Venison Meatloaf Topped with Horseradish Mashed Potatoes

When I came across some ground venison at the local butcher shop, I knew I had to buy some and re-live my childhood just a bit. When I was a child, my dad would go hunting each year.

During Dad’s week away, my mom would spoil my brother and I. We got to watch more TV than usual and stay up late. I liked to stay up late and spend time with the family dog, Rocky (I needed an excuse to share this adorable picture I came across while cleaning this week!). We weren’t allowed to go out for walks after dark, so I would work on teaching him tricks, chasing each other around the living room, and snuggling (even when he got bigger, he still liked to snuggle. There were a few years where I’m pretty sure the dog was bigger than me).

9-year-old me and Rocky (somewhere around 15-weeks old at the time), both looking a bit sleepy.

Most years, Dad would come home with some tasty venison. I always tried my best not to imagine that what I was eating what was once a cute deer. I still try not to think about it too much. The only things I recall my parents cooking with the venison were jerky (we had our own dehydrator) and chili. More recently, we make meatloaf.

Because it’s been a cold, rainy week around here, I decided that some comfort food was in order. And venison meatloaf hit the spot! But I did go a bit overboard. I made a double-batch of meatloaf. After 5 days of eating meatloaf, I took a few leftover pieces to some friends. The remaining slices have been put in the freezer for the coming weeks.

While I’ve since come up with my own recipe for venison meatloaf — no matter how it is spiced — it reminds me of my childhood.

Venison Meatloaf Topped with Horseradish Mashed Potatoes

Venison Meatloaf

Ingredients

  • 2 pounds ground venison – approximate cost $20.00
  • 1 cup breadcrumbs – approximate cost $1.00
  • 2 teaspoons sea salt – approximate cost $0.05
  • 1 teaspoon cane sugar – approximate cost $0.10
  • 1 teaspoon black pepper – approximate cost $0.10
  • 3 teaspoons paprika – approximate cost $0.25
  • 1/2 teaspoon allspice – approximate cost $0.10
  • 1/4 teaspoon nutmeg – approximate cost $0.10
  • 3 cloves garlic, minced – approximate cost $0.30
  • 1 can diced tomatoes, drained – approximate cost $1.25
  • 4 large eggs – approximate cost $1.20

Method

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine the breadcrumbs, sea salt, cane sugar, black pepper, paprika, allspice, nutmeg, and garlic in a large mixing bowl.
  3. Add the ground venison, tomatoes, and eggs.
  4. Mix until well combined.
  5. Divide mixture into two.
  6. Form into two loaf shapes.
  7. Place into a loaf pan.
  8. Bake for 45 minutes (this is a great time to start preparing the horseradish mashed potatoes).
  9. Remove from oven.
  10. Top the meatloaves with the horseradish mashed potatoes.
  11. Return to oven and bake for an additional 15-20 minutes (or until cooked through).
  12. Broil for a few minutes so the potatoes are crispy and golden (Watch it closely though, they can burn quickly if you aren’t paying attention).
  13. Remove from oven.
  14. Allow to sit at room temperature for about 10 minutes.
  15. Serve and enjoy!

Horseradish Mashed Potatoes

Ingredients

  • 4 large potatoes – approximate cost $2.00
  • 1/2 cup butter – approximate cost $1.00
  • 2 tablespoons spicy horseradish – approximate cost $0.30

Method

  1. Optional: Peel skin off of the potatoes  (I left the skins on).
  2. Bring a large pot of water to a boil.
  3. Slice potatoes into bite-sized pieces.
  4. Boil potatoes until they can be easily pierced with a fork (approximately 15 minutes).
  5. Drain water.
  6. Combine potatoes, horseradish, and butter.
  7. Mash until well-combined.

Makes about 16 servings (approximate cost: $1.73 per serving).

Wednesday Link Parties

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Fluster Buster

Beef Burgers with Bacon and Red Onion

These burgers are from a few weeks ago. I delayed posting them because I didn’t want all of my posts to be about burgers. I didn’t want you to get bored… and I didn’t want to get bored of writing about burgers. I’ve been making a lot of burgers in the last few months. I make burgers at work and then come home and make more burgers (mind you, mine are a bit more fun because I can put all kinds of ingredients in them).

