Tag Archives: unfried rice

“Compost Pizza”

After a long week, we often try to use our extra fruit and veggies up in creative ways. You’ve seen the Brown Rice Bar (aka Unfried Rice) idea before. Every time we make it, there’s a slightly different combination of ingredients, but it’s always delicious.

This particular week, the ingredients included snow peas, onion, red and green peppers, mushrooms, tomatoes, granny smith apples, carrots, cucumbers, zucchini, avocado, yellow squash, fresh garlic, parsley, cilantro, sauteed shrimp, feta cheese, butter, dried apricots, dried dates, raisins, and peanuts, plus the brown rice, of course.

When we were finished, there was no shrimp left, so I combined all the fresh fruits and vegetables together in one container.

The next night was our weekly dinner group and pizza was on the menu. At first, I wished I had stored all the ingredients in separate containers, but we decided to just throw everything on the pizza and see how it worked. We added green and black olives, as well as pepperoni, to the mix. I was a little leery of putting snow peas and Granny Smith apples on a pizza, but it turned out really delicious!

As we were making it, one of our friends (shout out to Nathan Melsom) said it reminded him of everything we would put in our compost bin, and thus coined the phrase “Compost Pizza,” which will live in infamy in our house. Thanks, Nate.

So, before you throw those leftover chopped veggies and fruit in your compost bin, considering making Compost Pizza! It’s more delicious than it sounds.

Venison and Brown Rice Bar (aka “Unfried Rice”)

Our friends, Greg and Catherine, joined us for dinner on Friday night. Catherine focuses on a raw vegan diet as much as possible, so we wanted to have a fun spread. They did, however, provide some venison that had been given to them. Everything was delicious and very simple. Greg and Catherine arrived around 2:30 in the afternoon. We prepped the Raw Pumpkin Pie and began the meat marinade while we caught up and enjoyed each others’ company. We ate around 5 and finished with a great board game. It was so much fun to cook as couples and try new things.

Nothing says southern hospitality like a glass of iced tea! (Of course it's sweet!) All photography in this post courtesy of Bryan McKinnon, http://www.shadowlight.smugmug.com.

The Spread: Brown Rice Bar with Fresh Mix-Ins, Pan-fried Venison, Tossed Salad with Mushrooms and Tomatoes, Carrot Salad with Cinnamon, and Sweet Tea.

Meat for the Man Folk: venison marinated in apple cider vinegar, garlic salt, onion salt, pepper and olive oil for 1 hour prior to battering in Italian panko (bread crumbs) and pan frying in canola oil. Yum!

Fresh Raw Ingredients for the Rice Bar: tomatoes, zucchini, apples, carrots, green onions, radishes, green and red peppers, white onions, pumpkin, garlic.

More Rice Bar Add-Ins: Pomegranate, Goat Cheese, Parsley, Paprika, Curry, and Mint Leaves. I highly recommend the combination of garlic and curry. This was a great feature and I will definitely serve it again. So tasty, and everyone gets to pick their own add-ins! You can please vegetarians, and it doesn't matter if the rice gets cold because it still tastes great!

We concluded the evening with a rousing game of Settlers of Catan, Organic French Press Coffee for the ladies and Earl Grey Tea for the men. (Okay, I took this pic, obviously.)