Split-Pea Leftovers Melange

 I am the manager of the refrigerator at my house. I also tend to cook more than can be eaten at one sitting. That's why the refrigerator smells of leftovers. And that's why most of our meals lately have been continuations, or extensions, of earlier meals.

Here is a surprisingly ugly, surprisingly tasty meal extension we ate at my house recently. It started out as Split-Pea Soup. And it became ... well, read on.

Split-Pea Leftover Melange

Exiting the refrigerator, entering the frying pan: Leftover split-pea soup, leftover chicken breast and Polish sausage (from another damn container whose disparate lids keep me hunting far too long for a usable device) and leftover red potatoes. :^)

My taste buds had been thinking of making Yellow Rice for days and days, but the volume of leftovers seemed to deny me the pleasure. HA! I grabbed a substitute: a small package of Red Beans and Rice (New Orleans style), nicely seasoned. Twenty minutes, or so, later I had the glue factor that would unite the flavors of the leftovers. Lucky Ger!

 

Split-Pea, Sausage and Chicken Leftover Melange

Naturally, I had to carve a few extra slices of Polish sausage to bulk up the dish. Some sea salt, pepper, and a low heat under a covered pan was all we needed. A side vegetable proved to be ... you guessed it ... leftover steamed broccoli. Try this combination with a loaf of baker Nik's rosemary bread.

OK, wise reader, you guessed the truth: Pam and I had enough of this melange for three more, slightly altered, meals. 

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