Orzo Minestrone
October 24, 2008 - Written by Diana
Time to use up some of those vegetables. It’s starting to frost outside, so a good warm soup for dinner is a nice thing. I used carrots, celery, parsley and swiss chard from my garden. Instead of bigger pastas, I used Orzo which is more rice sized. This soup was a quick easy and delicious way to end a work day.
Ingredients:
- Olive Oil
- 1 Onion
- 1 carrot (or two small)
- Celery
- Bunch of Swiss Chard
- Handful of Parsley
- Chicken broth (or bouillon with water)
- Can of Tomatoes
- Salt
- Garlic pepper
Directions:
Dice and saute the first four ingredients together. When they seem soft add chopped up swiss chard and a little chicken broth. In a soup pot, heat up the chicken broth, plus canned tomatoes. Chop up parsley leaves and drop into the broth and tomatoes. Put …
Liven Up Your Leftovers with Thai Kitchen
June 30, 2008 - Written by Deb NgI try to be creative with my leftovers. I use leftover vegetables to make a pasta salad or omelettes or to flavor my pasta sauce, and leftover meats or potatoes can be turned into a soup, stew or casserole. My friends at Thai Kitchen had a few ideas for leftover makeovers and I thought I’d share those recipes with you here today,.
You Have: Roasted Chicken
Leftover Lasagna
April 28, 2008 - Written by Deb Ng
No, I’m not talking about lasagna that’s left over from a few days ago, I’m talking about lasagna made with leftovers. Every now and then I like to make Leftover Lasagna.
Let me explain…
When I make the sauce for my lasagna, I generally use the crockpot. If I’m not making it from scratch, like today, I put a jar or two of the store bought stuff into the crockpot, add some ground beef, sausage and sausage and let simmer for the entire day. During the last couple of hours I throw in some leftovers. For instance, the taco beef from last night? In the sauce. Zucchinis, carrots, and red orange and green peppers from a salad? In the sauce. Spinach? In the sauce. Now my sauce has lots of nutritious veggies and the left overs aren’t going to waste.
In case you’re wondering. I’ve never had a Leftover Lasagna taste bad. The sauce always tastes delicious. I wouldn’t put anything too outlandish in there, somehow though it …
Using Guacamole as a Condiment
April 12, 2008 - Written by Deb Ng
The other day after I reviewed Wholly Guacamole, a commentator named Robert suggested I use it as a sandwich spread. I don’t know why this didn’t occur to me before. I love to top my burgers with guacamole instead of ketchup or cheese, why not a sandwich?
I’m here to tell you guacamole is now my favorite condiment. In addition to topping burgers, guacamole is heaven when spread on a sandwich including fresh turkey or chicken, some tomato and even a little pepperjack cheese. I’m not much of a mayonnaise person and I’m not a big fan of mustard with chicken or turkey. From now on it’s guacamole every time.
Image: stock.xchnge
White Bean & Kielbasa soup
March 6, 2008 - Written by DianaThis soup is a family favorite. It’s a chunky soup with lots of flavor. I usually make a double batch and refrigerate or freeze half for another day.
Olive Oil
1 clove garlic
1 cup chopped onion (about 1 med)
1 cup chopped celery (2 stalks)
2 cans navy beans
1 can chicken broth
1 can diced tomatoes
3/4 lb Kielbasa
thyme
bay leaf
minced parsley
rubbed sage
basil
