A simple leftovers meal

In order to save time, I made these bacon and egg cups by filling a muffin tin with bacon, cracking and egg into each one, and baking. I am serving one of my bacon and egg cups with a small tin of beetroot and some leftover gluten free spinach gnocchi.

This is another meal from yesterday that uses the bacon and egg cups. Only in this case, I have smeared Kraft cheese spread on top of the bacon and egg cups and used rice that I precooked a stored away in the freezer for later use.

My version of chicken biryani

Biryani is basically Indian style fried rice with meat and vegetables. In this recipe, I took leftover rotisserie chicken and cooked rice and added some frozen vegetables I got from an Indian supermarket near where I live (namely okra, which tastes like a bland version of green capsicum) and of course, spices (mainly cumin, but also pepper and chilli flakes). The great thing about spices is that as long as you never use TOO much, it's always fun to use different spices. Tumeric has a somewhat muddy flavour and is great for filling out the flavour of the hotter spices. Cumin has a very distinctive savoury flavour while not being too hot. Cardamom seeds can also be added to the rice and have their own distinctive, bitter flavour. Of course, it goes without saying that all spices need to be fried in a little oil before the cooked rice, chicken and vegetables are added to unlock their full flavour.