Quick and Easy Fried Rice

I whipped this up tonight and thought I would share it tonight. I made it to go with the avocado egg rolls. They were great together.

2 green onions chopped
2-4 T. sesame seed oil
4 cups cold day old rice
1 T soy sauce or Maggi’s
2 eggs scrambled and cooked soft (can cook ahead and refrigerate if you would like)

Heat sesame oil in frying pan (NOT a non-stick though) or wok over medium high heat. When oil is hot carefully add rice. Stir gently with a fork for a few minutes until rice is a little brown and warmed thoroughly — be sure to break apart any clumps of rice. Add cooked eggs to the rice and heat thoroughly. Remove from heat and add green onions (do not cook the onions) and soy/Maggi sauce to your taste. Serve immediately. This is a very tasty leftover!

Avocado Egg Rolls

I am reposting this recipe with a variation I did tonight as well as some photos. I am also including some photos of how to wrap an egg roll.

The variations I made were simple. I left the dipping sauce exactly as is. It is wonderful and tasty! What I changed was the stuff inside the rolls. I left out the dried tomatoes and put in fresh Roma tomatoes, I added crispy cooked bacon to the avocado and I left out the cilantro (but that was by mistake!). It was very tasty to say the least and it added some protein. I made fried rice to go with it. Scroll to the bottom to see the pics.

The recipe below was given to me by a friend who wanted these for her birthday one year. I made them and fell in love with them immediately. She says that they are a good knock-off from the Cheesecake Factory avocado egg rolls. I can not personally attest to that since I have never had anything from a Cheesecake Factory (Hey, I live in a po-dunk town in TN! ) Tamarind was the hardest ingredient for me to find. I did find it at a little Indian Food Store here in town. I don’t know if the sauce can do without it or not… but if you can’t find the tamarind maybe try some pureed prune in its stead.

Avocado Egg Rolls
Prep. Time: 0:30
Serves: 2-4

1 T. white vinegar
1 t.. balsamic vinegar
1/2 t. tamarind pulp
1/2 cup honey
1 pinch ground saffron (best saffron I ever found was at the same Indian Food Store!)
1/2 cup chopped cashews
2/3 cup fresh cilantro
2 cloves garlic
2 green onions
1 T. granulated sugar
1 t. ground black pepper
1 t. ground cumin
1/4 cup olive oil
1 lrg. avocado – peeled, pitted, diced
2 T. sun-dried tomatoes in oil – chopped
1 T. minced red onion
1/2 t. chopped fresh cilantro
1 pinch salt
egg roll wrappers
1 egg – beaten

In small saucepan, over medium heat, stir together first 5 ingredients. Heat until tamarind is fully dissolved and mixture is well blended. Do not boil or over cook and stir constantly

Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin in a blender or food processor.

Pour mixture into a bowl and stir in oil; refrigerate until ready to use (this can be made a day or two ahead of time… actually making it at least a day in advance gives the flavors time to blend and it has a better flavor.)

Gently fold together avocado, tomatoes, onion, 1/2 tsp. cilantro, and salt until well coated and blended.

Distribute filling evenly onto center of egg roll wrappers — should make around 4 or more depending on how full you make them.

Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling; brush remaining corners and edges of the wrapper with egg; roll up from side to side; fold top corner over all and press to seal; repeat with remaining wrappers.

Deep-fry egg rolls in 375 degree oil for 3-4 minutes, until golden brown.

Drain on brown paper bags.

Slice egg rolls diagonally across middle and serve with prepared dipping sauce.

Apple Snicker Delight

8 oz Sour Cream
8 oz Whipped Cream (either cool whip or fresh)
6 apples, diced (Granny Smith work best, but can be a combo of Granny Smith and Golden Delicious)
6 regular size SNICKERS® candy bars
Core apples, but do not peel. Cut into bite size pieces. Cut Snickers into bite size pieces and add to apples (works best if slightly frozen). Mix both creams together, and coat apples and Snickers with mixtures. It’s best to let this dessert set for a few hours to mix well before serving.

Potatoes au-sinful!

I do not make really heavy dishes year ’round, but when a holiday or another special occassion hits I do not go lightly on the cream, butter or other culinary indulgences. I do not substitute good ingredients for low fat things on special dishes. I would rather have a smaller portion than have a larger portion and less quality.

