chasingtides (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
chasingtides) wrote2009-07-20 04:15 pm
chasingtides) wrote2009-07-20 04:15 pm
Entry tags:
Simple Summer One Bowl Meal
This is something I make in the summers when it's too hot to do much cooking, but I still want something tasty. It's really basic and adaptable - use what you have on hand. It can be easily adjusted for leftovers and specialty diets. You can also feed a whole family or just yourself.
rice
meat (I usually use leftover chicken, although left over seafood works well, too. Presumably meat-substitutes would work well.)
diced veggies
Worcestershire sauce (or your favorite sauce)
stock
herbs, spices of your choice
Cook the rice in stock for extra flavor. For extra nutrients, use brown rice or wild rice. If the meat is uncooked, brown it in a separate pan. Add some of the veggies to the pan as the meat browns, or, if the meat is cooked, add them together. I personally enjoy onions, peppers, and zucchini, but most anything will work. Toss in aromatic spices (ex. garlic, herbes de provence, pepper). Once the veggies are soft, but not squishy, and it's aromatic, remove from heat. When rice is cooked, add meat and veggies. Serve in bowls topped with Worcestershire sauce (or your favorite steak sauce). Sometimes I add beat sprouts or canned bamboo to the top or canned, heated kidney beans.
It's simple, adaptable, and tasty. Actually, it's so simple that I hesitate to call it a recipe. Additionally, I have to recommend a version of this with left over salmon with a pepper-sugar rub, grilled zucchinni with hot pepper and sugar, and wild rice. I put the salmon on top of the rice still cold and it's swoon worthy.
rice
meat (I usually use leftover chicken, although left over seafood works well, too. Presumably meat-substitutes would work well.)
diced veggies
Worcestershire sauce (or your favorite sauce)
stock
herbs, spices of your choice
Cook the rice in stock for extra flavor. For extra nutrients, use brown rice or wild rice. If the meat is uncooked, brown it in a separate pan. Add some of the veggies to the pan as the meat browns, or, if the meat is cooked, add them together. I personally enjoy onions, peppers, and zucchini, but most anything will work. Toss in aromatic spices (ex. garlic, herbes de provence, pepper). Once the veggies are soft, but not squishy, and it's aromatic, remove from heat. When rice is cooked, add meat and veggies. Serve in bowls topped with Worcestershire sauce (or your favorite steak sauce). Sometimes I add beat sprouts or canned bamboo to the top or canned, heated kidney beans.
It's simple, adaptable, and tasty. Actually, it's so simple that I hesitate to call it a recipe. Additionally, I have to recommend a version of this with left over salmon with a pepper-sugar rub, grilled zucchinni with hot pepper and sugar, and wild rice. I put the salmon on top of the rice still cold and it's swoon worthy.
no subject
Just curious, what sort of stock do you use? Would it depend on what meat you're using?