Asian-Style Fried Rice and Beans

I found this recipe in Better Homes and Garden Magazine-the October Issue.
Besides being very attractive it also tasted very good. I made a few minor changes but not to many.
 I have found over the years, Better Homes and Garden usually has good recipes.
This was easy to make, plus for the most part the groceries it calls for I had on hand. that is always really cool when that happens.

I really enjoyed this recipe. It was my evening meal today. I hope you give it a try.

Ingredients:

• 1/2 pineapple, peeled, cored and sliced into size as on picture. I added more pineapple as I really like it.
• 1 Tabelspoon coconut oil, heated. I added a touch of Earth Balance with the coconut oil to brown the pineapple.
• 2  medium carrots sliced on the bias. I used 3 medium carrots from my garden.
• 4 cloves garlic-minced
• 2 teaspoons grated fresh ginger-I used more
• 2 cups cooked brown rice
• 1 - 15 oz. can garbanzo beans drained and rinsed-low sodium
• 1 cup frozen peas thawed
• 3 tabelspoons soy sauce- I used low sodium worchrshire sauce
• 1/3 cup snipped fresh cilantro
• 1 lime-juiced
• Oh yes and I did add freshly ground black pepper which the recipe did not call for.

Directions:

1. Quarter pineapple slices, add coconut oil and earth Balance to pan.
2. Brown the pineapple in a medium hot oil/Earth Balance until golden brown. About 2 minutes on each side to caramelize.
3. Remove the pineapple from the skillet and set aside.
4. Add carrots to the skillet, cooking and stirring for about 5 minues.
5. Add garlic and ginger, stirring for aout 30 seconds.
6. Stir in brown cooked rice, garbanzo beans, peas and worchershire sauce.
7. Cook and stir abut 5 minutes or until heated through.
8. Stir in cilanro.
9. Squeeze 1 lime over entire mixture, stirring well.

**
Note:

• I did add about 1/2 cup vegetable broth while cooking carrots as I felt it was to dry and did not want the carrots to burn. I added about 1/4 of a cup  after the rice was added also.
• Also fresh ginger is a freezer gem. Place unpeeled fresh ginger in a freezer bag. When a recipe calls for fresh ginger, just grate it in its frozen state, no thawing required. (No I do not peel the ginger)
• Refreeze any leftovr ginger.

Serves 4.
I put this on the plate and put my pineapple over the top and sprinkled  the pineapple with chopped cilaantro.

Enjoy!!!

Portabella Stroganoff

I found three diffeent recipes on the internet and didn't like the sounds of any of them. I came up with this concoction and thought it was really good. . I hope you give it a try.

 

Ingredients:

• 4-5 medium sized portabela mushrooms cut in strips-I removed the stems.
• 2 cups coarsely grated onion
• 2 clove garlic-minced
• 1 cup button mushrooms cut into small pieces.
• 3 tabelspoons flour
• 2 cups low sodium vegetable broth
• 1 Tabelspoon Dijon Musturd
• 1 cup sour cream of choice
• Cooked whole wheat noodles of choice.
• 1/3 cup fresh parsley
• 2 -3Herb Ox sodium free seasoning
• Fresh ground black pepper
• A touch of salt

Directions:

1. Saute portabella mushrooms over medium heat, stirring frequently 4-6 minutes until just cooked.
2. Remove the portabellas and put in a bowl.
3. Saute the onions and button mushrooms, until  the onions are translucent.
4. Sprinkle the flour over the onion-mushroom mixture-stir for three minutes.
5. Stir in the vegetable broth and bring the mixture to a boil.
6. Lower temperture and add musturd and sour cream.
7. Return the potabella mushrooms to pan,
8. Serve over noodles and rice.

 

 

 

Twiced Baked Yams

I was watching Chef Hubert Keller on Channel 38-3 over the weekend. He was busy making vegetarian burgers and these Twiced Baked Yams.
I loved the idea of putting broccoli and cauliflower with the baked yams so thought I would give it a try.
Just a note, if I made these again I would use fatter yams. The yams I used where thin and it was hard to get a nice shell after you scooped out the pulp.
There was only 4 ingredients in the recipe and no seasonings. Well for me that was way to flat so I added a bunch of seasonings. Actually they where very good the next day.
His recipe was.
Ingredients:

• 4 yams-baked
• 1 bag (14.4 oz.) Birds Eye Broccoli and Cauliflower-thawed
• 1/2 cup plain soy milk or rice milk
• 1/2 cup shredded vegan cheese

Directions:

1. Cut cooled yams in half lengthwise and scoop out the pulp, leaving a 1/2 inch shell. (I forgot to do that and my potatoes would not hold there shape as you can tell on the picture.)
2. Place  the yam pulp in a large bowl and return shells to the baking dish.
3. Add the thawed vegetables and milk substitute to the cooled yams and mash together. (I used my submersible blender)
4. After I blended the above I felt it was way to flat so added some Earth Balance, garlic and onion powder. Braggs Sprinkles-24 Herbs and Spices. Also black pepper and a touch of salt.
5. Divide the filling amongs the shells and sprinkle with 1 Tabelspoon cheese per filled shell. I was in one of those moods and sprinkled all the cheese on half of the filled shells. Didn't want the leftovers in the frig just to get lost.
6. Return the filled shells to a 350 degree oven and bake for 15 minutes until cheese has melted.

I think this recipe has lots of possibilities with the additions I made and hopefully some ideas you may have. I think some chives would be good in here for color.
Your comments would be appreciated.

Tortilla Shells

These are so very cool. My friend Jean told me about these forms that you can purchase at Bed Bath and Beyond.
They are $10.00 with 4 in a pkg. and with a coupon you will get 20% off.
They are great for taco's or any salads. I made these yesterday for a friend and had my Southwestern Chipotle Salad in the shells.

Very Nice. Thanks Jean for the Tip.

Enjoy!!!