I somehow end up with a ton of things in my freezer, all.the.time.
There's all the 'once-a-month-cooking' that I'm still using because honestly, I like to cook things fresh, but having certain things in the freezer is a huge blessing.
There's always some beans because the canned variety aren't abundant in South Korea, so, I'm always putting a load in the slow-cooker and freezing about half.
There's always some homemade chicken broth because that's also great in the slow-cooker and home made broth is outstanding compared to powdered or store bought versions AND if you eat a chicken, why not get the most out of that bird!
There's always other random bits and pieces of only God knows what.
And the other night, a little bit of all that mess made for a most fabulously delicious dinner that way exceeded my expectations and which could be re-created...I think ^.~
Ingredients/Directions:
Since most of these are pre-made but still home made you may want to experiment, I'm sure by the end you could have something delectable and quite similar
Saute in a touch of oil one chopped Onion. Add to the pot 3-5 minced cloves of Garlic, saute one minute before adding 2 Tbsp. Butter and 1 cup chopped Mushrooms. (If you don't want butter, no problem, I just believe that butter and mushrooms are a beautiful combination). After a few minutes of sauteing these veggies together, add 1 cup home-made Chicken Broth, 1 cup Water (or 2 cups store bought broth ^.~), and 2 cups Tomato Sauce (I recommend the one linked here as it has a few added depths and flavors that really amp up this dish) and 1 cup Spinach Pesto - without cheese (or you can add chopped spinach toward the end of cooking and surely have an equally delicious experience). Bring to boil add one cup of Chickpeas (or one small can) and about a cup of Pasta (macaroni or another short style) continue to boil 10 minutes or until pasta is cooked to desired tenderness, add water if needed. Serve with toasted baguette slices, a glass of red wine and enjoy!
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