Mama Sara's $3 Sandwich

I told you that I used my leftovers to make pesto, right?  Well, it wasn't much pesto, maybe a quarter of a cup so I used it to make "Italian grilled cheese" sandwiches.  Dean declared I could make a fortune selling them, Mac felt that was an exaggeration but that I could "get $3 each for sure."  Here I offer you the opportunity to take advantage of the secret recipe before the copyright becomes official,  she said sarcastically.

Ingredients

• Whole grain bread
• Butter
• Feta Cheese
• Mozzarella
• Tomato
• Pesto (basil, olive oil, Parmesan cheese, garlic-blend or puree together)

Technique

• Butter ONE side (the Mr. butters both, oy!) of bread and lay in skillet, butter side down, to begin browning over medium heat
• Carefully spread mozzarella on bread
• Add tomato slice
• Add a tablespoon or so of pesto, spread
• Sprinkle on feta to cover
• Butter ONE side of second piece of bread and lay it on top, butter side up
• When first slice of bread is browned and mozzarella is melted, carefully flip and brown second side until feta is melted
• Serve with a bit of pesto on the side for dipping if you have enough!

I should've take a picture but I had no idea it would be such a hit!  I was just using up the stuff in the fridge!  If you believe him, Dean claims this grilled cheese has replaced his lifelong favorite of American cheese on Wonder bread (ugh!)  In fact, he has been know to make the processed nightmare for himself when I've made Colby grilled cheese on bakery bread. 

Brown Rice Puddin'

I always feel the need to include the disclaimer, if you are looking for old fashioned rice pudding, this is not exactly it!  It's a clean option and an easy dessert (and a great way to use left over brown rice.)  With the stomach bug going around this house lately, this was another comfort food that I recreated.  The texture is not as creamy as traditional white rice and there's a nutty  flavor to it.  However, it got applause from the men folk so I'm going to call it a keeper.  Recipe my own after surfing the net and not finding anything that suited my purposes and ingredients on hand.

Ingredients

• 3 cups prepared brown rice
• 3 cups milk
• 1 tea spoon vanilla or almond extract
• 1 tea spoon lemon peel (I used dried, didn't feel like zesting)
• 3Table spoons brown sugar OR for clean-eating pure maple syrup, molasses, honey, Agave or natural sweetener of your choice.
• 1 Table spoon cinnamon

Technique

• Bring 3 cups of milk gently to just boiling
• Add prepared brown rice and stir to combine
• Reduce heat to low and add remaining ingredients
• Cook on low for approximately 45 minutes, keep an eye on it an stir often
• Remove from heat & enjoy!

Tips

• Add whatever sweetening ingredient in small increments until it suits you.
• If you want to avoid added sugars, add apples or applesauce
• Try a dash of pumpkin pie spice
• Serve warm or cold
• Top with (homemade) whipped cream or ice cream

Chicken & Rice

The Mr. had a belly ache for a few days (that he then shared with me) so I was trying to think of comfort food that I could also make clean for him.  What's more comforting than chicken & rice?

Ingredients

• Boneless skinless chicken breast (4-6)
• 3 cups brown rice prepared
• 2 carrots
• Celery ends (see tips below)
• Fresh parsley
• Chicken broth (low sodium, organic preferably)
• Season to taste:  I used garlic salt, pepper, poultry seasoning

Method

• Clean and dry chicken breasts, place into pot (I used a cast iron dutch oven)
• Add chopped carrots, celery, parsley & seasoning
• Cover with broth
• Bring to boil, reduce to simmer and cook until chicken is cooked through
• Remove chicken to a plate, cut or shred as desired and set aside
• Using a slotted spoon, remove vegetables and put into blender, set aside to cool for a few minutes.
• When veggies are cool, puree & return to broth
• Thicken broth with corn starch
• Add prepared rice & heat through
• Add chicken, stir to combine
• Enjoy!

Tips

• Celery tips that is!  So, as I cleaned and prepped veggies for the week, I chopped the tips from the celery and used those in the broth.  They aren't pretty but they are going to end up pureed anyway.  And  yes, they were cleaned first :)  Those leafy ends on the celery are soooo flavorful, don't waste them!
• Same with carrots.  I used two whole but as I cleaned the rest of them, I used the non-stem ends that I cut away in the broth. 
• The longer the chicken simmers, the more flavorful it will be.  This is one of those dishes that can simmer all day and make your house smell wonderful while you're waiting for dinner. 
• I served with green beans and a green salad made with lettuce,fresh parsley,  cucumbers and a light lemon vinaigrette. 
• I had leftover mashed potatoes a few weeks ago, not enough for another meal.  I froze them and used them to thicken the gravy for this dish.