Bottom of the refrigerator stew. That's what my mother called taking all the left-over "bits" for the week and making something delicious.
Today I made my own version. It turned out delicious! (Let's be honest, sometimes it's better than others. Today was a really good day - so good the human male asked if I'll make it again soon please.)
The recipe started with left-over vegetable broth and pasta. And a packet of soup mix purchased 3 months ago for a different recipe, and languishing in my cupboard. Then there was that can of kidney beans I accidentally purchased; the jalapenos left-over from a recipe last week, and the yellow pepper getting a bit wrinkly at the bottom of the fridge....
The "recipe" - as it were - for Easy Sunday Left-overs Stew is as follows:
1.5 containers of Organic Vegetable Broth (approx 6 cups)
1 can of Red Gold Diced Tomatoes
1 package Soup Mix (it was vegetable/onion - the kind used for making dips)
3 carrots (diced fine)
1 yellow pepper (diced fine)
4 cloves of garlic (diced fine)
2 fresh jalapenos (diced fine)
1 can kidney beans (drained and rinsed)
Left-over pasta (1/2 bag of penne)
Left-over Tastefully Simple Spinach and Herb*
In a large stainless steel pan, add the vegetable broth, the tomatoes (with juice) and the soup mix on a medium heat. Stir. Add the bay leaves. Chop up carrots, pepper, garlic and jalapenos - adding as you go. Add the can of kidney beans. See what else would be good. (I had cauliflower from a veggie tray earlier in the week - peas/corn would've been good, too.) Add your spices. (In my case, I had two pinches of the Tastefully Simple Spinach and Herb mix - not enough to do much with but this.) Add the pasta (rice or potatoes would be good instead.) Add salt and pepper to taste. The pasta took about 20 minutes to cook up and then it was "done".
This took about 45 minutes from start to finish, and I didn't watch it the whole time.
The "human male" had his with oyster crackers; I added a bit of shredded sharp cheddar to mine. It made 5 nice sized servings. (It might have stretched out a bit more if we'd had sandwiches or a nice bread/salad combo before).
Take-away - Nothing is ever wasted; sometimes it's just not what you expected.
*Don't judge. It's a really nice, no-salt mix of herbs that goes with a good number of things. Along with chocolate, wine and olive oil - it's a kitchen staple at my house!
Today I made my own version. It turned out delicious! (Let's be honest, sometimes it's better than others. Today was a really good day - so good the human male asked if I'll make it again soon please.)
The recipe started with left-over vegetable broth and pasta. And a packet of soup mix purchased 3 months ago for a different recipe, and languishing in my cupboard. Then there was that can of kidney beans I accidentally purchased; the jalapenos left-over from a recipe last week, and the yellow pepper getting a bit wrinkly at the bottom of the fridge....
The "recipe" - as it were - for Easy Sunday Left-overs Stew is as follows:
1.5 containers of Organic Vegetable Broth (approx 6 cups)
1 can of Red Gold Diced Tomatoes
1 package Soup Mix (it was vegetable/onion - the kind used for making dips)
3 carrots (diced fine)
1 yellow pepper (diced fine)
4 cloves of garlic (diced fine)
2 fresh jalapenos (diced fine)
1 can kidney beans (drained and rinsed)
Left-over pasta (1/2 bag of penne)
Left-over cauliflower (1/3 cup)
5 bay leaves (mine were going a bit stale - so I went overboard)Left-over Tastefully Simple Spinach and Herb*
In a large stainless steel pan, add the vegetable broth, the tomatoes (with juice) and the soup mix on a medium heat. Stir. Add the bay leaves. Chop up carrots, pepper, garlic and jalapenos - adding as you go. Add the can of kidney beans. See what else would be good. (I had cauliflower from a veggie tray earlier in the week - peas/corn would've been good, too.) Add your spices. (In my case, I had two pinches of the Tastefully Simple Spinach and Herb mix - not enough to do much with but this.) Add the pasta (rice or potatoes would be good instead.) Add salt and pepper to taste. The pasta took about 20 minutes to cook up and then it was "done".
This took about 45 minutes from start to finish, and I didn't watch it the whole time.
The "human male" had his with oyster crackers; I added a bit of shredded sharp cheddar to mine. It made 5 nice sized servings. (It might have stretched out a bit more if we'd had sandwiches or a nice bread/salad combo before).
Take-away - Nothing is ever wasted; sometimes it's just not what you expected.
For more easy recipes, see "In the Kitchen"
*Don't judge. It's a really nice, no-salt mix of herbs that goes with a good number of things. Along with chocolate, wine and olive oil - it's a kitchen staple at my house!
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