Kaarenmarie at RN posted the following potato recipe. The recipe is a very, very, easy and basic recipe, but the pictures compelled me to post it and I am planning on making this recipe as soon as I have a good reason to make an indulgent dish! Enjoy!

Layer sliced potatoes in a pyrex baking dish.

In between layers, pour over heavy/whipping cream, salt and pepper (lots of pepper).

When you get to the top layer, pour in enough whipping cream to come close to the top of the dish.

Cover with tin foil and bake 350 for about 45 minutes to 1 hour (depending on size of dish).

Uncover and bake until the top is slightly browned.

Look at the evidence of this dish’s simple elegance and deliciousness!

Blackberry Ice Cream

It’s that time of year again — time for ice cream and fun in the sun. We used to have an ice cream maker, but I got rid of it a while back. It was too small anyway, so we are going to have to replace it with a larger ice cream maker! This is the one recipe I am definitely trying during blackberry season. My Mother in Law’s old homestead place is over run with her mother’s blackberry vines. They are still growing on the property and I had some two years ago — they were phenomenal!

From Saveur (issue 12)

LINK

SERVES 6 – 8

Ice cream, in the old days, was just that: pure cream, beaten and frozen in a pot over ice or saltpeter. Times (and tastes) have changed—for the better, we think—with the addition of delicious fruits of the season. If you can’t find blackberries, raspberries or blueberries work just as well.

1 1⁄2 cups whole milk
2 eggs
2 egg yolks
1 1⁄2 cups sugar
1 1⁄4 cup heavy cream
1 pint fresh blackberries
Juice of 1⁄2 lemon

1. Place milk in the top of a double boiler and bring just to a simmer over gently boiling water over medium heat.
2. Meanwhile, whisk together eggs, egg yolks, and 3/4 cup of the sugar in a mixing bowl. Lightly whisk 1/4 cup of the hot milk into egg mixture, then whisk egg mixture into remaining milk in top of double boiler. Cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon, about 15 minutes.
3. Transfer mixture to a mixing bowl; stir in 1 1/4 cups heavy cream; refrigerate until cold.
4. Combine blackberries, remaining sugar, and lemon juice in a mixing bowl. (Add more sugar if berries are tart.) Cover and refrigerate for 2 hours.
5. Stir into cream base and pour into an ice cream maker. Process according to manufacturer’s directions. If desired, just before mixture is set, add 1 cup halved fresh blackberries.

Pineapple Casserole

I first had this at a friend’s house a year ago, and I fell in love with it! It’s very rich, in my opinion, but it’s sweet and buttery flavor are an awesome compliment to a salty ham. I made it at Christmas and plan on making it again on Easter. A little goes a long way with this side dish, and if you have never had it before you are in for a very tasty surprise! I will post some pictures after Sunday, but I wanted to get the recipe up for anyone who was searching for a little something new to put on their Easter table. Bon Apetite and have a blessed holiday!

PINEAPPLE CASSEROLE

2 lg. cans (20 oz) chunk pineapple
3/4 c. sugar
6 tbsp. all purpose flour
1.5 c. grated sharp cheddar cheese
2 c. Ritz cracker crumbs
1 stick melted butter

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

Drain pineapple, reserving the juice of one can. Combine flour, sugar and stir in 3 tablespoons of reserved pineapple juice. Add cheese and pineapple chunks. Mix well. Spoon mixture into greased 1 quart casserole.

In another medium bowl, combine the cracker crumbs, melted butter, and 3-4 tablespoons of reserved pineapple juice, stirring until well mixed. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Garlicky Bean Enchiladas

This recipe also came from the same Rachael Ray magazine. We loved them! I made them according to the recipe with no changes, and they were very tasty, easy to make, and even the teenager loved them! I really love black beans, so I am going to give this recipe a try with them next time. I love recipes like this because they are great base recipes that you can build on.

I did not get any of my own pictures. It was last Sunday and we were starving by the time I got into the kitchen. The meal cooked up quickly, and was consumed even faster! The picture below is from Rachael Ray’s site, and the link below will take you to the original source of the recipe.