These burgers in particular were not planned. They were a last minute “you’re leaving at what time and need burgers!?” creation. I was going to roast some Anaheim peppers and add them to the mixture, but there just wasn’t enough time. I hadn’t panned on adding bacon or onion for that matter. I wasn’t very happy with the burger mixture because I had to make last minute changes. Despite that, they were very good. Bryan took two over to a friend’s place to cook for dinner… he tells me everyone else thought they looked and smelled amazing.

I kept two at home for us. I was much less disappointed with the burgers once they were cooked and served for dinner.

Have you ever had to make an unplanned meal in a hurry? How did it turn out?

Beef Burgers with Bacon and Red Onion

Ingredients

  • 1 pound ground beef – approximate cost $4.50
  • 1 egg – approximate cost $0.35
  • 1 cup breadcrumbs – approximate cost $0.75
  • 4 slices of bacon – approximate cost $1.00
  • 1/2 red onion – approximate cost $0.30
  • 1 teaspoon Italian seasoning – approximate cost $0.10
  • 1 teaspoon black pepper – approximate cost $0.10
  • 1 teaspoon sea salt – approximate cost $0.05
  • 8 slices of old cheddar cheese (about 200 grams) – approximate cost $2.00
  • 4 cheese buns – approximate cost $2.00

Method

  1. Cook the bacon (I baked it in the oven).
  2. Grate the red onion.
  3. Crumble the bacon.
  4. Combine the ground beef, egg, breadcrumbs, onion, bacon, Italian seasoning, sea salt and black pepper in a large mixing bowl.
  5. Mix thoroughly using your hands (but be careful not to over-work the meat, that will make it tough).
  6. Divide the beef mixture into 4 portions.
  7. Shape each portion into a burger patty.
  8. Cook the burger patties any way you like!
    1. Barbecue the burgers until cooked through and slightly toast the buns.
    2. Fry the burgers over medium-high heat.
    3. Grill the burgers on a counter-top grill.
    4. Broil the burgers in the oven, turning once to cook both sides.
  9. Serve on cheese buns with two slices of old cheddar cheese and your favourite toppings!

Serving Suggestions

Serve with slices of your favourite vegetables and condiments.

Vegetables

  • Red onion
  • Spanish onion
  • Tomato
  • Lettuce
  • Avocado

Condiments

  • Barbecue sauce
  • Mayo
  • Ketchup
  • Mustard
  • Relish
  • Dill relish

Makes 4 servings (approximate cost: $2.79 per serving + toppings and condiments).

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Mouthwatering Mondays

Beef Burgers with Asian-Inspired Flavours

One of my blogging goals I set for myself is to post three times per week (Mondays, Wednesdays, and Fridays), except on those really busy weeks when I can’t meet those goals. To help me continue motivating myself and working towards my blogging goals, I’ve decided to start participating in What’s Cooking Wednesday – a weekly blog hop/link party hosted by The King’s Court IVTurning The Clock Back, and Confessions of an Overworked Mom. I’m excited to be participating!


As you can probably tell, I’ve been making a lot of burgers lately. Earlier this week, I shared the chicken burgers with smoked paprika and rosemary that my brother and I prepared for mom’s birthday.

Bryan visits a friend on weekends who owns a barbecue. The get-together is of the ‘bring your own food to throw on the grill’ sort. So, I’ve used this as an opportunity to play with adding various seasonings to burgers. This burger with Asian-inspired flavours is his favourite so far.

I kept a few at home to try myself and it is quite tasty! I especially like it topped with avocado mayo. I would have preferred avocado slices, but none of the avocados at the grocery store were ripe and I didn’t have time to wait for them to ripen.

Bryan has asked me to make this again (even though he ate them just the other week). While I enjoyed these as well, I declined so I can experiment with a few more types of burgers. Surprisingly, he is ok with this (I was half expecting that he would be disappointed). Instead, I was pleasantly surprised when he complimented my saying he loves when I experiment while dreaming up what we will have for dinner.

What are your favourite flavours to add to (beef) burger patties?

