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How did I make that????

April 26th, 2015 at 09:57 pm

At lunch Friday we were talking about meals. Food is a big topic at lunch, imagine that!

One lady was talking about making a casserole...she has to eat gluten free so it is tricky to find things. She said she added a dash of this and that and when she finished, it was so good her husband told her she could make that any time she wanted. She laughed and said she just started pulling things out of the pantry and fridge.

I made vegetable soup last week and DH said it was best he's had in a while, and that wasn't a reflection on bad soup on my part. He said it just seemed to have lots more flavor.

I admitted the chances of making it again the same were pretty slim. The overall idea would be the same, and I used tomatoes I canned which made it different. That is a given. I had been using stuff in the pantry as far as tomato things that needed to be used before they got too close to the use by date. But that isn't the reason.

You see, my secret was for the past couple of months I've been saving those bits and pieces of vegetables we didn't eat. How many times did we have green beans where we had so few left over that it wouldn't be enough for a serving, but...

Same thing with some the roasts...I kept the onions, carrots, celery, mushrooms that were let over. The same with zucchini and squash that I had roasted. I had a decent sized bag of leftover vegetables that had been cooked and we didn't eat all of, but not enough for another meal.So, I bought some beef on sale and browned it. I dumped all vegetables in the soup, added some fresh onions and some other vegetables and cooked it with chicken broth I also had in the freezer. Added the tomatoes and barley and yowza...what a soup.

We had two and half meals out of that soup and considering most of it was leftover vegetables, I felt like we saved money, not to mention eating healthy.

5 Responses to “How did I make that????”

  1. Joan.of.the.Arch Says:

    Soups are like snowflakes. No two are alike and lots of them come in winter.

  2. snafu Says:

    I do something similar with leftover bits. Squash zapped in a blender or bullet gizmo with a baked apple makes a boring meal seem special. Saving grace for me is a Mrs. Dash type. home made mix of spices I keep in a re-purposed shaker. I try to keep the ratio of 1 C vegetables to 1/2 C cooked barley, pasta or rice. Chinese style stir fried rice is another effective way of using small bits of leftover meat & vegetables. A scrambled egg sliced in thin strips improves the appearance.

    How do you use leftover variations of potatoes?

  3. rob62521 Says:

    Snafu, if it mashed potatoes, I roll them in balls and then Panko and cook them in oil. Roasted potatoes are usually made into a casserole. How about you?

  4. CB in the City Says:

    I'll join in! With mashed potatoes, I line a heat-resistant bowl with the potatoes and fill the hollow with whatever leftover veggies and meat I have. Sometimes I top with cheese, and I will add gravy on top if I have any.

    Roasted/baked potatoes -- I cut them up for potato soup, or make a potato scramble -- fry the cut-up pieces with peppers, onion, mushrooms, and/or tomatoes -- whatever I have. These I make pretty crispy.

  5. snafu Says:

    Thanks for fresh ideas. CB, love the idea of using mashed potatoes as the 'crust' which can even accept different fillings in each separate heat-proof bowl for our weekly, leftover Friday's dinner.

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