Yes, my daughters have asked this question, or “What can I do with?”
If you ask any of my daughters, you will find out that I experiment in the kitchen. I tend to think of cooking as science with food. I like to find out what flavors go well with others. I often find out what flavors don’t go well with others. Not all of my kitchen experiments work. My daughters may tell you that too. But over the years, a few of these experiments became family favorites. Our family meatloaf recipe is one constant changing experiment. Many different flavors made many wonderful meals. Through all of this experimentation, my girls learned that they could trust me if I said I tried this and it tasted good.
Where is this leading? Well, I thought that if I can get my daughters to read and reply, I’ll give a few recipes from various starting points. My goal will always be 1 or 2 pan/pot meals that take very little prep time. I dislike washing dishes, so the fewer I get dirty, the better I like it. Since I’m not sure my daughters will reply, I will open this up to everyone. What do you have in your refrigerator? What’s for dinner?
Sausage & Cabbage Stir Fry
– 2 to 3 sausages–Italian or Polish (hot dog size links-not the mini breakfast sausage size)–sliced into bite size pieces. {I use a lower fat variety of chicken sausage that’s already cooked so I don’t have to drain off any grease & it takes less time}
– 1 medium size onion–chopped
– 1 bag (16 oz) of shredded cabbage
– 8 oz box of your favorite noodles–like rotini
– mixture of 1 tbsp of apple cider vinegar & 1 tbsp of sugar prepared in small dish ready to pour into stir fry
– optional–1 apple (like honeycrisp) chopped & dash of fennel seeds
Prepare noodles–as directed on package–drain & have ready
In a large (non stick) pot or wok cook the sausage & onions till done (med heat). Stir in cabbage. After about 3 to 5 minutes stir in apple, noodles & apple cider vinegar mixture. Add fennel seeds if desired. Heat through–enjoy. [This dish doesn’t take long–if you cook it too long the cabbage gets very limp-not as good]
Variations–add a small red bell pepper or your favorite hot pepper if you like things spicy.
Here are the things I have in my fridge that I have to use up: mostaccioli noodles, a little bit of sloppy joe, and some mexican rice.
I’ve often had an ingredient or two and then searched around on the internet to find out what I could make with them.
I like to cross leftovers. The other day, I made chicken kiev, and I make this mushroom sauce with it. After dinner I had only a little bit of sauce left, so instead of dirtying more dishes to save it (I HATE doing dishes too!), I put it in with the mostaccioli, and then when I reheat it for dinner tonight, I can add milk, butter, and cheese to turn it into an alfredo.
If I ever have anything that we don’t get to (or leftover gravies and sauces), I let it soak into dog food and it makes a nice meal for the dogs the next day. And sometimes, leftovers find their way right on down the family food chain to the parrot and the rats 🙂
Oh, yeah, and I have some little smokies left too.
taylhis
Sounds like a start to Mexican stone soup.
Relative — Your nieces would never have gone for that, but it sounds good to me.
Probably not–but I think it tastes pretty good. I don’t like vegetables much so I try to find ways to have them in a dinner but cover up their taste. I think that recipe does the trick.
Sorry I haven’t been responding- I’m just not quite sure what to comment on these recipe posts. Sorta’ not my thing with my main staples of pizza, hamburgers, and microwave fodder…