Beef Burgers with Asian-Inspired Flavours

Ingredients

  • 1 pound ground beef – approximate cost $4.50
  • 1 egg – approximate cost $0.35
  • 1 cup breadcrumbs – approximate cost $0.75
  • 2 tablespoons dark soy sauce – approximate cost $0.10
  • 2 tablespoons mirin (or white wine) – approximate cost $0.25
  • 2 teaspoons lemon juice – approximate cost $0.10
  • 2 teaspoons sesame oil – approximate cost $0.20
  • 1/2 teaspoon chili flakes (more if you’d like it spicy) – approximate cost $0.05
  • 1 teaspoon black pepper – approximate cost $0.10
  • 4 hamburger buns – approximate cost $1.00

Method

  1. Combine the ground beef, egg, breadcrumbs, dark soy sauce, mirin (or white wine), lemon juice, chili flakes, sesame oil and black pepper in a large mixing bowl.
  2. Mix thoroughly using your hands (but be careful not to over-work the meat, that will make it tough).
  3. Divide the beef mixture into 4 portions.
  4. Shape each portion into a burger patty.
  5. Cook the burger patties any way you like!
    1. Barbecue the burgers until cooked through and slightly toast the buns.
    2. Fry the burgers over medium-high heat.
    3. Grill the burgers on a counter-top grill.
    4. Broil the burgers in the oven, turning once to cook both sides.
  6. Serve on hamburger buns with your favourite toppings!

Serving Suggestions

Serve with slices of your favourite vegetables and condiments.

Vegetables

  • Red onion
  • Green onions
  • Tomato
  • Lettuce
  • Avocado

Condiments

  • Mayo
  • Japanese mayo
  • Avocado mayo
  • Ketchup

Makes 4 servings (approximate cost: $1.85 per serving + toppings and condiments).

Spicy Chipotle Meatloaf Topped with Potatoes Whipped with Horseradish

While in Virgina last month, one of our meals was a large buffet. My two favourite items at the buffet were the meatloaf with chipotle sauce and the mashed potatoes with horseradish. These two items were surprisingly delicious when mixed together. So, I decided to try to recreate the food at home. And you know what? It was way too spicy! I can handle a medium-spicy dish. Bryan can handle super spicy dishes. Even he told me that  my first attempt at recreating the food was delicious, but way too spicy. And it got more spicy the longer I let it sit in the fridge.

I was disappointed, but I’ll be trying this again soon (with fewer chipotle peppers and a milder horseradish). Despite the spiciness, I tried to eat one small piece at a time. A glass of almond milk at the ready.

What’s your favourite spicy dish? Have you ever made it too spicy to eat? How did you tone it down enough to enjoy it?

I’ve adjusted the portions in this recipe to reflect a milder version that I will be making next time.

Enjoy! I’m off to enjoy the last day of this gorgeous holiday weekend!

Spicy Chipotle Meatloaf Topped with Potatoes Whipped with Horseradish

Ingredients

  • 2 pounds lean ground beef – approximate cost $6.00
  • 2 large eggs – approximate cost $0.50
  • 4 slices of bread – approximate cost $0.25
  • 4 cloves of garlic – approximate cost $0.40
  • 1 teaspoon sea salt – approximate cost $0.05
  • 1 teaspoon black pepper – approximate cost $0.05
  • 4 tomatoes – approximate cost $1.50
  • 3 ounces of chipotle peppers (in adobo sauce) – approximate cost $1.50
  • 8 medium-sized potatoes – approximate cost $2.00
  • 2 tablespoons horseradish – approximate cost $0.75
  • 1/4 cup butter – approximate cost $0.75
  • 1/2 cup milk – approximate cost $0.50

Method

  1. Prepare the chipotle sauce.
    1. Roast the tomatoes (I broiled them in the toaster oven for about 10 minutes on each side).
    2. Allow tomatoes to cool.
    3. Optional: Peel the skin off of the tomatoes (I left the skins on).
    4. Combine the roasted tomatoes and chipotle peppers in a blender.
    5. Blend until combined into a thick sauce.
  2. Prepare the meatloaf.
    1. Preheat oven to 350 degrees Fahrenheit.
    2. Place bread slices, salt, and pepper in a food processor and grate into fine crumbs (alternately tear bread into very small pieces or purchase breadcrumbs).
    3. Mince garlic.
    4. Combine the ground beef, garlic, eggs, and breadcrumbs in a large mixing bowl.
    5. Move meatloaf mixture into a 9×13 baking dish and press into an even layer.
    6. Bake until cooked through (approximately 35-45 minutes).
  3. Prepare the whipped potatoes.
    1. Optional: Peel skin off of the potatoes  (I left the skins on).
    2. Bring a large pot of water to a boil.
    3. Slice potatoes into quarters.
    4. Boil potatoes until they can be easily pierced with a fork (approximately 15 minutes).
    5. Drain water.
    6. Combine potatoes, horseradish, butter, and milk.
    7. Whip with a hand mixer until well-combined.
  4. Put it all together.
    1. Top cooked meatloaf with a layer of the chipotle sauce.
    2. Add a layer of whipped potatoes on top of the chipotle sauce.
    3. Bake for an additional 15-20 minutes (or until the potatoes are browned).

