Take Out Gone Healthy

Just like most people on earth, there is always a day (or two!) in my week where I want nothing but to bring home the biggest bag of greasy take out that I can get. Thai and Chinese are favorites, as well as the ole' stand-by pizza. When I do order Chinese, or any Asian take out, I always order some sort of noodles. I found this recipe in one of those cookbooks next to the checkout in the market. I have never bought one, but this one had a giant picture of spaghetti carbonara on it and said "Light & Healthy." I was sold. I have not tried the carbonara yet, but I did stumble upon a Pork Lo Mein recipe that looked amazing and was just over 500 calories a serving. That is about half the calories of take out! I was impressed and had to share, this could easily stand in for a take out meal for me and I love the guilt-free part. You can substitute pork for chicken, beef, shrimp or even tofu for the protein. I also added in some other veggies I had around.

Pork Lo Mein

Light & Healthy 2010

serves 4

Ingredients:

3 tablespoons low-sodium soy sauce

2 tablespoons oyster sauce (in the Asian food section)

2 tablespoons sugar

1 tablespoon toasted sesame oil (in the Asian food section)

1/4 teaspoon five-spice powder (in the spice aisle)

1 lb. pork tenderloin, trimmed and sliced into thin strips, 1/4 inch thick and wide

1/4 teaspoon liquid smoke (optional, can find by the BBQ sauce)

1/2 cup low sodium chicken broth or stock

1 teaspoon cornstarch

4 1/2 teaspoons canola oil

2 garlic cloves, minced

2 teaspoons fresh grated ginger

1/4 cup Chinese rice cooking wine (in the Asian food section) or dry sherry

8 oz. shiitake mushrooms, stemmed and cut into thirds

4 scallions, white parts sliced thin and green parts cut into 1 inch pieces

1 small head of napa cabbage, halved, cored and sliced into 1/2 inch strips (about 4 cups)

12 oz fresh Chinese egg noodles or 8 oz dried linguine

1 tablespoon Asian chili-garlic sauce (in the Asian food section)

1. Whisk the soy sauce, oyster sauce, sugar, sesame oil, and five spice powder together in a small bowl. Transfer 3 tablespoons of the mixture to a zip-lock bag and add the pork and liquid smoke (if using). Press out the air, seal the bag and refrigerate for at least 15 minutes and up to 1 hour.

2. Whisk the broth and cornstarch into the remaining soy mixture and set aside. In a separate small bowl, mix 1/2 teaspoon of the canola oil, garlic, and ginger together and set aside.

3. Boil a large pot of water on the stove and cook your noodles according to the package. Drain and rinse under cool water, rake slightly to avoid them sticking together.

4. Meanwhile, heat 1 teaspoon of the canola oil in a 12 inch non-stick skillet over high heat until just smoking. Carefully add half the pork in a single layer, breaking up any clumps. Cook without stirring for 1 minute, then stir and continue to cook until the pork is lightly browned, 2 to 3 minutes more. Add 2 tablespoons of the wine to the skillet and cook, stirring constantly, until the liquid is reduced and the pork is well coated, 30 to 60 seconds. Transfer pork to clean bowl and repeat with 1 teaspoon more of canola oil, the remaining pork, and the remaining 2 tablespoons of wine. Remove from heat and wipe the skillet with a paper towel.

5. Return the skillet to high heat, add 1 teaspoon of canola oil and heat until just smoking. Add the mushrooms and cook, stirring occasionally, until light golden brown, 4 to 6 minutes. Add the scallion whites and greens and continue to cook, stirring occasionally, until wilted, 2 to 3 minutes. Transfer vegetables to bowl with pork.

6. Add the remaining 1 teaspoon canola oil and the cabbage to the skillet and cook, stirring occasionally, until spotty brown, 3 to 5 minutes. clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture with the back of a spatula, until fragrant, about 1 minute. Stir garlic mixture into the cabbage.

7. Return the mushrooms and pork, along with any accumulated juices, to the skillet and stir to combine. Whisk the sauce to recombine and add it to the skillet. Cook, stirring constantly, until thickened, about 1 minute.

