When life gives you chorizo that’s perilously close to its use-by date, make sausage casserole.
That’s my new mantra.
I made three meals this afternoon, which will save me time in the long run. The first, mad after finding I had ¾ of a chorizo at the back of the fridge, was to make a variation on last week’s sausage casserole.
This time I managed to find mild chilli powder to use instead of the Cajun Seasoning. I also used black-eyed beans and chorizo. There was a red pepper in the fridge next to the chorizo so that went in too.
We also have vegetable hotpot and Sweet Potato and Chickpea Curry in the fridge so all is looking good on the catering front. A lot of it is looking like plates of red stew, but you can’t have everything. If you cook by pouring cans of chopped tomatoes into things, you are going to end up with red food.
The curry is actually reddish with black bits in it, on account of me simmering too vigorously and ignoring the pot as I watched Father Brown this afternoon. A few burnt bits will add texture.
I think I’ve found a winning combination. Cheap, simple, and not bad to eat. It probably won’t pass inspection by the quality and health police, but it will do for me. I have a blog to write and time is too precious to waste on cooking.
The bread in the picture is Corn Bread from TESCO. I was going to use it for Welsh Rarebit for lunch on Sunday, but the arrangements went adrift.