What’s In Your Refrigerator??? Weekend Dishes Ideas Using Our Great Imagination!

img_4527What’s in our refrigerators is one of my favorite on going posts, because I hope it makes us think and use our imagination before we throughaway food!
Having been in several unplesant situations lately, food was the last thing on my mind, but here I am! Today I was hungry!
What did I have in my refrigerator and pantry? Let’s see the ingredients:

Angel hair pasta
Tomatoes from my garden
Basil from my garden
Sharp cheddar cheese In the refrigerator
Flowers clipped from my Halloween display

How to prepare:
Boil the pasta on high after you add salt and oil to the water. Boil it until it’s tender.
If there is still water left, drain it and place the drained pasta in a bowl.
Chopp the tomatoes, basil and grate the cheese and mix well with the pasta. Add salt to your taste!
I think this would be even tastier if some chopped onions are added, but this is a matter of taste.
I don’t know about you, but I think food seems tastier when it looks pretty. For that reason, I decorated my pasta bowl with the mums I had left from Halloween. Of course I did not eat the flowers. As the picture shows, I placed them in a vase. They are still fresh and beautiful and lovely to look at them every morning:)

If you have “leftover ideas” you tried and they were yummy, please share with us!
Using our imagination is a good brain exercise, so it is a win- win situation!
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May God bless you.Have a nice weekend!

Rodica Mihalis, MS counseling and Clinical Psychology

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Weekend Leftovers Dish—What’s in Your Refrigerator?

Rodica's Weekend recipe

Rodica’s Weekend recipe

One of the many blessings of summer, especially if you live on the East Coast of the US or Europe, or any place where you experience four seasons, is the richness of fruits and vegetables gifted us by Mother Nature in July, August may be the beginning of September.

Growing your own vegetables and fruits guarantees they are truly organic and no pesticides had been used.
There are a few vegetables and fruits which truly are so self-sufficient, I am embarrassed to call myself a gardner on the grounds that I really worked hard on making them grow from seeds to lavish vegetables or berries!
I guess the word “tend” would be more appropriate because all they need is to be placed in ground, covered with healthy, fertile earth, not too deep and allowing space between seedlings, make sure you water them and… wait, and wait some more until a miracle happens, enormous vines with huge leaves and yellow flowers start crowling everywhere in your garden! If like me, you know nothing about gardening, you too will learn by mistake! Zuccini, cucumbers are not going to jump at you:) when they are ripe!
They hide under the leaves, so you will have to go on the expedition of lifting the leaves and picking them up when they are ripe but NOT overdone!

Okay, this weekend’s recipe contains some vegis from my garden, zuccini, courtesy of
my friend Melissa, some baby carrots, which sat lonely in my refrigerator, because I don’t like them raw… etc Too much explaining already! Here is the recipe:

INGREDIENTS
1-2 medium zucchini- chopped, washed, not peeled
8-10 baby carrots
1 chopped onion
2-3 cloves of garlic, chopped
Kernels from 2 corn on the cob
Fresh basil- chopped
Chiched- cubed ( mine was already cooked, dark meat)
S&P
Coconut oil

HOW TO PREPARE

In a large pan, heat the oil and sote the onions, garlic, add all vegis, chicken cubbes and S & P
Not the basil.
Do not cook completely but stir so they are omogenous.
Turn oven at 400 degrees F
On a greased tray place all ingredients in single layer and bake for 20 minutes Check often, because it burns quickly. Add the fresh basil at the end!
I think it would be more delicious grilled!
As in life, be flexible, think out of the box, improvize and enjoy even if what turns out is not exactly what you expected but still delicious!
Serve hot with toasted bread of your choice.

Please share your recipes and thoughts.
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Enjoy!

Rodica Mihalis MS
Counseling and Clynical Psychology
“Pretend” Chef:)