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."

Navy Bean Vegetable Soup with Salmon

4 Carrots, sliced
2 Celery Ribs, chopped
1 Medium Onion, chopped
2 cups ready to eat Wild King Smoked Salmon
1 1/2 cups dried Navy Beans
6 cups Vegetable Broth
French Onion Soup (I used one frozen cube purchased at Costco)
1 Bay Leaf
1/2 tsp. Black Pepper
4 cups Water
1 tsp. Salt

Combine all ingredients in slow cooker.  Cover and cook on low 9 hours. Discard bay leaf before serving.

***If you cannot find the frozen individual sized servings of French Onion soup try using the ready to eat cans of the soup instead.  You could also substitute the salmon for vegetarian sausage.  The salmon does add a unique flavor though.  This was a huge hit with my husband and told me it was restaurant quality in taste and flavor!  This is my own recipe so that was a huge ego boost! :)