Makes 8 servings (approximate cost: $1.78 per serving).

meatloaf, chipotle sauce, and horseradish whipped potatoes ready for the oven

Day 21: Comfort

We’re running low on groceries and trying to make it to Monday without having to make a trip to the grocery store. With “comfort” being today’s #MarchFoodPhoto I thought I would make Mac & Cheese. But when I got to the fridge… I realized we were out of milk. And more importantly, we were out of cheese! I know what’s going on my grocery list for next week.

So I improvised, using a few things available in my cupboard and fridge. The resulting casserole is actually quite tasty. I miss the cheese a bit, but I think if I had used fewer breadcrumbs, I wouldn’t miss the cheese at all. Bryan tells me this pasta is “tomato-y.” (Shhh… Don’t tell him it was whole wheat pasta!)

Macaroni and Tomato Casserole

Ingredients

  • 2 cups whole wheat macaroni – approximate cost $2.00
  • 1 can diced tomatoes (do not strain juices) – approximate cost $1.00
  • 1 jar of your favourite tomato-based pasta sauce (I used Prego) – approximate cost $1.00
  • 2 large eggs – approximate cost $0.50
  • 1/4 cup cream – approximate cost $0.25
  • 1 package of hot dogs, sliced – approximate cost $3.50
  • 3/4-1 cup breadcrumbs – approximate cost $1.00

Method

  1. Boil the macaroni in salted water for 8-10 minutes.
  2. Drain the pasta.
  3. Preheat the over to 350 degrees Fahrenheit.
  4. In a 9×13 baking dish, stir together the cooked pasta, canned tomatoes, pasta sauce, and hot dog slices.
  5. In a small bowl, whisk the eggs with a fork.
  6. Add the cream to the eggs and whisk until combined.
  7. Stir the egg mixture into the pasta mixture.
  8. Top the pasta mixture with breadcrumbs, making sure to cover the pasta in an even layer and that no noodles are exposed (otherwise they will burn).
  9. Bake for 30-45 minutes (the breadcrumbs should begin to brown).
  10. Remove from over and let set for 10-15 minutes.
  11. Serve and enjoy!

Makes about 8 servings  (approximate cost: $1.16 per serving).

Burgers, burgers, and more burgers!

We’ve been eating a lot of burgers recently. Pork burgers with tomatoes and goat feta cheese. Chicken burgers with rosemary and Romano and Asiago cheeses. And pork burgers with a cinnamon apple topping. I may have gone a bit overboard with the burger making.

Why have we been eating so many burgers you ask? Well, it’s because Bryan’s mother bought us a burger press for Christmas and I was excited to try it out! Before this amazing gift found its way into our home, all of our burgers were shaped by hand. Admittedly, I’m not very good at making burger patties that are even in thickness. Usually they would be thick and rounded in the middle and thin on the edges. Sort of like this:

Not anymore! The burger press makes them perfect every time.

I didn’t get photos of all the burgers, but I will be making many more and remaking some I’ve already made.

Here’s the recipe for our favourite burger so far.

