The Power Of Leftovers

A slightly OCD co-worker (bless his heart) of mine once confessed to me that leftovers repulse him. Food that has spent 1-2 days in his fridge is chucked in the garbage. When he nonchalantly told me this, I gasped loudly and glared at him. An onlooker would have guessed that he had struck me across the face. But that’s kind of what it felt like. Shock. Disgust. Betrayal. And a forever altered perspective of this cowboy.

Nothing gets wasted in my home. Even if we have to eat the same thing seven nights in a row, damnit. It’s a matter of responsibility, really. If you are making too much or buying too much, then fix those two very simple problems. Respect your farmers, the earth….and save your money by getting creative with your leftovers!

When it came time for dinner the other night, I peeked in the fridge for some inspiration. What did I find? A half carton each of chicken broth and vegetable broth…..baked sweet potatoes…and half an onion. Glorious leftovers!!! How I adore thee and the speed with which you deliver!

I love a hardy soup that truly satisfies hunger. This recipe will give you a dense sweet potato soup. If you prefer your soup to be less spoon-bending, don’t hesitate to add an extra cup or two of broth!

Comforting Sweet Potato Soup- serves 4 big bowls

Ingredients

3 pounds Baked Sweet Potatoes with skins removed

4 & 1/2 cups Chicken Broth (you can also use vegetable broth…or a little of both!)

1/2 cup Yellow Onion, chopped

4 cloves Garlic, crushed

1 & 1/2 Tablespoons Coconut Oil

1 cup Frozen Peas

1 teaspoon Salt

1/2 teaspoon Garlic Powder

1/2 teaspoon Cumin

1 tsp Dried Thyme

1/2 teaspoon Tumeric

Ground Black Pepper to taste

A Pinch of Cayenne Pepper

Directions!

In several batches, puree the sweet potatoes in a food processor. Add some broth while doing this, allowing the potatoes to puree smoother. In a medium sized pot, bring the broth and pureed potatoes to a simmer. Add the frozen peas to the soup base. In a separate pan, saute the onions in the coconut oil until translucent…about 10 minutes. In the last minute of cooking, add the crushed garlic and cook until fragrant. Add the onions and garlic to the soup base. Add your spices and herbs. Take a sip. Missing anything? Check the fridge for more leftovers! Love you!

4 comments

SarahWalk - Looks delectable. Trent just made a ten gallon pot of chicken noodle soup. So far, I’ve had it for three meals in a row…it’s also my lunch for work tomorrow.
Love ya!

Crepes of Wrath - I was just talking about how much I love sweet potatoes last night at dinner. It was fate that I was to find this recipe, it seems!

marie - leftovers are great. i just finished eating the second half of yesterday’s breakfast. (like i really need 3 pancakes, 3 pieces of bacon, and half a plate of home fries all in one sitting.) realizing i had a homey breakfast just a micro burst away brightened my morning.

freezing meals and then bringing them out 2-3 weeks later is one of my favorite time savers. served on top of some fresh rice (yeah rice cooker with a timer) with some fresh herbs.

does this cowboy cook ? yes, we conserve to respect mother earth, etc… but we also do left overs to not spend an hour cooking everyday. aka – the reality factor.

almost anything can be lovingly used as filling for an empanada !!

i agree with you, but i try to keep the quantities at three days. day it is made, the next day jazzed up, and frozed one day for later.

Kirsten - I totally agree, Marie! After a few days I usually try to freeze stuff too…but if you saw how small my freezer is you’d probably have a laughing fit. It’s so funny that you mention pancakes! Whenever I make pancakes for my man, he gets sad that I didn’t make enough to last him a week. So last saturday I busted out about 30 pancakes for him…and now I don’t think he’ll ever be able to stomach them again. Ha!

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