While mulling over what to prepare for breakfast one Saturday morning, I found some packed ham, leftover tinapa, leftover rice and a little jar of pesto. After a few more moments, I came up with Tinapesto Rice and Almond Ham. Here are the recipes:
3 bowls of left over rice
2 pcs left over tinapa (smoked fish)
1 clove garlic
5 tbsps cooking oil
salt to taste
pesto to taste
In a separate container, combine the rice, salt and tinapa. Mix them well so the flavor of the ingredients blend well with the rice. When that is done, sauté the minced garlic until it turns golden brown. Pour in the rice combination and scoop in about 4 tablespoons of pesto. Continue to stir until the color of your rice is even.
7 slices leftover ham
1 tbsp worcestershire sauce
4 tbsp brown sugar
1/8 c. water
1 tsp. pure almond extract
In a sauce pan, combine all the ingredients until it caramelizes. Put in the ham and let it simmer till the color changes to that of the sauce.
These two dishes are relatively simple and would serve six people. I was excited while preparing the meal for two reasons. First was because something new came out of the old and second, more space was created in the refrigerator to accommodate more leftovers.