I'm really bad about not using leftovers. Normally once I put something in the fridge it sits there about a week and ends up in the trash and all I've accomplished is washing an extra container. Today it was cold in my office and I kept thinking I want some soup or chili. Since I run a pretty lean pantry (to avoid things sitting in there for a year) I didn't have everything I would need to make Chili. But when I started thinking about what was in the fridge I got an idea.
Pork in Chile sauce
2 long Smoked Sausages
3-5 thick Slices of ham
4 cups prepared red chile sauce (left over from taco night)
2 cups Tomato Sauce (left over from Pasta a few nights ago)
In my ceramic coated iron dutch oven I browned the sausage and then added the ham and sauces. I didn't add any additional flavorings because I had already added some oregano and garlic in the tomato sauce, the chile had garlic also and some of the sausage flavor is going to carry through the sauce. I brought it to a boil and then turned it down to a simmer. Everything was already cooked so we're just looking to heat the meat and blend some flavors.
Rice and Beans
2 cups brown long grain rice
4 3/4 cups water
2 tomato chicken buillion cubes
2 Tbsp Worcestershire
1 Tbsp cumin
1 tsp sage
2 cups cooked Pinto Beans (left over from taco night)
Bring the water, rice, and seasonings to a boil, turn heat to simmer and cook for about 45-50 minutes. If you use white rice be sure to adjust the cook time. When the rice is done stir in the beans and allow to heat through.
Sweet n Sour Carmelized Onions
1 onion sliced thinly
1 red bell pepper sliced thinly
1 tsp sugar
1 tsp salt
1 Tbsp Vinegar
handful Italian Parsley leaves, chopped
1 Green onion, chopped
Over medium heat carmelize onions with sugar and salt until the start to turn transparent. Add Vinegar and Red Bell, Cook to desired doneness. Remove from heat and stir in Parsley and Onion.
Pork in Chile sauce
2 long Smoked Sausages
3-5 thick Slices of ham
4 cups prepared red chile sauce (left over from taco night)
2 cups Tomato Sauce (left over from Pasta a few nights ago)
In my ceramic coated iron dutch oven I browned the sausage and then added the ham and sauces. I didn't add any additional flavorings because I had already added some oregano and garlic in the tomato sauce, the chile had garlic also and some of the sausage flavor is going to carry through the sauce. I brought it to a boil and then turned it down to a simmer. Everything was already cooked so we're just looking to heat the meat and blend some flavors.
Rice and Beans
2 cups brown long grain rice
4 3/4 cups water
2 tomato chicken buillion cubes
2 Tbsp Worcestershire
1 Tbsp cumin
1 tsp sage
2 cups cooked Pinto Beans (left over from taco night)
Bring the water, rice, and seasonings to a boil, turn heat to simmer and cook for about 45-50 minutes. If you use white rice be sure to adjust the cook time. When the rice is done stir in the beans and allow to heat through.
Sweet n Sour Carmelized Onions
1 onion sliced thinly
1 red bell pepper sliced thinly
1 tsp sugar
1 tsp salt
1 Tbsp Vinegar
handful Italian Parsley leaves, chopped
1 Green onion, chopped
Over medium heat carmelize onions with sugar and salt until the start to turn transparent. Add Vinegar and Red Bell, Cook to desired doneness. Remove from heat and stir in Parsley and Onion.