SH> I took the left over chicken stirfry / chicken stock / pasta  /
 SH> seasoning / Whole new meal.

 DD> I often do similar. The problem is that even if it's most excellent
 DD> it's unrepeatable

That's when you takes notes, give it a name and bung it into MM.
                                                 
From my kitchen # 9 - yellow stem chard and seasoned crumbs

We bought some really fresh Swiss Chard from the Co-Op store's
greenhouse which had yellow stems rather than the usual white or red
ones but the leaves looked and tasted the same as always. After
looking over half a dozen recipes and watching a Jacques Pepin video
here's what I did that incorporated a little bit from everyone:

--MM

stove top gratinee of yellow stem chard

1 tb butter
1/4 sm onion
1 rib celery
1 pn thyme
6 oz Swiss chard
S&P
2 tb chicken stock
1 ds lemon juice
GRATINEE CRUMBS
bread crumbs
cracker crumbs
seasonings
olive oil
grated cheese, optional

Prepare the crumbs in advance. You want fine dry bread and/or
cracker crumbs. Sprinkle them with an assortment of salt, garlic
powder, pepper, cayenne and dried  herbs. Next, lightly drizzle the
seasoned crumbs with a little olive oil (about 1 tsp per 1/4 cup of
crumbs), stir thoroughly and toast the mixture on an aluminum pie
plate in a 350 oven for five minute. Remove, stir again and let
cool.

For the vegetables: dice the onion, julienne the celery, chop the
chard stems and chiffonade the leaves. Melt the butter in a medium
sized sauce pan, and saute the onions and celery. When they are fully
cooked add the chard stems and thyme and saute for a few seconds
then add the leaves, salt and pepper, stock and lemon juice. Cover
and steam until wilted, about 3-4 minutes. Transfer to a serving
dish and dress with some of the prepared crumbs.

---
  

Cheers

Jim  

... Even Popeye didn't eat his spinach until he absolutely had to
... And He won't eat kale at all.

___ Blue Wave/QWK v2.20