When I was in high school my mother took a Chinese cooking class. Of all the recipes she learned to make this one was most requested from the family. I enjoyed it then and I’m still enjoying it! It’s one of those quick recipes that makes good use of leftovers in the fridge. You can have a delicious meal on the table in no time at all! If you like take out Fried Rice this is a wonderful recipe to save you money and make at home.
Ingredients for Stir-Fry Rice
Ham and Egg Fried Rice
3 cups cooked rice
2 eggs – scrambled in 1 Tbsp oil
½ cup diced cooked ham
½ cup cooked peas
1 ½ Tbsp soy sauce
1 stalk scallion, finely chopped
2 Tbsp oil
Heat 1 Tbsp oil, when it is hot, add your eggs and scramble them. Remove the eggs from the pan and set aside.
Scramble eggs then set aside.
Heat 2 Tbsp oil and stir-fry the rice thoroughly.
Stir Fry Your Rice.
Add soy sauce and stir. Add peas and ham and stir again. Add scrambles eggs and scallions breaking the eggs into smaller pieces while mixing. Stir a few more times. Serve hot.
Stir and serve hot!
I hope you enjoy this recipe, with a little practice, you may end up tossing that takeout menu collection!
Recently a friend of mine introduced me to the grain farro. Have you heard of it? Farro is a type of hulled wheat that is typically used in salads, soups and side dishes. It has sort of a nutty flavor. Farro looks very much like a wheat berry.
The clearest explanation (and the one most useful when shopping) is from Ancient Grains for Modern Meals (Ten Speed Press, 2011), by Maria Speck, who writes that the term farro is “commonly used when referring to three ancient wheat varieties first cultivated in the Fertile Crescent and still grown in Italy: farro piccolo (also known by the German einkorn), farro medio (also known as emmer, the Hebrew word for mother), and farro grande (also known as spelt).”
(Photo credit: Wikipedia)
Most imported Italian farro available in the US is the emmer variety. It cooks up quickly in about 25 minutes. This comes in handy if you are trying to cook up a hot breakfast or a quick dinner. Farro is not gluten-free but is is considerably lower in gluten than commercial wheat varieties. People with mild wheat sensitivities often find it easier to digest.
I first enjoyed Farro in a cold salad with tomatoes and herbs.
Doing a search on the Internet will give you all sorts of recipes from salads to soups to everything in between. I found a warm farro cereal recipe that I just had to try. Our mornings are still rather chilly and I enjoy a nice bowl of warm cereal to start my day.
Warm Farro Cereal with Dried Cherries
½ cup farro 1 cup water
¾ cup coconut milk
½ cup sliced almonds
½ cup unsweetened coconut chips
1 tablespoon honey
¼ cup dried cherries
Soak cherries in warm water for five minutes to soften them. Drain and discard water.
Bring the water, coconut milk and salt to a simmer and whisk in the farro. Return to a simmer. Reduce heat to low. Simmer for 35 to 40 minutes, or until farro has absorbed most of the moisture.
While hot cereal is cooking, preheat oven to 325 F. Toast almond slices and coconut chips for 5 minutes or until fragrant and golden.
Toasted almonds and coconut
Once the farro is cooked portion into two small bowls and top with toasted coconut, almonds and dried cherries. If you’d like top with a drizzle of honey.
As you know I’m trying to eat healthier these days and this recipe was a winner. This recipe works perfectly if you are following the 21 Day Fix eating plan! You can use any white fish for this recipe, I used sole.
Vegetable Stuffed Sole
1 large carrot, cut into matchstick strips ½ red pepper, cut into matchstick strips 1 zucchini, cut into matchstick strips
4 (5oz) sole fillets, each halved lengthwise 4 tsp butter, softened 1 ½ Tbsp fresh dill 1 tsp lemon zest ¼ tsp fennel seeds, crushed (Optional)
Preheat your oven to 400 degrees. Spray a 9 x 1 baking pan with nonstick spray.
Combine the carrot, bell pepper and zucchini and parboil for about 3 minutes. Just until crisp tender. Drain and let stand until cool enough to handle.
Place the fillets, skinned side up (whoops, I did skinned side down, but it came out ok). Place about ½ cup of vegetables at the wide end of the fish and roll up jellyroll style. Place seam side down in the baking pan. Cover the dish with foil and bake until sole is just opaque in the center, about 12-15 minutes.
