Fried Rice

by Nancy on June 14, 2011

in Main Dish

I’ve heard a story that a Chinese king was traveling and stopped unexpectedly at a peasant’s house for the evening. The peasant made a dish of leftovers to serve the king, the king loved it, and thus fried rice was invented. Now this story has multiple problems if you stop to think about it but for a cooking blog the idea of fried rice using up a variety of leftovers is at least plausible. Unless you live in my house. I rarely have enough of even one leftover to add to fried rice much less 5 or 6.

Although I have a basic recipe for fried rice, I vary it according to what meat I have on hand or what vegetables are in season. In spring I might add snow peas, in summer zucchini or in winter frozen corn. I’m even more likely to vary the ingredients depending on which child is eating with us. One doesn’t like peas, another doesn’t like mushrooms, etc. I always add carrots and a green vegetable like bell pepper or celery for color appeal. And I might even add some leftovers if I have them. All ingredients should be cut into bite sized pieces. I use peanut oil to fry my fried rice although any vegetable oil can be used. Peanut oil adds some flavor of its own which isn’t bad in fried rice but I use it because you can fry foods hotter in peanut oil without the oil smoking or the food burning.

For a vegetarian dish, double or triple the mushrooms and omit the meat.

Fried Rice

  • 3 cups steamed rice
  • 2 cups shrimp, chicken or pork
  • 1 small onion
  • 1 cup carrots
  • 1 bell pepper or 1 cup celery
  • 1 cup corn, peas or snow peas
  • 1 cup mushrooms (optional)
  • 1/4 cup peanut oil or vegetable oil
  • 2 cloves garlic
  • 2 eggs beaten
  • 1/4 cup soy sauce

Serves 4.

  1. Clean shrimp or cut chicken or pork into bite sized pieces.
  2. Cut onion, carrots, mushrooms, bell pepper, celery and other fresh vegetables into bite sized pieces. Mince garlic.
  3. In large skillet or wok, saute meat and garlic in oil until cooked through. If using shrimp, remove shrimp from skillet.
  4. Add onion, mushrooms, carrots, snow peas, bell pepper and celery (and other vegetables except frozen or canned) and saute.
  5. Move food away from center of skillet and pour in beaten egg. Scramble egg breaking it into bite sized pieces.
  6. Add frozen or canned corn or peas and other frozen, canned or precooked vegetables. Heat through.
  7. Add rice and soy sauce. Heat through stirring frequently. Serve.


Deviled Eggs

by Nancy on April 19, 2011

in Appetizers

I never understood who bought those deviled egg serving trays with only 12 or 18 holes for eggs. When I serve deviled eggs I figure 6 for my husband, 6 for my brother, 6 for my son and then that many more for everyone else and there won’t be any leftovers! At a buffet picnic, I can count on the egg tray being empty and the eggs consumed in line before anyone even sits down. A couple of years ago I found a Food Network  24-count Egg Tray that holds 24 eggs with the eggs placed close together. At least one dishware designer understands deviled eggs.

I don’t get very fancy with my deviled eggs. The guys don’t care if the egg yoke has a pretty piped swirl or not. They don’t even care if the yoke mixture is perfectly smooth, a few little lumps are OK. I’ve experimented with decorative garnishes to see which get eaten first. Plain is good, paprika is acceptable, a parsley leaflet is out of the question. Apparently eggs should not be green (or have anything green near them) regardless of what Dr. Seuss says.

Deviled Eggs

  • 12 eggs
  • 1/2 cup mayonnaise or Miracle Whip
  • 1/4 cup prepared mustard
  • 1 – 2 tbsp milk
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • paprika, optional
  1. Place eggs in saucepan, cover with cold water. Bring to a boil and turn off heat. Let sit 20 minutes to finish cooking and cool.
  2. Cut eggs in half lengthwise and pop out yokes by pushing on the white opposite the cut. Place yokes into a bowl and whites on serving plate.
  3. With fork, mash yokes. Stir in mayonnaise or Miracle Whip (eggs with Miracle Whip will be sweeter), mustard, salt and pepper.
  4. Add milk a little at a time to make a creamy consistency.
  5. Using a teaspoon, fill cavities in whites with yoke mixture.
  6. Sprinkle with paprika if desired. Refrigerate until serving.

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Pecan Pie

by Carrie on November 2, 2010

in Desserts,Pies

Pecan pie is my favorite part of Thanksgiving. Without pecan pie it’s not Thanksgiving. Unfortunately I’m about the only family member who feels that way so for the last couple years I’ve been the one making the pecan pie.

This is a recipe from my aunt Ann Winegarden and she has it credited to a woman named Elizabeth Hartman.

Pecan Pie

  • 4 eggs
  • 1 tsp. lemon juice
  • 1/3 cup melted butter
  • 1 tsp. vanilla
  • 1 cup dark corn syrup (light works fine too)
  • 1/2 tsp. salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 cups pecans
  1. Mix together and beat one minute. I use the wisk beater on the Kitchenaid and it turns a nice light caramel color and froths up.
  2. Pour into an unbaked pie crust. (Use your favorite crust or if you don’t have a favorite try my pie crust.)
  3. Bake at 325 degrees for 60 minutes. Check at 40 minutes and cover with foil is the crust is getting too brown.