The staples in our diets present themselves repeatedly throughout the year. Because these items are prepared time after time, and sometimes remain in larger quantities than we’ve planned, it’s helpful to get comfortable repurposing them with the pantry items you have on stand-by. Rice, veggies, and (sometimes stale) bread are common remnants from our run-of-the-mill and celebratory meals. This section will assist you with using up the last bits in more exciting ways than zapping them in the microwave.
Put the bread crumbs for breading in a shallow dish and set aside.
Filling: In a mixing bowl, combine rice, filling breadcrumbs, Parmesan, and eggs and mix until well combined. Form balls of 2-tablespoon portions of the rice mixture using damp hands. With your finger, make a hole in the center of each ball and insert a pinch of mozzarella, packing the empty space. Close the hole so cheese is completely covered. Roll the balls in the breading, covering them completely.
Set aside a plate covered with a paper towel. Fill a medium saucepan with vegetable oil, about 2 inches deep. Heat over medium heat until the oil reaches 350 degrees F. Fry the rice balls, turning occasionally, until golden, about 3 minutes. Remove balls from oil and place on paper towel to remove excess oil. Serve with marinara sauce.
In a large bowl, mash beans with a fork. Mix in rice, onion, egg, bread crumbs. In a non-stick pan over medium heat, flatten 1⁄2 cup portions of the mixture so they’re about 1⁄2 inch thick. Cook each side for 5 minutes, or until browned and slightly crispy. Serve just as you would a burger - with or without cheese, a bun, condiments, and veggies.
Combine the rice, 1 1⁄2 cups milk, sugar, and salt in a large saucepan and cook until thick and creamy, about 20 minutes. Cook, uncovered, over medium heat for 20 minutes or until thickened, stirring often. Add in the remaining 1⁄2 cup milk and cook for two more minutes, stirring constantly. Remove from the heat, and stir in vanilla and butter. Serve warm or cooled.
Heat olive oil in a 10” skillet over medium-high. Sautee uncooked vegetables until softened, about 5 minutes; pre-cooked veggies can be cooked for less time, until warmed through. Remove pan from heat and set aside. Preheat oven to 350 degrees F. In a large bowl, whisk eggs, milk, salt, and pepper. Pour the egg mixture into the skillet containing the veggies and stir once to evenly distribute ingredients. Cook at medium heat for 5-7 minutes over medium heat until the edges of the egg mixture begin to pull away from the sides of the pan. Place the skillet into the oven and bake until set, about 15 minutes.
Chop clean vegetables into small chunks, or thin slices/rings. Heat oil in a sauté pan over medium high heat. Add vegetables and vinegar and fry, stirring frequently, until softened, about 5-7 minutes. Pre-cooked veggies can be cooked for less time, until warmed through. Add in garlic and cook another minute. Stir in soy sauce, pepper and hot sauce, and cook 3 more minutes. Serve over rice.
Add all lemon cream toppings to a medium bowl and mix thoroughly until fully combined, cover and set aside in the fridge. In a skillet, melt butter over medium heat.
Whisk together eggs, milk, cinnamon and vanilla and pour into a shallow dish. Dip bread in egg mixture, covering both sides, and fry slices until golden brown, around 1 minute per side. Spread a thin layer of jam on each slice and serve with a dollop of lemon cream on each slice.
Preheat oven to 325 degrees F. In a large sauté pan, melt butter over medium heat. Stir in garlic and cook for 1 minute, stirring constantly. Turn burner off and mix in parmesan cheese. Add in bread and toss to fully coat the cubes on all sides. Spread on a baking sheet and sprinkle with salt,. Bake at 325 for 15-20 minutes or until dry and golden brown in color. Let cool before serving in salads or on soups.