Veggie Fried Rice

Many people have asked me for my fried rice recipe so I thought it was time I added it to my blog.  I make it with coconut oil; giving it a unique and delicious flavor.  My husband, who is Chinese, tells me it is one of the best fried rice he has ever had.  I have made it for his parents as well and they could not get enough of it!   Needless to say it is made very often in our home.  Be sure to follow the instructions on adding the eggs as this is also something that is done to add uniqueness to the overall flavor of the rice.

VEGGIE FRIED RICE

3 C. Cooked Rice

2 - 3 Tbsp. Coconut Oil (enough to coat bottom of pan)

3 Green onions, chopped

Small bag of frozen mixed veggies (no need to thaw)

4 Eggs

Soy Sauce

1.  Using medium high heat add coconut oil to your frying pan. 

2.  Fry green onions in oil for about 1 minute. 

3.  Add rice.  Fry rice with onions for a few minutes or until rice breaks up (no longer clumpy) and is coated with the oil. 

4.  Add the frozen veggies.  Fry for approximately 3 minutes, being sure to mix it with the rice.

5.  Create a "well" in your rice and add one egg. Break the yoke of the egg and then mix in with the rice before the egg begins to cook.  Allowing the egg to coat the rice.  Repeat with the remaining eggs one at a time. 

6.  Add soy sauce, tasting as you go until you get to a saltiness that you like, mixing it in with the rice after each addition of the sauce.  I start out using around 3 - 4 Tbsp. of soy sauce and then tasting.  If it needs more I add a little more from the bottle, mix it in and taste again.  (If you feel you have gone overboard with the soy sauce there is hope!  Just add more eggs and continue to taste until you get the "saltiness" just right).

7. Enjoy!

*****Note: If you have meat lovers in your family this recipe is easily adaptable.  Just add your choice of cooked meat at the same time as the veggies.  Some excellent choices to give it a little extra flavor is bacon (my kid's favorite) or chicken.  Or if you want to add more protein as a vegetarian fry some tofu before beginning and then add the fried tofu with the veggies (I do this quite often).  You can substitute Coconut oil with olive oil but it will lose the unique flavor.  You could also use regular onions or dried chives in place of the green onions...but again it will not be as flavorful and delicious.  Fried rice is meant to be a "leftovers" dish so don't be afraid to through in your leftover veggies instead of using the frozen veggies.  I do this all the time with our leftover peas or even broccoli.  Leftover rice is the best to use for fried rice and is the traditional method.  However, if you don't have leftover rice fresh out of the rice cooker is just as good.

Tre Formaggio Jumbo Shells

24 dried Jumbo pasta shells
Filling:
2 beaten Eggs
2/3 C. Parmesan cheese
8 oz. Mozzarella cheese
16 oz. Ricotta cheese
1 1/2 Tbsp. Parsley
2 tsp. Oregano
1 tsp. Basil

Sauce:
1 15oz can Tomato sauce
1 15oz can Diced tomatoes
1 Tbsp. Parsley
1 tsp. Oregano
1 tsp. Basil
1 Tbsp. Brown sugar

Preheat oven to 350 degrees

1. Cook pasta according to box instructions (approximately 10 minutes)
2. Carefully remove pasta from water by using tongs and being sure to drain all of the water out.
3. Place shells on a greased foil.
4. While pasta is cooking mix all the ingredients together for the filling
5. Mix all ingredients for sauce together in sauce pan and cook at medium heat until it boils.  Reduce heat to low and simmer 10 minutes.
6.  Using two small spoons gently fill each jumbo pasta shell with filling.
7.  Place shells in a greased 9x13 pan.  Add a about a tablespoon of sauce to each shell.
8.  Cover pan with foil and cook for 10 minutes.  Remove foil and cook another 10 minutes.
9.  Sprinkle with additional parsley if desired.

****A helpful hint is to make more shells than needed just in case some tear.  My family absolutely loved this.  They fought over who would get to take the leftovers to school the next day.

Cashew Tofu Stir Fry

4 tsp. Cornstarch
4 tsp. Low sodium soy sauce
1 tsp. Sesame oil
1 tsp. Oyster Sauce
1/2  - 1 tsp. Fresh ginger minced
Dash Cayenne pepper
1/2 C. cold Water
2 - 12oz boxes Firm Tofu cut into 1 inch cubes
2 Tbsp. Olive oil divided
6 Green onions cut into 1 inch pieces
1 C. Salted cashews
2 cloves Garlic minced

1. In a small bowl mix together cornstarch, soy sauce, sesame oil, oyster sauce, ginger, and cayenne pepper and water.  Set aside.

2. In a large skillet heat 1 Tbsp. Olive oil.  Add tofu and gently stir fry until golden on all sides. Remove Tofu from pan and keep warm.

