At Home And At Sea

Day 26 without going to the grocery store.  The hot mess (or should I say ‘cold mess’) that I found in my freezer the other day resulted in a last minute change of dinner plans and a whole lot of things that need to be used up pronto.

Hmm… not the prettiest, but still a workable mess

Often when we are sailing, folks ask about how I use up leftovers – without making it seem as if we are having the same thing again.  This is what I did with the mess of half defrosted stuff that came out of my freezer:

Defrosted raspberries went into breakfast yogurt with honey and Ginger Thyme Granola

Lamb, of course, became Lamb and Red Potato Stew with Sage and Rosemary

Ham, Peas and Cheese became Three-Cheese Ham and Peas with Gemelli – see below

Lentils became Indian Potatoes and Peas over Lentils – future post

Feta cheese became Tomato, Olive and Feta Pizza

Miso became Miso and Root Vegetable Soup

Three-Cheese Ham and Peas  with Gemelli
ham sliced into 1/2-inch slices
frozen peas
butter
salt and pepper
grated Parmesan and Fontina cheese
cream cheese

Bring a salted pot of water to a boil and cook the pasta according to package instructions.  When the pasta is almost done, add the peas for 1 minutes or so to the simmering pasta water.  Just before draining the pasta and the peas, add the ham to the water just to heat.  Reserve 1 cup of pasta water and then drain the pot into a strainer.  Return the ham, peas and pasta to the pot and add a large pat of butter, a little salt, pepper and the cheeses.  Stir and add some or all of the reserved pasta water to loosen and melt the cheese.  Serve immediately.

Annie
Eat, eat, eat!