Comfort food

Thursday's Meals

Potato and Egg Hero Redux
When I was a kid, my dad took my brother and I fishing. Sometimes we'd fish from a very small boat, sometimes from the beach. On early mornings, we'd stop at the local deli and buy a potato and egg hero to share. It was huge, made with an entire loaf of bread, and delicious.

1 tsp each butter and olive oil
2 fingerling potatoes, finely diced
1 large green onion, thinly sliced
1 small garlic scape, thinly sliced
salt
pepper
2 eggs, beaten
2 slices cheddar cheese
1 large pita, split into two very thin rounds

Over medium high flame, heat butter and olive oil in a small cast iron pan. Add onions, garlic and potatoes, add a pinch of salt, then cook until golden brown. Pour eggs over vegetables in pan, and lower heat to medium. Sprinkle with black pepper, cover and let cook a few minutes until set is set. place 1 slice of cheese to top of eggs, and place pita half on top. Flip out of pan onto cutting board, pita side down. Top with the remaining slice of cheese and pita. Let cool for a few minutes, then cut in half and pack in wax paper bags to go. Serves 2.

THE DISH REPORT
cutting board
knife
bowl
frying pan
spatula

LUNCH
Rice Cooker Jambalaya
olive oil
2 small green onions, sliced
1 garlic scape, minced
1 white turnip, diced
1/2 green pepper, diced
2 soy chorizo links, sliced diagonally
1/2 T Old Bay seasoning
3/4 C short grain brown rice
2 T tomato paste
2 1/2 C chicken broth

Turn on cooker and add olive oil. Add vegetables to rice cooker and cook until softened. Add soy-rizo slices and continue to stir/ saute until golden. Stir in Old Bay seasoning and continue to cook. Combine broth, paste and rice, stirring to dissolve tomato paste, then pour into cooker. Stir until combined. Cover and cook until the cooker finishes its cycle, stirring occasionally. Let cool and pack into bento boxes. Serves 2.

THE DISH REPORT
Knife
cutting board
wooden spoon
rice cooker bowl and lid
2 bento boxes