8. Add the noodles and garlic-chili sauce and stir to combine. Serve.

Enjoy!

xoxo

Erin

A Tale of Two Salads

I feel like it is hard to find really interesting salads that double as sides, not to mention filling and healthy. I came across two this month in two of my regular food magazine reads. One is made with quinoa, which is a grain dubbed the "super food" because it not only has fiber but is full of protein. It is a great alternative to pasta for those that can not eat gluten and perfect for vegans. I had never tried it before and I was impressed, my expectation of something so healthy was low. The other salad is made with honest to goodness rice and both salads have tons of fresh healthy ingredients mixed in. So I guess the point of this post is flavor and healthy ingredients combine to make two delicious salads that can be a staple in your kitchens this summer. And bonus is that you can make them in advance and they are great as leftovers (maybe even better the next day).

Southwest Rice and Corn Salad with Lime Dressing

Adapted from bon appetit May 2010

makes 8 side servings

Ingredients:

1 cup long-grain white rice (you could also use brown)

1/4 cup fresh lime juice (It was published using lemon juice, but I used lime because I prefer it, use what you love!)

4 tablespoons olive oil

1 1/2 cups fresh or thawed frozen corn kernels (about 2 ears)

1 cup chopped fresh poblano chile's or green pepper (about 1 pepper)

1 cup diced seeded yellow bell pepper (about 1 pepper)

1 cup 1/2 inch cubes yellow zucchini (about 1 zucchini)

1 avocado, halved, peeled and diced

1/2 cup thinly sliced green onions (about 5)

1/2 cup chopped fresh cilantro

Optional:

1 jalapeno, seeded, cored and finely diced (add if you like a little more heat)

1 tablespoon green Tabasco (It is my secret ingredient and makes everything taste a little bit better :)

Cook rice according to package instructions until just tender. Drain and rinse in cold water. Drain again. Or if you have some time, spread on a baking sheet and chill in the fridge for 10 minutes.

Meanwhile, whisk lime juice, 3 tablespoons of the oil, and Tabasco (if using) in a large bowl. Season with salt and pepper. Add avocado, green onion, cilantro, and jalapeno (if using) to dressing. Toss so avocado is covered with dressing and does not brown.

Heat 1 tablespoon of oil in a large skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Saute until vegetables are just tender, 6 to 7 minutes; scrape into the large bowl. Add rice to the bowl and toss everything together. Season with salt and pepper.

Sante Fe Quinoa Salad

Adapted from Food & Wine May 2010

serves 4

Ingredients:

3/4 cup quinoa (can be found in same aisle as the rice and grains)

1 1/2 cups water

Kosher Salt

1 tablespoon ground cumin

4 tablespoons fresh lime juice

6 tablespoons olive oil (I did not end up using this much oil, 4 would do it)

freshly ground pepper

One 15oz can of black beans, rinsed

1 small red bell pepper, finely diced

1/2 cup cilantro, finely chopped

One 3 oz jar of cocktail onions, drained, finely chopped (I know it seems strange, but it is amazing)

In a medium saucepan, combine the quinoa, water and a pinch of salt; bring to a boil. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Spread quinoa on a baking sheet and refrigerate for about 20 minutes.

Meanwhile, whisk together the lime juice, cumin, oil,and a good pinch of both salt and pepper. Pour the dressing into a large bowl, add the black beans, bell pepper, cilantro and cocktail onions. Scrape the quinoa into the bowl and toss everything to coat, seasoning with additional salt and pepper to taste.

I added a little more lime to taste and green Tabasco to give it a little kick.

Enjoy!

xoxo

Erin

Pantry Raid - Spaghetti All'Amatriciana with Chicken

I find myself many nights not wanting to plan a meal, go to the market and come back to follow instructions. Problem is, I think it is hard for anyone to look at your current stock of food and come up with something delicious and satisfying. I decided to give it a go having on hand the below ingredients. This style of pasta can be found in most Italian restaurants and the richness of the tomato sauce is delicious. Plus, there is bacon in it so you know it is salty and comforting. Even with the bacon, though, this is a healthy dinner anyone is going to love. If you do not have chicken on hand, you could use a lot of different proteins. Thawed frozen shrimp. Sliced Italian sausage. Take a look in your fridge and toss in whatever feels right and will go with this tasty pasta.

