Archive for the ‘Leftovers’ Category

This soup is hard to make look appetizing in a picture! I took a lot of shots (and even brought in Brian for backup) and though you may not believe me, this picture looks the tastiest. So you’ll just have to trust me this time. This recipe is so easy, it’s a great week night meal.  It also makes for great leftovers.


2 cans black beans

1 can pinto beans

1 can or 2 ears of roasted corn

16 oz. chunky mild salsa – check back soon for a great new salsa recipe!

1 medium zucchini squash

2 cups vegetable or chicken broth

2 tbsp. chili powder

1/3 cup fresh cilantro, chopped

1 tbsp. cumin

1 tbsp. fresh lime juice

1 tsp pepper

1/2 tsp salt

Combine all the ingredients and let simmer for 30 minutes. Top with cheddar cheese and serve. You can also add 2-3 cups boiled shreaded chicken. If you add the chicken be sure to add some additional broth to make it the consistency you like.


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As promised here is a great idea for what to do with your leftover vegetables (see June 6th Roasted Summer Vegetable Pasta). This dish was a big hit last night, I think the eggplant was much better after cooking it a second time!

I bought a refrigerated pizza crust because when I’m using leftovers I want cooking dinner to be as easy as possible, but of course you can always make your own crust (I have a great recipe I’ll share sometime).

Pre-heat oven to 350 degrees. Put the crust on a large cookie sheet, and bake 5 minutes. Brush olive oil over entire crust, add vegetables, parmesan, and fresh basil. Bake 10 more minutes. Add goat cheese immediately. Of course there are lots of variations to this easy pizza so feel free to get creative! Be sure to let us in on what changes you made.

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