Stretch that Beef Roast

As long as you’re cooking, cook a roast big enough for several meals. The first night, you might do a normal potatoes and gravy kind of thing. Save some of the “juices” for another night and set aside the meat you don’t want to get eaten that first night before you set the table. Out […]

Creole Chicken for Two

I often end up with leftover cooked chicken, which I freeze in 1 or 2 cup portions for recipes like this. This is just as good with leftover turkey of course!

Minestrone Soup from An Everlasting Meal

I periodically pick up and re-read portions of Tamar Adler’s An Everlasting Meal (affiliate link). It’s a great read to get your creative cooking juices going. And it’s focused on using things up and doing a little work now that can be used tomorrow, etc.  Highly recommended but not just a recipe book! And this Minestrone […]

Corned Beef and Reuben Sandwiches

I don’t think there’s much disagreement about what goes into a Reuben sandwich.  Corned beef, sauerkraut, (Swiss) cheese, Russian dressing and rye bread.  I suppose you could argue about what kind of rye bread and what kind of cheese if you wanted. Make your own Russian dressing, for sure. It’s easy and tastes great. I […]

Sausage, Spinach, White Bean and Cauliflower Soup

The other day I made breaded and fried cauliflower. I made a great Sausage, Spinach, White Bean and Cauliflower Soup with the leftover cauliflower. I used Pam Anderson’s formula from How to Cook Without a Book, an easy set of ratios to remember with an onion, a pound each of chopped vegetables and meat, starch […]