“Whatever’s in the Fridge” Thai Coconut Soup

Soup season is almost over, but here is one more for the road. For this recipe you can use whatever vegetables you have on hand! I simply used what I had in the fridge at the time, but cabbage, spinach, peas or even corn would also go well in this recipe. Frozen veggies would work well in this recipe, but just make sure you give them plenty of time to warm up in the soup!

Tomato-Free Rice and Bean Bake

With the cold temperatures and snow we’ve been getting, I really wanted a simple, comforting, hearty meal, and a Rice and Bean Bake fit the bill perfectly. Most types of canned beans work great in this recipe, I personally used pinto and black, but feel free to switch it up or use whatever you have on hand!

Cabbage Miso Soup

This miso soup is fantastic for a cold winters day! Because of all the ingredients it can get pretty salty, so make sure you use reduced or low sodium broth! This recipe can also be easily made vegetarian by swapping out the chicken broth for vegetable broth and leaving out the fish sauce.

Mushroom Barley Risotto

Like all risottos this one takes some time, but it is well worth it! Barley risotto is much easier to get right than rice risottos, although you can still over stir it, it is more forgiving and less likely to become glue-like in texture. For this recipe I used hulled barley, but if you are using pearl barley you may want to use a little less broth, so when you may want to try it as you go, so you don't overcook it!

Tuna Melt

This is an easy lunch for a weekend! I'll admit it isn't the healthiest thing I could eat, but it's a nice go to when I don't know what to eat, as I tend to have all the ingredients for it. It can also be browned in a skillet for a more even browning, but I personally like it done on my portable electric grill.