Here's one way that I have used up a chicken breast. If the breast is already cooked, then cook onion in step 2 and add chicken pieces to onion in pan to warm them. Chicken & Chunky Pesto on Whole Wheat Spaghetti I made the pesto (the yellow one at left) rather than the food processor as it was such a small amount and it turned out lovely and chunky. Here's the recipe as I made it for the two of us, using half of my usual pesto recipe: 1 chicken breast cut into bite sized strips 1 small onion - sliced 2 portions of whole wheat spaghetti 1/4 teasp sweet smoked Spanish paprika (optional) olive oil for cooking Pesto - this is the halved version: 2 cloves of garlic - minced 1 cup of loosely packed basil leaves - chopped 1/4 cup olive oil 1/4 teasp salt 1/4 teasp fresh ground black pepper 1/4 cup grated parmesan 1/4 cup pine nuts 1/2 teasp water 1. Put a large lidded pot of salted water on to boil for the spaghetti. 2. Prepare chicken and put into a small frying pan with onion and a bit of oil. Saute until cooked, turning and shaking pan.....about 12 minutes or until chicken pieces are cooked and all is lightly browned. Sprinkle with paprika and stir. Put on lid and keep warm while preparing the rest. 3. Meanwhile put in a ceramic mortar the salt, pepper, minced garlic and a few drops of the measured oil. Pound to a medium paste and add pine nuts, pounding some more, then add the chopped basil leaves, grated parmesan and some more of the oil. Continue grinding to a paste then add the rest of the olive oil. If it looks a little dry, add a few drops of water, up to 1/2 a teaspoon. 4. Boil the spaghetti 12 minutes or according to package. Drain and return to pan. Scoop out the pesto with a spoon and spatula and stir it into the spaghetti, mixing well. Serve on heated plates or platter and top with the chicken-onion mixture. Garnish with a sprig of basil and pass around the block of parmesan with a grater. SharonCb

Hi Jessy, sorry I'm late seeing this post, I'm at the cottage and haven't been plugged in! I really don't have a recipe It's a Nike recipe ...I "just do it". Soften some chopped onion in some veg oil then fill your pot with chicken broth or veggie broth and dilute with a bit with water. Bring to the boil and add cauliflower, salt and pepper. If the cauliflower is already cooked you should keep the broth at a low simmer. Once cauliflower is cooked, let cool and then whir in the food processor until fairly smooth. I like it a wee bit chunky. return to the stove and add enough milk to make it somewhat cream but don't add too much. Grate whatever cheeses you have and add the grated cheeses until it reach the taste and consistency you like. adding more milk , as required, to thin. Adjust salt and pepper and enjoy! The other thing I do with leftover cheeses is to grate them all up, add mayo, cream cheese, chopped green onions, bit of dijon, dash of Lea and Perin and mix the whole mess into a cheese spread adjusting the mayo as required. You can add whatever spices make sense as well. For example, a bit of chipolte powder (or canned chiplote) is a very nice addidtion to Mexican cheeses and roasted red peper or basil is nice with Italian cheeses. It's really just whatever you like added to leftover grated cheese, cream cheese and mayo.

I didn't think earlier, but this is an excellent dish for using up cooked meats. It calls for beef or lamb, but I have made it with roast pork or chicken as well and it is delicious. Lamb or Beef Jhal Fraizi -from, "Foolproof Indian Cooking," by Madhur Jaffrey-with slight changes and notes of my own. 350 g (12 oz) cooked, boneless roast lamb or beef 3 T olive oil 1/4 t cumin seeds 1/4 t brown mustard seeds** 8 fenugreek seeds*** 100 g (1 medium) green bell pepper, cut into strips. 1-2 hot green chilies (such as serranos), cut into long, thin slivers. (****Ms. Jaffrey says not to remove the seeds, but if you've a tender mouth, I would scrape the seeds & pith out to cool the dish down.) 150 g (1 medium) onion, cut into half rings, similar in size to the peppers. 1 t Worcestershire sauce 1 t ground cumin 1 t ground coriander 1/4 t ground turmeric 3/4 t salt Freshly ground black pepper to taste. Julienne the cooked meats in 1/4 to 1/2 inch strips. Heat the oil over a medium high heat until quite hot, then add the cumin, mustard and fenugreek seeds. The mustard seeds will begin to pop, when they do, add the bell pepper, onion, and chilies. Stir fry until the onions & peppers are wilted, and perhaps beginning to brown a bit (but not much) and add the meat and other seasonings. Heat through. ****************************************************** This is very good with some plain rice and a side of plain yogurt or a yogurt raita of some kind as a cooling foil to the spiciness of the dish. A simple raita can be made by mixing half a cup of plain yogurt with a couple of tablespoons of grated, squeezed (to remove excess liquid) cucumber and a teaspoon or so of minced mint or cilantro, adding a bit of salt if you like. **Plain, yellow mustard seeds will work as well, if you've got some on hand already and don't want to search out and buy brown just for this recipe. ***It doesn't sound like much, but fenugreek is quite potent, and the flavor is distinct. Fenugreek also keeps a long, long time, much longer than most spices. There really isn't anything I can think of that would be similar, but if you need to do without it, something slightly sweet but pungent would work--maybe some minced cilantro or mint, added at the last minute.

Our peaches have to be almost a pound each! HUGE! Last year was our first year with the peach tree. The former owners didn't prune or cull, so we had so many peaches (record rain year after 4 year drought) the branches were breaking. We had the tree properly pruned this year and culled a lot of the baby peaches and this years crop is less peaches, but bigger and sweeter!