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Saturday, November 21, 2009

Switching Kitchens, Part IV: Using up Odds and Ends

We move in less than a week, and the refrigerator shelves are nearly bare. We'd planned to use up some of our last items by making bell peppers stuffed with orzo and soy chorizo, but it turned out that the peppers were in no condition to sit up straight and stuffed. After we cut away the bad spots, we only had a small handful of strips.

We considered making peppers and onions and chorizo, but there weren't enough peppers for that. There were, however, some elderly tortillas in the back of the fridge, so we settled on tacos, frying up the peppers with onions, garlic, zucchini, and potato, then adding the chorizo. It tasted great.

Last night, after a day of packing, we wanted nursery food, plain and simple.

Our depleted refrigerator still contained a big batch of vegetable stock, so we simmered about six cups of it with thyme, oregano, sundried tomato flakes, and Bragg's. Then we added a cup of orzo; once that was cooked, we threw in the end of a bag of frozen peas (about one cup). Topped with a generous grating of parmesan, this made for a fine fast dinner. It was thicker than soup, thinner than stew—baby food, basically, but just what we needed.

1 comment:

  1. I tried Soyrizo once...that stuff is a bad idea which should never have seen the light of day. In my case, I added it to a stewed dish and when serving, I couldn't find the Soyrizo; It had disintegrated while cooking.