Really good Clean-out-the-Fridge recipes

OK now this is only the story for you, if you:

• don't have any science projects going on in there
• buy fresh produce regularly
• have some meat, cheese, or other protein in there (tofu, for instance) OR
• have nuts or nut butters available
• have some pasta, rice, or grains on hand, preferably cooked OR
• you're OK with some kind of bread as a 'mop' to be your starch 'side'
  

Or at least some of the above are true.

Years ago, I went with my best friend to her aunt's home in San Clemente for the weekend, and from the leftover beef roast we ate on Friday, our hostess made the best taquitos on Saturday. I was in awe, and thought it would be a dream come true if I could work that kind of magic one day in my own home - alchemizing leftovers into completely different and delicious meals.

Well the last however many years have been very kind to me, and now we see that I ought to be careful what I wish for. Granted, taquitos are not my strong suit, but throw-together meals are. For me personally, when I'm ready to eat I prefer to do so as soon as possible, so dinner especially needs to be prepared quickly since it's usually been a while since lunch. For me, 30 minutes is quick because I do not own a microwave.

I typically buy enough of whichever sausage, chops, burger blend, etc., Jim recommends when I do my weekly grocery shop at Huntington Meats on Saturdays.

When the weather is not too warm, I positively love the following for dinner. This you can make with any fresh vegetables you have. You don't need to add a lot of seasoning unless you want to, because the protein is already well-seasoned just by its own virtue. I recommend that all vegetables be cut in pieces that are about the same size, and that an ovenproof skillet (preferably cast-iron) or casserole be used. Recipe is easily multiplied in direct proportion.

Oven-roasted sausages and vegetables with wine, for 2
2 fresh uncooked sausages, spicy or uniquely-seasoned are my favorites
about 4 cups fresh vegetable chunks
Extra-virgin olive oil and balsamic vinegar
Salt and pepper
Red or white wine, or chicken/vegetable broth, if non-alcohol is preferred
Place sausages in large oven-proof skillet or casserole in 400-degree oven. Roast for 10 minutes while vegetables are prepared. Toss vegetables with a little oil and vinegar, salt and pepper. Place around sausages, and return skillet to oven. Roast entire mixture for about 25 minutes. Pour some wine or broth over roasted mixture, and toss pan contents slightly. Return to oven for 5-10 minutes. Serve over cooked pasta, mashed potatoes, or on its own, with warm bread to mop up juices from the plate. Yields 2 servings.

I made a similar meal with lamb shanks the other night, only I slow-roasted everything after searing the shanks in olive oil before placing them with vegetables in the oven. Use 325 for oven temperature, and roast for about an hour. This was a good Friday night meal for me, I could allow the hour between prep and eating to finish up work, take a cool shower, and enjoy a well-deservered glass of wine at the end of the day (just as I doused the lamb&vegetables in red wine to finish the dish. It tasted very 5-star, I promise you!)

If you prepare a meal without animal protein, those can be quickly whipped up too.

I love pasta with tofu and vegetables, and now that there are whole-wheat and whole-grain varieties out there, it feels even more virtuous to indulge in a pasta meal on a whim.

Asian-inspired pasta with tofu and greens
1/2 lb. pasta of choice
1/2 lb. firm tofu, cut in cubes
Desired amounts of broccoli, baby bok choy, zucchini or other favorite vegetables, cut in small pieces
Finely chopped celery, green onion, garlic, ginger
Sesame oil
White wine or chicken/vegetable broth
Equal parts pure maple syrup combined with soy sauce (about 1/4 cup each)
Peanut or other nut butter, optional
Cook pasta in large stockpot of boiling water, as directed. When pasta is just about cooked, add tofu cubes and chopped vegetables to cooking water. Drain all contents in large colander once pasta is al dente or cooked to desired doneness. In large skillet, cook celery, onion, garlic, ginger in sesame oil until soft and fragrant. Pour in a little wine or broth and stir to deglaze pan. Add maple-soy mixture and cook until boiling over medium-high heat. Reduce heat and stir in a little nut butter if desired. Taste and adjust seasoning with more syrup or soy sauce. Toss pasta mixture with sauce in skillet (preferred method) or in large serving bowl. Yields 2-4 servings.

You are warmly invited to submit comments here and share ideas for your own healthy made-at-home meals. I will be offering sequels to this story as the weeks whir by!

With autumn arriving officially next week, the 'nesting' season begins again and amazing seasonal ingredients start to lure more of us back to the kitchen.

Wishing you the joy of amazing flavors at the table!

Your Tour Maestra,
Diane Scalia