Scuttlebutt Salad


So there comes a time, (virtually every week) that I have to look in the fridge and try to figure out what to make from leftover stuff that’s still in there. The definition of scuttlebutt is a “rumor” or “Gossip” So the rumor is I will try to make a “salad” from what I have left in the fridge. Scuttlebutt…. such a cool word!!

I researched a recipe it was called:

“Kale and Chickpea Grain Bowl with Avocado Dressing.”

This recipe was from January/February issue of Cooking Light

OK here’s the scuttlebutt

The original recipe:

Kale and Chickpea Grain Bowl with Avocado Dressing     


1 cup boiling water

1/2 cup of  bulgur (I used Couscous)

2  (15oz)  cans  unsalted chickpeas

1 1/2 Tbsp.canola oil

2 cups finely chopped carrots

(mine were left over roasted carrots)

4 cups chopped lacinato kale

1/2 cup vertically sliced shallots

1/2 cup fresh flat leaf parsley 

3/4 teaspoon o salt

1/2 teaspoon black pepper

1/2 Avocado peeled and pitted

2 Tsp fresh lemon juice

1 tbsp.water

1 Tbsp. Tahini 

1 clove of garlic

1/4  teaspoon turmeric stirred


I added some red peppers as well


1 cup bulgur ( I used Couscous no bulgar in the house) with one cup boiling water in medium bowl. Let stand for 1o minutes drain well.

pat chickpeas dry with paper towel 

Heat canola oil in a large skillet over high heat.. Add chickpeas and carrots;

cook stirring occasionally until chickpeas browned , about 6 minutes Add kale; cover and cook until kale is slightly wilted and carrots are tender; Add chickpea mixture, shallots salt and pepper and bulgur mixture.

add 1/2 teaspoon of salt in food processor


process avocado, olive oil, lemon juice, 1 tablespoon water, Tahini, garlic and olive oil. and 1/2 teaspoon salt in food processor

Next I made what I called:

Drain The Swamp Chili!

After weeks of making a variety of recipes, I found half  jars of many items that in my refrigerator taking up too much room! I needed to clear out the refrigerator and try to figure out what to make with them.


Ok here we go… I had some chop meat in the freezer so I defrosted it and meanwhile started chopping up other ingredients.

Red Onion


And then there were the jars of peppers and olives. I started chopping.

yellow pickled peppers

Pickled vegetables, Red peppers

I added this to the browned chop meat and onions.

Which I had been working on in the mean time.

I also found a Pepperoni in the fridge and chopped that up and added to the mix.What the hell everyone into the pool!

I added a large can of tomato sauce and some fresh oregano and bay leafCook down until is a thick mix about 45 minutes stir every 10 minutes and season with salt and pepper.

I used the left over couscous from the salad to create a base and served the cooked down chili over it.

It turned out delicious!!

And that my friend is that you drain the swamp!!


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