Food What's For Dinner Tonight?

Leftovers.....again We have a lot from which to choose.

The plus of my wife being on summer vacation is we cook more adventurous meals. The downside is we fill up the fridge with leftovers, of which my wife isn't a fan for dinner, although she doesn't mind taking LOs for lunch during the school year.

Maybe it's my upbringing, but I really hate wasting food. There are times when we, usually me, clear the fridge of old leftovers about once a month because we seriously need the room. This morning I tossed a bit of dry but edible beef roast that I could've chopped up and used in the pinto beans (the smoky flavor would've been great in the beans!).

 

Pork chops and rissotto.​

 

Leftover corned beef and saurkraut crisped up in a pan, topped with a fried egg, wrapped in a paleo tortilla.
With a side salad and a Cigar City Hotter than Helles lager.
Perfect for this hotter than hell day.

 

Ribeye and watermelon.

 

Something with avocado, since mine are finally ripe.

 

Beef and Veg soup from a can and toast. I'm Batch'n it tonight.

 

Pssst... Carrots are carbs
But yummy!

 

I made an incredible paleo beef, mushroom, veg soup for dinner.
Ridiculously easy and filling.
With no grains, beans, or potatoes.



6 bellas, sliced
handfull of enoki mushrooms
8 shiitakes, sliced
two leeks
a handful of matchstick carrots
2 stems celery sliced
3T diced poblano
1/4 of a yellow pepper, diced
3 shallots, sliced
3 T minced garlic
Sautee in EVOO in a large stock pot, with kosher salt, cracked pepper, herbs de provence, until the leeks are caramelized
Add in 2 boxes of organic beef broth. Simmer.

Brown 1lb chopped stew beef (I had a pike's peak steak and leftover rump roast) with some more herbs de provence, kosher salt, and cracked pepper. When browned, add to soup. Add in 3 bay leaves, a few sprigs of thyme, season to taste. I added in red pepper flakes. Simmer 30 - 40 m.

Sautee an entire bunch of kale, sliced crossswise and washed, with a little garlic and 2 cups of the soup broth for about 5 minutes, to get the bitter off. Dump all of that back into the soup. Simmer 30 m. Add in chiffonade of a handful of big spinach leaves and turn off the heat. Let sit for 10-15 minutes or serve immediately if you want the spinach more green and toothy. Delish. And paleo.

 

Me and the kiddos are going out for sushi.

 

It's too hot to eat. I think I'm going to have a coconut milk and blackberry popsicle and a gallon of ice water.

 

Plain white rice.
I'm out of stomach meds and the prescription needs the doctors office to okay a refill.