Tag Archives: leftovers

How To Turn Leftovers Into Frittatas

July 31, 2014 | By Adam Roberts | 41 Comments

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Caramelized Cauliflower Frittata

March 21, 2014 | By Adam Roberts | 12 Comments


Adam in the Bible was good at naming things, Adam the food blogger, not so much. I first called this “Caramelized Cauliflower Frittata with Onions, Cheddar and Nutmeg” then thought it was weird to emphasize the nutmeg, even though that gives you a clue as to the flavor profile. Next title was “Caramelized Cauliflower Frittata with Onions” which makes it sound very oniony though, actually, it is quite oniony: golden brown onions in with the eggs, pickled onions sprinkled on at the end. Finally I settled on “Caramelized Cauliflower Frittata” because that’s really what this is, a chance to use up leftover cauliflower on a weekend morning. And you know what? It’s one of the best breakfasts I’ve made in a long time.

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Scrambled Eggs with Lamb, Onions, and Feta

January 10, 2014 | By Adam Roberts | 4 Comments


Sorry for the slow posting this week, folks; we had to take a California Driver’s Test yesterday and, based on everything we’d heard, we had to really study for it (a very smart friend, who shall remain nameless, failed the first time he took it). As we went into the written exam, Craig said: “Whoever does better will be the ultimate victor of our relationship forevermore!” Turns out, we each passed with only two wrong. We are both victors, which sounds like an Oscar Wilde play in the making. Needless to say, no time for big, thoughtful posts; but I did post those lamb burgers on Tuesday and here’s something fun you can do with the leftovers, should you make those burgers this weekend.

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Deviled Egg Salad

August 21, 2013 | By Adam Roberts | 7 Comments


After mastering April Bloomfield’s recipe for Deviled Eggs, I woke up the next day–a Saturday, as a matter of fact–and thought about the ingredients I still had on hand from the previous day’s venture: homemade mayo, eggs, those same pickled chilies. I also saw English muffins. What if I made a Deviled Egg Salad and put it on the English muffin? Wouldn’t that be a treat?

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Fried Rice for Breakfast

July 19, 2013 | By Adam Roberts | 20 Comments


Along with my chickpea curry disaster, I’d made some white rice in my rice cooker that looked like it was going to go to waste. I could have made rice pudding but Craig hates rice pudding so I put the leftover rice in the refrigerator and forgot about it.

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Nothing To Cook For Breakfast? Make Breakfast Anyway

May 31, 2013 | By Adam Roberts | 13 Comments


Waking up on the weekend, one doesn’t want to get dressed. One wants to throw on a pair of shorts, veg out on the couch, listen to music and possibly read the newspaper. One–and I’m pretty much talking about myself here–definitely doesn’t want to go to the grocery store to buy breakfast ingredients. So what to do when there aren’t enough breakfast ingredients to make a normal breakfast? You make breakfast anyway.

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Quick Breakfast Tacos

February 1, 2013 | By Adam Roberts | 7 Comments


After I made those excellent carnitas tacos, I had lots of Mexican ingredients leftover. JalapeƱos. Corn tortillas. Sour cream. Well that’s not a Mexican ingredient, but it would be if I called it Mexican crema. So let’s call it crema so my first paragraph makes sense.

This often happens after I make a big dinner: the next day, I find myself with all kinds of leftover ingredients and I want to turn those ingredients into breakfast. On this particular morning, the decision couldn’t have been easier: breakfast tacos.

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Chicken Liver Toast & The Secret To A Good Chicken Salad

January 8, 2013 | By Adam Roberts | 14 Comments


For as long as I’ve been roasting chickens (and I roast chickens all the time) I’ve been throwing away the liver that comes stuffed inside, along with the giblets, because–well–I don’t know: am I supposed to cook and eat that thing?

Well, yes. I mean not all the time. But they don’t put it in there to throw away, right? It’s in there because a chicken died and one of its parts tastes very delicious if you know how to cook it the right way. In fact, cooked the right way a seared chicken liver competes with the pope’s nose as one of the major treats afforded to you, alone, in the kitchen when you’re cooking chicken. So here’s what you need to do….

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