I’m pretty much out of the prepared meals that were such a great haul out of my last visit to my favourite grocery store. So tonight will be … spaghettini, with Rao’s marinara simmered in the deli meatballs that I froze a few months ago, served with fresh-grated Parmesan cheese. I even have some kosher salt for the spaghettini water, notable because it’s iodine-free. There will definitely be leftover noodles, and leftover sauce. I have containers on standby!
Im On my own tonight so its Italian sausage on the grill with some fried potatoes on the side.
Meh, I just cooked up a whole box of spaghettini, the whole jar of Rao’s, and simmered for about half an hour with the meatballs and some extra water to get all the flavours blended. It was a very fine comfort-food dinner, but man, did I ever end up with a lot of leftovers in a big casserole dish! More will be had tonight, with garlic toast. No problem for me as I just love noodles, whether Italian or Asian!
Last night, I tried a new recipe. It was hot and sour soup, which I’ve made many times and love, but with Chinese pork dumplings added, which I also love. So I assumed I would love these things cooked together in the same dish.
It’s ok.
Next time, I’ll just make them separately and enjoy them a lot more that way.
Many leftovers, so it will be dinner again tonight. And probably tomorrow, too.
Last night I didn’t feel like making anything too elaborate. I had the remnants of a Costco rotisserie chicken, so I removed the remaining meat and made a simple chicken Alfredo sauce over Penne pasta. I’m not usually an Alfredo guy, but a little comfort food seemed to fit the bill on a grim late February weekday, and it turned out very yummy.
I did a ‘cold evening comfort food’ last night as well - potato soup.
My version of a soup base - carrot, onion, celery, and garlic in olive oil, then add water, fresh thyme & rosemary sprigs, and a few tb of better than bouillon.
While that’s coming to a boil, I sauteed cubed potatoes in butter to get some good browning, and also accelerate the cooking process.
Then, throw in the potatoes and some carrot rounds and simmer.
Once the potatoes were fully cooked, I removed maybe 2/3rd of them from the broth (and discarded the herb sprigs). Then I added black pepper and a generous pour of cider vinegar and used the immersion blender to puree the remaining potatoes and carrots, as well as the diced mirepoix.
Then, put the potatoes/carrots back in and good to go! A slightly thick soup with some rich flavor thanks to browning in butter.
That does sound good!
It occurs to me that your potato soup base could easily be converted to a nice clam chowder-- adding clams, of course, then some cream for New England style. Or keep the broth clear for Rhode Island style. Or even, add some tomatoes for Manhattan style! I know a lot of people think New England style is by far the best, but I do like a nice Manhattan clam chowder. However, New England style is probably best for a cold Winter’s day.
I had a very busy morning and afternoon, with nary a chance for more to eat that a single cup of coffee and a bowl of Cheerios. So this evening, I decided I earned a nice dinner. So I cooked some marinated chicken breast (good salsa, limes, salt, cumin, onion and garlic powder), and air fried it along with a few plump jalapenos and a leftover corner of my “in-use” onion. Served it with some flour tortillas, Yellowbird jalapeno hot sauce, some greens on their way out, and a small pile of cotija in the center.
Sadly, the onions are buried under the roasted jalapenos, so not visible. And since the chicken is one breast portion, cut in half for better flavor absorption and cooking, I still think the dinner came out as a reasonable portion despite my desire to eat everything in the house!
Looks good, @ParallelLines !
I’m doing Mexican today as well. It’s one of those days where a meal is just coming together. Had a couple heirloom tomatoes that needed using or losing, so I made a batch of pico de gallo this morning. I have corn taco wraps, so do I have some frozen ground beef I can make into taco meat? No…too bad.
Hey but, what’s this in the freezer? A huge leftover frozen T-bone from one of those ‘family pack’ deals- nice! I gently started to thaw it earlier this morning in the microwave on defrost— still mostly frozen, just gave it a head-start. Then I made some carne asada marinade for the steak. I’ll pan-fry it and slice it up later, I figure, for some carne asada tacos with a side of refried beans.
But wait…the day is turning out to be beautiful, springlike and sunny, with temps threatening to hit the mid-fifties. What a difference a day or two makes this time of year. I’m firing up the grill!
Sometimes the serendipity of pre-prepped, forgotten, and “I gotta use this now!” comes together as some of best and most fun cooking. I suggest tasty adult beverages in moderation to complete fine cane asada!
Being a Friday, I had the very same thought. Great minds, and all…
Ordered Jersey Mike’s sandwiches. The screwed up the order and left out our root beer and chips, the dastards. I pitched a bitch to corporate about it and will likely get some sort of discount on the next order.
Looks super yum, and healthful, too! Nicely done!
Did another pork roast in the crockpot. Pulled pork sandwich with homemade coleslaw. Lots of leftovers for the weekend.