Eat Something

{August 26, 2008}   Leftover Magic: Pork and Veggie Stew

Ok, so it’s not magic. It’s completely common place to plop leftovers in a stew… but an emailer has requested a leftover showcase. So while I use random leftovers all the time, when something is strategically made from leftovers I shall deem it such from now on… So dear e-friend hope this soothes your rerun fever… : )

I think this shows a little of everything...

I think this shows a little of everything...

Pork and Veggie Stew
leftover meat, peppers, onions, and rice from here **
leftover potatoes and pineapples from here
2 cans tomatoes
1/4 c white rum
1.5 c frozen lima beans
4-5 bay leaves
1 leftover bell pepper top
a dozen cloves (studded in pepper top)
1 T ea: allspice, ginger
1/2 head of garlic, roasted (leftover from the caribbean meal too really, in a preheated 400 oven the roasting took about as long as the limas)
juice of 3-4 limes (about 1/4 c juice)

Preheat the oven to 400. Chop the roast as you’d wish to spoon it and dump everything but the garlic and limes in the pot to boil with 1.5 qt water and a bit of salt (the limas need it). Drizzle the garlic w/olive oil (or whatever oil) and roast around 25-30 mins or until limas are tender. Remove the pepper/cloves and bay. Squeeze in garlic and lime juice (roll limes under your palm a bit and nuke for 30 sec to amplify the flow of juice) and serve.

** Now, technically I left the ginger slices in mostly because I forgot I packed them away, but I’d either chop them finer or fish them out.

Also, be careful how you stud the pepper piece as those piercing the flesh and no skin came out into the stew and you don’t want to hunt for tiny cloves amongst huge chunks. Alternatively, I suppose you could just cram them in some cheesecloth… Plus if you were less lazy you could zest the limes before juicing I’d recommend it as I think I’d be very good with that addition…


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