Monday, February 7, 2011

"A little bit of this, and a little bit of that"

Dinner Tonight: Vegetable Beef Soup, Peperidge Farm Parmesan Texas Toast, Salad

If leftovers where on the dinner menu and you asked my Memere(pronounced "Mem-May"), my french Canadian grandmother, what was for dinner, She'd reply, "a little bit of this and a little bit of that." Food never went to waste in her house. That tradition was passed down to me and I always try to use up leftovers, preferably presented in a new form. A cold, overcast, windy day left me wondering how to best use up the flank steak sitting on the refrigerator. Soup seemed requisite! Good soup!, exclaimed Clark. Success!

Vegetable Beef Soup

1 T. olive oil
1 onion, diced
3 stalks of celery, diced
3 carrots, peeled and diced
1 box beef broth (32 oz.)
1 can diced tomatoes (1 lb)
1/4 cup chopped parsley
1/2 t. salt
1/2 t. pepper
approx 1/ lb leftover flank steak diced into 1/2 inch pieces
1 cup left over rice

Heat Olive oil in small soup pot. Add onion, celery and carrots, cooking until soft and lightly brown. Add rest of ingredients and simmer for 30-40 minutes.

Cook's Notes: I think Garlic, mushrooms, or barely instead of rice would be good additions ot this soup.

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