While the fish is baking combine the butter, dill, lemon zest and fennel seeds in a small bowl. Just before serving spread the fish with the butter mixture. Serve with lemon wedges. The leftovers were even delicious the next day!Linked to some of my favorite link parties!
They make the best pizza anywhere and one of their specialty pizzas is a scrumptious white clam pizza. We visit Pepe’s whenever we can but don’t get there very often. My husband and I decided to recreate their white clam pizza at home. The bacon is not found on Pepe’s Pizza but it’s a delicious addition. This pizza would be excellent cut into small squares and served as an appetizer. It also makes a very satisfying Sunday supper!
Clam and Bacon Pizza
Prepare pizza dough. We use our regular pizza dough recipe. While the pizza dough is rising prepare the clam and bacon topping.
Clam and Bacon Toping
4 oz sliced bacon, diced
3 Tbsp olive oil
2 cloves of garlic, minced
2 tsp oregano
Pinch of dried red pepper flakes
1 ½ cups of minced clams, fresh is best
1 ½ Tbsp parsley
¼ cup freshly grated Parmesan cheese
Sauté the bacon in a skillet under-cooked but not crisp. Remove from the pan and drain on a paper towel. Add the olive oil to the bacon grease in the skillet. Stir in the garlic, oregano and the pepper flakes and sauté for 2 minutes. Add the clams and simmer over medium heat for 5 minutes. Removed from the heat and stir in the parsley and bacon. Set aside. Punch the dough down and form your pizza crust. Thankfully my husband makes the best pizza dough! Spread the clam topping evenly over the dough. Scatter the Parmesan cheese over the top. Bake at 500 for 15 minutes. When done, cut into slices and serve.Best eaten hot.
If there is any left it is delicious for lunch the next day.
Right now I am watching what I eat and making healthy choices. I am also following the 21 Day Fix which is an incredible program of teaching you portion control, healthy eating and exercise. If you want more information let me know and I will point you in the right direction! Recently I made this Lentil Salad with Goat Cheese, which was delicious. It makes four servings so you can enjoy it for two meals, if there are two of you! I’m already thinking ahead to summer and how good this salad would be in a lettuce wrap! You may notice I totally forgot the goat cheese! Tasted delicious anyway!
Lentil Salad with Goat Cheese
6 cups of water
1 cup of green lentils, rinsed and drained
¾ tsp salt
2 celery stalks (can include the leaves), diced
2 carrots, shredded
1 small onion, minced
3 tbsp white wine vinegar
2 Tbsp fresh dill
1 Tbsp olive oil
1 Tbsp Dijon mustard
½ tsp black pepper
3 ounces goat cheese, crumbled
Bring the water, lentils and ½ tsp salt to a boil in a large saucepan. Reduce heat and simmer, uncovered until lentils are tender. About 15-20 minutes. Drain and transfer to a large bowl to cool.
Ingredients for lentil salad.
Add celery, carrots, onion, vinegar, dill, oil, mustard, pepper and remaining ¼ tsp salt and stir to combine.
Just before serving add the goat cheese. Serve chilled or at room temperature.
I love roasted vegetables and I love poached eggs. I never thought about combining the two until recently. This is such a delicious and healthy meal. My husband, who was a bit skeptical, enjoyed them as well! This recipe serves 2-4 depending on the size ramekins you use.
Baked Eggs with Roasted Vegetables
1 pound of tomatoes, cut into chunks
1 red or yellow pepper, cut into 1 inch pieces (or use Brussels sprouts)
1 zucchini, quartered and cut into 1 inch pieces
1 onion, halved and sliced
2 large garlic cloves, minced
2 tsp oil
½ tsp Italian seasoning
½ tsp salt
¼ tsp pepper
4 large eggs
¼ cup grated Parmesan cheese (op)
Preheat the oven to 400 degrees. Spray your baking pan with nonstick spray. Place all vegetables in a large bowl and drizzle with olive oil. Toss to coat. Place the vegetables in your prepared pan. Roast for about thirty minutes or until the vegetables are crisp tender.
Vegetables for roasting
Spray 2-4 ramekins with nonstick spray. I used two larger ramekins for the two of us. Divide the vegetables into the ramekins. Make a well in the center of each cup.
Well for the eggs.
Carefully break an egg into each cup. I put two eggs in each cup. Sprinkle with the cheese, which I forgot. Place the cups on a baking sheet and bake until the eggs are set, about 20-25 minutes. Serve hot.