Using It All

Last night I did a bit of cleaning...and cooking...at the same time!

I got my order from Papa Spuds in and it included (amongst other things): Kale, red potatoes, broccoli and cilantro (all local and mostly organic.)

I chopped up the potatoes and broccoli and sauteed them with an onion. Then I set that aside.

While that was browning in the pan, I took the broccoli stem and onion bits and put them in a big pot of water on the stove. To this pot I then added:

• a hunk of ham leftover from thanksgiving
• part of the turkey carcass from tday
• a couple of carrots that weren't bad but weren't crunchy anymore
• the stems of the cilantro
• the stems of some other herbs I had lingering in my fridge
• any other veggies I had that weren't being used or parts of veggies that were otherwise not usable
• AND some salt and pepper.
  

I let this simmer for a few hours. Then I strained it and put the liquid into a slow cooker.

In the slow cooker, I also put broccoli florets, red potatoes, chopped kale, an onion, S&P, and hot sauce. I let this cook all day today. I haven't tried it yet...but it smells good.

Finally, I put the sauteed veggies back in the pan and poured an egg mixture over it. The egg mixture had mostly whites and few yolks, a touch of cheese and S&P. Then I let it cook, flipped it, and served a frittata of sorts. I say "of sorts" because it was rather ugly. I am not a good flipper. Nor am I am good frittata maker...heck I can't even spell the word. But when I make them they always taste good.

So there ya have it. That's how I used my weekly veggie order AND used up any leftovers and nearly bad produce to make two easy and quick homemade dishes. I say "quick" because even though I let things cook for long periods, I really didn't spend much time in the actual kitchen.