You know when you haven’t been to the market for a while, and you’re running low on vegetables? And low on everything else that could possibly be construed as edible? That happens about once a week here. Earlier this week, I perused the contents of the fridge with an empty head. I couldn’t come up with anything to make for dinner, and I had almost nothing that could be combined with anything else to make a passably edible meal.
Until I noticed the leftover macaroni from the night before. That had been a desperate attempt at getting the boys to eat something without complaining or making any retching noises. I had made plain mezzi rigatoni with butter, salt and pepper, and for the vegetable, cucumbers in vinegar. They ate, they forbore to complain. They even fought over the cucmbers. The next day, the leftover noodles became White Macaroni and Cheese, which was really sort of noodles alfredo, but a little different. I didn’t have any cream, but I did find a can of evaporated milk in the pantry. I melted the butter, tossed in some flour and made a roux, poured in some evap milk and regular milk, some salt, some grated parmesan cheese, and the noodles, and stirred it all until it was hot. The boys totally loved it, especially when I started calling it “White Macaroni and Cheese.” I would have liked it better with some steamed broccoli, green beans, or zucchini, but the boys would make noises. And sometimes I’d rather stab myself in the eyes with toothpicks than listen to the whining.
Fridge Fry #1: White Macaroni and Cheese
1 T butter
1 T flour
1/2-1 cup evaporated milk
1/4-1/2 cup milk
1/4-1/2 cup grated parmesan, pecorino, swiss, or any cheese or combination of cheeses
salt and pepper
4-6 cups leftover pre-cooked noodles
some sort of vegetables, steamed or sauteed
Later that night, I still had the same problem with the no vegetables. I scrounged around some more, and found the remnants of the frozen Costco spanakopita that Derek and I love, but the boys won’t eat. I decided on a Greek theme, but I somehow couldn’t find any chickpeas. I did have some kidney beans, so I pulled out the remnants of the quinoa that the boys also mysteriously didn’t like last week. A solitary onion, a waning carrot, some leftover tomato paste, and a can of chicken broth? We have the makings of a South American soup. But how to turn it Greek?
I know this is totally lame, since I’m in no way Greek or South American, and hence no expert, but I got out my favorite recipe for stuffed zucchini and made the sauce for that. It has only cinnamon and oregano for seasonings, and I love it so much, so that’s what I put in the soup. It was no standout in the parade of jumbled concoctions my family has been subjected to in the last 7 years, but it wasn’t yucky, and the childrens ate. Zeeb even decided he liked the spanakopita and ate three. I felt cheated.
Fridge Fry #2: Greek-Peruvian Bean and Quinoa soup
1 T olive oil
1 onion, chopped fine
1 carrot, very small dice
1/4 t cinnamon
1/2 t oregano
2-3 T tomato paste
1 can chicken broth
1 can kidney beans (or kiddy beans, in my house)
1 cup leftover pre-cooked quinoa (round rice)
salt and pepper
maybe some steamed zucchini, if you have it, or some diced and sauteed eggplant
On my mission in the Philippines, I cooked lunch for the people that lived in our house. One of my mission companions would give my dishes names that caused me to giggle. Vegetable Rumble with Tokwa was one. It’s pronounced “Betch-ta-boll Rrrrrahm-boll weeth Toe-kwah. Tokwa is Tofu. Another dish was Eggplant Macaroni with Color. I think the “color” was zucchini and tomatoes.