Monday, July 20, 2009

Fridge Soup and Pasta Sauce

Fridge Soup is what I make when I don't want to run to the store and realize I might as well use what I have, because even when I feel 'there is nothing to eat' the kitchen is never truly empty and our fridge is always overflowing. A quick vegetable soup served over rice or couscous or your carb of choice is a perfectly filling meal that you can serve up relatively quickly.

I do the same with pasta sauces and tonight I plan on using some of the leftover chicken soup from shabbos and the ingredients of the vegetable drawer for a sauce.

Stir fry/sauce:

One large onion
Fresh garlic
Butternut squash
Chicken broth
Salt, pepper, parsley, paprika, bay leaf
Optional: flour or cornstarch for thickening
Optional: dry white wine

Slice carrots, zucchini and onion and cut the squash into medium cubes. Saute onion in deep pan then add the other vegetables. Peel garlic, smash it lightly with a knife to help release the flavors and add to pan. Add spices and sautee veggies for 8-10 minutes until al dente. Add chicken broth, bring to a boil, then minimize the flame and let the broth boil down to desired sauce consistency, checking for spices once in a while.
Cook your pasta until one minute less than it says on the box. Add it to the sauce to finish cooking for a minute or two, then serve immediately. Enjoy!


  1. very nice , maybe you can do this in italian?

  2. Here's a tip if you're out of rice or pasta or couscous (or just happen to like spicy dumplings): It only takes 1 cup of flour, 1 tsp each baking powder and soda and a generous drizel of vegetable oil (say 2 tablespoons), some seasoning (italian, cajun, oriental, poultry, greek, etc. - a tablespoon or so) and some water to make nice dumplings to thrown in. Just cut the oil into the flour with fork and then add water to consistency (thick but not solid). When the soup comes to a boil, drop by spoonfuls into the soup. Boil until they're cooked.