3 Add 1 Tbsp. Olive oil to pan.  Stir fry onions, cashews and garlic for 1 minute.  Stir in cornstarch mixture.  Bring to boil and cook until slightly thickened.  Add tofu and gently toss until well mixed.  Serve over rice.

***I am the only pescetarian in my home so I make this and another version with beef in place of the tofu for my meat eating family.  Pictured along with the Cashew Tofu Stir Fry is bok choy cooked in olive oil, oyster sauce, ginger, and water.  It made a delicious side dish and rounded out the meal nicely.

Tropical Mahi Mahi

3 1/2 C. Vegetable broth
2 C. Rice
2 Tbsp. Olive oil
4 boneless skinless Mahi Mahi fillets
Salt
Pepper
2 C. Pineapple chunks (fresh, canned or frozen work fine)
1 Red bell pepper, diced
2 Tbsp. Chives (optional)

1. Cook rice in rice cooker with 2 cups of the vegetable broth.
2. Meanwhile, in a large skillet, heat oil on medium high.  Season both sides of Mahi Mahi with salt and pepper.  Add Mahi Mahi to skillet and cook for 1-2 minutes per side, until golden.  Remove from pan and set aside.
3. Add pineapple and red bell peppers to skillet and cook on medium-high for 2 minutes, until soft.  Stir in cooked rice and remaining 1 1/2 cups vegetable broth (add more if needed), and chives (if using).  Mix well.  Place Mahi Mahi on top of rice mixture and cover with foil.  Cook for 2 minutes, until Mahi Mahi is tender and steaming under foil.

****This also tastes great using couscous instead of rice.  I love Mahi Mahi and this dish gives it a great tropical flavor. If you like things a little bit saltier you can also add salt to the rice mixture before adding back in the Mahi Mahi.

Spinach Enchiladas

16 oz Package frozen spinach thawed and pat dry
8 oz Can sliced olives
3/4 C. Mozzarella cheese
3/4 C. Sour cream
Enchilada sauce (I use red sauce)
6 Taco size flour tortillas (can be made with corn tortillas)
Mozzarella cheese to sprinkle on top.

Heat oven to 375.  Spray 9x13 pan with cooking spray.  Set aside.

For filling mix first 4 ingredients together in medium sized mixing bowl until combined.

Spread 1Tbsp enchilada sauce on one side each tortilla.  Fill tortillas down the center with 3Tbps filling leaving room at the ends for rolling.  Fold two sides in (opposite sides) about 2 inches.  Fold one of the unfolded sides over filling and then roll.  Place prepared enchiladas in 9x13 pan.  Spread additional enchilada sauce over enchiladas.  Sprinkle with mozzarella cheese.  Cover pan with aluminum foil.  Cook for 15 minutes.  Remove foil.  Cook an additional 15 minutes or until cheese is melted.  Sour cream, salsa, and guacamole make great toppings or eat it as is.

***I don't happen to like corn tortillas that is why I make them with flour tortillas.  My daughter loves these and prefers them to my chicken enchiladas that I make along with this for my meat eaters.

Creamy Shrimp Fettuccine Alfredo

1 8oz. Package cream cheese
3/4 C. Grated Parmesan cheese
1/2 C. Butter
1/2 C. Milk
Desired amount of fully cooked shrimp - tail off and peeled.
1 Package fettuccine noodles cooked and drained

1. Cook Fettuccine noodles according to package directions.
2. Meanwhile, in large saucepan, combine cream cheese, Parmesan cheese, butter, and milk.  Stir over low heat until smooth.
3.  Add fully cooked shrimp and heat through.
4. Add fettuccine noodles and toss lightly.

****Such a simple and quick dish.  I like lots of shrimp so I add quite a bit.  I also buy the pre-cooked, peeled, and tail off shrimp to make this a super fast meal.  If you like you could also add a little bit of salt and pepper to the "sauce."

Shrimp Jambalaya

4 cloves Garlic crushed

2 Tbsp Butter

2 Cans Tomatoes (diced) undrained

1 medium Onion

1 tsp. Salt

2 C. Uncooked Rice

2 Cans (13 ¾ fluid) Vegetable broth

1 tsp. Thyme

¼ tsp. Pepper

Shrimp (as much as you like)

Vegetarian sausage precooked (this is optional but you can add as much as you like)

Over medium high heat cook garlic in margarine for 1-2 minutes.  Add remaining ingredients except shrimp and heat to a boil.  Reduce heat.  Cover and simmer 25 minutes.  Add shrimp.  Cook covered 5-10 minutes or until liquid dissolves.

