Kitchens Are Monkey Business: Leftovers Tonight.

Saturday, November 10, 2007

Leftovers Tonight.

Now, The Barefoot Contessa, Vagina Garden, (Thanks to Magister for that little jewel. That always cracks my shit up.) says to have 10 good recipes with 3 variations on each in your repertoire.

In the Hawthorne Household, I call that "dealing with leftovers."

I have a lot of things leftover in my fridge that I want to do something about. Remember the spaghetti sauce my good neighbor brought me from the Fireman's dinner the other night that I doctored up for my pizza? Remember the lovely pot roast I made for company the other night? Well, Imonna have to do something with them.

In the pan above, I've sauteed some chopped onions, celery, and carrots. I've just added the leftover chopped up chuck roast and the leftover doctored up pizza/spaghetti sauce.

Next, I added a can of tomato sauce.

Then, I added some beef broth.

Goodness, my hand looks a cadaverous shade of blue.

And some baby lima beans.

Mr. Hawthorne came home from work and decided it needed more carrots, more beef broth, and some frozen green peas.

This was very good.

Now, on to my side dish, for dipping and dunking.

Imonna make CORNBREAD!

In the pink bowl, I have yellow cornmeal, baking powder, and salt. Behind the bowl, are milk, green olives, a can of corn, and some cumin. Next to the bowl, on the cutting board, are an egg and my toppings: sliced tomatoes, onions, jalapenos, and shredded cheddar and Monterey Jack cheeses.

First, add some milk to your dry ingredients until you have a nice batter.

Previously, I melted about 2 tablespoons of Crisco. I'm pouring that INto my cornbread batter now.

Next, an egg goes in.

And then, a can of corn.

Now, I start adding my toppings: Some sliced tomatoes, onion, jalapenos, green olives, with a sprinkling of cumin. The top is the adult side of my cornbread. Youngest Hawthorne doesn't like any toppings.