The cold and flu season is upon us. Some of us may leave work early because we are not feeling well or may leave early to pick up a sick child from school. Either way, on top of lots of rest and orange juice, chicken soup is a well known contributing remedy. I remember as… Continue reading Pressure Cooker Chicken Soup
This is a great recipe served warm or cold, other fruit can easily be substituted for the peaches. It’s is very easy to make and a great way to use not so perfect bread. 3 1/4 cup Whole Milk 3 Large Eggs 3/4 cup Brown Sugar 1 1/2 tsp. Cinnamon 1/4 tsp. Nutmeg 1/2 tsp… Continue reading Foodie Friday: Peach Bread Pudding
So you’ve finally decided to make some homemade bread. You were so excited because you finally took the step and your home smelled so great while it was baking. You even opened the kitchen window hoping the aroma would lead Idris Elba or Mathew McConaughey to your door to inquire if your foot fits the… Continue reading That’s it Thursday: How to make-over not so perfect bread
Delivery pizza is so good. The perfect crust, the hot flavorful sauce and a thick layer of cheese. I’m drooling a little just thinking about it. The dark side of delivered pizza is the minimum order requirements, the delivery fee, and not to mention the tip for the delivery driver. Despite how many options my… Continue reading It’s not Delivery, It’s not Digiorno, It’s Homemade Awesome Pizza
A bread-maker is a great investment that can save you a lot of time and money. When I was younger I always made my bread by hand. When I first saw a bread-maker, I thought that there was no way that it could work the magic I did with my hands. My mother had one… Continue reading Making Bread and Saving Dough
The great thing about this dirty rice recipe is that you can replace the celery, onions, and garlic with the dry counterparts like celery seed, onion powder, and garlic powder. The DIY Cajun seasoning I previously posted about is perfect in the recipe. If you like your dirty rice a little spicier you can add… Continue reading Kay’s Kicking Dirty Rice aka Rice Dressing
Previously, I posted about why I freeze rice. Today I want to share how I use the frozen rice. Fried rice from my local eatery is about $10. I want to show you how to make it in a way that will save you money, is efficient and healthy.
I save money on my rice by purchasing it from my local Sam’s warehouse in which I get 20 pounds for a little under $8 dollar, that breaks down to only about 40 cents per pound. The price of the veggies used in the recipe will vary. I change my fried rice components depending on what I crave at the time. I use about 3 cups of veggies total, this where you get to play around a bit. The variety I choose from consist of fresh broccoli, snow peas, thinly sliced carrots, onions, bell peppers, bean sprouts, green onions, garlic, zucchini and yellow squash. Frozen veggies can be used as well.
- Clean and cut veggies, this part is going to vary by preference, I like my broccoli in big chunks and like the carrots, zucchini and squash sliced thin.
- Scramble 4 eggs and set aside(Another cooked protein like cubes of tofu, chicken, or steak can be used in addition to or in place of the eggs)
- Sautee veggies in olive oil- bigger cut veggies should go in first and thinner veggies should be added a few minutes later, with the exception of green onions and bean sprouts. Add more olive oil as needed to prevent sticking.
- Add 4 cups of pre-cooked rice and sautee it until its heated through
- Season to taste- Add 2 tablespoon of soy sauce and sprinkle of black pepper. Sometimes I even add a little garlic salt and ginger powder. Salt is optional
- Add scrambled eggs.
- Add the bean sprouts and/or green onion very very last and stir
- Serve and Enjoy!!
To me baking is chemistry and you really need to follow the recipe for the most part, however main course meals can be played around with, there are no strict rules to follow. Continue reading “Fried Rice”