Waste Not Want Not Wednesday: Very Veggie Fried Rice

When I made this for lunch recently, Jonathan, my 2 year old son said, "Like this meal." That's great news for me. This lunch dish was composed primarily out of leftover ingredients I wanted to use up when I cleaned out my refrigerator.

You could make this for lunch, as we did, as a side dish at dinner, or keep some in the refrigerator for a nourishing snack. It reheats well, though I think it's yummiest fresh from the pan.

Very Veggie Fried Rice
serves 4-6, depending on appetite!
1 cup frozen peas

1 large carrot (or 2 small), diced fine
1 large celery stalk, diced fine
(alternatively, use up to 2 cups of leftover veggies. You may need to adjust the seasoning if you choose to do this)

2 cups leftover cold cooked brown rice
1/2 cup green onions, white and green parts, minced
2 tablespoons hoisin sauce
1 tsp five spice powder
1/2 block tofu, or, leftover tofu from another meal
1 tablespoon grated ginger
3 large cloves garlic, chopped
2 tsp low sodium soy sauce
low sodium soy sauce or Bragg's Liquid Aminos to taste
chopped peanuts, chopped cilantro, and Sriracha (optional) to garnish
1-3 tablespoons oil, for the pan

To keep this lower in fat, use a large non-stick skillet or wok. That will significantly reduce the amount of oil necessary to "fry" your rice.

Squeeze the excess moisture from your tofu and break into medium chunks on a plate. Sprinkle tofu crumbles with five spice powder and soy sauce. If you are using leftover tofu, skip this step, and add the five spice powder when you add the garlic and ginger.
Heat 1 tablespoon of oil in a large nonstick skillet over medium high heat. Add the chopped garlic and ginger. Saute for about 30 seconds, just until cooked. Be careful not to burn! Add the chopped celery and carrot and cook until softened, about 4-5 minutes. Add the tofu and cook until heated through, about 2 minutes. At this point, add more oil to the pan, if necessary. Add the cold brown rice and cook until hot, stirring often. Stir in the hoisin sauce and green onions. Check the seasoning. Add Bragg's if it needs more salt.
Serve in bowls, garnished with chopped peanuts and cilantro. For those who (like me) like it spicy, drizzle with Sriracha. This would probably be great with a wedge of lime, too!

Waste Not Want Not Wednesday: the Brinner Edition

I've been looking for ways to use up leftover ingredients. You know, when you buy a bunch of green onions, but could only use up the dark green tops? Or when you have half an onion and a metric crap-ton of leftover baked potatoes in the refrigerator? Or half a bunch of kale? or half of a bell pepper? or five slices of bread left in the loaf? Or whatever...

Whenever I throw away leftover ingredients that have spoiled because I couldn't figure out how to use them, it always brings to mind the saying that my Grandma (and probably every one else's grandma) used to say: Waste not, want not. 

Welcome to my first post celebrating that frugal concept!

Tofu scramble, soy chorizo hash, biscuit

Breakfast for dinner, or Brinner, as it is affectionately known in our household, is a classic standby on days when I don't feel like cooking. The whole meal whips together very quickly, and easily utilizes leftover ingredients. The skillet potatoes and scramble are both great ways to use up leftover veggies and herbs. Try throwing in broccoli, onions, kale, sweet or hot peppers, or asparagus. Serve with toast or biscuits. Fresh fruit or juice would make this a complete meal.

Tofu Scramble

serves 4

1/2 tsp liquid smoke

1/4 tsp turmeric

1-3 tablespoons low sodium soy sauce (to taste)

1-2 tablespoons nutritional yeast

1 tablespoon ketchup

1/3 cup green onions, chopped

2 cloves garlic, minced

1 block extra firm tofu, squeezed of excess moisture

up to 1 cup leftover veggies

1 tablespoon oil

salt and pepper to taste

Mix liquid smoke, soy sauce, ketchup, turmeric, and nutritional yeast in a small bowl. Crumble tofu into medium sized chunks onto a plate or into a bowl. Add seasoning mixture and stir well to combine. Heat oil in a nonstick skillet over medium high heat. Add the garlic and saute for about 30 seconds, until just cooked, taking care not to burn. Add the seasoned tofu. Cook, stirring often, until hot and browning slightly. Add in your veggies and saute until hot. Toss in green onions, season with salt and pepper to taste, and serve. 

Skillet Potatoes with Soy Chorizo 

serves 4-6

1/2 link Trader Joe's soy chorizo

1/2 onion, chopped

4 cloves garlic, chopped

4 cold baked potatoes, chopped into 1/2" pieces

1 bell pepper (any color), chopped

up to 1 cup leftover veggies

1-2 tablespoons olive oil

salt and pepper to taste

In a heavy skillet, preferably cast iron, heat oil over medium high heat. Add the onion and garlic and saute until soft. Add the potatoes and cook, stirring every few minutes, until golden brown. Add the chorizo and leftover veggies, and cook for about two minutes. Add the bell pepper. Cook, stirring often, until the pepper is crisp tender. Season to taste and serve.