Refrigerator soup and other leftovers
Feb. 25, 2010
By Ginger Isham
I like to be creative — sometimes I am successful and sometimes not.
A week ago I went to my refrigerator and found some veggie broth from steaming broccoli and carrots. I had cooked a leftover chicken breast (from another meal) with chunks of broccoli, carrots, onion and garlic. I cut up the veggies and chicken into bite-size pieces and added them to the veggie broth. I then added a potato, cut into cubes. This I simmered until the potato was soft, and then I added frozen corn and about 1/4 cup medium salsa. It made a great soup! The salsa gave it a little kick.
You could do this with any leftover turkey, beef or pork. Sometimes I add a little cumin to the chicken soup instead of salsa. You can also add frozen peas.
On another day I used up a fridge container with about 2/3 can of black beans. I had previously sprinkled some of the beans on a salad of greens, red pepper slices, purple onion slices, sunflower seeds and cucumber with a cream dressing.
After rinsing the remaining 2/3 can of black beans, I added chopped onion, fresh garlic and small slivers of a red pepper. I mixed a combination of plain, non-fat yogurt and low-fat sour cream and stirred it into the beans and veggies. I used this as a side dish and at another meal put a couple tablespoons on top of a hamburger cooked under the broiler.
On the farm, we have our dinner at noon, rather than most folks who have theirs in the evening. At the end of the day, when my energy level is low, I can whip up something quick and easy such as scrambled eggs. I put a little water in a frying pan (no fat) on high heat. When it starts to boil I turn it to medium heat and add eggs that I’ve whipped up with chopped onion, leftover bits of cooked broccoli, carrots, mushrooms, cheese or whatever else I have for leftovers that fit with eggs. Maybe you can add bits of leftover ham or a couple slices of cooked bacon. I can stretch a pound of bacon for several meals, as bacon is a treat at our house. I might have used a few slices in chowder or a few partially cooked slices cut up and added to baked beans.
I find it rewarding to go to the fridge or freezer and pull out something that needs to be used up. I tend to put little bits of food away as I have a hard time disposing of them.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.