What did you have for dinner?

I'd be totally bad @Fat Controller if I touched half that food you've combined in ...you've got a stomach made of steel

 

@Fat Controller These are the ones which would make me bad

 

Made a sausage casserole tonight, enough for tomorrow too.

 

@shiney NO curries what so ever...Christ I would be bad, ah now your talking I stir fries

 

Chorizo and chickpea goulash: low budget, heart warming, paupers food. Perfect for wintery day inner warmth, which won't break the budget but gives a real punch of flavour to savour!
Gobbled up in its entirety due to 3 hungry men to feed


However, leftovers (leftovers? ) could be used in a number of creative ways, such as, a pie base with a pastry top (flaky pastry would be fab!), baked in the oven and served with roasted/steamed vegetables.
Another option, topped with mashed potato and served as an"artisan" version of Shepherds pie.
A different twist could be to use up any leftovers by adding other vegetables to "extend" it and turn it into a hearty soup, served with crusty bread.
Equally, leftovers, due to the paprika undertones, could be used to form the base of a "chilli" dish and made into a chilli with rice, or, enchiladas, or as a sauce for Nacho's.

Certainly it is a "base" recipe which could be harnessed to make other options to stretch it into a number of other meals.

This dish just begs to be used for other meals, it is soooooo good! (Therein lies the issue: it is so good, there are *no* leftovers! )

 

Ours was an "extension" of the Chickpea & Chorizo goulash ... added a bit of cumin, a dash of chilli, another portion of tomatoes and made it into Enchiladas, served with coleslaw. Hit the right spot too Because the oven was on, and in the interest of fuel economy, I cooked some sausage rolls to use up the space.
Tomorrow will be roast pork, crackling, apple stuffing and all the usual gubbings.

 

I ' made up ' a main meal last night using some bits and pieces. It doesn't have a name - but I'm open to suggestions .

I sauteed a sliced onion, a sliced red pepper and 2 thinly sliced celery sticks with olive oil, knob of flora margarine, garlic, chilli, paprika, turmeric and a good glug of white wine ( I may have had a glug or 2 myself ). Added whole punnet of chestnut mushrooms and a veggie stock pot cube dissolved in water. Simmered until everything cooked. Added packet of fresh Gnocchi and 300ml pot of double cream, salt and pepper, packet of spinach. Brought up to boil and then simmered again until Gnocchi and spinach cooked. Scattered over little bit of fresh parsley and some parmesan. Served it with some granary bread for dipping. Very easy to make and the Gnocchi made it quite filling.

 

We've got an absolute glut of tommies at the moment which is fine by me!

Last night for meat free Monday I did a Sicilian style tomato and mushroom risotto. Tonight it was Neopolitan pasta - olives, capers and good 'n ripe anchovies in a super simple tommie sauce with vermicelli folded in and topped off with torn basil and some Parmesan. Both were inspired and spot on!