The name of the game? “Clean out the Fridge.”
I get sad every time I dig through the fridge and come across a lost and forgotten item that’s spoiled. It’s especially hard hitting with produce. I feel like these veggies died in vain for my negligence.
Sometimes I personify too much.
Nevertheless, I’ve been trying to be more responsible when it comes to not wasting food. All it takes a little focus and a keen nose for rotting food.
Last night I was determined to find a recipe for dinner that I could make without having to purchase a single thing. A) I was lazy and had no desire to go to the store. B) I didn’t think it would be that hard. C) Being able to cook without shopping makes me feel domestic – like my kitchen is well-stocked enough to entertain royalty at the drop of a hat.
Twenty minutes of googling later, I stumbled upon a recipe that sounded delicious and could be created completely with my own ingredients.
Here’s a pic of what I wanted to use up: parmesan, spinach, cream cheese and half a stick of butter.
Here’s the recipe I fond at HillbillyHousewife.com. Yeah, that’s a real website. Who knew.
Cream Cheese Basil Sauce
- 1 pound spaghetti or fettucini
- 1/4 cup margarine, softened (I used butter)
- 2 tablespoons dry basil
- 2 tablespoons dry parsley
- 8 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil or other oil (I used grapeseed oil)
- 1/4 teaspoon garlic powder (I used fresh minced garlic)
- 1/8 teaspoon black pepper
- 1/4 to 1/2 teaspoon salt
- 2/3 cup boiling water
- I added chicken, cooked separately, and some steamed, chopped spinach
Cook the spaghetti in a big pot of boiling, salted water. When it is tender, drain it well, and return it to the pot. While the spaghetti is cooking prepare the sauce. In a big bowl use a fork or a whisk to mash together the margarine, basil, parsley and cream cheese. Mash it until it is smooth and creamy. Add the Parmesan, olive oil, garlic, pepper and salt to taste. I prefer it salty, but others may not. Continue stirring it all up until it is creamy again. Now add the boiling water. I dip it out of the boiling spaghetti with a metal measuring cup, but you could measure it, and boil it separately in the microwave or on the stove if you preferred. Pour the boiling water in slowly and mix it all up until the sauce is the consistency of thick cream. Pour the sauce over the cooked spaghetti and toss it all together until it is well mixed. Serve in large bowls with a green salad. Serves 6 or 7.
This came together pretty quickly and was pretty good, albeit extremely cheesey.