Fried Rice

Photo from Epicurious

This isn't so much a recipe as a series of tips I've run across that have resulted in some seriously good fried rice.

Ingredients

• Rice (I usually do white although just made it with brown to increase the nutritional value)
• Veggies, all chopped to bite sized (whatever to have works, although I always try to have mushrooms and some kind of onion... green, white, whatever... frozen peas and carrots reduce the chopping time)
• Soy Sauce
• Fish Sauce (apparently it is the key ingredient)
• Sesame Oil
• Eggs
• Protein, if desired, anything works... chicken, beef, shrimp, scallops

Tips

1. Make the rice the day before, let it cool, then put it in the fridge overnight. This prevents the really sticky rice.
2. Fry up everything by itself. First the protein, then the egg, then the vegetables (I do mushrooms and white onions first because they need more time, then peas and carrots and red pepper separate) then the rice. Once it's cooked it can all go in the same bowl, but saute separate, adding a little sesame oil before each batch of stuff and a little soy sauce in each one.
3. When frying the rice, if you let it cool overnight it will be clumpy. Dump it in your wok or frying pan and break it up with a wooden spoon. Drizzle soy and fish sauce over the rice while you are breaking it up and stir.  Then spread the rice out as much as you can on the bottom of your pan or up the sides of the wok. DO NOT STIR IT. Let it sit there and fry for a few minutes. Flip it (or stir it) and do that again. Then add back your veggies, protein, and egg and stir to combine it all together adding soy sauce until your palate is satisfied.

Pink Lemonade Mousse and Berry Parfaits

This kind of blew that whole "eat healthy" thing out of the water but this is what I do... I try to cook my way out of feeling sad; the more impressive, the better. Happily, we went over to Amanda's for dinner and so did not consume all 6 of these by ourselves... because we would have. Super delicious! For a lighter version you could probably just use whipped cream alone for the "mousse" layers.


CAKE
Crisco® Original No-Stick Cooking Spray
1 package Pillsbury® Moist Supreme® Pink Lemonade Flavored Premium Cake Mix
1 cup water
1/3 cup Crisco® Pure Vegetable Oil
3 large eggs

MOUSSE FILLING
12 ounces cream cheese, softened
1 (16 oz.) container Pillsbury® Creamy Supreme® Pink Lemonade Flavored Frosting
1 teaspoon lemon juice
2 cups whipped topping
1 pint blueberries
2 (6 oz.) containers raspberries

1. For Cake: HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray.

2. COMBINE cake mix, water, oil and eggs in large mixing bowl using an electric mixer on medium speed for 2 minutes. Pour batter into pan. Bake 34 to 38 minutes or until toothpick inserted in the center comes out clean. Cool cake completely.

3. For Mousse Filling: BEAT softened cream cheese in large bowl with electric mixer on medium until soft. Blend in frosting and lemon juice. Fold in whipped topping.

4. TRIM edges from cake. Cut cake into 1-inch cubes. Place filling in decorator bag or reseable plastic bag. Cut off corner of plastic bag. Combine berries in a medium bowl. Layer in each of ten 8-ounce parfait glasses: 1/2 cup mixed berries, 9 cake cubes and 1/2 cup mousse filling. Begin layering with 1/4 of the berries, 3 cake cubes and 1/3 of the filling. Repeat 2 more times ending with berries. Garnish with straw, if desired. Chill until ready to serve.

Recipe from Pillsbury (go figure!)

Pasta with Roasted Broccoli, Garlic, & Olive Oil

High Taste, Low Prep. Pairs well with your choice of beverage.

I would not have any fingers left if I tried to make this. Photo Credit: Jay Mug

It also reflects core tenets of the Nanner Cooking Club:

(1)  Lots of garlic

(2)  Amenable to extra cheese

INGREDIENTS

·      8 ounces tube-shaped pasta, such as penne

-            We have found that long, thin pasta (e.g., spaghetti) makes it more difficult to incorporate the broccoli. Buckwheat pasta spirals are our favorite (+ yay protein!).

·       3 (generous) cups broccoli florets

·      6-8 garlic cloves, minced

·      ½ cup Pecorino Romano or Asiago cheese

-            Softer cheeses, such as mozzarella, gave it a gummier texture, which was not as appealing to us.

·      olive oil

·      salt & pepper to taste

DIRECTIONS

1.    Preheat oven to 450 F.

2.    Combine broccoli and garlic in a large baking dish (e.g., 13 x 9). Drizzle with olive oil, and stir to coat. Roast for 20 min, stirring halfway.

