What started out as just something to use up the last of the no-knead dough turned into dinner tonight. I like it when meals just sort of evolve.
Victor will be out of town for a couple of days and we head to California for my niece Jessica’s wedding when he gets back, so cooking-wise, it’s going to be a use-up-whatever-is-in-the-house next few days.
This is always a fun challenge.
Tonight started it off with the aforementioned no-knead dough because whenever Victor leaves for a few days I have a habit of eating hot dogs. Well, chili dogs to be precise. I thought I’d give myself a fighting chance to eat something different.
I oiled a sheet pan, spread the dough out, drizzled it with more olive oil, and then covered it with tomatoes, mushrooms, and bell pepper. A bit of garlic powder, and then a good shredding of Locatelli and some pepper. Into a 450° oven for 25 minutes.
I also made a nice big batch of rice salad.
Rice and Oat Salad
- 1/2 cup black whole grain rice
- 1/2 cup mahogany whole grain rice
- 1/2 cup wild rice
- 1/2 cup whole oats
- 1 qt chicken broth (use water or veg stock to make vegetarian)
- 1/2 tsp cardamom
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1 star anise
- 4 allspice berries
- 8 peppercorns
- 1 can garbanzo beans, rinsed and drained
- 1 carrot, diced
- 1 stalk celery, diced
- 1/2 large zucchini, diced
- 3 green onions, minced
- 1/4 cup parsley, chopped
- 1/2 cup golden raisins
- 1/4 cup strawberry balsamic vinegar
- 1/2 cup olive oil
In a large pot, bring first 11 ingredients to a boil. Cover, reduce heat, and cook for 45 minutes. Cool.
When rice is cool, mix in remaining ingredients. Mix well and refrigerate.
And, I had taken some bone-in chicken breasts out of the freezer before planning dinner, so I poached then and shredded the meat.
I am now set for meals until Victor gets home!
(I also made cupcakes!)