Fried Rice

As my grandmother would ask me daily when I lived with her while going to college, "Got any drothers?"  The first time she said that I was like, "Huh?!"  She laughed so hard.  So yes, drothers...We had a craving for fried rice one night...and when your favorite Chinese restaurant doesn't deliver, you have to get creative.  So I said, "It can't be that hard."  And it wasn't! Not only is it a super simple recipe, but it doesn't take long to cook.  There are SO many different things you can add to fried rice, but I wanted to keep it simple.  I didn't want any meat in it and I didn't want a lot of different vegetables. But you can dump whatever you have drothers for the most ;p Most fried rice recipes call for sesame oil, but I don't like the way it taste if used alone.  However, in most Asian dipping sauces for their steamed dumplings a small portion is included (which I had some sauce left over that I used).  If you don't have any leftover dumpling sauce, I included the recipe below so you can make your own!  I wasn't quite sure if I'd like the fish oil in this, but it actually made it taste really good.  If you do decide to add the fish oil, be careful not to add too much because it does have a tendency to taste "fishy".  I think I liked my version better than the restaurant!   So, I will share my genius creation with all of you & hope you have the supplies in your pantry too.  Enjoy!

Ingredients:

Brown Rice (use package directions for serving size, I use the 4 people serving size)

2 Eggs

Frozen Peas

Light Low-Sodium Soy Sauce

Green Onions

2 Garlic Cloves, finely chopped

Canola Oil

Fish Sauce (hard to find in regular grocery - I got it at our International Farmer's Market)

**For a little extra taste to bring out flavors you can add fresh lime juice & white pepper to taste.  I didn't have those ingredients, but I heard that was good too.  (More along the lines of a Thai version)

Asian Dipping Sauce Ingredients if you don't have leftovers from dumplings :)

1/2 cup soy sauce

1 tbs. sesame oil
1 tbs. minced scallions
1 tsp. minced garlic

OK, before we start, here are a few tricks I've learned over the years for making great fried rice. Number 1:  A wok - it is the best tool for fried rice. If you don't, it can be tricky but still manageable.  Number 2: If you are going to use a wok - High heat - you want it as hot as possible. If you don't have a wok - use the largest skillet you have and also use high heat.  Only stir as much as necessary and be gentle with the rice. Too many stirs may break the rice and turn it into mushy fried rice. Number 3: I think there's plenty of salt/sodium in soy-sauce, so you don't need anymore.  Don't give yourself a heart attack!  High sodium is bad people.  Number 4: VERY important key to making good fried rice - start with cold rice.  So if you are not using leftover rice and making it fresh, put it in your refrigerator till it's completely cooled off.  Ok now, let's make it!

Make It:

First cook brown rice per package directions.  When it's complete, stick it in the fridge to cool.  Make sure you toss your rice & break apart to let all the steam out and it will cool down faster in your fridge. 

Next, make your fried egg.  Scramble the 2 eggs and pour it into your hot skillet and shake it till it looks like it's making one big pancake.  Wait till it's fully cooked through & flip it.  When complete, slide it off onto a cutting board and wait for it to cool.

In the meantime, cut up green onions & garlic and set it aside.

Your egg is probably cooled down enough by now.  Cut long strips of egg and roll up the strips, then slice the rolled up egg, and repeat.  You will have a bunch of little strips of egg. Set this aside.

Next, make your dumpling dipping sauce if you don't have any.

Your brown rice is probably cool enough by now. Remove it from fridge.  Heat up oil in skillet on highest heat.  Toss in your brown rice, it should sizzle.  Drizzle a little more oil on top of rice and toss around to make sure it's all covered nicely. Don't use too much oil. You want just enough so the oil is crisping up your rice.

Then put a splash or two of soy sauce (however much you would like) I covered it enough so the rice was really browned.  I didn't measure.  Then add your dumpling dipping sauce, fish oil (a couple of splashes) and garlic.  You can toss in some white pepper at this time, if you wish to use some.

Remember - TASTE your rice, if you need more sauce or want to add any other seasonings that you think might be good - go for it.  Play around with it.  That's what I do.

Next, add your egg.

Then add your frozen peas at the end.  They will cook as you toss them in the rice.

After about 2 minutes on the high heat, it should be done! Remove from heat and toss in your green onion.  You want to do this last so you can have that extra crunch in there.

Oh- and if you want to do the whole lime thing.  Roll your lime around on the counter to get the juices flowing.  Cut it open and squeeze over the rice and toss.  Or add lime wedges to the plates & let whomever you are serving do it themselves.  I'm definitely doing this next time.  I LOVE lime!

~Viola!

Jason requested to make chicken livers on the side, so I made Thai Chicken Livers.  If anyone wants that recipe, just send me a request and I'll put it up.  They turned out amazing!  Here's a picture of it plated.

