Hey, guys… how’s everything by you? Holding up in this strange world of social distancing and face mask coverage? I don’t know what phase is next, but I’m at the point where I’m just laughing at everything… and nothing. A couple of days ago someone shared a picture of a squirrel eating at a miniature picnic table and I just thought that was hilarious.
It appears there really isn’t much to do other than cook, eat, run out of food, then don your mask and head to the stress factory that is ShopRite. Rinse, repeat. My bananas are too brown and I’m over here thinking well, how much do I really need bananas?
Here’s a soup I made using leftovers. This is one of those plug-and-play favorites that you can put together when you aren’t sure what’s going to be for dinner. The trick is to have elements of potential meals already on hand. For this one, I cooked up some sausages one afternoon and stored them in the fridge so I could just use them for this or that food creation as needed.
I also took a video at the time. I’m not too keen on showing my face on video. Yet I also see that the videos without people don’t get quite as many views. So maybe I’ll record myself again sometime soon, I don’t know though!
Here’s what went into this makeshift recipe:
2 sausage links
2 Tbs. olive oil
3 cloves garlic, minced
1.5 cups cooked brown rice
1/2 bag frozen green beans
3 cups broth
1 Tb. soy sauce
1 Tb. fish sauce
Fresh lime juice
salt and pepper to taste
Heat up the olive oil and garlic in the pan. Add sausage links, fish sauce and soy sauce. Pour in frozen green beans. Sautee everything, moving it around in the pan frequently to prevent sticking. Pour in the broth and bring to a simmer. Let bubble for about 4 minutes. Remove from the heat quickly so that the green beans can retain their bright green color.
I like to add a bit of Asian flair to my soups sometimes. I love Thai food, especially the brightness and spicy kick of their soups. So after this cooled a bit I squeezed in some fresh lime and sprinkled cayenne pepper into my serving. Kids may not appreciate the extra burn, so omit this part if you’re making this for dinner for your family. You can always spice up your own bowl of soup separately.
If I had cilantro that would have definitely gone in, but alas… these are tough times and it’s slim pickin’ in the kitchen!
If you appreciate this recipe, please Like and Share, thank you!