Recycled Veggies: Part I
The mirepoix was a week old. So were the sliced mushrooms. And bag of spinach.
Don’t you hate it when you go to the store and buy all this produce, planning to cook up a storm… and then it just sits in your fridge because the rest of your life takes over?
Finally one day it was decided – eat it now or never.
So first they all went into the pan and sauteed, then put over a bowl of pasta for a quick dinner. The next day though… man, that just didn’t sound appetizing. How to recycle the veggies that I already cooked?
Q’s Recycled Veggies Soup
Sautee veggies (carrots, onions, celery, mushrooms, spinach), put to the side.
Cook some pasta, put to the side (in my case, brown rice quinoa fusilli pasta)
In a pot, heat up:
Chicken broth and water, ginger slices, garlic, can of tomatoes, can of white beans, salt, pepper to taste.
Once soup is done, combine your own dish – pasta, veggies, and soup.
Recycled Veggies: Part II
Just saw this at our neighborhood gift shop store; isn’t this such a neat idea? A bowl made out of dehydrated snow peas! Enjoy!