What to do with leftover-grilled meat
I am feeling 100 percent better. The cold is lingering and I’m coughing my lungs out… but other than that, I’m fine. Still, checking e-mail regularly is harder than I imagined. I’m giving that up… First, I have a post up about why I didn’t need to hire a reading tutor this summer — and news for bloggers looking to make some cash. Learn more here. Hint: take that quiz over in my sidebar — from The Savvy Source, and the Parent Bloggers Network.
Also, I want to pass the recipe on to you. Whether it’s a summer cold that creeps up on you, or an unusually cool night, a summer soup will feel surprisingly soothing in your belly. It’s a nice welcome alternative to all of those sandwiches, hearty meats and salads. The addition of avocado in this soup gives it a creamy, yet light texture.
- Grilled meats: Shrimp, chicken breasts, pork or beef. (Hamburger… not so good.) About 1 pound or meat (Alternatively, you can add some uncooked chicken breast.)
- 3 tablespoons of olive oil
- 6 oz dried vermicelli
- 1/2 each anise seeds and cumin seeds
- 1 tablespoons red pepper
- 1 med onion
- 2 cloves garlic
- 1qt chicken broth
- 1/2 cup fresh green beans (Optional…I just happened to have them, and they were pretty good.)
- Sour cream
- Diced avocado
- Juice of ½ lemon
- Salt
- 1/4 cup chopped cilantro
- 1/4 cup chopped chives
- Heat olive oil and add pasta (broken) until almost golden, 3-5 minutes.
- Stir in anise and cumin seeds, onion and garlic.
- Stir in red pepper and chicken broth, add uncooked meat, if using.
- Bring to simmer over high heat.
- Once soup boils, turn down heat, and add grilled meats and beans, if using.
- Simmer for 10-15 minutes
- While that’s simmering mix avocados, lemon juice and salt.This is what gives the soup it’s creamy, yet summer taste.
- Add avocados, sour cream and serve with fresh-snipped chives and cilantro.
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That sounds yummy…I think I’ll try it tonight, as I have some chicken to use up!
We have left over chicken, too. Guess what is for dinner?