hollandaise or béchamel drizzle.

[osodecanela.livejournal.com]

I make large batches of mole rojo and once cooled, vacuum pack it into 1,2 and 3 cup portions to freeze. Done this way it'll keep for up to a year and I can defrost it to sauce up either sauteed or baked chicken breasts, turkey cutlets or pulled pork. Done this way I can pull out mole impromptu for 8 or just an intimate supper for the two of us.

As for the crepes, they're not hard to do, so I would suggest getting thin green asparagus to griddle up on the stove top, and having that ready with the prosciutto. Personally, while hollandaise is lovely, how about a balsamic reduction drizzled over it instead?

[aofe.livejournal.com]

I think the balsamic would pair well with this particular crepe, but I am aiming for something a little more creamy and understated.

[osodecanela.livejournal.com]

The hollandaise would work very nicely then, but I would bipass the prosciutto. A bit too much salt in it for my taste with the hollandaise. Perhaps a bit of pounded boneless chicken thigh, or even a bit of turkey cubed and put in with the asparagus?

[labeartorycub.livejournal.com]

Sounds good to me! Don and I frequently live on leftovers for our lunches.

[shirtlifterbear.livejournal.com]

Yum!

And Happy Birthday!

[osodecanela.livejournal.com]

Grazzi bello!