Lovely Leftovers

basil pesto jar

DH wanted yet another cheeseburger for lunch today. I am not that fond of too many meat-heavy meals in a row, so I dragged out little pokes of all kinds of things in the refrigerator.

With the aid of the basil pesto shown above, I made a “skillet casserole” that was so delicious that I can still taste it just by looking at the picture!

Linguini and Sweet Potato

What’s in it?

A handful of linguini, a couple of forkfuls of the pesto, some red pepper, mushroom, onion and gravy that was still available, several bits of cauliflower, and a sweet potato.

I cut the sweet potato in half to make a centerpiece for this lovely creation. It looks like the center of a sunflower, doncha’ think?

As usual, I was too heavy handed in putting items into the pan, and ended up with about half of it leftover – but I ate ALL of the sweet potato. The half of the sweet potato that I didn’t put into it this time can go in when I finish it off tomorrow.

This is my first adventure with this brand of basil pesto. Usually there is waaaaay too much garlic in it, but this one seems a bit milder. I’m still careful with amounts, though. DH put a big slathering of it on his cheeseburger and said it was really good mixed with the peperoncini. Sounds too “in your face” for me, but he said it was a lovely combination.

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About judilyn

RV'er, foody, caregiver, knowledge seeker
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13 Responses to Lovely Leftovers

  1. gypsy97 says:

    Every now and then I crave hamburgers for a few days, and I know that something in my system needs the nutrients in beef, such as iron. I notice it happens when I am run down or otherwise not at my prime. Then I go for months without them. Your plate of food looked quite appetizing.

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    • judilyn says:

      I don’t know if it is just me or what, but so many of my “concoctions” are just so delicious that it is hard to believe how easy and thrifty it is to eat. I was just reading about the artificial and harmful ingredients (mostly MSG and GMO) that are in the pizzas from different chain restaurants. Shocking! I am so glad that it is so easy to make one’s own treats.

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  2. gypsy97 says:

    I totally agree, and almost always cook from scratch everything I eat. The difference in taste is immediately noticeable.

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    • judilyn says:

      My mother worked in grocery stores when I was growing up (40’s and 50′), so we always had the best and freshest of everything to eat, although not much else! So I have eaten this way all my life – don’t know any different way to eat! But have been feeding DH for only thirty years. His take on it is evangelical, having converted from a semi-good eater to a very good eater. We are convinced that the good food has had much to do with the fact that he is still alive with the cancer that was predicted to kill him in mid-2010! So we keep on keepin’ on and hope for many more years together!

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  3. Sherry says:

    Love garlic. Never too much. That’s a beautiful dish and sounds delicious. How do you ever recreate anything that was wonderful given they are often “cobbled” together. You definitely have a knack for creating.

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    • judilyn says:

      Therein lies the rub. Seldom is there a second run of just about anything – maybe similar – maybe the same ingredients, but I keep no track of anything. My favorite saying is “ad hoc”! ;-> Lunch today was so delicious that we talked about the deliciousness and the nutritiousness of it for about ten minutes after we were finished eating. There will be pictures soon.

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  4. Clanmother says:

    Who knew leftovers could be so enticing?!!! 🙂

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  5. LFFL says:

    I just loved the basil pesto I tried here at my store. That’s when I used it in a salad. The food looks great as always!

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  6. Liz says:

    I was just looking at a bottle of Classico basil pesto the other day and pondering whether to buy it or not. Do you recommend it? Where is the smashing bread?…the linguine looks delicious!

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