Pork Burgers with Tomatoes and Goat Feta Cheese

Ingredients

For the burger

  • 1 pound of ground pork – approximate cost $2.50
  • 1 egg – approximate cost $0.25
  • ¾ cup of bread crumbs – approximate cost $0.25
  • 1 clove of garlic, minced – approximate cost $0.10
  • 2 tablespoons of sun-dried tomato pieces, soaked – approximate cost $0.50
  • ¼ teaspoon black pepper – approximate cost $0.05

For the topping

  • 100 grams of goat feta cheese, crumbled – approximate cost $1.50
  • 1 pint of grape tomatoes – approximate cost $2.00
  • ¼ teaspoon sea salt – approximate cost $0.05

Method

  1. Slice the grape tomatoes into halves and sprinkle with sea salt. Set aside.
  2. In a large bowl, combine the burger ingredients: ground pork, egg, bread crumbs, minced garlic, sun-dried tomato pieces, and black pepper.
  3. Use your hands to thoroughly mix the burger ingredients (I’ve tried, a spoon just doesn’t cut it for this task).
  4. Divide the burger mixture into four portions and roll into balls.
  5. Using a burger press (or a flat surface if you don’t own one), form each portion into a burger patty.
  6. Cook the burger patties (I used a counter-top grill, but a barbecue, frying pan, or baking are also great options).
  7. Combine the salted tomato halves and crumbled goat feta cheese.
  8. Sprinkle a generous amount of the tomato mixture over each of the burger patties and serve.

Makes 4 servings (approximate cost: $1.80 per serving).

Acorn Squash Stuffed with Oktoberfest Sausage and Brussel Sprouts

I made three variations of this dish over the Thanksgiving weekend. One to make sure it worked and twice more to take to dinner with family and friends. Each time the recipe was changed ever so slightly. B has said that I can make this time and to add it to his list of favourite recipes (which consists of Chicken Tacos, Shepherd’s Pie, Fried Rice, and now stuffed squash).

The following was our favourite variation of the recipe. You can easily omit the meat to make this dish vegetarian-friendly.

Acorn Squash Stuffed with Oktoberfest Sausage and Brussel Sprouts

Stuffed squash

Ingredients

  • 1 acorn squash (or a similar squash with a thick skin) – approximate cost $1.50
  • 3 Oktoberfest sausage links (or any other type of sausage) – approximate cost $1.25
  • 15 brussel sprouts, sliced into quarters – approximate cost $2.00
  • 2 cloves of garlic – approximate cost $0.20
  • 1 egg  – approximate cost $0.20
  • ½ cup of bread crumbs  – approximate cost $0.10
  • 1 teaspoon dried rosemary  – approximate cost $0.10
  • 1/4 cup of Parmesan cheese  – approximate cost $0.50
  • 1 teaspoon salt  – approximate cost $0.05
  • 1 teaspoon pepper  – approximate cost $0.05

Method

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Slice squash in half lengthwise and roast for 45 minutes to 1 hour, or until the pulp is soft (Note: If you are pressed for time, microwave the squash halves for about 12 minutes).
  3. Dice Oktoberfest sausage and cook in a frying pan over medium-high heat
  4. When sausage is cooked through, add garlic and brussel sprouts to the pan and cook for an additional 3-5 minutes.
  5. Carefully scoop the pulp from the squash, being careful not to tear the skin, and place in a separate bowl.
  6. Add Oktoberfest sausage, brussel sprouts, garlic, egg, bread crumbs, salt, pepper, and dried rosemary to the squash.
  7. Use a hand mixer to thoroughly combine the ingredients.
  8. Scoop the squash mixture back into the squash skins and sprinkle with cheese.
  9. Bake for an additional 30 minutes.
  10. Allow to cool for 5 minutes before serving.

Enjoy!

Makes 2 servings as a meal (approximate cost: $2.98 per serving) or 4 servings as a side dish (approximate cost: $1.49 per serving)

Stuffed squash 2

Hamburgers with Mushroom Sauce

Sometimes I just like to make a quick dinner on weeknights. I find that I frequently fall back on meals that I enjoyed as a child. This is probably because I know the recipe from memory and am confident that it will be tasty. One that I’ve come to love is hamburgers with mushroom sauce (I would try to refuse this when I was younger, claiming I didn’t like mushrooms).

The sauce is very versatile. We also enjoyed it as a topping for pork chops or pasta.

