Guys, who doesn’t love some Sunday night lo mein or kung pao chicken. However, after eating like crap all weekend or spending too much money going out it may be best to just cook your Chinese take out staple at home. It is a lot healthier and tends to be more wallet friendly as well. I hooked up some stir fry and fried rice for the boyfriend and I last weekend, it was tre yum. Check out the fried rice recipe below and see if you enjoy it as much as we did.
1/2 cup mirepoix mix (pre diced celery, onions, & carrots. You can obviously do this yourself but its just more time away from laying on the couch and watching football).
2 tablespoons vegetable oil
salt & pepper to taste (I would add at the end only because soy sauce, even the low sodium stuff is pretty salty tasting so you don’t want to over season).
1 tbsp. minced garlic paste
1 tsp. minced ginger paste (if you don’t have garlic or ginger paste, the powder would work too)
2 tbsp. soy sauce
1 tsp. sambal oelek (it’s an Asian chili oil but a few squirts of siriacha would do if you didn’t have any)
1 cup boiled rice
1 tbsp. butter (I add it just at the end, before serving. It melts into the rice and adds a nice soft texture to the dish, but feel free to leave out).
Heat the oil on high in pan or wok, while cooking the veggies, paste & spices. Don’t add the rice or soy sauce just yet. Cook till translucent/tender. Then crack the two eggs into the hot oil, veggie, spice mixture. Start scrambling, this is when you add the rice to incorporate everything together. Lower heat and stir in the chili oil & soy sauce.
It came out so legit, I didn’t even miss having a post meal fortune cookie. I may permanently be on a time out from my take out spot.
We’ve all been there – those nights where you just don’t know what to make but have a ton of seemingly random things in the pantry. Not to mention those fresh herbs in the fridge that are about to go bad. Well, you know us a little by now, and we almost (read: almost) like those kinds of nights because that’s when we have to get creative with our recipes. Just like this one. We love our “toss ’em together” recipes that leave just enough cooking time in the oven to go peel off the work clothes and settle in with a nice glass (read: bottle) of wine.
2 cup cooked brown rice (I had some white leftover from a fish & rice I had made the night before, works just as well)
½ cup crumbled feta cheese, divided (I did the feta with the Mediterranean herbs, but plain feta works as well)
¼ cup chopped flat-leaf parsley
Salt and pepper, to taste
Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray. Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the onion and ground turkey. Cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes. Stir in the garlic, oregano, red pepper flakes, salt and pepper, and cook for 1 minute. Add the crushed tomatoes, bring to a boil, then simmer for 10 minutes. Stir in the cooked rice, ¼ cup of the feta cheese and the parsley. Transfer the mixture to the prepared baking dish and top with the remaining feta cheese. Bake until bubbling, about 20 minutes.
One of my favorite restaurants serves these delicious rice bowls. Seeing that I’d probably look stalker-ish if I went there every day to get one, I recreated it for dinner. And as it turns out, it was really easy (but I mean, come on, would we ever post a super hard recipe?), and I learned how to make fried rice. We should all know how to make fried rice.
2 bags of white rice (I use the instant boil-in-a-bag kind)
1/4 cup soy sauce
1/3 cup peanut oil (or vegetable oil)
1 red pepper
1 medium yellow onion
1 chicken breast, diced
1 container of button mushrooms
Salt and pepper to taste
There’s a bit of prep before you begin to combine it together in a bowl. To start, boil the rice according to the box instructions (roughly 10 minutes). In two separate pans, cook the diced chicken and scramble the eggs. (Be careful not to over cook them though as they’ll continue to cook a little longer when combined with the other ingredients.) In a deep wok or skillet heat up the peanut oil over medium heat and add in the peppers, onions, and mushrooms.
Once the rice is done, dump it in to the wok with the vegetables and pour the soy sauce on top. Mix in the chicken and eggs and toss until fully combined. Serve in a big comfy bowl and enjoy!
Although Cinco de Mayo is behind us now, it doesn’t mean we can’t still break out the Latin food! I’m sure we all have some left over cilantro and lime juice, and this recipe will take care of just that. It’s a super refreshing dish that goes great with fish or served under grilled chicken.
1 cup white rice (cook according to box instructions)
1 cup fresh cilantro
4 tbsp lime juice (add more or less depending on your tastes)
1 tbsp olive oil
1 clove garlic
While the rice is cooking, blend the remaining ingredients in a blender (or use my favorite little gadget, this multi chopper). Once the rice is done, combine both rice and herb mixture.
Happy Cinco de Mayo! Holidays are centered around food and drink. So let me share a Spanish inspired recipe with you that I threw together this weekend with a bunch of leftovers. Feel free to chow down with a fresh and strong margarita! Ole!
4 large green bell peppers
1.5 cups of rice (I used left over Spanish rice that I made from a store-bought package)
1 cup of chopped yellow Spanish onion
1 tbsp. of crushed garlic
1 packet of taco seasoning (do not add your own salt & pepper, there is plenty in the store-bought taco mix)
1 lb. of ground turkey* (I had some leftover from a taco salad)
1 tbsp. of ketchup
2 tsp. of sriracha
1/2 cup (or 4 tbsp.) of shredded cheese (Anything works I did a Mexican blend, but plain cheddar is good too).
**Add frozen corn or canned beans (About 1/2 a cup should do the trick) to stretch the ground meat further in case you don’t have that much leftover. Although if making fresh do a 1lb. package of ground turkey. (chicken or beef would work just as well).
Brown the meat with a little vegetable oil, taco seasoning, the onions, & the garlic in a nonstick pan over medium heat. My secret tip is that when the meat is done, stir in the ketchup and sriracha. It adds a good tomato-ey flavor and keeps the meat moist. Plus the sriracha adds a yummy spice/kick. Once the meat is cooked, crumbled and cooled, mix it with the corn (or beans) & rice. Note that while the meat is cooking, prepare the peppers by slicing off the tops and cutting out the ribs & seeds. Rinse and dry before stuffing. Lastly, stuff the pepper and top with the shredded cheese. Bake at 350 degrees for 20 min or until the cheese has melted & pepper has charred. Serves 4 people, 1 pepper per person.