Cajun Chicken & Sausage Jambalaya and Black Bean, Edamame & Wheat Berry Salad

Leftover chicken.  Leftover chorizo.  Green pepper and onion that have already been chopped. Leftover cooked kidney beans.  Leftover edamame.  Overripe tomatoes.  Could these two recipes come at a more perfect time?

Cajun Chicken and Sausage Jambalaya

Serves 4

1 cup onion, chopped

2 garlic cloves, chopped

1 cup green bell pepper, chopped

1/2 pound chorizo sausage, cut into bite-size chunks

1/2 pound boneless skinless chicken breast half, cut into 1-inch pieces

2 (14 1/2 ounce) cans diced tomatoes, undrained

2 -3 teaspoons cajun seasoning

1/2 teaspoon celery salt

Heat oil in large skillet over medium high heat until hot.  Add onion, garlic, bell pepper and sausage; and cook for 4-5 min or until the onion and bell pepper begin to soften, stirring occasionally.  Add the chicken and saute for 3-4 min or until the outside of the chicken is no longer pink.  Stir in the tomatoes, Cajun  seasoning and salt. Reduce the heat to low.  Cover and simmer for 10 min or until the chicken is no longer pink in the center.

Black Bean, Edamame and Wheat Berry Salad
Serves 6

4 cups water
1/2 cup dry wheat berries
1 cup cooked black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
1/2 cup finely chopped red onion
2 tablespoons red wine vinegar
3 tablespoons olive oil
Salt and black pepper to taste

Combine water and wheat berries in a medium saucepan and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheat berries are just tender. Place in a fine mesh strainer and run under cold water to cool quickly, drain well. Combine the wheat berries with the remaining ingredients in a medium bowl. Serve immediately or cover with plastic wrap and refrigerate up to 8 hours in advance.