Creamy Smoked Salmon Capellini

Hubby had a dinner appointment so I was on my own. The little girl and lola had their own thing going so I was really on my own…

As always when I am eating by myself, I don’t bother to cook. Sometimes I don’t bother to eat – call me lazy but it seems to me that cooking then washing and cleaning up after doesn’t seem to be worth the bother if I am the only one eating…

This time though, as I rifled through the fridge for something (I was thinking fruit actually), I saw several containers of leftovers – a 50ml container of smoked salmon (left over from hubby’s dinner the night before), a 500ml container of capellini and parsley (left over from our dinner 2 nights before), ricotta cheese tub with a fourth of ricotta left in it, sour cream tub with about 1/4 cup left, a small pat of butter (left over from chocolate chip cookie cake the week before), several pieces of shimenji mushrooms (I don’t even know WHY there’s leftover mushrooms!!!), fresh milk (not really that fresh since it’s been in the fridge at least 4 days!) and 2 pieces shriveled calamansi…

What a merry bunch of leftovers!

At first I thought of making leftover omelette – a favorite of ours and perfect for using any and all kinds of leftovers, except maybe the pasta….

So then it hit me… why not make leftover pasta instead?

Who would’ve thought that the leftovers in the fridge would make an elegant meal for one, especially paired with Chardonney, yep, leftover from last Christmas! (Thanks to our friend who gave it to us for Christmas!)

So here is the no-recipe recipe for my (lonely, but seriously change the ‘n’ to ‘v’) dinner for one –

1. Sauté some sliced onions in olive oil and (leftover) butter until the onions are softened.

2. Add the (leftover) mushrooms and stir-fry several seconds.

3. Add the (leftover) smoked salmon and mix to break the pieces apart.

4. Add the (leftover) sour cream and (leftover) ricotta cheese. Thin the mixture with (leftover) milk.

5. Add the (leftover) capellini; mix gently to coat the pasta with the sauce. Season with salt and pepper to taste.

6. Cook over low-medium heat just until everything is heated through. Transfer to your (lonely) dinner plate.

7. Sprinkle a drop or two of (not fresh, since they’re a bit shriveled) calamansi. Garnish with (leftover) parsley (and Parmesan – just about the ingredient that is NOT left over from anything). Pair with (leftover) Chardonnay. Sit and enjoy.

8. Post the dish online and revel when hubby’s jaw drops because you had a lovely dinner while he had ordinary food at his meeting!



Tuyo Fried Rice

I made the mistake of buying spicy tuyo instead of spicy bangus… and while I enjoy eating tuyo, I rather hate the smell it gave out as it is being cooked. I realized, however, that the bottled variety offered the solution – it was good straight out of the bottle!

My other problem though, is how to finish the whole bottle, since it appears that I am the only one in our household who like tuyo!

This morning i found out that it it a good addition to flavor garlic fried rice.

The way I make garlic fried rice has no specific recipe. I just use several cloves of fresh garlic, whatever leftover rice still sits in the rice cooker, and salt! For tuyo fried rice, just add the tuyo, mash it a bit and use less salt, that’s it.

So basically i smashed about 4 cloves of garlic and chopped them roughly. The garlic gets thrown into a hot wok followed by 2 to 3 pieces of tuyo (herring in English). Mash the tuyo ad break into pieces. Then, before the whole house permeates with its smell, the day old rice is thrown in (if I had to be specific, I’d say about 3 cups or so). Cook until the rice is heated through. Season with sea salt, as desired. I go by instinct and throw in a large pinch each time and taste it until It tastes okay to me. Cook a little more until any solid pieces or flakes “melt” into the rice. Err on the side of caution since the tuyo is rather salty already.

Serve hot!

In my case I had it for breakfast with a fried egg and some ham. Yummmm!