By the time we finished watching Downton and dried our eyes, our little, hometown grocery store was closed. Today I will just work with what I have.
Opening the freezer I found ice cream (my son would be just fine with ice cream for dinner), a bag of frozen California vegetables, two salmon fillets, walnuts, one pie crust, a box of puff pastry, and frozen radishes.
The refrigerator didn't have much either. Milk, butter, condiments, celery, carrots, one sweet potato, 2 dozen eggs, a small chunk of cheddar cheese. The pantry has the normal stuff - flour, sugar, rice, noodles, etc.
Last night I was in the same predicament so I made vegetable fried rice (I'll share that "throw-it-together recipe" recipe too). Tonight I'm making up a recipe. Let's call it "Vegetable Stromboli".
Easy Fried Rice (click HERE for printable)1 ½ cups brown rice
3 cups water
3-4 T. Bragg’s Liquid Aminos (or soy sauce)
1 T. Sesame Oil
⅓ of and onion, diced
1-2 celery stalks
1 cup (approximately) diced carrots3 eggs
- Bring water to boil
- Add rice
- Simmer for 20 minutes. While rice is simmering….
- Saute the vegetables in sesame oil for 15-20 minutes or until tender. While veggies are cooking……
- Scramble 3 eggs in a bowl and set aside
- Once veggies are tender add eggs.
- Once eggs are cooked stir in rice and aminos/soy sauce.
Don’t have carrots or celery? No worries. Use what you have - peas, broccoli. No veggies? Just add the egg. Have a slab of leftover ham or chicken? Dice it up! Maybe I should call it Left-Over Fried
Vegetable Stromboli (Printable recipe HERE)1 sheet frozen puff pastry
2 cups vegetables (I’m using frozen California blend)
3 T. butter
3 T. flour
approximately ½ c - 1 C. milk
- Spread out pastry sheet.
- Heat oven to 400
- Bring water to a boil, add vegetables and remove from heat. (Since I’m using frozen vegetables I am going to do a quick boil to warm and remove “icicles”. I’m thinking fresh vegetables such as hard carrots would do well with a little softening too.).
- In a small sauce pan warm flour and butter on low/medium low to make roux
- Slowly add milk to roux, whisking often...looking for a THICK gravy not runny white sauce
- Add Salt and pepper and/or preferred seasonings to “gravy” to taste
- Add roux to veggies
- Place veggies and roux down the center of the pastry
- Fold 2 opposite side of the pastry to the center and press to seal.
- Place pastry, seam side down, on to baking sheet and tuck ends to seal
- Bake for 30 minutes until the pastry is golden.
I'll let you know how it turns out and if I remember I'll take a photo! :)