Spaghetti All'Amatriciana with Chicken

Forks & Amusement 2010

serves 2 very hungry people

Ingredients:

3 slices of bacon or pancetta, diced

1/2 large onion, diced

1 teaspoon crushed red pepper (use more of if you like more heat)

2 cloves garlic, minced

3/4 cup dry white wine

28 oz can of crushed tomatoes

2 cooked chicken breasts, meat shredded (leftover or cook using the methods in this post)

16 oz or spaghetti or about 1/4 of the box

Parmesan cheese, grated

Place large pot of water on the stove, bring to a boil, add salt to the water and cook pasta according to the package until al dente. Drain and set aside. Meanwhile, place large skillet over medium heat and add the bacon. Cook until crisp, but not burnt and transfer to a paper-towel lined plate to drain. Remove skillet from heat and remove all but 1 tablespoon of fat from the pan. Return to stove and place over medium high heat. Add the onion and crushed red pepper. Cook until onion starts to slightly brown, add the garlic and cook 1 minute until fragrant. Add the wine and turn stove to high. Simmer until most of the wine is cooked off and reduced, scraping the pan of any browned bits. Add the tomatoes and season with generous amount of salt and pepper. Bring to a boil and allow to simmer over high heat until mixture is very thick, about 10-12 minutes. Add in the chicken and allow to simmer an additional 5 minutes. Finally, add in the pasta and cook for about 2 minutes until the pasta is well coated with the sauce. Toss in the bacon. Serve in heaping mounds with a very generous amount of Parmesan cheese.

Enjoy!

xoxo

Erin

Pizza for Everyone!

Tomato & Basil

Artichoke, Caramelized Onions & Prosciutto

BBQ Chicken

Pizzas on the grill have always sounded so amazing to me and last night I took the plunge. It required hardly any cooking, just some prep work and a hot grill. With a little help from my mom and husband, we figured it out and it was delicious. We made the three varieties above and really you could make this any way you would like. I bought the pizza dough from Trader Joe's, but you could certainly make your own or pick up some from your local pizza place. Everything I used for the pizzas was store bought, except for the caramelized onions, which you can get the recipe for here. I would absolutely make this again and it was a blast to prepare. At one point dough was spinning in the air and someone was using a fake Italian accent, brilliant.

Grilled Pizza

Forks & Amusement 2010

For the Crust:

Pizza dough (from scratch or store bought), at room temperature

Flour

Olive Oil

Optional: Pizza Peel

Preheat grill to high heat. Place pizza dough on a well floured surface, sprinkle top with more flour and roll out until 1/4 inch thick. You can use your hands, a rolling pin, anything you would like. If the dough is not stretching, add more flour and pick up with both hands. Work dough in a circular motion all the way around using gravity to stretch it. This process was not easy, but keep at it and add more flour as needed. Once dough is 1/4 inch thick, transfer to floured pizza peel or any serving tray big enough and brush top with olive oil.

Brush grill with olive oil, then flip crust onto the grill, oiled side down. Brush top with olive oil now. Allow crust to cook until it is set enough to flip over, about 2-5 minutes depending on the size of your pizza. Carefully flip over the crust using tongs/spatula/pizza peel/all of the above! Top pizza with desired toppings (some ideas below) and place cover over grill. Cook until crust is set and toppings are warmed, cheese is melted if using, about 5 minutes. Eat as soon as cooled!

For the Toppings:

Use whatever you would like! This is a great way to run through some of those items in your fridge or pantry that you want to try or eat! Pasta sauce, sun dried tomatoes, pears, brie, sliced turkey, bacon, zucchini, yada, yada, yada!

Here is what I used for my three pizzas

Tomato & Basil: jarred pizza sauce, freshly chopped basil, shredded mozzarella

Artichoke, Caramelized Onion & Prosciutto: jarred artichoke spread, caramelized onions, prosciutto (my fave of the 3)

BBQ Chicken: BBQ sauce, shredded rotisserie chicken, shredded Monterrey jack and cheddar cheese, cilantro

I hope you play with this and make it your own. So yummy and a great meal to enjoy outdoors with a salad and a glass of wine.

Enjoy!

xoxo

Erin

It's time to break out the grill!

Spring has officially arrived and I love seeing some of the new produce at the market and throwing everything possible on the grill. I also am a recipient of a new rice cooker, which I splurged on during my latest trip to Williams-Sonoma. This dinner includes the grill, my rice cooker and every one's spring fave, asparagus. You certainly do not need to use a rice cooker to cook your rice, but if you are looking for a fool proof one, I got the Panasonic model that they sell at WS. It took a long time to cook brown rice, but it was perfect when it was done. Best of all, you can make it during the day and it will keep it warm for you. Genius!