Garlicky Bean Enchiladas
Teri Tsang

From Every Day with Rachael Ray
March 2008
SERVES 4
Prep Time: 25 min
Bake Time: 20 min

Ingredients
1/2 cup plus 2 tablespoons vegetable oil
8 cloves garlic, thinly sliced
Two 15.5-ounce cans cannellini beans, drained
1/3 cup chicken broth
Salt
Twelve 6-inch corn tortillas
2 cups store-bought salsa verde
1 1/2 cups shredded pepper jack cheese

1. Preheat the oven to 375°. In a medium saucepan, heat 2 tablespoons oil over medium heat. Add the garlic and cook, stirring, until just golden, about 2 minutes. Stir in the beans and cook for 1 minute, then stir in the chicken broth. Season with salt and cook, mashing the beans, until softened, 7 minutes. Let cool slightly.
2. Meanwhile, line a baking sheet with paper towels. In a small skillet, heat the remaining 1/2 cup oil. Fry each corn tortilla for 3 seconds on each side, then transfer to the prepared baking sheet to drain.
3. Place about 1/4 cup mashed beans on 1 tortilla and roll up to enclose; transfer to an oiled 9-by-13-inch baking dish. Repeat with the remaining beans and tortillas.
4. Pour the salsa over the filled tortillas. Sprinkle the cheese on top. Bake until the cheese is melted and the salsa is bubbling, about 20 minutes.

White Spaghetti

I found this recipe in a Rachael Ray magazine. The reference is included below. I thought it was a so-so recipe, but to be honest I will not be making it again as is. I do think that adding some ingredients would definitely liven this dish up a little. I recommend trying some freshly diced Roma tomatoes, sliced olives, sauteed mushrooms, etc.  The magazine called this recipe “That’s Shallotta Flavor Spaghetti” but I like the plain title of “White Spaghetti.”

That’s Shallotta Flavor Spaghetti
Rachael Ray
From Every Day with Rachael Ray
March 2008

SERVES 4

Ingredients
1/4 cup extra-virgin olive oil (EVOO)
10 shallots, halved and thinly sliced
2 cloves garlic, finely chopped
Salt and pepper

1 pound whole wheat spaghetti
1 cup grated parmigiano-reggiano cheese
1/3 cup chopped flat-leaf parsley (a generous handful)

1. In a large skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and golden, 20 minutes.
2. While the shallots are cooking, bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Pour 3 ladlefuls of the pasta cooking water into the cooked shallots and stir. Drain the pasta and add to the shallots. Add the cheese and parsley, season with pepper and toss.

Old Fashioned Peach Cobbler

This cobbler is so easy to make, and it doesn’t have a ton of ingredients. Some of the most tasty desserts are fruit based with little else added. It’s wonderful with just a little cream poured over it, or a scoop of vanilla ice cream.

Peach Cobbler

1 stick of butter
1 C. sugar
1 C. self-rising flour
¾ C. milk
1 (29 oz) can peach quarters
cinnamon (optional)

Melt butter in pan. Mix flour and sugar in medium bowl, slowly whisk in milk (mixture will be thin) pour on top of melted butter. Drain peaches and save juice. Gently lay peaches on top of butter/flour mixture and add reserve juice if desired. Sprinkle top with cinnamon if desired.

Bake for 35 minutes in 350 degree oven.

Vegetarian Lasagna

I first had this dish at a luncheon at work. It is a very tasty dish, and even people who normally do not like vegetarian dishes seem to like this one. It’s a great way to get your veggies! 

Vegetarian Lasagna

1 box Whole wheat lasagna noodles
1 container whole milk ricotta cheese
2 C. finely grated mozzarella
1/2 C. finely grated Parmesan (a Parmesan-Asiago blend is good)
2 eggs beaten
4-5 pressed garlic cloves
3/4 C. sliced black olives
Olive oil; Salt and pepper to taste

Variety of julienned/sliced veggies (your choice): Ideas: zucchini, Roma tomatoes, onion, peppers, eggplant, squash, olives, etc. (for added flavor, grill your veggies before you add them to the lasagna)

Directions for lasagna:

Mix ricotta cheese with salt, pepper, and garlic. Cook lasagna noodles al dente and place 1 layer of them in rectangle baking dish that has been oiled with a small mount of olive oil. Spoon and spread layer of ricotta cheese mixture over noodles, place a layer of vegetable of choice onto cheese and then sprinkle thin layer of mozzarella on top of veggie layer. Repeat layers until all veggies, cheese and noodles are used. Top off with olives, pine nuts (optional) and mozzarella and Parmesan cheeses.

Bake covered at 400 degrees for 45 minutes to an hour, and then remove foil and bake an additional 10 minutes until top is golden.