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cheese omurice

for when you have an awkward amount of leftover rice that isn’t enough to go with a meal on its own. no sauce on top because the rice gets kinda saucy already and i don’t like soggy omurice. makes 2 servings.

ingredients

2 strips thick cut bacon, cubed

1/4 medium onion, finely diced

1 medium tomato or 6-8 cherry tomatoes, chopped

1 cup leftover cooked rice

some amount of soy sauce

some amount of ketchup

some amount of garlic salt

some amount of oil

3 eggs

salt and pepper to taste

some amount of shredded mozzarella cheese

instructions

in a 10″ pan, cook bacon over medium heat until fat is mostly rendered and bacon is starting to crisp up. add onion and tomato, cooking until onion is golden brown and tomato is soft.

add leftover rice. pour a generous drizzle of soy sauce and a generous squirt of ketchup directly on rice, then stir until all ingredients are thoroughly combined, breaking up rice clumps with spatula. season with garlic salt to taste. cook for 3-5 minutes until rice is heated through.

remove rice from pan and wipe clean. heat just enough oil to lightly coat the pan over medium heat.

while oil is heating, whisk eggs with salt and pepper until combined. pour half of egg mixture into pan, swirling pan to form a thin, even layer. cook until egg is just set (the consistency of soft scrambled eggs). move omelette to plate and repeat with more oil and other half of egg mixture.

divide rice into two portions. to serve, spoon one portion onto one half of an omelette. top rice with cheese, then fold omelette over, pressing down a bit so the cheese melts and holds everything together.

#breakfast #brunch #lunch #rice #rome's recipe

chickpea salad

serves 2-4 if used as a side, or serves me if i eat the whole thing as dinner, which is usually the case.

ingredients

1 15 oz can chickpeas, drained

1/4 medium red onion, diced

1/2 english cucumber, diced

1/2 cup cherry tomatoes, halved

some amount of cilantro, chopped

some amount of crumbled feta or shredded mozzarella cheese*

juice of 1/2 small lemon or 1/4 large lemon

some amount of extra virgin olive oil

salt and pepper to taste

instructions

put all ingredients in a bowl, tossing until evenly coated with oil and lemon juice. chill in the fridge for ~10 minutes to allow flavors to blend, or don’t.

*i realize these are super different types of cheese. it tastes better with the feta but i usually only buy that if i’m specifically planning on making this, whereas i always have shredded mozz.

#lunch #dinner #side #salad #rome's recipe

improved box curry rice

scaled down because i have never had to make an entire box of curry at once ever. all of the veggies except the onion are optional; use whatever you have laying around, just make sure it’s all diced to the same size. you can also add any kind of meat (cook in the pot before adding the vegetables), but honestly i’m way too lazy to deal with meat most days of the week. makes 2 pretty large servings or some amount of smaller servings.

ingredients

some amount of oil

1/2 medium onion, finely diced

1/2 carrot, finely diced

1 stalk celery, finely diced

1/2 russet potato, finely diced

2 cups water

1 1/2 teaspoons beef better than bouillon

2 curry cubes

some amount of cooked rice

some amount of shredded mozzarella cheese

instructions

in a medium sized pot, heat a little oil and add all vegetables. cook over high heat for 3-4 minutes, stirring constantly to avoid burning, until onions and celery turn translucent.

add water, bouillon, and curry cubes. bring to a boil, then reduce heat and cover pot. simmer for ~10 minutes, stirring occasionally to dissolve curry cubes, until vegetables are soft (potato should basically dissolve when eaten).

pour curry over hot cooked rice and top with a generous layer of shredded cheese, allowing the heat from the curry to melt it completely. serve with finely shredded cabbage.

#dinner #rice #soup #rome's recipe

poobe pickles

fridge dill pickles (aka not shelf stable), because we’re lousy with cucumbers. makes 1 quart or 2 pints of pickles.

ingredients

4 cups water

8 tablespoons vinegar

6 teaspoons salt

1/2 teaspoon sugar

2 cloves garlic, crushed

2 teaspoons black peppercorns

2 pinches red pepper flakes

8 sprigs dills

4-5 pickling cucumbers

instructions

add vinegar, salt and sugar to water. stir over medium heat until salt is dissolved and brine is warmed (not necessary to bring to simmer).

rinse cucumbers and slice into lengthwise quarters for pickle spears, or rounds for pickle chips.

in a quart jar*, add garlic, peppercorns, and red pepper flakes. tuck four sprigs of dill at the bottom of the jar. pack cucumbers tightly into jar, leaving enough space to add remaining dill on top.

ladle brine into jar, covering cucumbers by 1/4-1/2 inch. close lid tightly and store in fridge for several days to allow pickling process (~3 for chips, ~5 for spears).

*if using two pint jars instead, just divide the ingredients equally between jars.

#side #veggie #rome's recipe

butter chicken

ingredients

1 package chicken thighs, cubed

some amount of salt

some amount of black pepper

some amount of chili powder

some amount of butter

1 medium onion, diced

1 14 oz can diced tomato

1 cup chicken broth