***Using fresh tomatoes instead of canned gives it a lot of great flavor.  In the picture is the jambalaya made with the vegetarian sausage. My family loves this dish and we even added it to a family cookbook we did a while ago.  Such a yummy and delicious dish.  Served with a side salad and you have a complete meal.  It serves approximately 6 adults. 

Pasta With Red Clam Sauce

Adapted from Better Homes and Gardens New Cook Book

3 Cloves garlic, minced
1 Tbsp. Olive Oil
1/4 tsp. ground black pepper
1/4 tsp. crushed red pepper
2 - 6.5 oz. cans whole baby clams
2 - 14.5 oz. cans diced Italian style tomatoes
2 Tbsp. parsley
1/2 tsp. basil (1 1/2 for fresh)
3 cups Penne pasta

1. For sauce, in a large skillet cook garlic in hot oil over medium heat about 30 seconds.  Add black pepper and red pepper.  Cook and stir for 30 seconds more.
2.  Drain clams, reserving juice.  Set clams aside.  Add reserved clam juice and undrained tomatoes to skillet.  Stir in parsley, and basil.  Bring to boiling; reduce heat.  Simmer, uncovered, for 30 to 35 minutes or desired consistency.  Stir in clams; heat through.
3.  Cook penne pasta for 11 minutes.  Drain well.  Mix sauce and penne together and serve.

***Such a simple but delicious dish.  It takes about 40 minutes beginning to end so it is great for a quick dinner as well.  Served along side a salad and garlic toast you have a complete easy meal.

Salmon Salad

This Recipe is taken and adapted from the Better Homes and Gardens New Cookbook

7 3/4 ounce can salmon (drained, flaked, and skin and bones removed)
1/2 cup chopped celery (1)
1/2 cup thinly sliced green onions (4)
1 tablespoon lemon juice
2 Hard-Cooked Eggs, chopped
1/3 cup mayonnaise
 1/2 teaspoon dried dill
    4 medium tomatoes or lettuce leaves

1. In a mixing bowl combine all ingredients except tomatoes or lettuce leaves.  Cover and chill for at least 1 hour.
2.  Meanwhile, if using tomatoes, cut a think slice off the off stem end of each tomato.  Using a spoon, scoop out the centers of tomatoes, leaving 1/4 to 1/2 inch thick shells.  Reserve pulp for another use.  Serve salad in tomato shells or on lettuce leaves.  Makes 4 main dish servings.


****I decided to do both tomato and lettuce and have pictured both ways above.  Very delicious and satisfying lunch.

Linguine With White Clam Sauce

This recipe is taken from the Better Homes and Gardens New Cookbook
8 ounces dried linguine
1 pint shucked clams or two 6 1/2 ounce cans minced clams
Half and half, light cream, or milk (I used half and half)
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 tablespoons margarine or butter (I used butter)
1/4 cup all purpose flour
2 teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup snipped fresh parsley (I used dried parsley)
1/4 cup dry white wine
1/4 cup grated Parmesan cheese

1. Cook linguine 8 to 10 minutes or till tender but still firm.  Drain; keep warm.
2. Meanwhile, chop clams, reserving juice; set clams aside.  Strain juice to remove bits of shell. (Or, drain canned clams, reserving the juice from 1 of the cans).  Add enough half and half, light cream, or milk to the reserved clam juices to equal 2 cups.
3.  Fro sauce, in a medium saucepan cook onion and garlic in margarine or butter till tender but not brown.  Stir in flour, oregano, salt, and pepper.  Add half and half mixture all at once.  Cook and stir for 1 minute more.  Stir in clams, parsley, and wine.  Heat through.  Serve sauce over linguine.  Sprinkle with Parmesan cheese.  Makes 4 main-dish servings.

*****I, of coursed, doubled the recipe to suit my family's needs.  My husband says that this is his favorite sauce that I have made so far.  One of my daughters raved that this was better than spaghetti and that she wanted it for her birthday.  So it was a huge hit for us!

Marinated Citrus and Rosemary Salmon

 This recipe is meant to serve 7 or to have leftovers.  Cut recipe in half for smaller serving.
7 portions/servings of salmon
Salt (to taste)
Pepper (to taste)
1 tsp grated lemon peel (use fresh)
1/2 cup fresh squeezed lemon juice
2 Tbsp. olive oil
2 Tbsp. water
2 Tbsp. Worcestershire sauce
1 tsp. dried rosemary (if you have fresh on hand use that)
4 cloves crushed garlic

1. If fish is frozen thaw them.  Rinse the fish and pat them dry with paper towels. Sprinkle salt and pepper over the fish and massage into fish with fingers.
2. Make marinade by combining the lemon peel, lemon juice, olive oil, water, Worcestershire sauce, rosemary, and garlic in a 9x13 pan.  Place fish in the pan flesh side down  if cooking salmon with skin.  Marinate covered for 15 minutes at room temperature.  Turn fish over and continue to marinate for 15 minutes more.  Do not exceed 30 minutes or fish may become tough or chewy.
3. Remove fish and transfer to the rack of a greased and unheated broiler pan. Baste the fish with additional sauce.  Broil 4 inches from the heat for 5 minutes.  Baste the fish, turn the fish, and baste again.  Broil the fish for an additional 3 to 7 minutes or until fish flakes easily with a fork.  Be sure to discard whatever marinade you have left over.

