Shrimp Fried Rice

I have to be honest here. Up until now I haven't found a fried rice recipe that compares to good old Chinese take out... until now. This one definitely takes first place. It was very easy and came together quick. It can serve an army but great for lunches over the next few days. I made two cups of uncooked rice which makes something like 6+ cups of cooked rice. I found some great tips from Simple Recipes about not touching the food so much as it cooks in the wok. I tried my best to follow this rule and the final outcome was delicious little browned rice bits that remind me of, yes, the fried rice at our favorite little Chinese restaurant in town. Take a look at this recipe to follow her step by step guide to cooking fried rice. I think you can add what ever vegetables you want. I didn't have peas in the freezer and subbed edamame and added mushrooms and napa cabbage because I had some left over from making pot stickers over the weekend. I had scallions but forgot to add them so maybe add them to your ingredient list.

Shrimp Fried Rice

10-12 raw shrimp, shelled and deveined
1/2 t kosher salt
freshly ground black pepper
1/2 t cornstarch
2 T canola, divided
3 eggs, beaten
6 C leftover rice, grains separated well

2 carrots, diced

1 C shelled edamame

5 mushrooms, chopped

1/2 a small napa cabbage, chopped

1 t fresh ginger, small diced

2 T soy sauce

1 1/2 t sesame oil

1 T butter

Toss the shrimp with the salt, pepper and cornstarch. Let sit for at room temperature for about 10 minutes.

Heat a wok or large sauté pan on high heat. Add 1 tablespoon of the cooking oil and swirl to coat pan. Add the shrimp, quickly spreading out around the cooking surface area so that they are not overlapping. Let fry, untouched for 30 seconds. Flip over and let the other side fry for 30 seconds, or until just cooked through. Remove the shrimp from the pan onto a plate, leaving as much oil in the pan as possible. Turn the heat to medium, let the pan heat up again. Add the eggs, stirring in a quick motion to break up and scramble the eggs. When the eggs are almost cooked through (they should still be slightly runny in the middle), dish out of the pan into the same plate as the cooked shrimp.

Use paper towels to wipe the same wok or sauté pan clean and return to high heat with the remaining 1 tablespoon of cooking oil, swirling to coat. When the oil is very hot, add the mushrooms and carrots fry for 1-2 minutes. Add the ginger, edamame and cabbage and cook for 30 seconds. Add in the butter and rice and stir well to mix in with the vegetables. Spread the rice all around the wok surface area and let the rice heat up, untouched until you hear the bottoms of the grains sizzle, about 1-2 minutes. Use the spatula to toss the rice, again spreading the rice out over the surface of wok.5 Drizzle the soy sauce all around the rice and toss. Add the the cooked eggs, shrimp and sesame oil, tossing to mix the rice evenly with all of the ingredients.

Let everything heat back up again, until the rice grains are so hot they practically dance! Taste and add an additional 1 teaspoon of soy sauce if needed.

Spanish Chicken and Rice

Its June 1st today and I saw snow on cars as I drove home from work tonight. June 1st!!! Looking back at my second post in June of 2008 it snowed on June 7th last year! So we really aren't too far off in terms of "summer" in the Rockies. I believe we will have snow on the ground when I wake up for my early morning run before work at 7am. Oh how I love living at 9000 feet! I was imagining a warm comforting dinner tonight. Dave will need it after coming home from kayaking tonight. Yes, snow, rain and kayaking. I know, I know. No need to say anymore. On to the dish...

Spanish Chicken and Rice
1 tablespoon vegetable oil
2 chicken breasts, cut into pieces
salt and fresh cracked pepper
1 medium onion, sliced
1 poblano pepper, sliced
3 cloves garlic minced
3/4 cup dry white wine (we used a Sauvignon Blanc)
1/2 C chicken broth
1 28-ounce can diced tomatoes, including liquid
1 cup long-grain white rice
1/4 t safron
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup pimiento-stuffed Spanish olives, chopped

Heat the oil in a large saucepan over medium heat. Pat the chicken dry with paper towels. Season with salt and pepper and cook until golden brown, 2 minutes per side. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, and scrape up any brown bits, simmer 2 minutes. Add tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, safron and bring to a boil. Reduce heat and simmer, covered, for 25 minutes. Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes. Spoon the chicken and rice onto individual plates and sprinkle with the parsley and olives.

