Fried Rice

taken and slightly adapted from cookingventures

6 Tablespoons Butter, Divided Use (I used a little less)

6 cloves Garlic, Minced (sauteed half with vegetables)

1 teaspoon Lemon Juice

1 whole Medium Onion, Finely Chopped

1 cup Frozen Peas And Carrots (I used a mixed vegetable blend and used almost 2 c.)

½ cups Diced Ham Or Cooked Chicken (used deli ham and pepperoni)

3 whole Eggs, Beaten

3 cups Cooked Rice, Chilled (used brown rice)

2 Tablespoons Soy Sauce Or More To Taste

2 whole Scallions, Chopped

Salt And Pepper, to taste

Melt 2 tablespoons of butter in a small glass dish in the microwave. Add the minced garlic and lemon juice to the melted butter and stir to combine. Set aside to allow the flavors to mingle.

This dish comes together so fast that EVERYTHING needs to be chopped, measured, and ready to add. Chop the onions and scallions, then measure out the peas/carrots, ham, rice, and soy sauce. Finally, you should beat the eggs in a small bowl.

In a large, non-stick skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the onions and sauté until soft, about 4 to 5 minutes. Add the peas and carrots and cook for about 3 minutes. Then add the diced ham or chicken. Cook for 1 minute. Push all of the contents of the skillet to one side to keep them from cooking too much. On the empty side of the skillet, add the beaten eggs. Season with a little salt and pepper and scramble until just set. Integrate the eggs with the veggies and move everything back to the edge of the skillet.

Quickly add the garlic mixture to the pan and use a spatula to break it up. Cook it for about 1 minute or so (longer if you do not want an intense, in-your-face garlic bite). If you are worried about the strong flavor of garlic, you can add the same amount of garlic but add it with the peas and carrots. This will give the garlic ample time to mellow and sweeten by the name everything is cooked.

Add the cold, cooked rice and mix it in with the other ingredients. Add the soy sauce and stir to combine. Stir it every 30 seconds for about 2 minutes. Add the scallions and stir. Taste for seasoning and add salt, pepper, and/or additional soy sauce, if desired. Stir one last time and transfer everything to a serving bowl.

Zucchini Bites

taken from melskitchencafe

1 1/2 c. shredded zucchini
1 egg
1/4-1/2 c. shredded cheddar
1/4 c. panko
1/4 tsp basil
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp pepper

Squeeze water out of zucchini.  Mix ingredients until combined.  Drop onto greased baking sheet and press slightly.  Bake at 425 for 15-20 min.

Cumin Lime Black Bean Quinoa Salad

adapted slightly from Oh She Glows

3 c. cooked quinoa (1 c. dry)
1 can black beans rinsed
2-3 T cilantro (or more to taste)
3 carrots julienned (about 1 1/2 c.)
4 green onions chopped
salt and pepper to taste

Dressing:
3 T lime juice
1 T olive oil
1 clove garlic minced
1 tsp cumin
1 tsp maple syrup (or honey)
1/2 tsp salt

Toss everything together.  Mix dressing and pour over salad.  Toss together and refrigerate.

Mediterranean Pasta Salad

from Giada

3 tablespoons extra-virgin olive oil, plus 1/4 cup (or less)

2 cloves garlic, minced

1 (1-pound) box Israeli couscous (or any small pasta)

3 cups chicken stock

2 lemons, juiced

1 lemon, zested

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup chopped fresh basil leaves

1/2 cup chopped fresh mint leaves

1/4 cup dried cranberries (I used a mixture of raisins, craisins and cherries about 1/2 c. )

1/4 cup slivered almonds, toasted (used a mixture of chopped nuts, toasted)

(I added a little crumbled feta to my portion and it was a nice salty bite)

Directions

In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat. Add the garlic and cook for 1 minute. Add the couscous and cook until toasted and lightly browned, stirring often, about 5 minutes. Carefully add the stock, and the juice of 1 lemon, and bring to a boil. Reduce the heat and simmer, covered, until the couscous is tender, but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the couscous.

In a large bowl, toss the cooked couscous with the remaining olive oil, remaining lemon juice, zest, salt, and pepper and let cool.

Once the couscous is room temperature, add the fresh herbs, dried cranberries, and almonds. Toss to combine and serve.