Grilled Cod with Soy, with Grilled Asparagus and Fried Rice

Forks & Amusement 2010

serves 2 very hungry people

Ingredients for the Fish:

1 lb fresh Cod or any firm white fish

2 tablespoons rice wine vinegar

1 teaspoon red pepper flakes

1 teaspoon dark sesame oil

salt & pepper

2 cloves of garlic, smashed

1 teaspoon fresh grated ginger

2 tablespoons soy sauce

1 teaspoon Dijon mustard

For the Asparagus:

1 bunch of fresh asparagus, chop off the woody ends

olive oil

salt and pepper

For the Fried Rice:

1 tablespoon olive oil

1/2 large onion, chopped

1 clove garlic, minced

1 teaspoon fresh grated ginger

4 oz shitake mushrooms (you can use whatever mushroom you prefer), roughly chopped

3 cups, cooked rice (you can cook on the stove, in rice cooker or even use leftover rice from take out!)

1 1/2 tablespoons soy sauce

1 teaspoon garlic chili paste (can be found in Asian food section, a great condiment for any Asian dish)

1 teaspoon dark sesame oil

1 scallion, finely diced

Whisk together all of the ingredients in a bowl except for the fish. Place fish in a resealable plastic bag and pour the marinade over the fish. Allow to sit in the fridge for 30 minutes to 2 hours.

Place asparagus in a bowl and drizzle with olive oil, salt and pepper. Toss until coated.

Place a large saute pan over medium heat and add the olive oil. Once pan is hot, add the onion and stir to coat with the oil. Cook 2 minutes until starting to become translucent, add the mushrooms and a pinch of salt. Stir to combine and cook until onions are translucent and mushrooms are cooked through, about 5 minutes. Add the garlic and ginger, stir and cook until fragrant, about 1 minute. Add the cooked rice, continue to stir and cook until rice is coated with vegetables and heated through. Add the soy and chili sauce, stir to combine. Remove rice from heat. Top with the drizzle of sesame oil and scallions. Keep warm until ready to serve.

Heat your grill to medium heat. Place the asparagus next to the heat source piled on top of each other. Place the fish on the heat source, skin side down for 5 minutes. Continue to mix the asparagus around every 1 or so to allow it to steam a bit, close lid in between turns. Flip fish and cook an additional 3-5 minutes or until fish is cooked through. Meanwhile spread asparagus out on grill and "char" for 5 minutes until slightly browned. Remove fish and asparagus from grill. Serve immediately with fried rice.

Enjoy!

xoxo

Erin

Mexican Lasagna

This is a super easy recipe that was once enjoyed by my roommate and is now adored by my husband. This is not a show stopper for a fancy dinner party, but a great casual dinner. Every time I make it someone wants the recipe or wants to come back for more. The picture does not do it it justice. Think of it as a lovely lasagna that does not photograph well. This is also healthy, so eat as much as you would like!

Mexican Lasagna

Forks & Amusement 2010

serves 4+

There are 5 layering components, I have separated them out and then we will talk assembly at the end

Meat Mixture

1 tablespoon olive oil

1 large onion, diced

2 cloves of garlic, minced

1 cup of mushrooms, diced

1.25 lbs. ground turkey (you can use any ground meat you prefer)

1 tablespoon cumin

2 dashes cayenne

salt and pepper

In a large skillet over medium high heat, heat the olive oil and add the onion. Cook for 2 minutes and add the mushrooms, a pinch of salt & pepper, stirring to coat with the oil. Cook an additional 5 minutes and add the garlic making sure the pan is not too hot to burn it (then turn it down!), stirring occasionally and combining. Once the onions are translucent and the mushrooms are cooked, add the turkey, breaking it up and combining with the other ingredients with a wooden spoon. Add the cumin and cayenne, sprinkle with more salt and pepper, continue to stir and break up meat. Cook until meat is cooked through. Set aside to cool.

