Tuesday, January 07, 2014

A Little This...A Little That

One of the things I find about the post-holiday season is that hidden in the depths of the fridge there are remnants of meals gone by. It was hard to keep up with all the goodies, especially when well-meaning helpers put them away after a meal and then arranged them, say, behind the large container of grated Parmesan cheese, where they were hard to spot. A few days ago I hunted out quite a few small containers of this and that and put together a nice lunch for two with some of them.

The first find was a good sized amount of cooked rice. I had added some lemon when it cooked, so that was a great place to start. There was a small head of broccoli, so I cut that up into florets and steamed them. I mixed the rice with some pesto I found on the door and heated that up. The last addition was the best; I cut up the last of the smoked salmon into squares, put it on top of the heated rice, and heated that in the microwave for just one minute. With the broccoli placed around the sides of the bowl, it was a lovely looking dish. There was just enough for two lunch sized plates of the mixture and Sweetie as delighted to enjoy it with me while he took a break from installing the new sink in the studio.

Did you find nice ways to use up leftovers after the holidays?


Smoked Salmon with Pesto Rice and Broccoli
Serves 2

1 1/2 cups cooked rice
3 tablespoons prepared pesto (or use more if you desire)
1 cup broccoli florets, steamed (small stems can be used, too)
salt and pepper to taste
2 oz. smoked salmon, cut into bite sized pieces

In a medium bowl mix the cooked rice and the pesto. Heat in the microwave for about 2 minutes, until hot throughout. You may want to stir the mixture after one minute.
Steam the broccoli florets with a small amount of water until bright green and just tender when pierced with the tip of a knife. Drain and keep hot.
Place the pieces of salmon on top of the hot rice and microwave for one more minute. Arrange the hot broccoli around the sides of the bowl and serve at once.

No comments: