Chicken Fried Rice

I love Asian food of all kinds. This is a classic Chinese dish found in most Chinese restaurants. This is the simple way I make it, and it's had many fans.       

INGREDIENTS:

2 cups of rice

chicken tenders or breasts, cut up into bite-sized chunks

gluten-free soy sauce 

1 egg

pack of frozen Asian vegetables

1 onion, chopped

2 cloves of garlic, chopped

garlic powder

onion powder 

black pepper

olive oil

ground cayenne pepper (for a spicier version)

In a large pot, add the uncooked rice with about 4 cups of water. Bring to a boil, then lower and cover until cooked. 

Meanwhile, in a large frying pan or wok lined with warmed olive oil, place the chopped garlic and onions.  Let simmer for a few minutes, then add the chicken, and cook until chicken is white inside. Add in a generous amount of soy sauce and the frozen veggies, and simmer until veggies are cooked. Then add the cooked rice into the frying pan or wok, and stir until everything is mixed. Add more soy sauce as needed until rice is a light brown color. (For a less saltier version, use low sodium soy sauce) Taste as you go to make sure it's not too salty. Season with garlic and onion powders, and if you're going for the spicy version, the ground cayenne pepper as well.

In the same large pot that is now empty after the rice, add in the cracked egg, and stir around for a few minutes until cooked. Then add into the wok or frying pan with everything else.  

Cover the frying pan or wok and let it all stir fry together for up to 10 minutes. Then serve. 

This is a great option for anyone and is quick for weeknights. Enjoy!

 

Brown Rice Mushroom and Asparagus Risotto

As a great comforting, rich meal, risotto always comes to mind when needing something simple and very versatile. With risotto dishes, you can add in your favorite ingredients and vegetables. Arborio rice is what you're supposed to use for risotto but, it's pretty expensive, so I make it with whatever rice I have on hand, and no

QUICK INGREDIENT CHECKLIST:

1 1/2 cups of rice (brown, white, jasmine, basmati, arborio, wild- your choice)

1 bunch of asparagus

1 package of sliced mushrooms

1 onion (yellow or white)

1 clove garlic

1 carton vegetable broth

about 3 cups of white wine

salt and pepper

Italian seasoning

fresh basil and parsley

1/2-1 cup Parmesan or Romano grated cheese

one ever complains. No rules in my kitchen. If it tastes good, then what does it matter? On New Year's Eve, I made a champagne risotto with mushrooms and black olives. This version is made with white wine.  

In a large skillet lined with extra virgin olive oil, heat on a low-medium temperature. Add your chopped garlic and onions, and let cook for a few minutes. Then add in your rice, and stir to coat with oil. Add in 2 cups of vegetable broth and 1 cup of white wine. Add a few dashes of salt, pepper and Italian seasoning. Bring to a boil, then cover and reduce temperature to low. When liquid is mostly absorbed, add in another cup of both the broth and the wine as well as your mushrooms. Cover again and let liquid absorb. Meanwhile, break off the ends of your asparagus at the natural breaking point, then chop the remaining portions into about 1-inch pieces. Add them into the skillet, stir and re-cover. When liquid becomes absorbed again, add in another cup of both the broth and white wine. Continue to let slow cook. If you're pressed for time, turn up the temperature some. When liquid becomes fully absorbed, top off with your grated cheese and freshly-chopped herbs. Add more salt and pepper as needed. Serve and thank me later. :] Just kidding. Enjoy!

Steak Filets with Onions and White Rice

QUICK INGREDIENT CHECKLIST:

• filets of steak
• 1/2-1 onion, white or yellow
• 2 cloves garlic
• 1/2-1 cup red or pink wine
• extra virgin olive oil
• fresh basil and parsley leaves
• 1 cup white rice
• 1/2 cup frozen or canned peas and carrots
• citrus black pepper (grind) or plain black pepper
• Italian seasoning or just rosemary/thyme

I don't know about you, but I love onions, and when they're smothering a tender piece of steak, bring it on! Yum. This is an everyday quick meal ideal for weeknights.

In a medium saucepan lined with the extra virgin olive oil , toss in 1 chopped garlic clove and about 1/4-1/2 of the chopped onions. Let them cook for a few minutes on a low-medium temperature. Then toss in the rice, and stir around to coat. You can either let it cook for a little while like that, in just the oil, to get the rice partially crispy or immediately add the water, about 2 1/2 cups. Turn the temperature up after water is added to a medium temperature to bring to a boil. Add in some garlic powder and onion powder for extra flavor as well as a couple dashes of salt and pepper. When boiling, cover pot and turn to a lower temperature. After about 10 minutes add in the veggies, stir around and re-cover. The rice should cook for about 15-20 minutes in total, until water is absorbed and rice is tender.

Meanwhile in a medium or large frying pan (depending on how many steaks you're making) coated with extra virgin olive oil on a low-medium temperature (about a  4), toss in the remaining chopped garlic and onions and let cook for a few minutes on a low-medium temperature. Then add in your steak filets (stab them with a fork all over prior for added tenderness). Coat steaks with the wine. (For an Asian version, add in soy sauce to the mixture) Toss onions and garlic around and scoop some on top of the steaks. Season with salt, pepper and Italian seasoning. Let cook to desired. I like it done medium, with some pink in the center. Toward the end, coat with the freshly chopped herbs.

Strawberry Rice

A refreshing unique summer sidedish! I recently tried this dish for the first time at a friend's bridal shower, and it became an instant favorite of mine. Some rice dishes are heavy, but this one is light and refreshing because of its fresh ingredients. All you need for it is wild rice, strawberries, olive oil and raspberry champagne blush vinaigrette.

If you don't cook rice often, cook a cup of rice with double the amount of water. So if you're making 2 cups of rice, put 4 cups of water in the pot. Bring to a rapid boil, then lower the temperature until all the water is absorbed. When finished, let the rice cool.

Meanwhile, while the rice is cooking, chop up your strawberries! (If you don't like strawberries, try raspberries or other fruit of your choice.) I use a whole package of strawberries with 2 cups of rice, but you could use 1/2 or less if you'd like.

When rice has cooled some, mix in the chopped berries and add the dressing. (Coat rice with olive oil and the champagne raspberry blush vinaigrette) Serve and enjoy!