recipe adapted from Cooking Light/Real Simple (picture from CookingLight/Real Simple)

Chipotle Rice and Black Bean Enchiladas

Most people know that we already have a REALLY good Chicken Enchilada recipe. I was very intrigued by the Chili Gravy and was excited to try a different take on an old favorite. I think this is more Texan with the gravy and all. The dish has a good kick. If you are a constant tester throughout the process of making dinner (like me) you may be worried that the rice is too spicy. Its not! It really had just the right amount of spice between the rice and the gravy. Add a dollop of sour cream and a little lettuce for crunch and this dish is perfect. We had enough filling for 10 tortillas. We ended up making two separate dishes and freezing one for later. Some may consider this a time consuming weeknight meal but it is well worth the effort! I'm glad I tried it and think you will be too.

Chipotle Rice and Black Beans

1/2 T canola oil
1/2 C diced onion
3 cloves garlic, minced
1 chipotle in adobo, minced
1/3 C uncooked rice
1 C chicken broth
3 T tomato sauce
1 can of drained black beans
1/2 t oregano

Shredded Cheddar cheese

Tortillas
Sour cream

Chopped lettuce

Heat the oil in a shallow saucepan that has a tight-fitting lid. Add the onion and cook until tender. Stir in the garlic, chipotle, salt and oregano sauteing an additional minute. Stir in the rice, and stir to coat. Add the broth and tomato sauce. Bring to a boil, cover, and then turn the heat down to low. Simmer for about 15 minutes, then add black beans and continue cooking until rice is tender. Remove from heat (but keep the lid on) and let sit while you make the gravy.

Chili Gravy

1/4 C vegetable oil
1/4 C flour
1/2 tsp black pepper
1 t salt
1/2 t powdered garlic
2 t ground cumin
1/2 t dried oregano
1/2-1 T chili powder
2 C chicken broth

Heat the oil in a skillet over medium-high heat. Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux. Add all the dry ingredients and continue to cook for 1 minute, constantly stirring and blending ingredients. Add chicken broth or water, mixing and stirring until the sauce thickens. Turn heat to low and let sauce simmer for 15 minutes. Makes 2 cups.

Adapted from Homesick Texan

Assemble the enchiladas:

Preheat oven to 400°. Cover the bottom of baking dish with 1/2 cup chili gravy. Fill each tortilla with chipotle rice and beans and cheese. Place in baking dish seam side down and cover with remaining chili gravy. Top with shredded cheese and bake for 15 minutes or until sauce is bubbling and cheese is melted. Top with sour cream and lettuce.

Easter Dinner

We had a great time with Dave, Julie, Berit and young Anders over the weekend. We watched Berit take a few "runs" down the magic carpet at Copper then went and saw the Easter Bunny and gather some eggs. Berit was very entranced with Mr. Bunny!!

Dinner was great. We all chipped in and created a memorable meal. Katie and John brought these delicious green beans. (I need to get the recipe for these!). I also need to get the recipe for the grilled Tempeh that Dave made. It was really good.

Dave and I made the following:

Fresh Spinach-Artichoke Baked Dip
courtsey of deliciousliving
(this is Dave and Julies recipe but I just had to make it!) It is a healthy version and I think its better then the one my mom makes!! Sorry mom! I made some slight modifications so this is my rendition.

1 C nonfat plain greek yogurt (and didn't strain it because I forgot!)
10 oz of frozen spinach thawed and squeezed dry
1/2 C grated parm
1/2 shredded part-skim mozzarella
2 T reduced fat mayo
2 garlic gloves
1/2 t freshly ground pepper
1/2 t kosher salt
1 t hot sauce
1 14 oz can of quartered artichokes drained
2 T grated parm

Place all the ingredients in the food processor except for the artichokes. Process until coarsely blended. Add half the artichokes and pulse until incorporated. Mix in the rest of the artichokes and place in a baking dish. Sprinkle with 2 T of parm and bake at 350 until lightly browned, about 35 minutes.


Savory Bread Pudding with Spinach and Mushrooms
courtsey of EatingWell
Man, this was really good! I love this magazine and haven't made one recipe that we don't like.

