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Post by Ripley on Nov 6, 2016 16:57:35 GMT -5
we all have things we use, beyond soup, to clean out the fridge and use up everything we have on hand. I do it with black bean purée, which I make for taco, quesadilla and other fillings.
So what's your kitchen sink thing-sphaghetti, lasagna, a casserole?
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Rosie
Daryl's Jasper Stone
Goddess
Posts: 1,440
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Post by Rosie on Dec 15, 2016 22:46:03 GMT -5
Open Face Bread Melts
1st layer - a schmear of mayo that I've mixed with Dijon mustard and a little dill weed. 2nd layer - sliced Roma Tomato 3rd layer - handful of greens - whatever you have - I use finely shredded cabbage sometimes 4th layer (optional) bacon, diced ham, flaked tuna, fried egg 5th layer - grate,slice or shave any type of cheese you have in the fridge Bake till cheese is bubbly and bread is toasty.
I eat these open faced with with knife and fork.
You can make one slice or two - eat one at lunch and the other one the next day.
You can make them in a pan on the stove with olive oil swirled around the pan on the 'down' side.
You can make them in the oven in a small flat baking pan.
You can make a grain bowl with all those ingredient as well plus a few extra. Sub out the bread for cooked healthy grains - farro - wheat berries - kamut - fenugreek - rice etc. Cook the grains in chicken broth. Set aside to cool a bit. Layer a bowl with greens, add a cup of cooked grains, then add beans or quinoa, add some walnuts, cheese shreds, raisins, craisins you name it. Mix up a simple vinaigrette of olive oil, lemon juice or apple cider vinegar, season it with some Dijon mustard and plenty of pepper.
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Rosie
Daryl's Jasper Stone
Goddess
Posts: 1,440
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Post by Rosie on Dec 15, 2016 22:53:55 GMT -5
I just discovered a new one - this will go into the rotation. It was yummy!
I had left over corn meal polenta. I spread the polenta in an 8 x 8 baking dish. and heated it.Then I sauteed onion and mushrooms with a dab of garlic. I had some leftover diced tomatoes with basil. I pureed them and add the puree to the mushrooms and simmered that for a bit.
Poured mushroom mixture over the polenta and sprinkled Parmesan shreds over the top and baked till casserole was bubbly.
I could have nestled cracked eggs into the mushroom layer to bake along. Be careful if yo do that to check eggs often otherwise they can overcook.
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Post by dark sister on Dec 16, 2016 9:33:20 GMT -5
I've never heard this phrase before. I loosely "stir fry" things at my house when I don't know what to make and just want to use whatever. Meaning I just grab some rice and whatever vegetables I pull out of my fridge, make a sauce from soy sauce, garlic powder, ginger and some cornstarch and that's dinner.
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Post by honkytonkwoman on Dec 16, 2016 10:27:18 GMT -5
I just discovered a new one - this will go into the rotation. It was yummy! I had left over corn meal polenta. I spread the polenta in an 8 x 8 baking dish. and heated it.Then I sauteed onion and mushrooms with a dab of garlic. I had some leftover diced tomatoes with basil. I pureed them and add the puree to the mushrooms and simmered that for a bit. Poured mushroom mixture over the polenta and sprinkled Parmesan shreds over the top and baked till casserole was bubbly. I could have nestled cracked eggs into the mushroom layer to bake along. Be careful if yo do that to check eggs often otherwise they can overcook. I make that. There's a recipe in the Moose wood cookbook. Fried rice is a way I use up cooked rice and leftover meat and vegetables. I made thanksgiving leftovers into a turkey pot pie with mashed potato crust.
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