01-27-20 07:52 AM - Post#893202    

Last night, I cobbled together a bunch of stuff in the fridge and freezer and made an amazing stew/soup.

It would make Dan Martin proud.

Daniel John Just handing down what I was handed down... Make a Difference. Live. Love. Laugh. Balance work, rest, play and pray (enjoy beauty and solitude) Sleep soundly. Drink Water. Eat veggies and protein. Walk. Wear your seat belt. Don’t smoke. Floss your teeth. Put weights overhead. Pick weights off the floor. Carry weights. Reread great books. Say thank you

01-27-20 08:12 AM - Post#893206    

We call it stoup or stewp in our house as we’re not sure whether it’s one or the other.

Nice legs-shame about the face

01-27-20 10:39 AM - Post#893216    

We call it "garbage" soup. Sounds grim, but it's the last chance for the veggies before garbage. It started with soup, but the moniker has extended to "garbage" stir fry, tacos, etc. Usually comes out good, but sometimes, not so much.

01-27-20 11:02 AM - Post#893217    

That's my main m.o. for cooking. "Feral bachelor stew" is what I call it, a one pot meal. Random veg + pre-cooked beans (I always keep a stash in there), curry powder (is my go-to but other blends as well), some nuts/seeds. I have a piece of fruit as appetizer while prepping. Entire prep/cooking takes 10 minutes or less.

01-27-20 12:11 PM - Post#893219    

Similar concept, but I end up doing "fried rice" a few times a month. I try to always have brown rice and frozen peas on hand. I add that to a pan with a little oil/cooking spray and toss in whatever leftover vegetables and protein I have on hand, along with an egg. Heat it up and add in some low sodium soy sauce and call it a day. Also good for avoiding any residual Irish Catholic guilt about wasting food.

01-27-20 03:14 PM - Post#893235    

I have a son who takes care of all leftovers in the night when nobody is looking (plus most non-leftovers). When he moves out, I might get the chance to try these recipes ;-)

01-27-20 04:56 PM - Post#893239    

My wife does this, calling it "Refrigerator Soup".

"Coyote is always waiting, and Coyote is always hungry."

"Stone Soup"
01-28-20 12:45 AM - Post#893253    

In my home, this is called Max Richter soup.

"I think we often spend too much time focusing on max fitness and not nearly enough on maintaining our minimums. It seems we need to think sustainable rather than obtainable. Meaning whatever we do today, we can do it again tomorrow. Never taking so much from ourselves that we can't." Dan Martin

Edited by iPood on 01-28-20 12:46 AM. Reason for edit: No reason given.

01-28-20 11:16 AM - Post#893275    

I also do a lot of congee and kitchari, Chinese and Indian rice porridge respectively. Rice and/or millet combined with a quick cooking bean like mung, adzuki, or lentil, and whatever chopped veggies are available. Alter the seasonings and garnishes makes it Chinese or Indian in flavor.

01-28-20 11:43 AM - Post#893277    

We have been saving the bones and ends from all the meats - roasted chickens, etc - in the freezer along with the ends from veggies and regularly making broths. Sometimes its totally rich and full of bony goodness.
A few hours on the stovetop or 2 in the instantPot under pressure with some added herbs is perfect.

Less Hercules, more Achilles.

01-28-20 01:28 PM - Post#893279    

There's no such thing as bony goodness, but homemade stock adds way more flavor than seems logical. I've a big batch in the fridge now to strain. I resisted it for so long thinking it added unnecessary work, but it's really quite easy and well worth the effort. A slow cooker works well for this.

01-28-20 05:51 PM - Post#893288    

Most home made soups require less cooking time than you think.

Mark it Zero.