more "fun with leftovers from the oven"

when i took the leftover lamb madras out of the fridge, the day after dinner at the oven, the color of the sauce said stroganoff to me. i know it's ridiculous to put leftovers from an indian restaurant together with pasta, but hy-vee has this great deal on some whole grain pasta which has at least one of the omegas...

i took a casserole dish and put a couple of cups of cooked pasta in it, poured a cup of chicken stock over that, and then put the leftover lamb madras on top of all of that, and covered. baked at 350 until it smelled done, about half an hour.

this turned out super tasty. it wasn't as spicy as the original plate, of course; unless you want to bite into one of those peppers you see there. good for packed lunch.

leftover takeout taken over, not left out

i finally made it to the new location of the oven at 70th & pioneers, to have a dinner

with some friends. i had the chicken jalfrazie, leftovers pictured above. as you can see from the amount left in the styrofoam: not still an entree, yet not a side dish. so what to do with it... make it into soup! that's the smaller photo below left.

in a small soup pan, i heated up one can of coconut milk, one can of chicken broth, and a couple of dried chiles and let that simmer for half an hour to bring the spice out. then i added the leftover chicken and let stew over low heat till it smelled too good to wait any longer, about twenty minutes.
this is a pretty good formula to make most indian leftovers (especially those made with white chicken, which can dry out, the next day if not sooner) from one into soup for two. leave out any leftover rice and heat separately, and then add to soup before serving, as desired.