3.    Cook pasta according to package instructions.

4.    Drain pasta, reserving ½ cup pasta water.

5.    Toss pasta with broccoli, adding in ½ cup water.

6.    Add cheese, salt, and pepper.

-            Although I’ve never had a problem reheating it, you can also add cheese to each portion right before consumption.

Recipe via Skinnytaste

Asian Salmon

Been reading a book called "YOU: On a Diet" as I have recently gotten very excited about working out and eating healthy (no, someone did not hack my account, I'm serious.) This is a recipe from that book that I plan to try next week.

• 4 skinless salmon fillets (about 4 ounces each)
• 1 Tbs olive oil
• 1 garlic clove, pressed or minced
• 1 Tbs grated fresh ginger root
• 1 tsp soy sauce
• 1 tsp maple syrup
• 2 green onions, chopped

1. Place salmon in a pie plate or shallow dish. Combine remaining ingredients; mix well.
2. Pour marinade over salmon ; let stand 15-20 minutes.
3. Heat a ridged grill pan over medium heat until hot.
4. Add salmon, discarding marinade; cook 3-4 minutes per side or until salmon is opaque and firm to the touch.

The usual substitutions should be expected... pre-minced garlic in a much larger quantity than specified, pre-minced ginger... and I'll probably use the George Foreman grill as I don't own a ridged grill pan.

Pasta Salad

With a Memorial Day barbecue on the horizon I went in search of this recipe as I can remember enjoying this particular pasta salad immensely. Hopefully I remember to take a picture before I eat every last bite of this... 

• 1 box mini fusilli pasta (or whatever pasta salad shape floats your boat) 
• 2 large cucumber (cut into thick slices and then quartered) 
• 2 container grape tomatoes (cut in half or thirds) 
• 2 bunch asparagus (trimmed and cut into bite-sized pieces) 
• pitted Kalamata olives (cut in half)
• 1 container crumbled goat cheese 
• some salad dressing, mine was called Tuscan-style Basil & Herb... again, whatever sounds good to you 

1. Cook the pasta, when there is 1 to 1.5 minutes left of cooking time, throw the asparagus into the pot with the noodles. When time is up, drain (don't rinse). Pour out the noodles & asparagus onto a cookie sheet with sides and let it cool. 
2. Chop the cucumber & tomatoes as needed then sprinkle (they say a little, I say generously) with salt. 
3. When pasta is cool, mix together with cucumber/tomatoes and goat cheese. The interwebs say don't put on dressing. I used a little bit to get the noodles unstuck to ease the mixing. 
4. Then, just before you eat it, add a little more dressing to taste. It came out really great! All veggies are crisp, I love the goat cheese (although feta would also work), and it feels very virtuous. 

Strawberry Rhubarb Baked Oatmeal

Don't eat the green stuff! (Photo credit: bitchingkitchen)

I remember the large patch of rhubarb that my grandfather grew in the back right corner of his garden. I wondered how these big leafy greens ended up looking red in the strawberry rhubarb pie my grandmother made --- and why someone would put a vegetable in a dessert. (I don't think I ever tried the pie, sadly.) 

This discrepancy was addressed in third grade during my "Supermarket Botany" class at summer enrichment camp. Turns out, rhubarb leaves are poisonous...which is probably why only the stalks are sold in the grocery stores.

A few weeks ago, I noticed rhubarb on display in the grocery store and stumbled on this recipe shortly thereafter. I've made it twice now and find it makes a tasty, filling breakfast and/or snack.

INGREDIENTS

Filling

• 1 medium ripe banana, sliced thinly
• 2 ½ cups of strawberries, chopped
• ¾ cup rhubarb, cut into small pieces
• 1 Tbsp cornstarch
• 1/3 cup honey

Topping

• 1 cup uncooked quick oats
• 1/3 cup slivered almonds (optional - I prefer to leave them out)
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
•  pinch of salt

• 1 Tbsp honey
• 3/4 cup fat free milk
• 1 large egg
• 1 tsp vanilla extract

DIRECTIONS

1. Preheat oven to 375 F. 
2. Lightly spray an 8x8 baking dish with cooking spray. Line the bottom with banana slices.
3. Combine strawberries, rhubarb, honey, and cornstarch. Toss to coat. Pour over banana slices.
4.  Using two bowls:    
• Mix together the oats, ½ of the almonds, baking powder, cinnamon and salt. 
• Whisk together milk, egg, vanilla extract, and 1 Tbsp honey  
5. Combine the dry and wet mixes from step 4. Pour over fruit mixture, sprinkling remaining almonds on top.
6. Bake for approximately 35 minutes. Serve warm. (Add whipped cream for a healthy dessert.

