Fried Rice

I never made it to the store today, so it was time to search the freezer for some inspiration.  I had a bag of ham left over from a big roast I did a month ago, some frozen vegetables and a package of pot stickers. Sounded like the perfect time to make fried rice!

I’m sure there are a lot of ways to make fried rice, but this is how I do it:

1. Cook rice.

2. Heat some butter and oil in a skillet.

3. Add small diced carrots, frozen peas, fresh garlic, diced ham and sliced green onions.
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4. Saute until vegetables are tender. Add fresh grated ginger (I had to substitute ground ginger powder since I didn’t have any on hand. Still good, but not as aromatic).

5. Add rice. Cook until slightly browned.

6. Push rice to the side and crack two eggs into the skillet. Beat with a fork and cook until firm, then mix into the rice.

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7. Add soy sauce to taste.

I sever with some pot stickers, but with the veggies and ham it could be a complete meal on its own.

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Beef Stir Fry

 On my most recent visit to my parents’ house I decided to make dinner for them. What to make? Something with plenty of vegetables, and low gluten content.

So I went with a favorite at our home – a simple beef stir fry with with snow peas, carrots and fresh bean sprouts.  The marinade for the meat comes from a Pampered Chef recipe called Korean Beef Bowls.

 

 

 

 

Ingredients:

1- 1½ pounds of thinly sliced beef, flank steak for example

2-3 green onions

2 cloves garlic, minced

3 TBSP soy sauce

1 TBSP sesame oil

1 TBSP sugar

2 large carrots

3 cups bean sprouts

3 cups snow peas

White rice, cooked according to package directions

 

Directions:

  1. Slice beef against the grain, into small strips ¼ inch wide by 1- 2 inches long.
  2. Slice green onions.
  3. In a large bowl combine 1 TBSP of the chopped onions, garlic, soy sauce, sesame oil and sugar. Marinate for 10 minutes.
  4. While meat is marinating wash vegetables. Peel carrots and cut into julienne strips.
  5. In a large sauce pan heat 2 tsp of vegetable oil.
  6. Saute meat for 3-5 minutes until browned.
  7. Add peas, carrots and sprouts and cook until peas are tender.
  8. Serve over rice, and sprinkle with chow mein noodles.

Mushroom Risotto

Add hot broth and stir until absorbed. And repeat. And repeat.

I bought a box of arborio rice a few years ago at a specialty food shop. I wanted to try making risotto, but never got around to it. Until last night. To begin, I selected a recipe from Food Network. I looked over a few and decided to go with one from Emeril.  It seemed easy enough (and was rated as such) so I gave it a shot. It turned out great!

Instead of writing out the long recipe I carried my laptop to the kitchen and placed it on the counter.  What an easy way to cook! I could refer to the recipe without printing it out or writing it onto an index card – who wants to waste all that time if it doesn’t work?

Finished Risotto with shaved parmasean cheese on top.

The recipe called for a few things that I didn’t have on hand, but I improvised.  I used dried thyme instead of fresh, and skipped the fresh parsley entirely. Emeril also suggested using some proccuito as a garnish.  I didn’t have any on hand so I cut some very thin julienne strips of ham to sprinkle on top.  I served some steamed broccoli on the side to complete the meal.

I am pleased with how well it turned out. Risotto seems to be a dish a lot of cooks have trouble with, but if you follow the directions it is really easy to make.  If you’ve never made risotto before, try it, you will like it!