Making something coherent out of scraps

Stir fried chicken and veggies on pan-fried noodlesIt happens to us all at some point or another: looking into the fridge is suddenly akin to a train wreck or horror film — truly gruesome but impossible to ignore.

Science experiments and unidentifiable lumps are hidden in every corner and you have to dig through questionable containers and ziplock baggies before you find what you’re looking for.

It could be in the form of one single red pepper just starting to look a little worse for wear, but still edible, if  cooked.That half an onion which is beginning to dry out but would do well if heated up.Oh look, the green onions are starting wilt on the ends, but those can be chopped off and the rest salvaged.

Sounds pretty bleak, doesn’t it?

There’s hope yet!

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Bored with leftovers? Make butter chicken… pizza??

Pizza made out of naan bread, butter chicken, cauliflower and roasted garlic havarti.Over the weekend, I found myself craving Indian cuisine and with my husband’s birthday needing a proper dinner, I thought I’d treat us both to a great meal. Sadly, our usual choice of delivery restaurants has been disappointing as of late. You see, I love Indian seasonings, but being a “super-taster”, I cannot handle really spicy foods. So I tend to purposely order things like butter chicken, which tends to be a milder dish (maybe not traditionally, but a lot of restaurants we’ve been to tend to make it rather mild). The one we’ve been ordering from for years has gradually made theirs more and more spicy until it’s gotten to the point that it is downright painful for me to eat. My hubby has enjoyed it, but I’ve literally given up on it after a few bites.

As a result, I have begun trying several of the Indian-inspired sauces made by VH. Continue reading

Trying something new: linguini with peanut sauce

Strips of teriyaki chicken lean against a bed of long whole wheat noodles tossed with peanut butter sauce, peas and scallionsI’ve actually written an article on the 3Girls.ca site about the Vermont Food and Garden’s Linguini with Peanut Sauce recipe already but loved it  so much that I felt the need to write about it here too. Last week, I was looking for something different. I looked in my cupboards and fridge, seeing the staples I had in stock and thinking, “I don’t want [fill in the blank here] again…” Is it possible? A plethora of  possibilities were laid out before me, and yet they all seemed so ho-hum. Don’t get me wrong; I love spaghetti and meatballs, Shepherd’s pie, and other “old standbys”.  So does my husband!

But I had a hankering for something new. I wanted pasta, but I didn’t want pesto sauce, cheese or tomato sauce. What else was there?

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Experiments in soup-making: fake minestrone soup

A bowl of soup, showing sausage meatballs, vegetables and spiral pasta.I’m feeling a little lazy but I really want to share my latest creation. Normally, I would describe what I threw together in the pot to get to the final product and not post the actual recipes but I think this is going to change. For my friends on Facebook and Google+ who have already seen this recipe, I do apologize for the reposting/blatant plagiarizing of my own FB/G+ post. Hehe. I just think this soup is too good (if I do say so myself) to not post here. Not only that, but I think that based on next-day tasting, I’m going to make a couple of measurement adjustments as well.

It rained last night and had cooled off considerably outside (YAY!!). As such, I suddenly got in the mood for soup. I don’t know why, but rain and soup and things like hot chocolate go well together, imo. So, I started yanking things out of the fridge and cupboards to see what I could come up with.

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