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Spinning leftovers into souffles … or something like that

 

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This is what leftovers can look like. Trust me, I wouldn’t know that if we weren’t doing this budget thing. Tonight I had $11 to buy whole milk for the baby, regular milk for Matt and Sam and soymilk for me, and coffee. (Cheap coffee and non-organic milk if you’re wondering).

Leftover spaghetti noodles, leftover chicken, peanut butter, onion, ginger, garlic … see recipe below.

What to make for dinner when you can’t just run out and grab something? I had a package of smoked salmon and eggs. We had scrambled eggs too recently. So I hit up Google: “easy recipes for salmon.” I must’ve clicked too many times because I web-wandered into a soufflé recipe. “Yeah, I’ll try that one!” I had the basic ingredients, what’s the problem? The problem, it turns out, is that with dinner hour being our Insanity Hour where everyone gets their crazy on I have no business cooking anything that requires “constant stirring.” But I was committed, I already separated the eggs.

It was more quiche than soufflé, but all four of us liked it so there you go .. .

Linguine with Chicken and peanut sauce

– original recipe from Heather Franklin

8 oz. dried linguine (cook as directed on package) {or leftover already cooked noodles}

14 oz. can chicken broth

2 Tbsp. water or orange juice

2 Tbsp soy sauce

1 Tbsp corn starch

1/4 tsp ground red pepper

a few shakes of curry powder

1/2 cup peanut butter

1 Tbsp cooking oil

2 cloves garlic {or 6}

2 chicken breasts, slice or chunk {or whatever leftover meat/tofu you have}

1 medium onion sliced thin

2 tsp ginger

1 green bell pepper {or not}

In saucepan stir together chicken broth, water/OJ, soy sauce, cornstarch, curry, red pepper. Stir in peanut butter until smooth. Keep warm.

In wok – heat oil, onion, garlic, ginger until onion is tender. Remove onion mixture and cook chicken in wok. add pepper if using one, cook until crisp. Stir sauce, chicken, onion mixture until thick and bubbly. Spoon mixture over pasta.

Salmon Soufflé – click link for recipe. I did a lot different from the original recipe, which explains the unsouffleness, but I’ll try this again another  day year.

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