I've been on a kick lately of working through what we've got in the pantry & the freezer.
Dinners have been based around the ingredients I've had on hand.
My pantry and fridge generally looks like a little mini grocery store.
I have all my staples and lots of other items in between.
I usually buy what's on sale to keep the pantry stocked & then I base our meals off that.
Sometimes I have specific things in mind that need exact ingredients,
but my usual style of cooking is a meat and a couple sides.
I always have certain things here to build from -- our favorites -- the usuals.
You know how it is, sometimes you stock up & stock up ...
and at some point, you need to eat what you have before you buy anymore.
That's where I've been lately -- determined to use my freezer and pantry stock.
I'm happy to say that the garage freezer meat is gone,
with the exception of one lone roll of Bob Evans sausage & one package of turkey bacon.
I used my last package of ground beef on Tuesday.
Why does that make me happy?
Because I like to use the items while they are 'fresh' and I feel accomplished that I've stuck to my mission.
While my pantry is far from empty, I've used things that needed to be used.
Now that we are entering the winter/holiday season,
I'll be stocking up on the necessary baking ingredients.
You never know when you may be invited to a get-together ...
or the cookies you'll need bake right before you watch a Christmas movie.
All that being said, I wanted to share a delicious soup recipe that I came up with the other night.
I knew what I had on hand, my starting ingredients, so I googled GOULASH recipes to get
a general idea on what direction to head.
The end result: sheer soupy heaven!
I'll definitely be making this one again.
|There's nothing better than a big kettle of soup simmering on the stove ... well, until it hits your mouth, that is.|
So, I've lovingly called this soup "Throw What You Got in the Pot Goulash."
(In case you don't know what goulash is, click here.)
1 lb ground beef
1 lb breakfast sausage (I used Bob Evans)
1 32 oz box beef broth
1 24 oz jar spaghetti sauce
1 16 oz can chili beans, undrained
1 28 oz can diced tomatoes, undrained
2-4 cups of water (depending on thickness desired)
2 cups uncooked macaroni
variety of peppers, chopped (I used 1 green, one red, one purple - yes it was purple)
1 small onion, chopped
2 tsp. garlic powder
2 tsp. smoked paprika
1/2 tsp salt (to taste)
sprinkle of crushed red pepper
Brown the ground beef & sausage together & drain off.
Add in peppers, onions, & spices & simmer together for 5-10 minutes to develop flavor.
Add all the remaining ingredients & stir well.
Bring to a boil, then reduce heat to a simmer.
Serve when the macaroni is cooked through (approx. 30 minutes minimum).
Top with shredded cheese & a dollop of sour cream, if desired.
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