Roasted Butternut Squash Orzo

1 medium butternut squash,  peeled and diced
1 tablespoon extra virgin olive oil
Salt and pepper
2 cups orzo pasta
4 tablespoons unsalted butter
1 small onion, thinly sliced
2 gloves garlic minced
10 sage leaves, thinly sliced
1/2 cup grated Parmesan cheese
1/3 cup heavy cream
1/2 cup chopped roasted hazelnuts (optional)

Preheat oven to 400°.
Toss butternut squash in a olive oil and salt and pepper to taste. Spread squash onto a rimed baking sheet, and roast for 30 minutes. Remove squash from oven, and set aside.
Bring a large pot of salted water to a boil. Add orzo and cook according to package directions. Drain pasta, and keep warm.
Meanwhile, heat a medium frying pan on medium heat. Add butter, and brown. Stir in onions, and cook until soft—about 4 minutes. Add garlic and sage, and cook 1 minute more.
In a large bowl, combine squash, orzo, brown butter mixture, Parmesan, and cream. Season to taste with salt and pepper.
Divide pasta into bowls and top with hazelnuts.
Serves 4

Sourdough Stuffing

from Dave Lieberman

1-pound loaf sourdough bread
8 tablespoons butter
8-10 oz sausage
Salt and freshly ground pepper
2 to 4 stalks celery with leaves, halved lengthwise and sliced
1 medium onion, chopped
1 large granny smith apple, chopped
About 10 sprigs fresh thyme, leaves stripped from the stems
10 to 12 fresh sage leaves, chopped
3 1/2 cups low-sodium chicken broth
3 tablespoons chopped Italian parsley leaves

Directions
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Cook sausage until no longer pink. Add celery, onion, apple, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.

Basic Homemade Fruit Jello

from More with Less

1 c. fruit juice, drained from canned fruit
1 envelope unflavored gelatin
1 c. cold fruit juice or water
1 T lemon juice
1 T frozen orange juice concentrate

Combine drained fruit juice and gelatin in saucepan and stir to begin to dissolve gelatin. Heat almost to boiling point until liquid is clear. Remove from heat and add the rest of the ingredients. Chill until set.

Options:
-When partially set, fold in fresh or drained canned fruits as desired
-If using fresh unsweetened fruits and tart juice, add 2-4 T sugar to hot gelatin mixture
-When partially set, fold in 1 c. whipped cream or cottage cheese
-Replace second cup fruit juice with 1 c. chilled yogurt

Onions Au Gratin

8 c. sliced onions (approx. 3 lbs)
1/2 c. water
3 1/2 c. sharp cheddar grated
1/2-2/3 c. flour
1 tsp baking powder
1 tsp salt
1/4 tsp pepper
4 T butter

Cook onions in water until tender (approx 15 min). Drain well. Add 3 c. cheese and remaining ingredients. Put into a 2 qt casserole dish and sprinkle with remaining cheese. Bake at 350 for 35 min.

Vegetable Pancakes

1/2 c. flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp pepper
1 egg
1/4 c. milk
1 c. shredded zucchini and carrots

Mix together and cook like a pancake.

Frog Eye Salad

1 c. sugar
2 T flour
2 1/2 tsp salt
1 3/4 c. pineapple juice
2 eggs beaten
1 T lemon juice
3 qts water
1 T oil
1 pkg acini de pepe
3 cans mandarin oranges drained
2 cans pineapple chunks drained
1 can crushed pineapple
1 9 oz cool whip

Combine sugar, flour and 1/2 tsp salt. Gradually stir in pineapple juice and eggs. Cook over med heat and stir until thickened. Add lemon juice. Cool to room temp. Bring water and rest of salt and oil to a boil. Add pasta and cool until done. Rinse with water and cool to room temp. Combine egg mixture to pasta and mix lightly. Refrigerate until cool. Add remaining ingredients. Refrigerate until chilled.

Squash Casserole

2 lbs squash (yellow or zucchini)
½ c. carrots
1 onion
1 garlic clove minced
1 c. crushed cracker crumbs
½ c. cheese shredded
2 eggs
salt and pepper.

Cook squash and carrots until tender. Saute onion until tender and add garlic the last minute. Mix together vegetables. Add cheese and crumbs, salt and pepper. Stir in eggs. Put in a 8x8 pan and cook at 350 for 30 min.