Repurposed scraps (aka, lunch!)

My kids had eaten, and despite having gone grocery shopping yesterday, I have nothing in my fridge. I don’t want another sandwich, because I had peanut butter and banana on toast for breakfast. I’m bored. What’s for lunch?

Well, more than making everything from scratch most of the time, I’m also a huge fan of repurposing left-overs and scrounging scraps together to make something yummy and healthy in no time flat. The key for this concoction is that I had a cooked grain waiting to be used in my freezer. Without that, I would’ve had to resort to a tortilla or bread. Another important factor is knowing how truly variable this so-called recipe is. Today, I had a sausage, a red bell pepper, and 3 scallions in the fridge, and turmeric barley in my freezer. You could do this with any kind of onion (and/or garlic), most any kind of vegetable (e.g., summer squash, green beans, shredded cabbage, broccoli/cauliflower/Brussels sprouts, even handfuls of spinach or a few kale or chard leaves), any source of (vegan, ahem) protein (beans, cubed tofu, whatever),  a grain, and SIMPLE flavoring. Did you hear that, Mom? Keep it simple. I made a sort of Mediterranean dish, but you could swap out the za’atar and balsamic for some cumin and oregano and a splash of red wine vinegar or lime juice, and call it Mexican, or a pinch of curry and ginger, and call it Indian. Simple. This is a kind of stir-fry, but I don’t always want a Chinese flavored stir-fry. So, here you go. My afternoon masterpiece.

Mediterranean sausage over turmeric barley

  • Frozen cooked turmeric barley
  • 2 tbsp olive oil
  • 1 vegan Italian sausage, quartered lengthwise and chopped
  • 1/2 red bell pepper, chopped
  • 3 scallions, chopped
  • Splash of balsamic vinegar
  • 1 tbsp za’atar
  • Kosher salt to taste

Defrost and heat the barley in the microwave, about five minutes. Heat a medium cast iron pan over medium to medium-high heat. Add olive oil, then add the sausage until starting to turn golden. Add the bell pepper until softened, then add the scallions. Let cook for another minute, then add the balsamic, za’atar, and the salt. Serve over barley. Enjoy!

Serves one in about 10 minutes’ time.

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