Text 6432, 106 rader
Skriven 2011-01-30 13:49:14 av Janis Kracht (1:261/38)
   Kommentar till text 6356 av NANCY BACKUS (1:261/1381)
Ärende: leftovers?  was: Spuds
==============================
Hi Nancy,

>> hehe true - Now and again we get the combination plates for lunch at
>> the chinese place across the street, lots of food for yer nickel..
>> (g).. about $7.00 each actually.. Sometimes we'll buy two combination
>> plate entries like General Tzo's chicken and one that is beef or
>> chicken lo mein. Each one comes with an egg roll, and plenty of pork
>> fried rice. Enough to share each other's choices and most times have
>> leftovers for the next day's lunch.

> And it always tastes at least as good the next day... ;)

Definitely :)  I don't keep leftovers from the chinese place longer than a day
though.. just don't trust the freshness all in all after the next day.

>> No kidding.. Ron thinks I'm a little crazy when I 'cook for armies' as
>> he puts it.. I'm thinking as I cook, "good, this will last for quite a
>> few dinners" (grin).  Hmm.. just thinking.. I'm pretty sure I have some

> It only works if some gets leftover, of course... ;)  I fixed what would
> have been automatic leftovers last night, but, as it was something the
> kid liked after all... nothing left at all...

I know exactly what you mean there :)  We go through that pretty often as
well... you think you are making so much, then after dinner you take a look to
see what needs to be stored in the 'fridge, and there's about nothing left
:) At least I know he's eating food that is good for him though, as opposed to
what I suspect he was eating in Baltimore (g).

>I'd even augmented it, so
> it was more than normal... (G)  A full bag of Wegmans frozen beef
> ravioli with a full jar of Wegmans Italian Classic Italian Sausage with
> Roasted Red Pepper sauce, baked in the oven,

Sounds yummy :)
Do you ever make your own sauce?  Really not that hard to do if you're going to
make a marinara or sausage and pepper sauce as you mentioned you got from
Wegman's.

I know it's a pia to cook sometimes when you're just plain tired, but I think
you'll see it can save you quite a bit of $$..and it really is fast :)

==quick tomato sauce with sausage and red peppers==
Oil just to cover bottom of the pan (we use olive oil only, but really you can
use any veg. oil.. well peanut oil might be too intense - And olive oil has a
wonderful sweet taste and is good for you ;) 1 large red pepper. with skin
burned off (see below) and chopped into 1" pieces.
1 or two garlic cloves, minced
1 onion. chopped finely
2 links Italian Sausage, with casing removed 1 can whole Peeled Tomatoes, about
28oz. or 32oz. if you can find that size. Italian peeled tomatoes are preferred
over here, but when it was impossible to find in Louisville, I even used Hunts
whole peeled tomatoes :) 6oz. can Contadina plain tomato paste (not Italian
flavored, in other words). seasonings:
 dry basil
 salt, pepper to taste
 A pinch thyme if you have it.
[optional: 1/2 cup red wine]

Put the red pepper on a long heat resistant fork - maybe the type you'd use for
your barbecue, important thing is you can keep your hand away from the burner. 
On my gas stove, I sometimes set the red pepper right on the burner grill so it
sites right above the flame.  Turn on the burner on the stove and hold the red
pepper over the burner until the skin cracks and turns black.  You will
probably have to turn it a few times.  Immediately put the blackened red pepper
in a bowl of very cold water. Work the black skin off with your fingers. slice
or chop the pepper.  I love red peppers so I usually slice them first, then
chop them into 1/2" or 1" pieces.

Warm the oil in a 10" deep sided frying pan or 3 1/2 qt. sauce pan over med-lo
heat. Add the garlic and onion.  Cook just until the garlic is light golden
brown and the onion is translucent. Add the sausage, and break it up with a
fork - cook about 5 minutes or until cooked through.  Add the red pepper and
tomatoes.  Add the seasonings.  Stir in the tomato paste with two tomato paste
cans of water (about 12 oz. or 6 oz. if you want a thicker sauce).  Add the
seasonings and the wine if you are using it, and bring the sauce to a boil over
high heat.  Immediately reduce the heat to low and let simmer for about 20-25
minutes, stirring now and then.
===

> with about a half bag of
> frozen leaf spinach (left over from the last time I'd made a spinach
> ricotta pizza).  Thought about adding cheese on the top, maybe that
> would have stopped the kid from digging in (too much saturated fat for
> him)...?  :)

hehe.. overhere, if my son doesn't see the locatelli or parmesan grated in a
bowl at the dinner table, he asks, "what, no cheese??" Lol  He really loves
Italian cheese, especially locatelli.

>> ravioli in the freezer from over the holidays - Could be tonight's
>> dinner if I'm right .. :)

> And did you?  (nice coincidence... [g])

Nah, there were some, but not enough for all of us.. but I did find some other
good things.. Some frozen leftover fried chicken which last night I deboned and
deskinned, and used for Yangtze Fried Rice with Shrimp and those chicken chunks
:)  Also found two Italian Sausage links and 1 1/2 lbs. hamburger in there, so
I'll make a small pot of meatballs and sausage sauce today :)

Take care,
Janis

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