I derive an epic amount of satisfaction from making something terribly tasty from leftovers. you’ll always need to invest a little more, but it’s so worth it. BAM masher soup. Also, there’s no photo, because it’s a truly ugly looking soup, not quite as bad as french canadian pea soup, but still. let’s just say it tastes miles better than it looks.
1 tbsp butter and a glurg of oil
1/3 of an onion diced fine
1 stick of celery also finey fine
1 or 2 mediumish carrots cut to thumbnail size
a few shakes each of garlic powder, poultry seasoning, thyme, cracked black pepper
1 round tsp of chicken bouillion
1 bay leaf
1/4 C white wine
any leftover gravy you may have
2 C mashed potatoes
1-3 potatoes (depending on their size) sliced into thin discs
water
. get a goodly sized pot on medium low heat. put the oils in and melt them together
. add the onion, carrot, celery and spices. when they start to get glossy, add the bay leaf, left over gravy and wine. cook off
. add the mash, boillion and water. stir, cover and simmer on low for twenty or so minutes
. add the sliced potatoes and continue to simmer until the slices are tender
butter up some bread or biscuits and tuck in
also, please, stray from the outline here and experiment. I don’t actually measure anything I cook (the baking, I do for obvious reasons) but prefer to go by my nose and tastebuds. throw in some diced tomato or spinach or peas. maybe substitute regular potatoes for sweet potatoes and add half water, half apple juice… just be creative and adventuresome. it won’t always turn out, but I think what you learn from making a bad dish will always outweigh the frustration of having to chuck your dinner and have peanut butter sandwiches instead.
thefirdge 