Recipe via skinnytaste

Turkey, Mozzarella & Basil Wrap

I had to reach way back into the NCC history to find this one. First tried by Jenny she had these comments:

"I made the Turkey, Mozzarella and Basil Wraps for our lunches today.

The recipe doesn't say what kind of turkey to use, so I opted for the healthier version and roasted a turkey breast to bypass all the sodium. I also substituted whole milk mozzarella because that's what I keep on hand. Sensing the base recipe to be somewhat bland and dry, I added some garlic and my basil to a little bit of mayonnaise. Oh, and I also added a slice of avocado.

With what we now considered to be worthy wraps, Ted and I left for work feeling very excited for our lunches.

Ted reported back that it indeed was yummy, but lacked just a pinch of salt.

I, too, thought it lacked that pinch, but I also found it too dry for my taste. I remain happy with the amount of mayo used, but think a tomato slice might have solved the moisture problem.

This recipe is a good start, but think with a slight makeover it could make a great wrap and still be healthy. As I have a bountiful amount of basil in my garden, I will do this wrap again with my above noted additions along with a slice of red onions and that tomato."

I made this for dinner last night with some of Jenny's suggestions and LOVED it.

Ingredients

• 2 small(6-inch) whole-grain tortillas
• 3 ounces turkey
• 1 1-ounce slice part-skim mozzarella cheese
• 1/4 cup chopped fresh basil
• 2 slices tomato
• 1/2 tsp garlic mixed with 1 Tbs mayonaisse and a dash of salt
• Optional additions: avocado, red onion

Preparation

1. Fill tortillas, wrap, and enjoy.

Modified from Recipes.com

Slow Cooker Shrimp and Artichoke Barley Risotto

Ingredients:

3 cups of water*
3 teaspoons Better than Bouillon Lobster Base*
1 cup chopped onion
3 cloves of garlic, minced
1 9oz package frozen artichoke hearts, thawed and quartered
freshly ground black pepper, to taste
1 cup (200gm) pearl barley
1lb shrimp, peeled and deveined
2oz parmesan or pecorino romano cheese, grated
2 tsp grated lemon zest
4 oz baby spinach

Directions:

Bring 3 cups of water to a boil. Whisk in the lobster base and set aside.

In a nonstick skillet over medium-low heat, saute the onions until tender, about 5 minutes. Add the garlic and cook for 1 more minute, stirring. Transfer to the slow cooker and add the artichoke hearts, black pepper, and barley. Stir in the lobster broth. Cover and cook on high for 3 hours, or until barley is tender and the liquid is just about all absorbed.

About 15 minutes before serving, stir in the shrimp and grated cheese. Cover and continue to cook on high for another 10 minutes, or until shrimp are opaque. Add the lemon zest and fold in the baby spinach, stirring until it's wilted. Divide among serving bowls and serve immediately.

*In place of the lobster base and water, you can use 3 cups of seafood or chicken broth.

Nutrition Facts:

Servings Per Recipe: 4
Amount Per Serving
Calories 406.6
Total Fat 7.0 g
Saturated Fat 3.5 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.3 g
Cholesterol 184.8 mg
Sodium 917.9 mg
Potassium 677.3 mg
Total Carbohydrate 52.3 g
Dietary Fiber 11.3 g
Sugars 0.2 g
Protein 35.6 g

Recipe from  www.carascravings.com

Low Fat Banana Bread

Photo Credit: www.maysquared.com

Ingredients

• 4 very ripe bananas
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg
• 2 tablespoons applesauce

Directions

1. Mash bananas in a bowl.
2. Add all other ingredients and mix well.
3. Pour into 2 greased loaf pans (or you can pour it all into one, but it rises enough that you can split it in half).
4. Bake at 350 degrees for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.

Hazelnut-Mushroom Pilaf

Photo Credit: Random Allrecipes User

INGREDIENTS:

1/4 cup butter
1/2 cup uncooked long-grain rice
1/4 cup uncooked orzo pasta
1/2 cup sliced fresh mushrooms
1/2 cup chopped onion
1/4 cup minced celery
2 cups chicken broth
2 tablespoons chopped fresh parsley
1/4 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/2 cup chopped toasted hazelnuts

DIRECTIONS:

1. Place a large skillet over medium-low heat. Melt butter, then saute rice, orzo, mushrooms, onion, and celery. Stir constantly until rice is lightly browned.

