This simple dish was created while trying to decide what to do with a giant bowl of leftover steamed rice. I searched the cupboard and fridge for ingredients that would do, and thought “well, this could work.” To my surprise, this was delish. It was so good that my kids devoured two servings each, and believe me, they are a tough crowd. According to my kids this will now be a regular meal in our dinner rotation. Serve as a side dish or main dish. Enjoy! Serving Size: 3-4 bellies
2 tablespoons olive oil
2 tablespoons minced garlic
1 chopped white or yellow onion
2 stalks celery, sliced
2 cups vegetable broth
1 can cream of mushroom soup
1 cup sour cream
4 cups leftover long grain rice
• In a skillet, sauté onion, celery and garlic in olive oil over medium heat for 3-4 minutes.
• Pre-heat oven at 325.
• Add broth and soup and bring to a boil. Simmer for a few minutes, then slowly stir in sour cream, adding a tablespoon at a time.
• Spread rice in shallow baking dish
• Pour creamy sauce over rice, spreading equally, making sure to cover every grain
• Bake at 325 for 20 minutes or until hot and bubbly.
• Voila, FEED!
Tired of plain ol' grilled cheese sandwiches? Try this one on for size:
Serving Size: 1 belly
½ tablespoon unsalted butter (or substitute for vegans)
¼ tablespoon fresh minced garlic
2 slices sour dough bread
4 slices fresh tomato
2-4 slices aged white cheddar cheese (or substitute for vegans)
• Heat butter in a large skillet over medium heat
• Add garlic and sauté 30 seconds or until lightly browned
• Place cheese and tomatoes on sour dough and saute each side for approximately 1 minute or until each side is toasty brown, making sure garlic coats each side.
• Voila, FEED!
Last week I hosted an amazing group of 35 from Green Bay, Wisconsin for the Cincinnati Urban Experience (CUE). (CUE is an alternative break program designed to provide participants with an experience of meaningful service and social justice education that will motivate them to become active in the fight to end poverty and homelessness.) On one of their nights here they kindly invited me over to partake in a baked potato dinner. As an Idahoan with a fondness for the glorious root, I graciously accepted. We feasted on baked taters loaded with broccoli, red onions and cheese and it was fabulous. A couple days later as they were packing for home they informed me that they had bagged up these leftovers for me to take home. After they left, I took them home to a near empty fridge. I was famished so I decided to quickly whip up this recipe using the leftovers. This was so tasty that I feasted on it every meal for two days and it works for breakfast, lunch or dinner. So, my suggestion is to reserve one night for baked potatoes, save the leftovers and then throw together this scramble for a lovely brunch the next day. Enjoy!
Serving Size: 3-4 bellies
1 tablespoon extra-virgin olive oil
2 tablespoons butter (or substitute for vegans)
1 cup chopped red onion
3 cloves fresh garlic
4 leftover baked potatoes, cubed
3 cups pre-cooked broccoli florets
1 tablespoon curry powder
Salt and pepper
(Optional for Vegans)
1 cup chopped or sliced American Cheese
4 eggs scrambled
• Heat oil and butter in a large skillet over medium-high heat
• Add onions and garlic and sauté 1 minute.
• Turn heat slightly down to medium and add potatoes and mix evenly with onions and garlic.
• Add broccoli to the top of the potatoes, and continue cooking the potatoes for 1 minute then mix broccoli and potatoes together and continue to cook an additional 3-4 minutes until potatoes are crisp and brown.
• Sprinkle evenly with curry powder. Season with salt and pepper to taste.
• For non-vegans, push veggie mixture aside in skillet and pour in eggs. Scramble until cooked to your liking and then mix eggs and veggies together. Turn off heat.
• Sprinkle with American cheese and cover for 1 minute or until cheese is melty.
• Serve with toast or English muffin and fruit.
• Voila, FEED!
