If you are tired of beef cooked slowly in a pot…then move along. I haven’t tired of it yet, and love finding new recipes that riff on a classic.
This is a new take on the fried rice K makes us. Some days, you want fried rice but don’t have bacon handy, and you also want it fast. Fried rice doesn’t actually take long to make, but when you have a toddler who wants his eggs and rice now, it feels like an eternity. Obviously, you can always make fried rice meatless, which I often do, but this is a way to make it with another meat you might already have around….roast beef! I changed the seasoning a bit to go with the roast beef flavor. The recipe is a bit loose because it all depends on how much leftover rice you have, eggs you use, etc.
I read lots of tips and suggestions, but not all of them pan out. That’s why I wanted to share this one with you all. Basically, I read in a recipe from The Food Lab that you should do the opposite of what many recipes say to do with beef…and after trying it multiple times in different recipes, it has worked amazingly well each time!
I’ve made pierogi before, but it was back when K and I were first dating. They were the traditional type, and he helped me fold all of them. This time, I folded them all on my own and felt like the effort was not worth the end product. Ravioli are worth it to me, but not pierogi, or at least not this recipe. Before you decide to click away to another website or recipe, let me remind you that today’s post is a mixed bag. That means there was something good that came out of the pierogi. An easy cheeseburger pie! Nothing fancy, nothing crazy, but it was deemed tasty by all of us.
Look at me, making a soup! It’s a rare occurrence, and trickier now that the Fudgelet is eating our food (he can’t feed himself soup yet, so I need the soup to contain finger foods). The Fudgelet loves spinach, ground meat/meatballs, and pasta, so I figured this would be a hit for him. It took some convincing since the pasta was a new shape and the egg strands made the spinach look and taste different, but eventually he liked it. K was an even bigger fan. He would prefer a different pasta than orzo, as would I…I need to find a store that has a better pasta selection. I can’t seem to find certain shapes, like pastina (what I really wanted to use) or ditalini.
Why did I pick this to celebrate 4 years of blogging? Well, at this stage of the game, pleasing all palates and moods at the same time is a huge win in this house. The weekend prior to making this recipe, I had a horrible stomach bug (from the Fudgelet) who was doing well, but this meant I wasn’t interested in eating or cooking. Luckily K took the reigns for the worst of it, and I still managed to make an okay meal the next night. But, it wasn’t a huge hit. So, the next weekend I made a soup (I will share soon) and this dish, which was a huuuuuge hit.
How is your luck with baking rice? I usually have poor results when there is a recipe that calls for cooking rice in the oven. I do a great job in a rice cooker or on the stovetop, but not so well with the oven. Who knows, maybe the recipes were not good? Regardless, it makes me nervous to try recipes that include that step. This one had that step, and also called for half-and-half (I hate buying it, especially for such a small amount, since I rarely use it). And then there is the bratwurst idea. I liked it, it was supposed to be the meat in the dish…but it meant going to a separate grocery store (there is a local brand of sausage I like a lot, and it’s not carried at my main store). It also meant that the Fudgelet might not like it. As it was, he decided to not eat much of the ground beef (fickle toddler), but I actually really like it with the beef. I always have some in the freezer and so I just swapped it in. No big deal. Whole milk seemed just fine in place of the half-and-half. I bet you could just use more chicken broth instead, if you didn’t want to use milk. Maybe add a bit of butter to up the richness if you do that?