Recipe by Marvel, of Corvallis:
MONEY SAVED: $10+
“A couple of nights ago we cooked up a ‘sheetpan’ dinner. (H/T New York Times — grab a bunch of stuff, in this case, chopped-up veggies, a couple of andouille sausages and a few cubes of feta, coat it in a little EVOO and spices then blast away at 400 for 20-some minutes.)
We ate the yummy stuff over egg noodles and enjoyed ourselves, u-bet. But even better: last night we chopped up the leftover sheetpan stuff then tossed ’em (plus some leftover egg noodles) into a pot of chicken broth and VOILA! A wonderful good-n-spicy soup! YUM!”
INGREDIENTS & DIRECTIONS:
Leftovers from sheetpan roast veggies & sausage described above…
- 2 andouille sausages, sliced
- 2 small crowns broccoli, broken into medium florettes
- 1/2 onion, chopped
- 6 small red potatoes, quartered
- 1 medium tomato, chopped
- 4 oz crumbled or cubed feta cheese
- 2 T extra virgin olive oil
- salt & pepper & red pepper flakes to taste
AND
- 8 oz egg noodles cooked according to package instructions
NEXT-DAY LEFTOVER SOUP:
Combine all of the roasted/cooked leftovers above with 4C chicken or vegetable broth and heat through.
ALSO NOTE: unless the potatoes are really young (fresh from the garden), they’ll need to be par-cooked (e.g., 5 minutes in the microwave) before heading to the oven.
Leftover Recipe Contest Winners!