Red Wine Braised Short Rib recipe that I posted a couple of weeks ago.
Speaking of the last two weeks, I have been missing in action. Suffice it to say that my work schedule doesn't leave me enough time to post recipes as much as I once did. I miss it, terribly. For now, it seems I can only post once a week... twice, if I'm lucky.
With that said, let's make soup. I love making soups, year-round. It's fun for me to transform leftovers into a delicious soup. When I make pot roast, I always make souI. When I made the short rib recipe, I saved the vegetables that were used in the braising of the short ribs. I cut up the leftover short ribs and set them aside.
I cooked one cup the Harvest Grains, per the instructions on the bag...
Add the chopped short ribs, couscous and mushrooms...
Truthfully, I liked the soup almost more than the actually braised short rib dinner. The braising liquid is what makes the soup so rich and flavorful.
So there you have it-- how to turn leftovers into something really flavorful and filling. A printable recipe card is at the bottom of this post.
I haven't been able to visit any food blogs for two weeks, and I'm regretting that I'm missing out on some terrific recipes. . I'll do my best to pop in and visit those of you who are on my blog roll-- and to my newest followers on my blog and my Facebook Fan Page. I'm sorry I haven't been around much. I'll find more time, soon. I'm working on it!