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what to do with leftover brown rice, take 2

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Chunky Lime Brown Rice

What is FFF’s number one frugal rule?

Never let good food go to waste! Even if it’s plain ol’ brown rice.

Chunky Lime Brown Rice

I had about 2 cups of brown rice left over from dinner the other night and decided to reinvent it, adding fresh flavors and textures. 

This brown rice salad would be delicious served in fish tacos or along side a southwestern/mexican style meat. It’s extremely inexpensive, yet tasty. 

Chunky Lime Brown Rice

I’m planning on taking some to work packaged in a mason jar. Mason Jars truly are a great thing to have on hand! All shapes and sizes please.

Chunky Lime Brown Rice

Ingredients for Chunky Lime Brown Rice

  • Brown Rice
  • Sweet Corn
  • Black Beans
  • Red Onion
  • Green Onion
  • Cilantro
  • Lime Juice
  • Salt
  • Pepper

I’ve posted on “what to do with leftover brown rice” before, and decided to make it easier for you to find more ideas! Here’s a few more FFF recipe ideas for leftover brown rice. Just click on the image to get the recipe.

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Chunky Lime Brown Rice

Chunky Lime Brown Rice

  • Author: Lee Hersh
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Ingredients

Scale
  • 2C Brown Rice, cooked
  • 1 Can Sweet Corn
  • 1 Can Black Beans, rinsed
  • 1/3C Red Onion, minced
  • 1/3C Green Onion, minced
  • 2T Cilantro (I used dried but fresh works too….probably better!)
  • 2–3T Lime Juice
  • Salt
  • Pepper

Instructions

  1. Mix all ingredients together in a large bowl.

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Roasted Sweet Potato Quinoa

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Roasted Sweet Potato Quinoa

Guess what I did.

I upgraded my camera body from a Nikon D3000 to a D5100. Eee! It is an over all better body with a faster shutter speed, more pixels, faster frames/second, higher iso, AND it includes HD Video. When I first purchased my D3000, I thought to myself that there is NO WAY I would ever want to use video. Errrrrr.

I do want to say that my D3000 treated me well. It was the perfect starter DSLR and an extremely easy transition from a digital to a digital SLR. I started off shooting in Auto and then gradually started researching and learning how to actually use my camera. Once you go manual, you’ll never go back. It’s not just about the camera you have, rather knowing how to use it.

I got a great deal at Target. It was on-sale from $799 to $599. That is $200 bucks off. I am wondering if I should return it and go up one more level. Go big or go home? Or stay mid-level?

Thoughts? Suggestions? Comments?

Roasted Sweet Potato Quinoa

I purchased it this weekend and was finally able to play around with it. I’ve been getting home around 7, so by the time I get home, the sun is down and there is little light to work with. I made it home last night in the knick of time to take some photos as the sun was dropping.

Roasted Sweet Potato Quinoa
Roasted Sweet Potato Quinoa

As I was fooling around with the settings on my camera, I noticed HOW important natural lighting really is. There is no way I could get the quality photos that I get with sunlight, with the tungsten lights in my kitchen.

Ingredients Roasted Sweet Potato Quinoa

  • cooked quinoa
  • sweet potato
  • red onion
  • clove of garlic
  • salt
  • pepper
  • Penzey’s Mural of Flavor
  • olive oil
  • balsamic vinegar

Check out the difference. I kept the iso the same and just changed the white balance. “White balance has to take into account the “color temperature” of a light source, which refers to the relative warmth or coolness of white light.” Now, I probably should have upped the iso, but that would have decreased the quality of the photo.

I have 30 days to return my camera and still have so much to play around with.

What kind of camera do you have? Does video matter to you? Do you have a DSLR? What brand? FILL ME IN!

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Roasted Sweet Potato Quinoa

Roasted Sweet Potato Quinoa

  • Author: Lee Hersh
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Ingredients

Scale
  • 2C cooked quinoa (or 1 cup uncooked)
  • 1 large sweet potato, chopped into 1 inch squares
  • 1/2 red onion, finely diced
  • 1 clove of garlic
  • 1t salt
  •  ½t pepper
  • 1T Penzey’s Mural of Flavor
  • 2T olive oil
  • 1/4C balsamic vinegar
  • optional: feta

Instructions

  1. Begin by preheating your oven to 400F. Then, line a baking sheet with tin foil and grease with 2T olive oil.
  2. Then, chop your vegetables and place on baking sheet. Season with salt, pepper, garlic, and mural of flavor.
  3. Bake for about 35 minutes.
  4. Then, place cooked veggies into a large bowl and add quinoa. Mix. Add in ¼C of balsamic vinegar and mix again. For extra flavor you can add additional salt and pepper.

