Remember on my about page how I mentioned sometimes I just cook for me. Well, this is one of those times. Without having to please the husband or the toddler I hit the ground running with leftovers I found in the fridge. Let me just say, right now, as I eat this. I’m SO happy I have a picky husband for the pure fact that I DON’T want to share!
OH MY! SO YUMMY!
I don’t have a “real” recipe as I literally just whipped it up. I snapped a few pictures in case it came out good enough to post, but I didn’t measure anything. So this is just an idea, you can take and run with.
First, the ingredients were a mix of leftovers, pantry items and the pomegranate the toddler and I cleaned this morning. Bear with me as I try to describe.
- leftover bulgur – The other night I made some bulgur as a side dish by sautéing some onion, peppers and carrots. Then I added the bulgur and chicken broth, brought to a boil, then simmered until done. I LOVED it, the husband and toddler, not completely sold yet, but I’ll keep trying. :~)
- leftover peas – Last night I made Baked Ham with Sweet Potatoes and Carrots with a side of peas (just like the picture!) I always make extra peas, as the toddler and I love them. So I had about a cup in the fridge.
- fresh pomegranate: The toddler and I cleaned a pomegranate this morning and I had about 1/2 leftover. The rest we knocked off in the car on the way to school. By the way, they make great snacks in the kids lunch boxes.
- pantry items: ground ginger, onion powder, garlic powder, dried parsley, low sodium soy sauce, non-stick cooking spray.
Here’s what I did…
Heat a non-stick skillet over medium heat, spray with non-stick cooking spray. Add the cooked bulgur and break apart, cooking for a minute.
Add the peas, stir in. Sprinkle with spices and add soy sauce. Stir, and cook for a few minutes combining the flavors. Add the pomegranate, mix in. Cook for another minute.
Remove from heat and EAT! I’ll admit it, I downed the whole batch. Seriously, it was THAT good!