Leftovers Tomato-Based Soup and the Recipe that Got Away

In the last 2 years,  I have been focused on making recipes for Recipes from the Kitchen of a Frugal Non-Cook. While I am still a beginner in learning how to cook, I have a bit more confidence in just winging it for some recipes.

Today, I made a soup from leftovers and items in the freezer.

Tomato-Based Leftover Vegetable Soup

Ingredients:

1/2 bag Peas, frozen
2 baggies of Celery, diced, frozen
2 slices of Spam, diced
1/4 Cabbage, frozen
1/4 Carrot, grated, fresh
3 Heaping Tbspns of Black beans, drained
1/2 Chicken bullion
3 Dollops of a tomato juice drink
ground black pepper
3 dashes of paprika

Process:

I put these items in a large pot and filled it with water (about 2/3) and brought it to a boil, then let it simmer on medium for an hour. It came out pretty tasty.


The Recipe that Got Away

I have used Amy Dacyczyn's Apple Crisp recipe often but the last time I used it, I tried to increase the portions by doubling the recipe. I was unhappy with the results, it was too dry, too heavy.

So, when I had two apples I needed to use before they went bad, I just winged it. Using Amy's recipe as a basis, I did not adhere to a rigid doubling of the recipe. But, also, I did not make note of the measurements of the ingredients I used because I thought I was going to fail, again.

Instead, it was a melt-in-your-mouth, light, not overly sweet, perfectly cooked dessert. It was the best thing I ever tasted. I cried because I doubted I would ever be able to duplicate that recipe, again.

Amy's Basic Apple Crisp Recipe
adapted from: Tightwad Gazette

1/2  red apple, chopped
1     teaspoon brown sugar (Substitute: white sugar)
1     teaspoon flour
1     teaspoon oatmeal
1     teaspoon butter or margarine
cinnamon

Mix sugar, flour, oatmeal and margarine.
Stir in chopped apple until coated.
Sprinkle with cinnamon.