Turning Left-Over Food Into Gourmet Meal

Sometimes I feel so lazy preparing dinner since there are only the three of us. When hubby is not around, I don’t think much of what to cook. It’s “anything goes” for my son and Mom. As long as it is appetizing and it tastes good, there is really nothing to worry about. There are still lots of fruits and veggies inside the ref so I thought of just making veggie salad for dinner. They are left-over from our Media Noche.

Topped with a deboned chicken breast which I made into chicken nuggets and some rolls of lumpiang Shanghai stored in the freezer, it made preparing dinner quite an easy task.  Now for the dressing, my son loves tartar sauce but it does not go well with what I had in mind so I made an Asian ginger dressing and  he said it is as good as the sauce he loves.

The ginger added a kick to an otherwise ordinary salad dressing.  Mom loves it. I reduced the amount of ingredients so I won’t have to keep it long in the ref. It’s good enough for at least ten servings.  You will need the following for the Asian ginger dressing:

• 2 cloves garlic, crushed
• 2 tablespoons grated fresh ginger
• 1/3 cup Olive oil
• 2 tablespoons Sesame oil
• 1/4 cup rice vinegar ( I used sugar cane vinegar as substitute)
• 1/3 cup soy sauce
• 3 tablespoons honey

Mix them all together, arrange the veggies and fruits on a plate, top them with the chicken nuggets and voila, you have a tasty and sumptuous dinner.

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