Sour Cream Mixture

16 oz 2% cottage cheese

1/2 cup light sour cream

juice of 1/2 of lime

1/2 teaspoon salt and pepper

Combine all ingredients in a bowl. Set aside

Other components:

7 oz. or 1 3/4 cup grated cheese (I use the Mexican mix at the market, cheddar and Monterrey jack, reduced fat)

9-12 soft tortillas

1 1/2 cups salsa or your choice (I use my cilantro sauce from this post)

Assembly & Cooking

Preheat oven at 375 degrees. Spray a standard lasagna pan (usually around 14"x 11") with cooking spray. Layer 3 tortillas on the bottom of the pan. Lay two down, rip the other in half and fill the space. Spread 1/3 of the sour cream mixture onto the tortillas. Sprinkle 1/2 of the meat mixture on top of that. Next sprinkle 1/3 of the grated cheese on top of the meat. Last, drizzle with 1/3 of the salsa. Repeat starting with the tortillas, then the sour cream, meat, grated cheese, and salsa. Top with 3 more tortillas, spread the rest of the sour cream mixture on top, sprinkle the last of the grated cheese and drizzle the last of the salsa. Note that nothing has to look perfect or be done perfectly! Bake for 45 minutes until warmed through and bubbling.

Enjoy!

xoxo

Erin

Love and Cheesecake

My very talented and amazing uncle sent me this recipe for Valentine's Day, but I have just gotten around to trying it. Since I gave up sweets for Lent, this was the perfect way to get back on the dessert train. My uncle has been making this for 20+ years and swears by it. He and my mother love to cook together and some of my favorite childhood memories are of the two of them making an amazing dinner for the family. I have gotten ahold of many of their recipes over the years and I was excited to acquire another.

Vanilla Chocolate Cheesecake

Adapted from: Maida Heatters Book of Great Chocolate Desserts

Serves 8-10

Ingredients

2 tablespoons of butter, melted + some for buttering the pan

4 oz. chocolate wafer cookies (think just the chocolate part of an Oreo)

6 oz. semisweet chocolate

12 oz cream cheese at room temperature

1/2 cup sugar

1 teaspoon vanilla extract

1 pinch salt

2 eggs

1 1/2 cups sour cream

plus, an additional 1/2 cup sour cream (2 cups total)

For the Crust: Butter only the sides of an 8"x2.5" or 8"x3" spring form pan (I actually used a 10"), not the bottom. The chocolate wafer cookies need to be ground to crumbs in a food processor fitted with a steel blade OR ground in the blender in batches OR placed in a heavy plastic bag and pounded with something heavy (rolling pin) until they are fine. You should have 1 cup of crumbs. Mix the crumbs with the melted butter in a bowl until the butter is evenly distributed. You will think there is not enough butter, but there is! Pour into the baking pan and use your fingers to press it into a compact, even layer on the bottom only. Refrigerate.

For the Cheesecake: Preheat the oven to 350 degrees. Melt the chocolate (You can do this in a double broiler, or in the microwave in 30 second increments, stirring each time and ensuring it does not burn) and set aside to cool slightly.

Beat the cream cheese until very smooth. Add the vanilla and sugar and beat to mix. Add the eggs one at a time, scrape down the sides of the bowl with a rubber spatula and beating until smooth after each. Then add the salt and 1 1/2 cups of the sour cream and beat until smooth.

Beat the melted chocolate with the remaining 1/2 cup of sour cream (you can use the same beaters if you want). Remove 1 1/2 cups of the cream cheese mixture and beat into the chocolate mixture.

Place the two batters, alternating colors by spoonfuls over the crust in the pan. Use the flat side of a table knife to marbleize; cut down the batters and use the knife to swirl them into spirals, zig zags, whatever you like! Don't over mix or you'll lose the contrast. Briskly rotate the pan a bit first in one direction, then the other to level the top. Bake for 30 minutes on the lowest rack in the oven. It will seem soft, but it is done. Cool on a rack to room temperature, then chill at least 5-6 hours before serving cold.

My skills with the final stage of swirling the batters was terrible, but it did not matter since this was delicious!

Enjoy!

xoxo

Erin

Cilantro-Lime Chimichurri with Avocados

I have actually written about this sauce before, but it seems to be buried in a post that is hard for some to find. I made the meal featured in this post this weekend and it was again a huge hit. The sauce is absolutely the star of the show. I serve this with chips as an appetizer, add a generous helping of it to rice and then serve as a sauce along with any grilled meat. I think of this sauce as a healthier option to guacamole, which is hard to beat. Since you use less avocados, you get the heart healthy fats without all the calories. I have been doubling the recipe as I find myself always wanting more and using it every way I can!

