So last night I threw all the ingredients in to make the soup Frugal Foodie posted last night, only I used quinoa instead of barley, and instead of two cans of diced tomoatoes with garlic, I used one can without garlic, 2 cloves of minced garlic, and a small jar of salsa, because that is what I had. I also used multi-colored baby bell peppers instead of one green bell pepper because I had a bag of them, so about a cup and a half of that diced.
I had about a pound of leftover pot roast so I didn't add any stew meat to start with and I threw the cut up pot roast leftovers in during the last hour of cooking. I also added a tbsp of dried basil and oregano each,1/2 tbsp of dried marjoram, and 1 tsp of fresh ground black pepper to adjust it to my tastes. It leaned more heavily towards Italian flavors after that. It was salty enough from the broth, tomato sauce and tomatoes to not need to add more.
It turned out really well. I put it in containers to cool for an hour and then put it in the fridge. I will freeze half of it, and the other half put back in the crockpot to warm up right before I pick up the younger one from school and run a couple of errands and it should be heated through by dinner time. I'll start a batch of bread going in the bread machine later and have its baking finish up about a half hour before dinner time so we can have fresh bread with the soup. If the kids decided they don't like it they can always have canned soup and I'll just freeze the excess for me.
I am really enjoying the challenge of eating as much as possible from what is already on hand in the house. I think it will make not only a difference in the pocketbook, but in the waistline. We've been eating out a bit lately and it's starting to show.
Overnight Cooking--Pantry Quest Day 4
February 27th, 2012 at 06:16 pm
February 27th, 2012 at 09:56 pm 1330379762
February 28th, 2012 at 01:46 am 1330393576
February 28th, 2012 at 05:31 am 1330407073