Delicious Easy Fried Rice

Happy December, Everyone!

I hope you had a wonderful time over Thanksgiving visiting family and friends before heading back to classes and finals! Or, maybe you are already done with your coursework until 2015--lucky you!

Celebrate giving, friends, contributing to our community and other people, ie remove all focus from ourselves, and, instead, work to bring us and others together! These efforts don't need to be large or loud in order to help someone out or make their day--it's the little things that will make all the difference.

That said, there is no better way to bring folks together than food. Keep it simple. 

Soup. Tortilla Soup. Lentil Soup. Lemon-Orzo Soup. Just to name a few.

Spaghetti. 

Chili. 

Nothing fancy. 

Or, like on today's blog...put your leftovers to good use with a large batch of fried rice. This is not only pure comfort food if you are in the midst of studying and finals, but this will make a enough to share and make someone's day!

This recipe is especially easy if you have leftover rice and meat, because then you just throw it all together. If not, no biggie...you'll just have two extra steps making rice or searing a few chicken breasts, steak or pork. Or, go vegetarian altogether! 

Tip: 

Use Uncle Ben's Minute Rice / Instant rice in a pinch, but be sure that it is completely cooled before starting the recipe.

(Adapted and spiced up from This Is A Cookbook Recipes For Real Life by Eli & Max Sussman)

Super Easy Fried Rice

Equipment:

Large non-stick skillet

Small mixing bowl

Wooden spoon

Spatulas

Ingredients:

3 large eggs, scrambled

2 cups cooked rice, cooled

1-2 cups chicken, pork, beef (optional), seared and chopped

1-2 carrots, peeled and diced

1 cup frozen peas, thawed

5 Tbls vegetable oil

2-3 Tbls soy sauce

Red Pepper Flakes

1/2 cup Green onions, chopped

1-2 tsp siracha or chili sauce (optional)

Instructions:

1. Wash your hands.

2. Prep and chop all of your veggies and meats. Set aside.

3. In a small bowl, lightly beat your eggs with a fork.

4. Using the large skillet, heat 1 Tbls of vegetable oil over MEDIUM heat. Add the eggs. Allow to set and cook slightly. Use a wooden spoon to scrap the eggs while they cook. Set scrambled eggs aside.

5. Using the same skillet, heat 2 Tbls of oil and sear the carrot and peas until slightly browned, approx 3-4 minutes. Set aside with the eggs.

6. Continue using the same skillet. Heat remaining 2 Tbls of oil over HIGH heat and add cooled rice in one flat layer. Do not touch for 2-3 minutes. 

7. Try to flip the rice to sear the other side for another 2-3 minutes.

8. Continue cooking rice and stirring with wooden spoon. It should be slightly browned and crispy.

9. Add your eggs, carrots, peas, meat, and green onions.

10. Add soy sauce and red pepper flakes. Adjust flavors according to your taste.

Dig in and share of bowl of comfort and goodness to start the Month of Giving!

Check later for more options on giving.
Will be posting coupons regularly for you to use to spread cheer and make someone's day!!

Happy Thanksgiving

Hope everyone one is having a wonderful Thanksgiving with family and friends! 

Take time to appreciate friends, families, colleagues, and really...anyone who has made s difference in your life!

It could be incredible with just the simplest effort!

No ideas? Feel free to use any or all of my coupon designs. Print, write something and give to someone else! 

And be amazed at what might happen!! 

"Sometimes it's the smallest decisions that can change your life forever." 

-Keri Russell-

Classic Stuffing

My mother's stuffing is one of best no-fuss stuffings that exists--it's rich and satisfying--the perfect way to celebrate Thanksgiving.

Bring this dish to the feast (if you are not hosting the dinner),  and you will come home empty-handed! 

Equipment: 

12" non-stick skillet

9" x 13" x 2" Pyrex dish

Large mixing bowl

Baking sheet or Toaster oven

Ingredients:

10+ cups of white & wheat bread 

(50% of bread should be slightly toasted)

2 medium onions, finely diced

2-3 celery stalks, finely diced

1 stick of butter

1/2 cup fresh parsley, chopped

1/2 tsp poultry seasoning

1/2 tsp sage

2-3 tsp kosher salt (add 2 tsp first, then once everything is mixed together, adjust to taste!!!)

2 tsp black pepper
4 1/2 cups Chicken broth 

Instructions:

1. Wash your hands

2. Butter your Pyrex dish.

3. Toast half of the bread on a baking sheet in the oven--lightly.

4. Chop or tear 10 cups of bread into large bowl.

5. Prepare all of your veggies.

6. Heat 1/2 stick of butter in skillet on MEDIUM

7. Add onions and celery. Cook until translucent and softened. Approx 5-8 minutes.

8. Add parsley, spices, salt and pepper to bread.

9. Add onions and celery

10. Begin adding broth 1 cup at a time so that it becomes moistened--slightly wet, but not soaked.

11. Taste the mixture at this point and add salt & pepper as desired.
12. Add to Pyrex dish.

13. Bake for 55-60 minutes @ 350F degrees. Top with butter dots.

This is one of those dishes that tastes better the following day when all the ingredients have had time to get to know each other.

Note:

If you are making a turkey or roasting a chicken, stuff 2 cups into the chest cavity.  

Pumpkin Pudding Cups

Thanksgiving is quickly approaching, but perhaps you aren't able to make it home--maybe it's distance, financial, or you have exams. But that doesn't mean you can't have a taste of the festivities or have Thanksgiving on a smaller scale.

Buy a roasted chicken, make a few side dishes, like the sweet potato fries or twice-baked version. Steam some veggies, and make a great dessert with all the flavors of Thanksgiving baked into it. Try my mom's classic pumpkin pie recipe baked in a cup.  Always loved it when she had enough pie filling left over to make a few of these:  Pumpkin Pudding Cups.

Note: 

This is overall a simple recipe but with 3 separate steps: 1. Mixing Dry Ingredients 2. Preparing egg mixture 3. Preparing pumpkin mixture.

Equipment:

Mixing Bowls

Spatula

Whisk

Ramekins (little baking cups), approx 3.5" x 3" 

Baking Sheet

Ingredients:

Dry Mixture:

1 1/2 cups of sugar

1 Tbls of flour

1 tsp of cinnamon

1/2 tsp of ginger

1/4 tsp of nutmeg

1/8 tsp of cloves

1/2 tsp salt

Dash of black pepper

Egg Mixture:

4 large eggs

1 can of Condensed / Evaporated Milk (not sweetened!!!)

Pumpkin Mixture:

2 cups of pumpkin

4 Tbls of butter, melted

2 Tbls of White Karo syrup

Instructions:

1. Wash your hands.

2. Preheat oven to 450F.

3. Place your ramekins on a baking sheet.

4. Combine all ingredients of dry mixture into a small mixing bowl and stir with a whisk.

5. Whisk eggs together in a separate mixing bowl, and then add the condensed milk.

6. Combine melted butter, pumpkin and Karo syrup in a large mixing bowl, and mix well.

7. Add the egg mixture to the pumpkin mixture and stir until smooth.

8. Add the dry ingredients to the liquid pumpkin-egg mixture and stir until well-combined.

9. Pour batter into the ramekins, leaving approx 1/2 inch from the top.

10. Bake for 8-10 minutes at 450, then turn heat to 300 and bake another 55 minutes. Toothpick should come out almost dry.

11. Let cool.  Note that the pudding will contract and sink somewhat as it cools and congeals.

12. Add whipping cream.