lemon rosemary salsa pasta with grilled chicken on top rescued from dinner

So Julian brought me a couple of DELICIOUS roasted lemon chicken breasts from whatever fabulous party he had catered that day which prompted a beautiful exploration of how to combine salsa sauce and pasta sauce (i had about a third of a bottle of each in fridge) as well as finally use the giant sprig of rosemary that has been sitting in the crisper for oh, 2 years.

from pantry:
rosemary sprig thing and actual rosemary in it
salsa sauce
marinara pasta sauce
spaghetti
sriracha


add ons
lemon chicken breast from Julian's gourmet cooking. could be any leftover chicken thing you have

 

the fun part is the i combined salsa sauce and leftover pasta sauce to make the sauce with a tiny splash of sriracha and then took the rosemary and used that to tie the flavors together. It was actually delish!! the lemon with rosemary added to spicy tomato base PERFECT. This pic uploaded sideways. you get the idea though. didnt add any additional seasoning because salsa sauce took care of that.

Raid your friend's pantry

Yeah one thing i have learned is that if you visit your friend who is probably also part of the poverty jet set like you and me, on the day before they travel to an out of town gig or go visit their parents in Australia or go cat sit at their friend's beverly hills pad for  a week, you can raid their pantry of perishables.  Just go :"should I take your milk and eggs and cheese or whatever? I dont mind taking them off your hands so they don't go bad". sounds like you are doing them a favor but actually you get to pantry raid in a different zip code!!

brown rice eggs for brekkie mmmmm

from the pantry:
a half a thing of takeout chinese brown rice
pepper flakes
a dollop of parmesan artichoke dressing

add ons leftover half bagel and ramikin of cream cheese from craft services at dr phil.
              2  eggs ($2 for the dozen)


cost: $2

check it out.  nothing is wasted -- that little bit of rice from takeout or leftovers adds crunch texture and some rice protein to eggs.  Pepper flakes mmmm spice her up! the dressing is a thing i might have invented.  From door of fridge when doing a scrambled egg, instead of little bit of water or milk, adding dressing adds instant seasoning and flavor. Annies Artichoke and Parmesan is great example of a thick gorgeous dressing that can be repurposed in this mix.

Bagel and cream cheese were pulled off craft table at dr. phil and i took em home instead of throwing out uneaten portion because um, hello fabulous breakfast!! pic is mediocre but it tasted sooooooo good.

What the farfalle? tuna casserole.

Get crazy with your spices and ingredients.

From Pantry:

1 beat up can of cambells cream of mushroom soup
1 half box of random farfalle pasta
half a bottle of salsa
half a bottle of spaghetti sauce
salt and pepper
red pepper flakes
parmesan (or garlic i can no longer tell what it is)

add ons: none

total cost today: 0

Right-- real quick this is from childhood and i still love it and it has a very homey taste.  cook up your pasta. Stir in the Campbells cream of mushroom soup over low heat which by the way is apparently a staple for a zillion recipes. Classic. anyhow. then pour in the tuna and stir around for awhile. If you wanna get fancy pour whole mix into casserole dish top with parmesan or whateva cheese and breadcrumbs and bake for a few minutes.  Me, i just season with the salt pepper and flakes, throw in some parmesan on the top (although it could be garlic i don't even know where i got that dispenser), and away we go. mmmmmmm.

Asian influenced american chicken chili rice in a bag mashup

from the pantry:
chicken chili leftovers (could be any kinda thing like it)

a beef broccoli rice in a bag thing
1 persian cucumber
8 peanuts
sriracha


add ons: none
cost today 0$


So the chicken chili was leftovers from a catered party my friend went to which is kind of sort of an add on but it could be pretty much any chili/casserole/meat thing.
The idea was to make something good with the " knorr's sides" rice in a bag broccoli and beef flavor which sat in the pantry for a long time because is just seemed so SPECIFIC. I cooked that up and heated up the leftover chili, which got put on top of the seasoned rice side, then topped it with some peanuts and sliced cucumber, with sriracha sprinkled on it.  A kind of indonesian spin on a pretty all american side dish and protein.  It ended up being a pretty delicious and it looked sort of like dinner at aunties house in jakarta. sort of. That pack of persian cucumbers went a LONGGG way.

Sriracha rules the pantry for zing.

Pantry Raid Staple
cost: about 5 bucks
On Top Chef one of the contestants said she would put sriracha in ANYTHING -- And for pantry raiding i have to agree.  My relatives in Indonesia call anything spicy hot "sambal" and i think there is actually a sambal brand.  It is wayyyy hotter and is mostly pure chili, i like it on rice and dark meats. But the blend of garlic and chili in sriracha seriously amps any egg, pasta , even salad, and because you don't need much one bottle goes a longggg way. My fridge door feels naked without one of these badboys in it.  The secret to pantry raids is to make even the most mundane of foods taste delicious and well conceived. Sriracha is one of the ways to do that.  I sprinkle some on top of a dressed salad, especially the creamy Goddess kind of dressing that I prefer, which by the way also functions as a great flavor burst in eggs, sandwiches etc.  I put sriracha on a grilled cheese and sprinkle it on kraft mac and cheese.  in my tuna salad it gives a little kick.