Getting the Most from Leftovers

Have you ever noticed that so many recipes and especially prepackaged items serve 4?  What about when you are cooking for 1 or 2?  I seldom buy prepackaged foods.  Most of my cooking is from scratch and there are a number of websites where you can easily adjust recipes to the proper serving size.  Then there are those times when you find yourself with a little of this and a little of that.


I am at the point in life where I typically cook for 2.  My refrigerator sometimes get a little cluttered with several small dishes with a little of this and a little of that.  This morning was one of those mornings.  Hubby and I had gone out to eat on Friday.  I had ordered a 6 oz steak which came with a large salad and since it was a Mexican restaurant a rolled enchilada.  That is a large meal and I found myself with 3 oz of the meat as leftovers. I asked for a box and brought the leftovers home.  Into the fridge they went.


My refrigerator also contained a small container of chopped green chili, half an avocado, part of a cut onion and several small ends of cheese.  The creative juices started to flow and we both enjoyed a delicious brunch.  

Why not a breakfast bowl southwestern style?  Bob’s Red Mill packages gluten free grits and they are a wonderful gluten free carb choice.   Add in some cheese and green chili who could ask for more.  Of course you really want to set them off fry up an egg,  add in a little grilled meat and some salsa.  Oh yum!  If you can’t find gluten free grits this would also be delicious substituting gluten free polenta. 

Southwestern Cheese Grits Breakfast Bowl
with Avocado Salsa

1 1/2 cups water
1/2 cup grits
salt
1/2 cup grated cheese (A combination of cheddar and Monterrey jack is very good.)
1/8-1/4 cup chopped green chili peppers
2 eggs
3 ounces grilled steak, thinly sliced or grilled pork, thinly sliced
1/2 medium avocados, diced
1/4 cup chopped onions
1 serrano chili pepper, minced
1 roma tomato, diced
lemon juice
salt
pepper
fresh cilantro, to garnish
Bring the 1 1/2 cups water to a boil, whisk in grits and season to taste with salt.  When grits return to boil, cover and reduce heat to medium low.  Cook for 5 minutes.

While grits cook prepare the avocado salsa by combining the avocado, onion, pepper and tomato.  Sprinkle liberally with lemon juice and season to taste with salt and pepper.

When the grits are cooked, remove from heat and stir in cheese and green chili.  Cover and allow to rest while cooking the eggs.

Cook eggs in a lightly seasoned skillet to your liking; i.e., sunny side up, over easy, etc.  When finished cooking eggs toss the sliced meat onto the hot pan and toss to just warm.

To assemble, divide the grits between 2 shallow bowls.  Top each with a cooked egg, half the meat and a generous helping of avocado salsa.  Sprinkle all with fresh cilantro or parsley if desired and serve.




 

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