There was one slice of pizza left from the luncheon the other day, so I heated that for DH to eat while I made a real lunch.
I didn’t have any leftover meat, so I made tiny little meatballs from some organic ground meat and browned them up. While that was happening, I raided the refrigerator for whatever was available. That happened to be some stir fried vegetables, about three cups of very thick chicken broth, the rest of the Israeli cous cous, brown rice and wild rice dish, and – at the suggestion of DH – I tossed in a generous amount of cubed butternut squash.
Not sure why I’ve never done that before – it was totally delicious. Will do that again as often as possible. We sprinkled some grated Parmesan (from the deli, not the green can from the grocery aisle) on it. Lemon juice would have really made it sing, but I didn’t have any lemons.
Oh, yeah. There was also some bread involved here. After making the two pizzas yesterday, there was a bit o’ dough leftover, so I had dragged out a tiny bread pan that is meant to be used in a toaster oven to accommodate this pint-sized morsel. Lightly toasted and buttered, it provided a satisfying crunch with the soup. Fresh red peppers and tomatoes rounded out the meal.