Dinner Bowl #113
More using things I already had cookery: I used some leftover pasta sauce and frozen Impossible meatballs to make a meatball orzo soup. I cooked some veggies--peppers, celery, onion, and carrots--in olive oil, then added water and a Not Beef bouillon cube. I brought that to a simmer and added the meatballs and pasta sauce and let that cook until hot. I then added the end of a bag of frozen spinach. I cooked the end of some orzo I had separately and added a serving of orzo to my serving of soup. I used a heel of bread to make some garlic toast to have on the side.
Although I cooked the garlic toast a little too long, I otherwise have no complaints about this. It was a great meal and I had leftovers for a few more servings. I'm really starting to enjoy the using-what-I-have style of cooking, too, which is great in these stressful times.
The "using-what-I-have" style of cooking is the best, in my opinion, way to approach one's regular cooking. I became a stock-piler during covid, and am working on this same approach. It requires employing your creativity--always a good thing--and can lead to wonderful culinary experimentation, discovery and results. At this particular (most distressing) time in our current history, comforting food, and cooking, is much needed. Many thanks!
ReplyDeleteCOVID has definitely altered how I shop, even now, but I'm adjusting to a new approach that is less focused on keeping as much food as possible at all times. Using things up can be genuinely hard for me, but I'm doing more of it and it's getting easier!
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