Using up everything in your fridge

What happens when you have… broccoli, fresh dill, fresh cilantro, tomatoes, bell peppers, arugula, spring onions, and avocado that are all threatening to ‘get funky’ simultaneously? You make this delicious plate of veggies! Robbert assembled this tonight from everything that was (remotely) edible in our fridge. I would even go so far as to make this combination again on purpose! All ingredients with a * were the ingredients that desperately needed immediate consumption…

Items on the plate include:
Leftover heaven

  • Stir-fried veggies (1)
  • Sliced avocado (2)
  • Black bean burger (3)
  • Roasted potatoes with dill (4)
  • Roasted tomato over arugula (5)

DSC_0024

(iix) Preheat the oven to 220°C (or 425°F).

(1) Stir-fried veggies ingredients:

  • *1 head of broccoli, sliced, steamed for 5 minutes
  • *2 bell peppers, sliced
  • *2 spring onions, sliced
  • 2 cloves of garlic
  • *Few sprigs of fresh dill
  • 2 tablespoons of olive oil
  • Salt to taste

Preparation: Fry spring onions in olive oil. Add garlic and salt. Add bell peppers, saute until soft. Finally add broccoli & dill and saute until broccoli is soft. DONE!

(2) Slice avocado: slice an *avocado

(3) Black bean burger

  • 1 can black beans, drained and rinsed
  • *1 spring onion
  • *1 bell pepper
  • *handful cilantro
  • 2 tsp garlic powder
  • 1 tsp salt
  • breadcrumbs (omit this for gluten free! you can also roll in flaxseeds- delicious as well!)

Preparation: In a food processor or emulsion blender, combine the black beans, cilantro, spring onion, bell pepper, garlic powder and salt. Shape the ‘dough’ into three or four burgers. Roll in breadcrumbs. (If the mixture is too wet, put some breadcrumbs in the dough itself.) Put the burgers in the preheated oven for about 10 minutes, flip burgers, then put back in the oven for another 10 minutes.

(4) Roasted potatoes with dill

  • 1 pound sliced potatoes
  • 2 tbsp olive oil
  • Salt to taste
  • *handful of fresh dill

Preparation: Toss potatoes, olive oil and salt. Place in pre-heated oven for 20 minutes. Take out and toss with the fresh dill. Put back in the oven for another 20 minutes.

(5) Roasted tomato over arugula

  • *Handful fresh arugula
  • *2 tomatoes

Preparation: Put the tomatoes in the preheated oven next to the burgers or in their own private tray (if you have the space). Bake for 20 minutes. Place over a bed of arugula.

BAM! Everything in the fridge? USED UP! What kind of fancy dinners have you concocted from almost-dead ingredients?

Advertisements

Marinated Tempeh-Bacon Avocado Sandwich

This recipe serves as a continuation of a previous post— on the fact that the Dutch, despite eating sandwiches everyday, are quite sandwich-impaired. The great part about this ‘bacon’, is that you can leave the prepared marinated ‘bacon’ in the fridge for a few days, and fry up as desired.

Tempeh Bacon Avocado Sanwich

Ingredients:

  • Block of tempeh, sliced as thin as possible (the thinner it is, the more ‘crunch’ you will get)
  • *1/2 onion, small pieces
  • *1 tsp oil
  • *3/4 cup ketchup
  • *2 tbsp sugar (or maple syrup if you have it!)
  • *1 tbsp soy sauce
  • *1/2 tsp garlic powder
  • Avocado, sliced
  • Toast

*You can replace all ingredients with a * with a cup of barbecue sauce to save time…

Preparation:

  1. Make the marinade. Sauté the onion pieces in the oil. Once onions are translucent, add in the ketchup, sugar (or maple syrup), soy sauce, & garlic powder- til well combined. Leave it on low heat for about 5-10 minutes, stirring occasionally, to let all of the flavors combine.
  2. Brush a bit of the marinade on the bottom of a container of choice. Lay down your first layer of thinly sliced tempeh. Brush with another layer of marinade. Keep doing so until all of your tempeh is well-covered in sauce!
  3. Let this sit for at least 30 minutes to let the flavors get into the tempeh. We left it overnight, and it was fantastic.
  4. When you’re ready to eat your ‘bacon’, put a frying pan on medium-high heat. Lay your bacon slices side by side- no overlapping/stacking! No oil or anything is needed, just let your tempeh slices sizzle. Once they start to get browned, flip them over for sizzled perfection.
  5. Serve on toast with a couple of slices of avocado– mmmmm!

Easy Fancy Rice & Beans

This is an easy way to spice up the old rice ‘n beans combination– and it also looks fancy! This makes enough for two hungry adults.

Ingredients for rice:

  • 1 cup brown rice
    • 1.5 cups vegetable stock
  • 1 tbsp cumin
  • Can of diced tomatoes
  • Salt to taste

Ingredients for beans:

  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp olive oil
  • 1 bell pepper, chopped
  • 1 tbsp cumin
  • 1/4 cup chopped cilantro
  • 2 cans of black beans
  • Salt to taste
  • Hot peppers to taste

Optional garnish ingredients:

  • 1 fresh tomato, chopped
  • 1 avocado, sliced

Preparation:

  1. Put rice and veggie stalk into pan and bring to a boil. Add cumin. Then let simmer.
  2. Once the water is almost absorbed, add in the can of diced tomatoes and salt to taste. Continue cooking until the liquid is mostly absorbed.
  3. While the rice is cooking, start to prepare the beans. Begin by sautéing the onions and garlic in the olive oil. Then add the bell pepper along with the cumin. Continue to sauté until the onions start to become translucent.
  4. Add the cilantro, salt (to taste), and hot peppers (if desired) to the onions and peppers. Finally, start adding in the beans, a bit at a time. As you add, start to mash them in with a fork (or masher) to get a bit of a blend. The beans will start to dry out, so keep them moist by adding water a bit at a time, as necessary.
  5. Place the rice & beans on a plate, and garnish with avocado and fresh tomato!