Cooking in winter is so much easier than summer time.
I like salads and hot weather food, but stews, soups, chili,
and macaroni dishes, go together so easy. Trader Joes sells
frozen carrots, disc shaped and colorful. They are seasoned just right,
and a tasty addition to soups or stews.
For this hodge podge, I used left over veggies, the rest of a of bag of kale
and cabbage salad, the tail end of an onion, what was left of a bag of frozen peas, two
cloves of garlic that I rescued from the bottom of the crisper, a few slices
of serrano pepper, the last of a bag of roasted corn, some frozen
meatballs cut into fourths, a can of diced tomatoes and a bit of swirly elbow macaroni.
I also had the end of a loaf of pilgrims bread that needed to be used. I sliced it super thin,
generously buttered it up and sprinkled it with garlic and baked it at 350 till crisp.
Voila! Dinner, with enough left over for lunch the next day, and a cleared
out freezer basket too.
