November 19, 2009

Rice Balls (or creative way to hide leftovers)

My in-laws were here for the weekend and while they have headed back to their home state, the bushels and barrels of food they generously brought have stayed behind.

What does one do with a head of cauliflower bigger than Bear's head (which is huge, 100th percentile huge) an 18lb turkey that is not the one we have on order for Thanksgiving, assorted meats, a head of cabbage... 

I think you get the picture.  I didn't mention this other thing they brought because, well it's not edible


but you know what are?  Rice Balls!  A fun dinner that served 3 adults and one Bear made with all the leftovers I had in my fridge.

To make it, assess what's living in your fridge right now.  The beauty of this recipe is that it needs no rigid measurements.  I used, give or take:

a pinch of salt, 2 eggs, a palm full of onion powder, a cup of cooked brown rice,  one cooked and mashed sweet potato, 1/2C diced gouda cheese, a palm full of garlic powder and enough flour to hold the concotion together.

stir all the ingredients up in a bowl and add anything else you might have (veggies, a little ground pork etc).  Roll the mixture into golf ball size portions then roll them into panko crumbs or breadcrumbs.  Heat up some olive oil and fry them until golden brown.  I served warmed tomato sauce with them for dipping and a side of beef barley soup. YUMMY. 

A recipe for a turkey, cauliflower, cabbage dish will be forthcoming...


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