***My family loved this dish.  Even my 5 year old son who normally will not eat fish loved it.  I paired this dish with peas and rice. For dessert I served freshly made peach crisp with homemade ice cream on top.  Wonderfully delicious meal.

Vegetarian Quiche

 

This recipe is taken from the Better Homes and Gardens New Cookbook with minor modifications
1 recipe for Pastry for Single-Crust Pie (see my Plain Pastry recipe under Dessert)
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1/2 cup shredded carrot
1/3 cup sliced green onions
1 tablespoon all-purpose flour
4 slightly beaten eggs
1 1/2 cups half and half, light cream, or milk (I used half and half)
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder

1. Prepare Pastry for Single-Crust Pie.  Line the unpricked pastry shell with a double thickness of foil.  Bake in a 450 oven for 8 minutes.  Remove foil.  Bake for 4 to 5 minutes more or till pastry is set and dry.  Remove from oven.  Reduce oven temperature to 325.
2. Toss together Swiss cheese, cheddar cheese, carrot, green onions, and flour in a ziploc plastic bag.  Shake bag.  Spread mixture over the bottom of the pastry shell.
3.  In a medium mixing bowl stir together eggs, half-and-half, salt, pepper, and garlic powder.
4. Pour egg mixture into the hot, baked pastry shell.  Bake in the 325 oven for 35 to 40 minutes (mine actually took 45 minutes) or till a knife inserted near the center comes out clean.  Let stand 10 minutes before serving.  Makes 6 servings.

***I served this for dinner with hash browns and for my meat eating family members some bratwurst.  I love "breakfast" for dinner or any time for that manner.  We finished the meal with some homemade raspberry pie and homemade ice cream to go on top.  This recipe is also great for brunches, potlucks, or for egg lovers.

Risotto With Vegetables

This recipe is taken from the Better Homes and Gardens New Cook Book
2-cups sliced fresh mushrooms
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
2 tablespoons olive oil or cooking oil (I used olive oil)
1 cup Arborio rice (I used regular long grain rice)
3 cups vegetable or chicken broth (I used vegetable broth)
3/4 cup bite-size asparagus or broccoli pieces (I used broccoli)
3/4 cup seeded and diced tomato (I did not seed my tomato)
1/4 cup shredded carrot (1 small)
1 cup shredded fontina or muenster cheese (4 ounces) (I used muenster)
1/4 cup grated Parmesan cheese (I used fresh grated Parmesan and not the powdery kind)
3 tablespoons snipped fresh basil or parsley (I used basil 1/2 fresh and 1/2 dried as I ran out of fresh)
Tomato slices (optional) (I did not use this)

1. In a large saucepan cook mushrooms, onion, and garlic in hot oil till onion is tender.  Add uncooked rice.  cook and stir over medium heat about 5 minutes more or till rice is golden.
2.  Meanwhile, in another saucepan bring broth to boiling; reduce heat and simmer.  Slowly add 1 cup of the broth to the rice mixture, stirring constantly.  Continue to cook and stir over medium heat till liquid is absorbed.  Add another 1/2 cup of the broth and the asparagus or broccoli to the rice mixture, stirring constantly.  Continue to cook and stir till liquid is absorbed.  Add another 1/2 cup broth at a time, stirring constantly till the broth has been absorbed.  Repeat adding 1/2 cup broth and stirring until it is absorbed until you have 1/2 cup broth left.
3.  Stir in the remaining 1/2 cup broth, the tomato, and carrot.  Cook and stir till rice is slightly creamy and just tender.  Stir in fontina or Muenster cheese, Parmesan cheese, and basil or parsley.  If desired, garnish with tomato slices.  Serve immediately.  Makes about 4 cups (4 main-dish or 6 to 8 side dish servings.

***I doubled this recipe because I have a larger family and needed left overs for my husband to take to work the next day.  This dish turned out delicious.  Even my daughter who hates mushrooms and tomatoes loved this dish, mushrooms, tomatoes, and all.  I served this as the main dish and had garlic bread on the side.  I finished the meal with homemade lemon bars.  It got rave reviews from the kids and my husband.  This is a sure win for us!  Great way to sneak in vegetables for those picky eaters!