Recycled chicken pasta sauce

It should be a habit for all homemakers to check cooked food items stored in the refrigerator. Most likely there are leftovers that have  been forgotten and, by the time they are discovered, they would have spoiled. Thus, a regular look-see is advisable.

We found half a roast chicken breast a few days ago and since we are pasta lovers, we resurrected it into a savory chicken pasta dish. We sautéd, in olive oil, half a bulb of crushed native garlic. Without allowing the garlic to be fully toasted, we put the chicken in, mixing it well. We added about 150 gms of tomato sauce and a teaspoon of Worcestershire sauce, plus a pinch of ground black pepper. We let it simmer for a while, then added a level tablespoon of sugar and a spoonful of fake bacon bits to enhance the flavor. By this time, we were done boiling the elbow macaroni (the only pasta we had left in our cupboard). After draining it, it was ready to serve, with the sauce on the side. Good pasta dish!

Needless to say, we get tired serving leftovers. But, recycling is the trick to enticing the brood to eat leftovers and even enjoy it. For instance, pieces of paksiw na bangus can be drained and fried for a future meal. It can also be converted into sarsiado or escabeche. Or flaked, again to add to a pasta sauce. 

The leftover chicken pieces from nilaga can be used in cocido (pochero) or made into chicken salad as spread for breakfast bread. If there is leftover beef kenchi nilaga, drain them. They can be converted into succulent steak. Fry in a little oil, then bathe in all-purpose cream. The remaining broth can be the accompanying soup. Use Spanish fideos (thin noodles) for this.

There is a lot one can do with leftover food. Try it.

Price watch. Chicken (whole), depending on where it is sold, ranges from P107 to P124 a kilo. Carrots are tagged at P66 a kilo, tomatoes at P90, white onions at P84. Small bunch of celery at P15.29.

This is alarming, if true: we got information that some foreign companies exporting meat have resorted to some suspicious way to make nearly spoiled meat look fresh. They do this by adding a powder called Glued Meat, which binds it like solid fresh supply. Hopefully local butchers have not resorted to this. The info also states that the safest imported supply comes from the United States and Canada. We are making our research on this and will be forthcoming with our findings.

Another report from a US-based friend says a machine that converts plastic to oil has been invented in Japan and is now being sold in some countries, including the Philippines. This is certainly welcome news. Again we are in the process of formally verifying this.

May this Sunday and the coming week be a good one.

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