Kitchen Hack

Cochinita Pibil Ravigote Breakfast Ragu

Yesterday, I spent most of the day cooking up some Cochinita Pibil. Never having done it before, I followed the recipe rather closely. Here's the thing with any dish that centers on a pork shoulder... it makes alot of food. Leftovers are gonna happen. I decided to go breakfast with it (meaning I put an egg on it and called it breakfast). 

Playing around with it, it seemed like it would make a good ragu. It already was broken down and with just a little heat it would break down further. Perfect ragu territory. Instead of a, for lack of a better term, regular pasta I thought couscous would be cool. Also, it was all I had in the pasta family laying around. 

Quinoa, Salsa & What to Do With the Leftovers

One of the things that's fun about cooking is figuring out how to use the leftovers. And, often, the leftovers are way more better than the thing you originally made. So...we're gonna cover three things here: Nemo's Mango-Chipotle Pico de Gallo; Southwestern Quinoa Pilaf; and something I have yet to name, that involves both of those and a couple of chicken breasts. 

Saturday we knew Erin would be coming home from seeing her dad down in New Orleans. Before leaving, I promised her I'd cook her something when she got back. She replied with "Salsa!" So, that was pretty clear direction. 

Also, I'd spent the week eating food that was a long way from healthy. I craved leafy, bitter greens (crazy healthy). 

And, I knew I needed protein but healthy protein.