Hamburgers with Mushroom Sauce

Ingredients

  • 1 lb ground beef – approximate cost $5.00
  • ½ cup bread crumbs – approximate cost $1.00
  • 1 large egg – approximate cost $0.30
  • ¼ tsp salt – approximate cost $0.05
  • ½ tsp pepper – approximate cost $0.10
  • 1 can of cream of mushroom soup – approximate cost $1.50
  • ¼ cup of milk – approximate cost $0.30
  • 2 tsp fresh parsley (or ½ tsp of dried parsley) – approximate cost $0.15

Method

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Combine the ground beef, bread crumbs, egg, salt, and pepper in a large bowl. Use your hands to mix the ingredients thoroughly. If the meat isn’t holding together well, slowly work in more breadcrumbs.
  3. Form the meat mixture into patties and set aside (should make 4 patties depending on the size).
  4. Preheat a large frying pan to medium-high heat (add a teaspoon of olive or canola oil to the pan).
  5. Fry the patties for about 5 minutes on each side or until browned. Avoid flipping the patties more than once so they do not fall apart. Place in a large, oven safe baking dish when browned.
  6. Place all of the patties into the oven and allow them to bake for about 10 minutes (or the same amount of time it takes to make the sauce).
  7. In a medium-sized pot, combine the cream of mushroom soup, milk, and parsley.
  8. Mix well until the sauce is smooth.
  9. Cook over medium heat until heated through (do not boil).
  10. Remove the patties from the oven and pour the mushroom sauce over top.
  11. Serve immediately and enjoy!

Makes 4 servings (approximate cost: $2.10 per serving).

Garlic-y Peppers with Mushrooms and Pork Patties

On New Year’s Eve, I had dinner with friends. It was a lovely meal similar to the one in this title. The menu consisted of peppers, mushrooms (a vegetable I tend to avoid), celery and garlic sautéed in olive oil, ground chicken patties topped with Asiago and parmesan cheeses, and jasmine rice. Aside from some quesadillas a friend served me last summer, this was one of the few times I ate (and enjoyed) mushrooms. The meal was so delightful that I tried it myself at home the next week. Unfortunately, my local grocery store didn’t have ground chicken in stock, so I modified the original to use ground pork.

Garlicky Peppers and Mushrooms

The vegetables, in my opinion, are what make this meal. When the vegetables are sautéed (but still a bit crispy), they are delicious! The first time I made this dish, I overcooked the peppers. Since then, I’ve learned to prepare this part of the meal last to ensure the vegetables are still a bit crisp when served.

Ingredients

  • 3-4 stalks of celery, rinsed and chopped – approximate cost $1.00
  • 2 peppers (green, yellow, or red), julienned – approximate cost $2.00
  • 10 crimini mushrooms, chopped – approximate cost $1.50
  • 2 cloves of garlic, minced – approximate cost $0.40
  • Olive oil – approximate cost $0.10
  • Salt to taste – approximate cost $0.05

Method

  1. Heat the olive oil in a frying pan over medium heat.
  2. Sautéedthe garlic for about a minute.
  3. Add the celery and cook for about 4-5 minutes.
  4. Add the mushrooms and peppers (one green pepper and one red pepper) and cook for 3-4 minutes
  5. Remove from heat and add a dash of salt.

Peppers with mushrooms

Pork Patties

Ingredients

  • 1 lb of ground pork – approximate cost $4.00
  • 1 large egg – approximate cost $0.25
  • 1 cup breadcrumbs – approximate cost $0.75
  • 1 teaspoon dried rosemary – approximate cost $0.10
  • 2 teaspoons Parmesan cheese – approximate cost $0.50
  • 2 teaspoons Romano cheese – approximate cost $0.50

Method

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Combine the pork, egg, some breadcrumbs and the rosemary into a large bowl and mix with your hands until well blended (start with a small amount of breadcrumbs and add more to the mixture as needed).
  3. Form the mixture into patties and set on a plate.
  4. Pan fry the patties until the outsides are browned.
  5. Move to a baking dish.
  6. Top with your choice of cheeses (hard cheeses such as Parmesan, Romano, or Asiago work well). Try using more than one type of cheese if you’re feeling adventurous.
  7. Bake for 10-15 minutes (or until cooked through).

Pork patties with rice

Jasmine Rice

Ingredients

  • 1 cup uncooked Jasmine rice – approximate cost $0.25
  • 1/2 teaspoon salt – approximate cost $0.05
  • 2 cups water

Method

  1. Cook rice according to directions on package.

Serve pork patties and vegetables on a bed of jasmine rice.

Makes 4 servings (approximate cost: $2.86 per serving).

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