It’s Friday. It’s lunchtime. And there is NOTHING in the fridge. Or is there? Looks like it’s going to be a stone soup…er rice… kind of lunch. A little of this and a little of that and we’ve got a pretty satisfying, cheap meal.
The art to the stone soup theory of putting together a meal is to keep it simple. Too many ingredients and it can become a hot mess. Here are a few guidelines to making a complete meal using leftovers.
Pick a grain. Leftover cooked rice, barley, quinoa, farro…it all works. And it doesn’t take a lot. About 1/4 cup is all you need.
Next, you need some veggies. I stick to a rule of three. I chose shredded carrot, some red bell pepper and red onion. Mushrooms, greens like spinach and kale, zucchini, tomatoes, beets, even the leftover frozen veggies stuck in the back of the freezer will work. Use what you have. And again, it doesn’t take a lot. About 1/4-1/2 cup total is all you need.
Next, you will need a protein. I had a frozen fish fillet. Shrimp, leftover burgers, chicken, even the last few pieces of deli meat would work too. Got a can of tuna? Drain it and throw it in!
Last, you want to season it up. Salt and pepper of course. But I also had some parlsey, and a half a lemon. No lemon, no problem. Make a quick and simple vinaigrette using 1 part apple cider vinegar or rice vinegar and 2 parts evoo.
It took less than 5 minutes to throw together (including cooking the fish filet) and was totally delicious! And it was FREE! Everything I used I already had.
Friend that Cooks personal chefs in Wichita, Chicago, St. Louis and Kansas City offer weekly meal prep for families with busy schedules, food allergies or special diets. Learn more at http://www.friendthatcooks.com