A chirping smoke alarm woke me at 5:30 this morning and by 6:00 a.m. I was in the kitchen emptying the dishwasher.
Coffee…always coffee.
The “kids” come down one by one. I love having everyone here, working at various tables, seeing what amazing young adults they have become.
With all these mouths in the house, I make some brown rice veggie cakes and stir fried veggies for lunch.
Cheesy Veggie Brown Rice Cakes
2 c. cooked brown rice
1 T. olive oil
1/2 c. chopped onion
1 1/3 c. broccoli florets
1 medium carrot chopped
1 bunch kale shredded
1 roasted red pepper chopped
2 large eggs
2 c. shredded cheddar cheese
Other veggie options that would be good: 1/2 c. frozen peas, chopped up green beans, sweet potato instead of carrots, cauliflower, spinach in place of kale...really whatever you have in your veggie bin or whatever you like. Make it yours!
- Preheat oven to 375°
- Saute onions, broccoli, carrots, and kale.
- Stir in roasted red peppers.
- In a large bowl, whisk the eggs, fold in the cheese, rice and veggies. Add salt to taste.
- Grease a muffin tin and put 1/4 c. mixture in each cup.
- Bake at 375° for 10 minutes or until done.
- Cool slightly and remove from muffin tin.
While the kids work, I take a 2.5 mile walk/run. 32 minutes. Not a bad time for me…under 13 minutes.
We’re going to dinner at 3rd and Hollywood for dinner tonight with the gang. I start the evening with a recommended wine, Stoller rosé. Cheers!
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