4 large eggs
2 C low-fat milk
1/2 t hot sauce
3/4 t salt divided
1/4 teaspoon freshly ground pepper ,divided
3 1/2 cups cubed stale whole-wheat country bread
1 10-ounce package frozen spinach
1 tablespoon extra-virgin olive oil
1 cup chopped onion (1 medium)
1 cup chopped red bell pepper (1 small)
4 cups sliced mushrooms (12 ounces)
1 clove garlic, minced
1 cup grated Gruyère, Emmentaler or Manchego cheese (3 ounces), divided

1. Whisk eggs in a large bowl. Add milk, hot sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper; whisk until blended. Add bread and stir to coat well. Cover and refrigerate for 30 minutes.
2. Meanwhile, preheat oven to 350ºF. Coat an 8-by-8-inch (or similar 8-cup) ceramic or glass baking dish with cooking spray. Put a kettle of water on to boil for the water bath.
3. Cook spinach according to package directions. Drain, refresh with cold water and squeeze out excess moisture. Set aside.
4. Heat oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until tender and golden, 4 to 5 minutes. Add mushrooms and garlic; stir to blend. Reduce heat to medium-low, cover and cook until tender, about 5 minutes. Uncover and increase heat to medium. Cook, stirring, until any excess moisture from the mushrooms has evaporated and mushrooms begin to brown, about 5 minutes. Add the spinach, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, 2 minutes.
5. Add the mushroom mixture and 1/2 cup cheese to the egg mixture; stir until blended. Scrape into the prepared baking dish; sprinkle the remaining 1/2 cup cheese evenly over the top. Place the baking dish in a larger pan, put in the oven and pour boiling water into the larger pan to about halfway up the sides of the baking dish. Bake until the pudding is set in the center, 50 to 60 minutes. Let cool slightly; serve hot or warm.

NUTRITION INFORMATION: Per serving: 286 calories; 14 g fat (6 g sat, 5 g mono); 166 mg cholesterol; 24 g carbohydrate; 19 g protein; 4 g fiber; 572 mg sodium; 572 mg potassium.

Minted Peas & Rice with Feta
courtsey of EatingWell

1 1/4 cups reduced-sodium chicken broth
3/4 cup instant brown rice
1 1/2 cups frozen peas (6 ounces)
3/4 cup sliced scallions
1/4 cup finely crumbled feta cheese
1/4 cup sliced fresh mint
Freshly ground pepper to taste

Bring broth to a boil in a large saucepan over high heat. Add rice and bring to a simmer; cover, reduce heat to medium-low and cook for 4 minutes. Stir in peas and return to a simmer over high heat. Cover, reduce heat to medium-low and continue to cook until the peas are hot and the rice has absorbed most of the liquid, about 6 minutes. Remove from heat and stir in scallions, feta, mint and pepper. Cover and let stand until the liquid is absorbed, 3 to 5 minutes.

NUTRITION INFORMATION: Per serving: 134 calories; 3 g fat (1 g sat, 0 g mono); 8 mg cholesterol; 22 g carbohydrate; 7 g protein; 4 g fiber; 321 mg sodium; 203 mg potassium.

Fried Rice Makeover

We made this with the leftover sushi rice from Friday. I definetely think this was the best one we've made. In the past it has alwasy seemed to tast like a stir-fry rather then the good old fried rice. I obviously think this dish is way healthier then takeout. I don't even want to think about what really goes into the real dish. A moment on the lips, forever on the hips!

Chicken Fried Rice

3 C cold cooked rice
1 T vegetable oil
2 chicken breasts diced
1/4 t Chinese five spice
3-4 T soy sauce
1/2 t garlic powder
1/4 t celery salt
1 t vegetable oil
1 small onion diced
1 C frozen peas
1-2 carrots diced
1 C sugar snap peas
4 T soy sauce
2 eggs beaten


Heat oil in wok on medium high. Add chicken cook 2 minutes then add soy sauce, garlic powder, celery salt and five spice powder. Cook chicken until done and remove to bowl with sauce. Add egg and scramble, remove. Add remaining oil and cook vegetables for 5 minutes. Add cold rice and toss to combine. Turn down heat to low and add remaining soy sauce, eggs and chicken. Cover wok and cook until rice is heated through.