Thai Chicken Livers and Fried Rice:

Created by: Holly

Filo-Wrapped Asparagus

So I thought this recipe looked interesting enough to try and I'll probably make it again.  Nice light afternoon snack or appetizer to a meal.  I liked the thin crunch of filo dough and if you like asparagus - you'll love this treat!  I wasn't too sure about the dip at first.  I thought the ingredients were kind of strange.  I would have never thought of putting it together.  However, it was a very pleasant surprise to my taste buds and a must to have along with the asparagus.  Enjoy :D

***Quick tip: If you decide to make these ahead of time or have any leftovers, reheat in the oven or a toaster over so the filo gets crisp again.  Reheat for 3 mins. at most, otherwise they will overcook & not be good.  Also, the dip is only good the day you make it.  It can not be made ahead. I learned that mistake. :-/

Serves 4

Ingredients for the dip:

1/2 cup of natural cottage cheese
1 Tbsp. of low-fat organic milk
4 scallions, trimmed and finely chopped
2 Tbsp. of chopped fresh mixed herbs: basil, sweet mint & tarragon
Pepper

Ingredients for the asparagus:

20 Asparagus spears*
5 sheets of filo dough (plenty in 1 box; usually found in freezer section with desserts)

Make it:

Preheat over to 375 degrees

Make your dip first by combining the cottage cheese in a bowl and adding the milk.
Beat until smooth then stir in the scallions, chopped herbs, and pepper to taste.
Place the serving bowl, covered lightly in the refrigerator to chill until ready to serve.

Snap off ends of the asparagus where they naturally snap - this gives the best taste of the asparagus.
With a vegetable peeler, shave off any woody parts from the spears.

Cut the filo dough into quarters and place one sheet on a clean cutting board.
Brush filo lightly with water (NOT too much or it won't be workable).
Place one spear at one end and roll up.
Place each rolled asparagus on a large baking sheet.
You may want to lightly spray non-stick.

Bake for 10-12 minutes (I did 11 minutes and they were PERFECT), but every oven varies.
Or bake until the pastry is golden.
Serve with dip on the side.

*My grandmother taught me a cool trick when I lived with her when I was attending college in AR that I thought I'd share with all of you.  I had never heard this before she told me about it. You should wash your asparagus when you get it home, then place them in a large glass wide enough so they're loosely fitting and fill the glass halfway with water, and place them in your fridge. They will keep longer than just throwing them in the vegetable drawer.  I've never met anyone who could eat a whole bundle at one time, unless you were cooking for a party! And you can cook a couple at a time whenever you want to cook asparagus with a meal.  Works great when you're cooking for just yourself or for 2.

Holly's Cheesy Vegetarian Lasagna

Ingredients:
(I got all my ingredients from our local Farmer's Market.  Nothing like FRESH veggies :)

Your favorite Mushrooms; 1pkg.
3-4 Fresh Garlic Bulbs; finely chopped
1 large Vidalia Onion; finely chopped
1 large Red Pepper; diced
3 Medium Zucchini; diced
4 Vine Tomatoes; diced
1 whole Broccoli; chop tree tops off & in half if too big (want them bite size)
1 1/2 Leeks; chopped & halved
8 oz Baby Spinach; can use fresh or frozen; I prefer fresh
1 Tbsp. Lemon Juice
1 Box No Boil Lasagna Noodles
1/2 cup All Purpose Flour
3 cups Milk
2 Tbsp. Butter
15 oz. Ricotta Cheese
24 oz. Cottage Cheese
1/2 cup Fresh Shredded Parmesan Cheese
BIG bag shredded Mozzarella Cheese
Extra Virgin Olive Oil
Italian Seasoning
salt & pepper to taste

Make It:

Heat oil in large skillet.
Add onions & red pepper; cook about 5 minutes.
Add zucchini & broccoli; cook another 5 minutes or until soft.
Add tomato & leeks; season with Italian Seasoning; stir frequently; cook roughly 7-8 minutes.
Set aside

Separate skillet - heat oil; add mushrooms & garlic; cook for 3-5 minutes.
Add lemon juice & season with salt & pepper.
Cook until almost all the liquid has evaporated. (approx. 5 minutes)
Set aside

In saucepan over medium heat, put milk & whisk in flour, add butter.
Cook 5 minutes, till thick, stirring constantly.
Stir in parmesan cheese & season with salt and pepper.
Cook 1 minute; stir constantly.
Remove from heat; stir in spinach.

In a small bowl, combine ricotta and cottage cheese

Lightly grease deep dish casserole dish.

Layer your lasagna:

1-Start with spreading a thin layer of spinach cheese sauce on bottom,
2-No boil lasagna noodles (I use 8 noodles per layer)
3-Ricotta & cottage cheese mixture,
4-All veggies combined mixture,
5-Top with spinach cheese sauce,
6-Shredded mozzarella cheese

And repeat.

