Left-Over Baked Ziti
Left-Over Garlic Bread
Chopped Tomato (from last week's guac)
Chopped Onion (also from last week's guac)
Reduced and Spiced Mashed Pumpkin
Chicken Parm (not cooked by me)
HomeMade Gravy (not cooked by me)
Fresh Parmesan (from pasta night 2 weeks ago)
Two Portobello Mushroom Caps (which had been marinating for 2 full weeks in balsamic vinegar & honey)
Two Small Handfuls of Veggie Shreds "Mozzarella"
Tiny Bag of Fresh Basil (from the plant in my garden)
1 Cup of Pancake Mix
Half a quart of Soy Milk
Left-Over Wheat Tortillas (from breakfast burritos last week)
There's more, but I won't bore you by continuing the list. Nevertheless, you get the idea of why the fridge is full and my stomach wasn't... two problems which both needed to be addressed... FOR FREE and fairly quickly! <3
LEFT-OVER BREAKFAST CONCOCTION: (veggie friendly if you still eat eggs)
- 1 Cup Aunt Jemimah Original Pancake Mix
- 3/4 Cup Soy Milk
- 1 Tsp Vegetable Oil - 1 Egg (or egg substitute to make it vegan!)
- 1/4 Cup Spiced & Reduced Mashed Pumpkin
- Butter, Country Crock, or other Vegan Equivalent
- Syrup (or none, depending on your taste... they're good either way)
Follow the directions on the box and you'll do just fine. Basically you dump all these ingredients into a bowl and mix until you have a slightly chunky liquid mixture which resembles cake batter. (Hence the term pan-CAKES). Put a small sliver of (i use country crock) "butter" onto a pre-heated non-stick frying pan and move around in a tiny circle with a spatula until melted. Then, pour just enough of the batter onto the frying pan to cover the spot created by the butter. If the circle of pancake batter is bigger than the palm of your hand, you probably used too much. Let the pancakes cook until they start to bubble lightly and keep scraping the spatula beneath the sides to coat them in butter. You will also want to use that opportunity to gently lift the sides of the pancake and test whether they are prepared to be flipped. Flip gently (so you don't splatter the uncooked side of your pancake all over the frying pan and stove) and let cook until fluffy. Both sides should be a light golden (slightly orange from the pumpkin) color. Repeat until there is no pancake batter left. Stack (i like to stack four pancakes at a time) on your favorite dish and drizzle with syrup from the center outward in the shape of an X so it resembles an IHOP ad.
|Portobellos After 2 Weeks of Marinating|
LEFT-OVER LUNCH PIZZA:
- 2 Wheat Tortillas
- Extra Virgin Olive Oil
- 4-6 tbs HomeMade Gravy
- 2 Cloves Garlic, Minced
- 2 Handfuls Veggie Shreds "Mozzarella"
- 1 Handful Chopped Tomato
- 1 Layer of Onion, Diced
- 2 Marinated Portobello Mushroom Caps (2 weeks in Balsamic Vinegar & Honey)
- 1 Breast of Chicken Parm, shredded
- 1 Handful Fresh Basil, shredded
- Fresh Ground Black Pepper
- 2 Pinches of Parmesan
(Okay, so one particular left-over is keeping this from being a totally vegan or veggie friendly dish. However, considering that this is a recipe totally concocted from things found in our fridge, I'd guess that any normal veggie or vegan wouldn't have chicken parm laying around well, anywhere... so omit it and you're good to go. Hell, just replace it with some peppers or other veggie-friendly topping of choice! For the rest of the world, however, feel free to add that chicken parm. I won't tell.)
LET'S START COOKIN!
Pre-heat that oven of yours to 425, my dears! Then, grab yourself a cookie sheet or piece of tin foil large enough to place two tortillas on side-by-side without overlapping and you're ready to start!
BEFORE YOU COOK: Please make sure your hands are clean for this one. I shouldn't have to say it, but you just never know. Wash 'em with soap and sing Happy Birthday a few times as you lather, kiddies. Please.
Prep time should take about 3-6 minutes.
|Detail: Veggie-Friendly Pizza|
By the time, your oven should have beeped... so pop that baking tray into the oven and bake at 425 for 10 minutes... no more, no less. Remove cautiously with oven mits and let rest for approximately 5 minutes or until your glasses don't fog up when you lean over the pizza. Remove from baking dish by sliding horizontally onto a plate (so not to lose any of your glorious toppings). Slice carefully into 6 pieces (if you are using a knife you want to start at the center and drag the knife toward the edge while holding the pizza) or just 4 pieces (if you are using a pizza cutter and want to slice in the shape of an X). Last but not least, don't forget to share with friends! They'll love you for it <3.
I hearby call this recipe "The-Portobello-Mushroom-Caps-Have-Been-Marinating-For-Two-Weeks-So-We-Should-Probably-Eat-Them-Today-Let's-Make-A-Pizza!" aka the "Everything-In-The-Fridge-Has-About-One-More-Day-Of-Shelf-Life-So-Let's-Clean-It-Out-Before-It-Goes-Bad" Pizza. Yup, the curse of the compulsive cooker.
DINNER IS UP TO YOU NOW! TELL ME WHAT YOU MADE!