If you are a regular reader of Savvy Eats, you know that I love to can and freeze food as a way to extend the seasons. Berries that were the frozen mere hours after being picked at the height of the season make for infinitely better smoothies. Homemade tomato sauce often tastes brighter than store-bought, so I always can or freeze batches when tomatoes are at their peak for winter casseroles and pasta dishes. Plus, it is so easy to freeze some extra beans or waffles for quick dinners down the line.
But this week reminded me of the other reason I preserve food: I immediately have produce and healthy meal options available after a week away. The beginning of the week was incredibly busy, what with Healthy Living Summit registration, freelance and blog catchup, load of laundry and just generally trying to get back into the swing of things.
All that to say, I didn’t actually get to the grocery store until Tuesday night. And it was fine, because we had plenty of preserved food to hold us over. Because we hadn’t gotten milk yet, we ate frozen waffles or oats and frozen berries for breakfast. We defrosted some bread and opened some canned peaches for lunch. For dinner, we broke out some frozen hot Italian sausage, garlic scape pesto, zucchini and tomatoes for a pasta dish (which also gave us leftovers for Tuesday lunch).
I probably could have gone another day or two without getting to the grocery store, a prospect I was strongly tempted by when it came down to having time for either groceries or the gym on Tuesday night, but not both. I couldn’t stop thinking about the Thai eggs with leftover millet from Whole Grains for a New Generation (a fabulous cookbook that I will be reviewing soon), though, so Wegman’s won out in the end. The results were more than worth it.
If you already have cooked millet (or quinoa, for that matter) on hand, this breakfast or dinner will only take 5-10 minutes to pull together.
Slightly adapted from Whole Grains for a New Generation
- 1 cup cooked millet, cooled
- 1 1/2 tablespoons lime juice
- 1 1/2 tablespoons fish sauce
- 1 1/2 teaspoons chile paste
- 2 handfuls arugula
- 1/4 cup chopped Thai basil
- 1 tablespoon canola oil
- 4 large eggs
- 2 tablespoons scallions or green onions, thinly sliced
- Whisk together the lime juice, fish sauce, and 1 teaspoon of chile paste. Stir into the cooked millet.
- Divide the arugula and basil evenly between two bowls.
- Heat the oil in a pan over medium-high heat. Beat the eggs and the remaining 1/2 teaspoon of chile paste together, and pour the eggs into the hot oil.
- Allow the eggs to rest for about 30 seconds without stirring, then use a spatula to turn the eggs and break up the larger pieces. Keep stirring until the eggs are set, about 1 minute.
- Stir the eggs into the millet. Divide the eggs between the two bowls of greens, and the heat from the eggs will wilt the arugula a bit.
- Garnish with green onions.
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