Yep, I’m ripping off another movie title.  Mike Myers’

If you haven’t seen it ummm…why not?  It is hilarious!  You will quote it often.   Other people will hear you quote it and laugh outrageously because they too have seen this gem.  But onto food waste.

No, that isn’t my new faux swear word to be said in front of my 18 month old Mina bird. It isn`t the start of a spoken word piece that you would share at a late night poetry jam session.  That is what was sadly wasted this week. I’m not going to take the heat on this one though. The husband had a snack the other night and left it in the oven after consuming two other pieces.

It’s especially tragic considering it was homemade and had one of favourite things in the world on it-prosciutto.  When I was pregnant I ate mountains of this stuff and even now can’t seem to get enough.  However, you have to forgive the guy since he’s been working all the hours God created getting the new half of the house wired and ready for a building inspection.

I do have a dish to share that uses up a couple of items in my house that are needing to be used or reported next week as waste and helps to service my love all things made of puff pastry.

This curry starts like most curries; coconut milk, 1 and a half cups of chicken stock, 1 chopped tomato (that has seen better days), 2 carrots (very close to the end of their existence), 2 peeled and diced potatoes (hah!  you thought that I had forgotten you in the potato bin and could go off all by yourself!), 2 cloves of garlic, a 2 inch nub of ginger and a half an onion.

I`ve got my spices all lined up; 2 tsp. cumin, 2 tsp. mustard seeds, a good pinch of saffron, 2 tsp. garam masala and a pinch of cardamon.

Here`s where things vere off the usual tracks.  I normally would use boneless chicken thighs (four) and saute them before toasting my spices and adding everything else.  The chicken that I used today though is a little odder-not odd in a bad way. 

You see every so often I see a food in the grocery store and think “Hey! kids like; chicken fingers, pop tarts, chicken burgers…I have a kid, maybe I should be feeding her something like this at some point so she isn`t the weird kid in her class“ and I bring a box home and my child will not touch them with a barge poll. 

I don`t know why I keep trying but whatever sometimes I shop when I`m hungry. 

This time I was left with a box of all natural, all-white meat chicken burgers.  We`ll never eat these.  So.  I thawed them, roughly chopped them (they were raw) and sauteed these bad boys (SIX OF THEM).  Pretty neat.

I briefly sauteed my spices, added in the veg and dumped them on top of my chicken.  I added the coconut milk, chicken stock and a handful of salted almonds and a small VERY tart apple (with the skin) that was from our tree out back.  This tree usually produce ONE apple a year.  This is it.  If you like your curry hot then add a chile or two.  You might want to add a cup of frozen peas.  I sprinkled the top with 1 tsp. cornstarch and baked the whole thing in the oven for 45 minutes at 350. 

Top the curry with one package of prepared puff pastry and bake another 15 minutes.  Yay!

Then, you need to try to take a photo with a lot of help from little hands that love curried chicken.  Well, curried anything and has forgotten that these were once the chicken burgers that she wouldn`t eat.

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