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Grown-Up Grilled Cheese

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Grown-Up Grilled Cheese

Grilled Cheese is one of classic meals that’s totally stereotyped for kids. You got your white bread, your butter, and your american cheese. All you need is a toaster and you’re pretty much all set.

This Grilled Cheese keeps the same concept…but mixes up the flavors for a more mature palette.

cheese3

This is no culinary extravaganza, but it sure is a party in your mouth!

cheese2

Ingredients for Grown-Up Grilled Cheese

  • 1 slice of whole grain or gluten free bread
  • 10 black berries
  • 2 oz brie cheese
  • drizzle of honey

Instructions

  1. Begin by popping a piece of whole grain bread in a toaster. Then, slice 2 oz brie cheese in to thin strips and place on top of bread (melting is good). Next, take 10 blackberries and a drizzle of honey, and smash in a small bowl. Spoon blackberry smash on top and enjoy!
Grown-Up Grilled Cheese

Life really doesn’t get any easier than that, my friends!

Favorite childhood meal…..GO! 

Mine is anything that had to do with potatoes, especially a baked potato on the grill with butter and sour cream.

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Crispy Garlic Sweet Potato Fries

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Crispy Garlic Sweet Potato Fries

Crispy Garlic Sweet Potato Fries

Er Mer Gerd. I think I’ve fallen in love with sweet potatoes all over again. I am usually a cinnamon baked sweet potato fry kind of girl…but had the urge to step out of my comfort zone. Maybe because I was craving both corn bread and fries at the same time?

Why yes I was. I refrained from going to Famous Daves and decided to make something at home that would satisfy my cravings and was a little bit healhier. Hence my use of corn meal.

Crispy Garlic Sweet Potato Fries

I was hoping to make a yogurt dipping sauce with fresh herbs, but I didn’t have any. No fear, you can still get GREAT flavor with every day spices like chili powder and cumin, which was the main focus in today’s recipe!

Ingredients for Crispy Garlic Sweet Potato Fries

  • sweet potatoes
  • cornmeal
  • garlic powder
  • Virgen Olive Oil
  • coarse salt
Crispy Garlic Sweet Potato Fries
Crispy Garlic Sweet Potato Fries
Crispy Garlic Sweet Potato Fries
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Crispy Garlic Sweet Potato Fries

Crispy Garlic Sweet Potato Fries

  • Author: Lee Hersh
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Ingredients

Scale
  • 2 large sweet potatoes
  • 4T cornmeal
  • 1T garlic powder
  • 2T Extra Virgen Olive Oil
  • 1t coarse salt

Instructions

  1. First, preheat oven to 400F and line a baking sheet with tin foil. Then, begin by thoroughly washing the sweet potatoes. Dry off and cut sweet potatoes into fries. I like mine thinner. Just make sure each fry is roughly the same thickness.
  2. Next, transfer sweet potato fries into a large plastic bag. Pour in 2T olive oil and shake, thoroughly coating each fry with oil. Then, add in seasonings and shake again.
  3. Next, transfer fries onto baking sheet and spread evenly. Bake fries for 25-30 minutes.

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Crispy Garlic Sweet Potato Fries

Chili Yogurt Sauce

  • Author: Lee Hersh
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Ingredients

Scale
  • ½ cup Greek yogurt
  • ½t cumin powder
  • ½T chili powder
  • 1t lemon juice (optional)

Instructions

  1. Mix all ingredients together in a small bowl.

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Crispy Garlic Sweet Potato Fries

I served my fries with some baked chicken. Couldn’t be a better dinner!

I’m curious- what is your favorite dip for fries?

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Seared Ahi Tuna with Corn Relish and Cilantro Yogurt Sauce

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Seared Ahi Tuna with Corn Relish and Cilantro Yogurt Sauce

The sunshine never felt so good. It has been one long FREAKNING winter. I think I’ve been wearing my parka and boots since maybe November and finally on April 26th, I decided to retire them for the season. I remember last year, it was in the 70’s in March. We finally reached 60 degrees this past week and I feel like a new woman

Today it was 75 and sunny…beautiful as can be. Blake and I spent the entire day together, which we haven’t done in months because he usually has school on the weekends. We worked out, ran errands, went on a bike ride, and had a beautiful dinner on the grill.

