The kids start ringing our doorbell early on Hallowe'en. This makes it the perfect evening for a quick, clean-out-the-fridge dinner. I made pan fried sole fillets topped with pan roasted sliced almonds and grilled minced garlic with large chunks of sundried tomato. Off to the side, I served oven roasted red peppers and cherry tomatoes plus pan-grilled romaine. All came on a bed of long, grain rice.
I roasted the tomatoes and pepper slices in the oven at 400-degrees for about forty-five minutes. The next time I will cut the time back to half and hour. Luckily, Judy loves the pepper slices slightly crispy and caramelized. Overdone or not, she loved 'em. (You gotta know your audience.)
The romaine was half a head, a leftover from last night's dinner. I chopped it in half and quickly grilled it in a little olive oil with minced garlic. It took less than five minutes and was flipped once.
The almond slices were toasted in a small frying pan. It took but a few minutes and then I left them to be sprinkled later on the sole. To add a little extra punch to the pan fried sole, I gently fried some minced garlic and sundried tomatoes in a little olive oil for about a minute. The mix was drizzled on the sole before serving.
The sole was fried in a little hot olive oil for five minutes - two and a half minutes per side. It had a nice browned look. I like that. But, it wasn't overcooked. I salt and peppered it in the pan while it cooked.
And the long, grain rice was put on the burner about twenty-five minutes before I planned on serving it. It was done in about twenty minutes. Rice can be cooked and then left as it stays warm in the pot with the lid in place. Just remember to turn off the burner.
Being retired and living on a fixed income means I must cook often I must not toss leftovers. Seniors, like me, must watch their money. I'm rather proud of this dinner made from ingredients hanging about in our fridge. It was tasty and cheap. . . . Oh, gotta run. Some ghost or goblin is at the door.
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