MattFeed 101 - The Basic Philosophy

''MattFeed'' is a term created by my friend Jeramy for the standard dish I make that I take to work or eat on for a couple of days at home. The reason it doesn't have a more specific name is because it changes every time I make it. ''MattFeed'' is created out of whatever I have in the house at that time which started out of necessity and turned into my specialty. ;p

Here is the basic philosophy of MattFeed...
Start with your base ingredients: Meat, Veggie, Base, Spices, and Bread if you want it.
My base is a carbohydrate that holds the meal together, usually noodles or rice. The following recipe is what I made for work tonight and you can use it as an example. But, if you want to make it just as it is then I can say that it turned out very yummy ;p

MattFeed 01/09/2010 - Sausage, rice, onions, red peppers, and potatoes.

Ingredients:

1 lb - Jimmy Dean Regular Roll Sausage
2 boxes - Rice-A-Roni Natures Way: Parmesan & Romano Cheese
1/4 cup - Diced Red Onion
1/4 cup - Diced Red Pepper
2 large - Yellow Potatoes
1/2 stick - Butter
2 tbsp - Olive Oil
spices - Garlic Powder, Oregano, Basil, Parsley, Rosemary, Salt, and Pepper
1 box - Mrs. Cubbison's Seasoned Croutons

Directions:

- Use large deep frying pan and put stove on medium heat.
- Put olive oil and butter in pan and add diced red onions and red peppers.
- While they saute in the pan, cut up potatoes into home fry style squares.
- Add potatoes into pan with onions and peppers
- Add all spices to desired taste, I usually eye ball it where garlic powder, oregano, and basil are the most amount and where parsley, rosemary, salt, and pepper are minimal because they have a stronger taste.
- Saute until potatoes start to brown on the outside.
- Add sausage and cook until sausage is done (I usually add more garlic powder to sausage).
- After sausage is cooked, add 2 cups of water, 1/2 cup of milk, Rice-A-Roni rice, and packets.
- Raise heat to high until liquid starts to boil and then lower heat to a little below medium to simmer. The reason to cook rice in the same pan is because although the potatoes are sauted on the outside, the inside is still hard and the liquid will help to soften them up so that the consistency stays constant through out the MattFeed.
- Place lid on the pan and let simmer.
- Stir every 5 minutes or so, until rice is done.
- While the MattFeed is still hot, place the MattFeed into a large Tupperware. Crush up the seasoned croutons and mix in.
- Place lid on Tupperware and let sit so that the steam will soften the seasoned croutons to make it the consistency of stuffing.
- Dish out and Enjoy!