More About MUFFCABBAGE
Visit My SparkPage Send Me SparkMail
Recipes I've Shared:
You can use the veggies in this recipe, or use it as a vehicle to clear odds and ends out of your fridge. That's how I usually cook.
As with all my recipes, a happy home for leftovers. The original concept came from Deborah Madison's "Vegetarian Cooking for Everyone," but as usual I got creative.
This is a surprisingly efficient meal because of the cooking time of brown rice - 45 minutes. Once the rice is simmering, you can take your time preparing the rest of the vegetables to add in the rice at the last minute once the rice is done. If you want to make this recipe a lot simpler than I did with just a few ingredients, it can be downright lazy.
As with most of my recipes, it's a happy home for leftovers. That's why it's a smaller dish. Feel free to expand or contract it at will, and experiment with other vegetables. It's about using up leftovers, after all.
A traditional Italian recipe, or close enough to it. It's a pasta sauce, and I didn't add the pasta to the recipe because people have their own taste about how saucy they like their pasta. If you don't want half a can of sardines siting around, this would be very easy to double.
Definitely a meal for a dismal cold day. Guaranteed to fill you up, so make sure you have it on a day when you work out! Please note that I didn't include the bread in the calorie count.
I always try to come up with creative uses for leftovers, especially now that my summer garden has given up the ghost for this year. I actually used my own home-made pesto so the nutritional figures (especially the sodium!) numbers might be a bit off. But use whatever pasta and vegetables you like for this, Heck, add some meat if you want!
Straight from the "Good and Cheap" cookbook by Leanne Brown. Add the cinnamon and chocolate chips to taste, or course.
Lovingly plagiarized from Doris Janzen Longacre's "More With Less Cookbook." Her recipe calls for peaches, but any fruit will do. The recipe calls for 3 tablespoons of cornstarch, not the wacky number below.
Yet another happy home for leftovers. As with most of my recipes it's very flexible and forgiving if you have a different assortment of veggies. Make the tahini sauce separately and pour it on as a condiment.
Cheerfully plagiarized from slenderkitchen.com.
I'm doing the best I can to follow the BRAT diet, but I'm desperate for protein. This is my latest attempt to get some protein to hasten my recovery without burdening my system too much.
I made my own chicken broth from scratch, but use whatever you like. Use red lentils and pre-cooked rice for a much reduced cooking time
One of the great things about oatmeal is that it's very forgiving. You can add pretty much anything to it and it will be wonderful. I added cashews and bulgur wheat for extra protein and to bring to GI count down, and it really added to the flavor too.
A traditional middle-eastern recipe and a wonderful comfort food.
Tweaked from something I found on Allrecipes.com. The original recipe called for half and half for the base, and no cauliflower.
Quick and lazy, but higher calorie than I expected. Great comfort food.
Another use for leftovers
Another happy home for leftovers!
I actually used the peanut sauce recipe from the book "Good N Cheap." Anything you like will do.
Greenoodle is a brand of instant ramen I found in a health food store. Regular instant ramen will also do.
As with most of my dishes, this is a great vehicle for leftovers, as illustrated by the plagiarized "stir-fry" recipe as one of the ingredients. I just threw in my leftover tofu stir-fry and it was a perfect match with the other flavors.
Paraphrased from a recipe on fatfreevegan.com by the same name. Here's the link: https://blog.fatfreevegan.com/2006/09/shii
This high-protein mix is a stripped-down version of this recipe: https://www.budget101.com/content.php/1305
-Cranberry-almond-cereal-mix I make in in bulk, and vacuum-pack it. It's perfect overnight in a crockpot. Better yet, it doesn't crash my blood sugar like regular oatmeal.
Tuna salad is much healthier when made with plain yogurt instead of mayonnaise. Just make sure you label it in the fridge so someone else doesn't toss it out because of the different flavor!
Like most of my recipes, this is completely leftover-friendly. I cobbled this up out of post-holiday veggie ends that weren't getting any fresher in the crisper.