Opening the fridge and seeing it filled with leftovers is not always a happy sight. Leftovers can feel very uninspiring and boring. After a week of enjoying the outdoors and the barbecue, I found my fridge jam-packed with leftovers. At The Culinary Studio we love to give you options so that you do not feel bound by the recipe or that you cannot make it if you do not have all the ingredients. This week’s offering will work for you with leftovers or fresh ingredients.
As always we like to give you some substitutions. You do not have corn on the cob, use 1 cup of frozen corn or even a can of corn. Instead of hamburgers, use leftover sausage, smoked pork chops or ham. Also, change up the starch if you would like and use orzo pasta, brown rice or barley. Using leftovers I was able to have dinner on the table in under 20 minutes.
Melt butter in heavy-bottomed pot. Add onion and sauté until softened. Add garlic and cook 1-2 minutes more. Add carrots and sauté until they are just beginning to soften;
Add corn, potatoes and meat. Season to taste. Add stock and bring to a simmer. Adjust seasoning and enjoy. Continue to cook if using fresh ingredients. Serve with a crusty loaf of bread.
- 1 medium onion, diced finely
- 2 cloves garlic, minced
- 3 medium carrots, sliced into rounds
- 4 cobs corn, removed from cob
- 5-6 small, cooked potatoes, cubed
- 5 cooked hamburgers, cubed
- 2 litres stock (chicken or beef)