Bake at 350 degrees for 35 minutes.
VIOLA!

 ALOT of prep work and love went into these veggies! ;p

It's been awhile...

Hi all,

Josh and I have had A LOT going on in both of our lives these past 6 months and hope you all haven't given up on us.  Still cooking...still eating...still creating...when we can!  

As Josh, I too have taken on a very little meat diet...actually pretty much have gone vegetarian 90% of the time.  I don't think I could ever give up cheese, my greek yogurt, and I like an egg every once in awhile so I guess I kind of fall into the Lacto-ova-vegetarian category.  I recently picked up this new Vegetarian cookbook and am LOVING it!  I hope you will enjoy a few of my favorites from the book that I've put my own twist on the recipes.

I hope to get back to creating more for myself and everyone as well as Josh get back on and give us some more of his creations.

So to start us back out again - I have my very own first vegetable lasagna baking in the oven as we speak.  I will go ahead and post the recipe and a picture will follow when it's complete!

Take care...and happy eating.

Crispy Tuna Cakes

But Josh? Meat? And fried? Yes!! These are by far the best tuna cakes I have ever had! And a very surprising ingredient turns into a very cheese like texture. Potato! Kids and adults alike will love these crispy dinner treats! Makes 8 cakes.

Ingredients:

1/2 Can New Potatoes (Cubed)

1 Can Tuna (Drained)

1 Cup Bread Crumbs

3/4 TSP Garlic Powder

1/2 TSP Parsley Flakes

1/8 TSP Ground Red Pepper

2 TSP Mustard

1 1/2 TSP Olive Oil

Boil cubed potatoes until soft, then mash leaving very small chunks. Heat large skillet with 1/2 inch of oil over medium heat. Empty drained tuna into medium bowl, flake with fork. Combine mashed potatoes, 3/4 cup of bread crumbs and all other ingredients into tuna and stir with fork until evenly combined. Form patties out of approx. 1/4 cup of mixture. Pour remaining 1/4 cup of breadcrumbs on plate. Lay patties flat onto breadcrumbs lightly coating each side. Drop into oil. Flip once 3-4 min in until crispy and brown on both sides. Let stand on newspaper or paper towels for 5 minutes before serving.

Read up. Eat up. Enjoy!

- Joshua

Crispy Garlic Crackers

The crackers are to die for! And are so much better for you than any of the flavored crackers you would buy at the grocery store. They are so good you will want to keep the recipe for when you have people over and just want a quick snack to serve with a homemade dip!

Crispy Garlic Cracker Ingredients:

1 Cup All Purpose Flour

4 TBSP Olive Oil

1/4 Cup Warm Water

1/8 TBSP Ground Red Pepper

1/2 TBSP Garlic Powder

2 TBSP Parsley Flakes

1 TBSP Sea Salt

Preheat oven to 400. Combine all ingredients in a medium bowl. Using one hand mix ingredients and kneed until you have a ball of dough. If it feels a bit thin you can add small amounts of flour by hand until ball is formed. Spray cookie sheet with cooking spray. Place dough in center of tray. Flatten, using hands to press from the inside out until dough is very thin. Lightly spray top of dough with oil and sprinkle with salt. Using a pizza cutter or sharp knife cut dough into one inch squares. Bake for 10-12 minutes or until golden brown. Let stand for 5 minutes. Crackers will crisp as they stand.

Read up. Eat up. Enjoy!

- Joshua

Kickin' Three Bean Soup

You are going to love this soup! It is so cheap to make, and so very good for you. High in protein and vitamins! Also, if you are like me and enjoy spicy foods this recipe is great! If you prefer to keep your food on the spice free side, leave out the hot sauce and cut the Ground Red Pepper measurement in half!

Be sure to check out the Crisp Garlic Cracker recipe for an amazing topper to this soup!

Ingredients:

1 Can Garbanzo Beans

1 Can Black Beans

1 Can Kidney Beans

1 Small Yellow Onion Chopped

3 TBSP Olive Oil

1 TBSP Ground Red Pepper

1 TBSP Garlic Powder

1 TBSP Parsley Flakes

2 Cups Tomato Juice

1 Cup Hot Sauce

6 Cups Water

In a large pot combine chopped onion and olive oil. Toss so that the onion is completely covered in the oil. Cook on medium heat until onion has cooked down and is browning.

Empty canned Garbanzo, Black and Kidney beans into a strainer and rinse.*

Combine water, beans, ground red pepper, garlic powder, parsley flakes, tomato juice, and hot sauce into the onions. Bring to a boil. Reduce heat and simmer for 30 minutes. Serve topped with crackers.

Read up. Eat up. Enjoy!

- Joshua

*One rule to always follow when working with canned beans. Rinse them! It cuts out half of the sodium, and in most cases eliminates the gas causing ingredients!