rice

Steak Stir Fry

by Carrie on October 19, 2011

in Main Dish

Steak Stir Fry

At my house, we’re currently seeking quick, easy, and healthy options that are easy to customize for people *cough cough like my fiance* who won’t eat vegetables while still giving me the option to eat more vegetables. This is one we recently adapted from Cooking Light. If you have two people who will eat the same thing you’re good to go with this recipe. If not, make two batches and you each also have lunch for tomorrow which is the route we usually take.

Steak Stir Fry

Serves 2.

Ingredients

  • 1 tablespoon canola oil
  • 2 cups sliced veggies of your choice (we used carrots, snap peas, and red bell peppers)
  • 1 cup cooked brown rice
  • 4 ounces cooked steak sliced for stir fry (we bought this ready to go but you could slice your own)
  • 2 tablespoons teriyaki sauce
  • sesame seeds (optional)
  1. Heat a skillet over medium high heat. Add canola oil.
  2. Add veggies and cook for one minute stiring often.
  3. Add rice and cook for one minute stiring often.
  4. Add cooked meat. Don’t stir for 30 seconds and then stir for the next 30 seconds to get a nice sear.
  5. Add teriyaki sauce and stir for one minute.
  6. Garnish with sesame seeds if you like and serve.

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Risotto and Roasted Asparagus

When I was a kid, a family friend gave me a gift of a copy of Alice Water’s Fancy at Chez Panisse children’s cookbook. It’s a beautiful book with great recipes but I was a picky kid and the only thing I wanted to cook out of it was the risotto. The risotto was amazing though and has become a long standing favorite recipe of mine so when my picky eater fiance requested risotto to be on our menu for the week I knew this was the perfect recipe to make for him.

Risotto

serves 4

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 bay leaf
  • pinch of thyme
  • 1 cup Arborio rice
  • 4 cups chicken broth
  • salt and pepper
  • Parmesan cheese
  1. Melt the butter over medium heat in a large sauce pan. Add one tablespoon of olive oil and heat.
  2. Add the Arborio rice, bay leaf, and thyme. Cook for 5 minutes while stirring often.
  3. Add just enough broth to cover the rice (1 to 2 cups). Bring to a boil then turn the heat down and simmer for 10 minutes.
  4. Add the rest of the broth, one tablespoon of olive oil, and salt and pepper to taste and cook for another 10 minutes.
  5. Remove the bay leaf. Ladle into bowls and garnish with Parmesan cheese.

This recipe is pretty basic and plain but like the fried rice recipe my mom posted recently you can throw in any meat or vegetables you have hanging out in your fridge. You can also easily make this recipe vegan by substituing an additional tablespoon of olive oil for the butter, vegetable stock for the chicken broth, and skipping the cheese.

We’re pretty cleaned out on leftovers right now so I made a side of roasted asparagus.

Roasted Asparagus

serves 4

  • 1 bunch of asparagus
  • 1 tablespoon of olive oil
  • salt and pepper
  1. Wash and trim the ends off of the asparagus.
  2. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Get your hands in there and spread the olive oil all over the asparagus.
  4. Spread the asparagus out on a rimmed baking sheet and bake at 450 degrees F for 15 minutes.

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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.

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