Archives for posts with tag: leftovers

I could call this dish Vegetable Paella since that was the original intent, but it’s really so different now, I hesitate to do so. Hence the name given — Vegetable rice with soup. It came into existence unintentionally. I started out making Vegetable Paella from the cookbook Slow Cooker Bible from Crock Pot, but I left out the saffron (because I didn’t have any and didn’t foresee using it much in the future) and accidentally left out all seasonings (I remembered as soon as we spooned the mixture onto our plates). And having some left over split pea soup, I figured I’d serve it on the side. The soup was so thick that Wing plopped his serving onto the plate. Well, I guess it wasn’t as thick as he’d expected because it soon mixed with his rice dish. However, he was pleasantly surprised with the taste after the accidental mixing and told me I had to try it. So I did. I have to say, together they were really good. Separately, meh. Crazy but true. I urge you to try it this way (minus my mistake of forgetting to add seasonings to the paella of course) to see how you like it. Maybe we’re just strange, but if you’re like us, you may just find it to your liking! (Pictures are pre-soup discovery.)

Split Pea Soup with Rice and Vegetables

Vegetable Rice with Soup

  • Olive oil
  • 1 medium onion, chopped
  • 1 medium red bell pepper, chopped
  • 2-3 garlic cloves, minced
  • 1 1/2 cups rice
  • 2 cans vegetable broth (14.5 oz ea)
  • 1/2 cup dry white wine
  • Smoked paprika, ground turmeric
  • Salt
  • Red pepper flakes
  • 1 can (15 oz) garbanzo beans, drained and rinsed
  • 1 package (11 oz) frozen artichoke hearts
  • 1/2 cup frozen peas
  • Pre-made vegetarian split pea soup

Heat oil in medium skillet over medium heat. Add onion, bell pepper, and garlic. Cook, stirring occasionally until onion softens. Transfer to slow cooker. Add rice, broth, wine, and seasonings. Stir. Cover and cook on low for 3 hours.

Add garbanzo beans, artichoke hearts, and peas to slow cooker. Cover and cook on high about 30 minutes until rice is tender and frozen vegetables are heated through. Mix in split pea soup. Serve hot.

Welcome to Themed Thursday — every third Thursday of the month, I post a themed blog. This month, it’s all about Alfredo sauce. I made a batch of it and there was a lot left over! I don’t like to waste food, so I  had to figure out how to use it all. Below are the recipes I came up with using the sauce.

What are your favorite dishes using Alfredo sauce?

Alfredo sauce (from allrecipes.com. Click here to view original)

  • 1/2 cup butter
  • 1 (8 oz) package cream cheese
  • 2 tsp garlic powder (I sometimes use fresh, minced)
  • 2 cups milk
  • 6 oz grated Parmesan cheese
  • Ground black pepper, to taste

Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring until smooth. Add milk, a little at a time, stirring to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with milk if cooked too long.

alfredo sauce

Cajun style pasta

  • Your favorite type of pasta such as spaghetti, angel hair, macaroni, or spiral (I used spaghetti)
  • Alfredo sauce
  • Cajun seasoning
  • Red bell pepper, diced
  • Tomato, diced
  • Spinach
  • Pre-cooked, Cajun-seasoned chicken, cut into bite-sized pieces

Cook pasta according to package directions. Heat Alfredo sauce, adding Cajun seasoning to taste. When pasta is cooked, toss all ingredients together. Add extra Cajun seasoning to taste.

Alfredo pizza This is based on the ingredients I had on hand that day. Feel free to add your favorite pizza ingredients.

  • Alfredo sauce
  • Your favorite pizza crust (I used Boboli)
  • Mozzarella cheese
  • Spinach
  • Red bell pepper, coarsely chopped
  • Store-bought meatballs, diced (I used Aidells)

Preheat oven to 450 degrees F.

Spread Alfredo sauce on the crust. Layer with cheese and top with remaining ingredients. Bake in oven 8-10 minutes or until cheese is melted and bubbly.

Alfredo and meatballs

  • Your favorite type of pasta such as spaghetti, angel hair, vermicelli, or fettuccine (I used spaghetti)
  • Alfredo sauce
  • Store-bought meatballs (I used Aidells)
  • Broccoli, chopped

Cook pasta according to package directions. Heat Alfredo sauce. Over med-low heat, in a small non-stick pan, heat meatballs, turning to evenly brown. When pasta is cooked and meatballs are heated through, toss all ingredients together.