Ham and Brown Rice by CK 8.3.2012
14 oz can low sodium chicken broth
2 1/2 cups cooked chopped ham
1/2 tsp minced garlic
1 1/2 cups uncooked instant brown rice
1/2 tsp ground black pepper
2 cups frozen peas
In a skillet, combine broth, ham and garlic. Heat to boiling. Stir in rice and black pepper. Reduce heat to a simmer, cover and cook for 10 minutes. Uncover; add peas and cook about 4 minutes more until rice is tender and peas are hot. Sprinkle Parmesan cheese on top if desired. Serve immediately. This recipe is easy to double and freeze.
Summer Grilled Cheese Sandwich by BDM 8.3.2012
Heat 2 t canola oil in a medium skillet over medium-high heat
Reduce the heat to medium-low and add 1 large onion thinly sliced into half moons. Cover and cook, stirring occasionally, until golden, about 10 minutes. Remove lid and cook uncovered, stirring frequently until edges are browned. Stir in ½ t curry powder and a pinch of cayenne pepper. (Can be refrigerated for up to 3 days)
Heat skillet to medium-high. Butter one side of two slices bread
On unbuttered side place one slice of cheese, spread 2 T onions over cheese. Top with 1 slice tomato, add one more slice of cheese. Top with other slice of bread, buttered side out. Place in heated skillet. Weigh down with smaller, heavy skillet. Lower the heat to medium-low. Grill until deep brown and cheese is melty. Flip and grill other side. Serve.