5-minute supper!

 

Tonight, I wanted soup. But I didn't want to spend time in the kitchen, obviously. (That's what extreme burnout does to me...)

So I took stock of what I had on hand and it hit me: with just 5 minutes of work, we can have tomato soup with rice and croutons!

Here's what I did:

Tomato Soup with Rice

1-1.5 cups leftover cooked brown rice
1 large can crushed tomatoes

Water - the amount that fits in the empty can
1/2 tsp. dried onion flakes
1/2 tsp. dried garlic flakes
1/2 tsp salt
a pinch of hot pepper flakes
a couple dashes of coarsely ground black pepper

Mix it all together in a pot and heat on the stove until heated all the way through.
Serve with croutons.

Quick croutons

Several pieces of leftover challah/bread
spray oil
granulated garlic
dash of salt
dash of pepper

Cut the challah/bread into small pieces. Sprinkle salt, garlic, and pepper over the pieces of bread. Spray with oil.
Bake at 220C until golden brown.
Serve with soup or salad.

Enjoy!!

Find more quick meal ideas HERE

Repurposing Leftover Challah

This week, for some reason, we had almost a whole challah leftover after Shabbat!

Not wanting to waste it, I figured I'd make French Toast on Sunday. But then I got distracted and didn't do that - instead, I used the eggs to make scrambled eggs!

So tonight I made a delicious split pea soup, and decided to use up the challah by making croutons!

croutons baking in the oven

Making croutons is actually really easy, and everyone loved them!

How to make croutons:

Cut leftover bread or challah into small pieces. Place bread pieces in a bowl. Add salt*, pepper*, granulated garlic*, oregano*, dried parsley*, or other spices, and a large dollop of olive oil. Toss to coat. Spread the spiced bread on a baking tray and bake at 200C till browned. I used my toaster oven, because it uses less energy than the big oven, so it's ideal when I only have one tray to put in.

*I didn't measure my seasonings. I just poured. sorry. season to taste! 

Easy peasy! And so good!