In my kitchen - wine, vegetarian fare and herbs

I'm joining in with folks around the world for Sherry's In My Kitchen monthly event. I'll just get right to it and take a break from Twitter and all the news going on these days. Today I have some wine and a few vegetarian meals.

 We have a nice heavy bodied Penfolds Shiraz Cabernet which we took on our last camp trip. The temperatures ramped up and ended up much hotter than anticipated.  Wish I had brought more Chablis or Rosé.

On the camp trip we utilized the outside kitchen to make Ramen Noodles with loads of red bell pepper, water chestnuts, onions, scallions and a little bit of chicken.

Also I want to share a link HERE for the post about Mary McCartney's cookbook titled Food.  We made a good Hotpot which is vegetarian, easy to prepare and very delicious.

Fresh sage was procured and I think it's high time I started a herb garden at home.  I had one years ago and it was a pleasure to pick fresh oregano and basil.  Not sure why I haven't made another garden - other than laziness.

Sage, fresh garlic and a favored Dijon mustard for a recipe.

I should have gotten a photo of the finished product but I was hungry :-)  This is the best meal using leftovers and if you have a bit of rice, that's the base.

This time I sauted an onion and a few leftover cherry tomatoes.  Add leftover rice and mix.  Add an undrained can of beans (I used black beans but you could use red or whatever you like).  

Once this starts warming up create a little space in the mixture, push it aside with a spatula.  Crack a few eggs into the mixture and allow them to cook.

I sprinkled cheddar cheese over the mix and eventually broke the egg yolks and let it all blend.

Other times I have used rice and red beans, leftover green beans, onions and peppers.  It's different everytime and you get a healthy meal from orphan veggies and leftover rice.

Sharing with Sherry's Pickings for In My Kitchen and Marg for Weekend Cooking.

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