2. Mix in chicken broth, parsley, marjoram, pepper, and hazelnuts. Bring to a boil, then reduce heat to low, cover skillet, and allow to simmer 15 minutes. Remove from heat and let stand 10 minutes before serving.

Swim Meet Veggie Pizza

 

Photo Credit: Taste of Home

 

Or in my case, post-swim meet veggie pizza. Based on experience and superstition, I had a carefully crafted list of foods permitted before or during competition. During the summer, when meets were shorter and less serious, my friends and I would often buy a slice at the beginning of the meet (because it always sold out) and squirrel it away for later. 

Google Maps view of the pool where I worked for nine summers.

It's perfect for a snack/appetizer at gatherings, although we occasionally make it for dinner/lunches as well!

INGREDIENTS

• 2 (8 ounce) packages refrigerated crescent rolls
• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (1 ounce) package dry Ranch-style dressing mix
• 5 cups mixed fresh veggies, chopped (e.g., broccoli, tomatoes, green peppers, carrots, cauliflower)
• 1 cup shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. Roll out the crescent roll dough onto a lightly greased/sprayed 9x13 baking sheet.

-         The crescent rolls will have to be "pieced" together to cover the cookie sheet completely; dip your finger in cold water and run along the "seams" to make them stay together. Punch some small holes in the dough before baking to avoid "large bubbles" in the dough.

3. Bake crust for 12 minutes Remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. A hand mixer or elbow grease is required to ensure a smooth mixture.
5. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer.
6. Chill for one hour, slice and serve.

 

Ratatouille Sausage Saute

Prep/Total Time: 20 min.
Yield: 2 Servings

Ingredients
1/2 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 garlic clove, minced
1 small eggplant, peeled and cubed
1 small zucchini, finely chopped
1 small green pepper, finely chopped
1 medium tomato, chopped
1/2 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pepper
2 teaspoons shredded Parmesan cheese

Directions
In a large skillet, saute kielbasa and onion until sausage is browned and onion is tender. Add garlic; cook 1 minute longer. Stir in the eggplant, zucchini and green pepper; saute 4-5 minutes or until vegetables are tender.
Stir in the tomato, salt, basil, oregano and pepper; heat through. Sprinkle with cheese. Yield: 2 servings.


Nutritional Facts1-1/2 cups (prepared with smoked turkey kielbasa) equals 247 calories, 7 g fat (2 g saturated fat), 72 mg cholesterol, 1,748 mg sodium, 24 g carbohydrate, 8 g fiber, 23 g protein.

Crock Pot Sesame Honey Chicken

Servings: 8 • Serving Size: over 2/3 cup • Old Pts: 4 • Weight Watchers Points+:4
Calories: 185.5 • Fat: 2 g • Protein: 27 g • Carbs: 13.5 g • Fiber: 0.7 g • Sugar: 10 g
Sodium: 504 mg


Ingredients:

2 lbs boneless, skinless chicken breast
black pepper, to taste
1/3 cup low-sodium soy sauce (tamari for gluten-free)
1/4 cup honey
1/4 cup tomato paste
3 tbsp rice wine vinegar
2 cloves garlic, minced
1 tbsp water
1 tsp sesame oil
1 tsp onion powder
1 tsp sriracha hot chili sauce, or more to taste
1 heaping tbsp cornstarch
1/4 cup water
1/2 tbsp sesame seeds
2 medium scallions, chopped for garnish

Directions:

Place the chicken in the slow cooker and season with black pepper. In a medium bowl,combine soy sauce, honey, tomato paste, vinegar, garlic, 1 tbsp water, sesame oil, onion powder and sriracha hot chili sauce. Pour over chicken and cook on LOW 3-4 hours.

Remove chicken, leaving the sauce in the slow cooker. Shred chicken with two forks;set aside.

In a small bowl, dissolve cornstarch in remaining 1/4 cup water; add to the slow cooker and stir to combine. Cover and cook on HIGH until slightly thickened, about 15 to 20 minutes; return chicken to the slow cooker and mix well.

Serve chicken and sauce over rice and top with sesame seeds and chopped scallions for garnish.

Enjoy!


From Skinnytaste.com