Grilled Ahi Tuna with Corn Relish and Cilantro Yogurt Sauce

How pretty! I have to give some major props to Blake for the seared ahi tuna. He gets it perfect every time!

We got these Ahi Tuna steaks from Trader Joe’s for about $3.00 a pop.

ahi-tuna

Along with the Seared Ahi Tuna, we paired it with a homemade corn relish and cilantro yogurt sauce.

ahi-tuna2
seared-tuna
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Grilled Ahi Tuna with Corn Relish and Cilantro Yogurt Sauce

Seared Ahi Tuna with Corn Relish

  • Author: Lee Hersh
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Ingredients

Scale
  • 2 ahi tuna steaks
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon soy sauce
  • 1 tablespoon black sesame seeds

Instructions

  1. First preheat your gril to 350 degrees.
  2. Next, drizzle olive oil on both sides of each steak and sprinkle on salt and pepper (on each side). Then, sprinkle on black sesame seeds (on each side).
  3. Place steaks onto grill and cook for 3 minutes. Drizzle on some soy sauce and flip and cook for an additional 3 minutes.

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Grilled Ahi Tuna with Corn Relish and Cilantro Yogurt Sauce

Cilantro Yogurt Sauce

  • Author: Lee Hersh
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Ingredients

Scale
  • 1 can sweet corn
  • 1/2 cup red onion, chopped
  • 1/2 cup cucumber, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons lemon juice
  • 1/4 cup cilantro, chopped

Instructions

  1. In a medium sized bowl, mix all ingredients together.

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Grilled Ahi Tuna with Corn Relish and Cilantro Yogurt Sauce

Seared Ahi Tuna with Corn Relish and Cilantro Yogurt Sauce

  • Author: Lee Hersh
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Ingredients

Scale
  • 1/4 cup plain greek yogurt, non-fat
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon cumin

Instructions

  1. In a medium sized bowl, mix all ingredients together.

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tuna3

The key to getting the perfect seared ahi tuna is not cooking it too much. If you coo it too much it kind of tastes and looks like chicken. It works best on the grill, but can be done in a frying pan or in the oven as well.

sesame

One last thing. The corn relish can double as a corn pico, paired with crunchy corn tortilla chips

Perrrrfection.

corn
Seared Ahi Tuna with Corn Relish and Cilantro Yogurt Sauce

What is the first thing you’re making (or made) on the grill?

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chop chicken salad

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chop chicken salad

The best thing about summer cooking is the leftovers. It’s when I can go in my fridge and realize that I have all the fixings for an amazing Chop Salad.

Chop Salads are so colorful and tasteful. There are so many flavors that I just don’t want to stop eating

Chop Chicken Salad

My favorite part of that salad was hands down the avocado. Perfectly ripe with the yummiest texture!

To make my chop salad I used 2 big handfuls of spring lettuce mix. On top I have feta cheese, grilled chicken, sliced avocado, grilled corn, sliced mini cucumbers, and a small handful of craisins (or dried cranberries). For dressing I used Newman’s Own Lite Balsamic Vinaigrette.

Chop Chicken Salad

Balsamic Vinaigrettes are definitely my go-to when it comes to dressing.

Just like avocados are my go-to for healthy fats 

Chop Chicken Salad

Last but not least, here is a little glimpse at  my first time (attempting) to make cake pops. I do have to say it is a lot harder and tedious to make cake pops than you would think. They taste A LOT better than they look. Bakerella makes it look like a cinch.

Seriously crossing my fingers they turn out better for round 2. I need decrease the size and make sure the frosting is drippy enough (hardening frosting is no bueno).

cake-pop

Linley and I are catering a grad part this week so we thought we would do a trial run when it came to the cake pop part since neither of us have ever made them. We are also making cupcakes, peanut butter balls, and pies. I am most excited about the cupcakes.

 I am also excited about baking unhealthy food. Why? Because it always turns out better (baking wise). White flour rises better and frosting is pretty.

Cake pop suggestions/tips: Give em’ to me!

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