By Sheri
TURN PLANNED LEFTOVERS INTO A QUICK MEAL
Ever since I first heard the phrase “catch as catch can” used to describe a meal in which leftovers and whatever was in the kitchen was fair game to turn into a creative meal, I’ve loved and incorporated the idea. Gradually, I started cooking the ingredients for my favorite creations a few days ahead of time and saved the amounts I needed.
For instance, if we were having broccoli as a side veggie, I’d steam extra, cool it and store it in a bowl in the fridge for a few days. The next day, I’d make a meal with rice such as a stir fry and once again cook and save extra. Another great thing to do for easy skillet meals, or casseroles when the weather gets cooler again, is to keep a plastic bag in the freezer in which you add grated and Parmesan cheeses to so that you can always add it to your quick meals at the last minute for a cheesy finish.
CATCH AS CATCH CAN BROCCOLI SKILLET SUPPER
(I love this meatless, super-cheesy combo, but feel free to come up with your own take – meat, fish, another veggie or two – anything goes!)
cooking oil
1 large onion – finely chopped
1 – 2 cloves garlic – minced
pinch each oregano and basil
salt and pepper to taste
3 cups cooked brown rice
1 – 1 ¼ cups cooked broccoli florets
at least 1 ½ cups grated cheeses
(such as Parmesan, cheddar, Swiss, mozzarella
right from the freezer is okay!)
1. In a large frying pan, saute the onions in cooking oil under almost cooked. Add the garlic and seasonings and turn the heat down.
2. Add the rice and broccoli and stir constantly so the rice doesn’t stick to the pan.
3. When the mixture is hot, remove from heat. Stir in the cheeses and serve immediately! A side salad or sliced tomatoes is an excellent accompaniment to this speedy skillet supper.