Cilantro-Lime Chimichurri with Avocados

Forks & Amusement 2009

Makes 1 1/2 cups (This has a decent shelf life, store in an air tight container for up to 3 days)

2 cloves of garlic, roughly chopped

4 husked tomatillos (I could not find them in the market and subbed one 7 oz. can of salsa verde from the Mexican section, normally the market will have them, they look like little green tomatoes with husks)

4 trimmed green onions, roughly chopped

2 cups cilantro, roughly chopped

juice of 2 limes (use more if they are not that juicy)

1 deveined and seeded jalapeno, roughly chopped

1 tablespoon of Green Tabasco sauce

2 tablespoons of white wine vinegar

1 large avocado

2 teaspoons of salt

1/2 teaspoon of pepper

1/2 teaspoon of cumin

Combine ingredients in a food processor, mini chopper or blender and process until it is a smooth sauce. Use the pulse function to make sure everything combines well. Taste the sauce and add what flavors you may want more of. Salt? Smokey Cumin? Lime? Transfer sauce to a serving bowl and enjoy with tortilla chips, serve with rice and/or over grilled meats.

Enjoy!

xoxo

Erin

Irish Soda Bread

Being Irish and growing up in a house where St. Patrick's Day ranks right up there with Christmas, I have been taught how to make an Irish dinner. Corned beef with cabbage, boiled potatoes and soda bread remind me of springtime when I was young and the weather itching up into the 60s. This year I did not have the opportunity to make the entire meal as I had a girls night in at a friend's house. But, I knew soda bread would be a hit with the girls and a good way to celebrate the day. This recipe is easy (I feel like I say that with every post, but I swear I will only use the word when it really is!) and fast. I think I made the batter in about 10 minutes and that included sifting and measuring. I used raisins instead of currants as I am not a fan, so go ahead and add whatever you would like. Dried cranberries, chocolate chips, anything you like in a scone or a muffin would work. I even saw a recipe where they added rosemary and Parmesan, quite the way to incorporate Italian and Irish cuisine!

Grandma Clark's Soda Bread

The New Basics Cookbook

makes one 10" loaf

INGREDIENTS

• 6 tablespoons Sweet butter
• 3 cup unbleached all-purpose flour
• 1 1/2 teaspoons Salt
• 1 tablespoon Baking powder
• 1 teaspoon Baking soda
• 3/4 cup Granulated sugar
• 1 1/2 cup Dried currants
• 1 3/4 cup Buttermilk
• 2 Eggs; well beaten
• 1 tablespoon Caraway seeds (optional) I did not use them, not a fan!

Smear 2T of the butter evenly in a 10 inch cast iron skillet. (I used a 9" cake pan) Line the pan or skillet with a circle of waxed paper. Melt 2 more tablespoons of butter in a separate pan and set aside. Preheat oven to 350 degrees F.

Sift dry ingredients together. Add currants and toss well to coat. Whisk together the buttermilk, eggs, and melted butter. Add this to the dry ingredients, along with the caraway seeds if you are using them. Mix till blended, but do NOT over mix. Spoon batter into the prepared skillet or cake pan and smooth top gently with a spatula. Dot the top with remaining 2T butter.

Bake until golden brown and puffed, about 1 hour. Remove from oven and cool on a wire rack. Cut into wedges and serve warm.

I enjoyed this again today warmed up in the microwave, slathered with some butter and served next to my cup of tea. I felt the Irish in me and home once again.

Enjoy!

xoxo

Erin

Vegetable Fried Rice with Eggs

I was recently in Hawaii and was so delighted every morning to have rice with my eggs in the morning. Not a totally unusual combination, but I was obsessed. So I tried to replicate a version of what I ate at home. What came out is a delicious, veggie-laden, fried rice made with bacon. This is just a new spin on your average bacon and eggs. I served it for dinner and I will absolutely be making this again and again.

Bacon Fried Rice with Fried Eggs

serves 4

1 cup long grain white rice

6 slices of good quality bacon diced (If on the thin side, use a couple extra)

1 teaspoon grated fresh ginger

1/2 large onion, diced

2 large leeks, cleaned well and diced ( just use the light green of the leek)

3/4 cup diced carrot

1/2 cup diced celery

3/4 cup roughly chopped mushrooms (I used baby bellas, but any would work)

1/2 cup bamboo shoots roughly chopped

1/2 cup of water chestnuts roughly chopped

1/2 cup rice wine vinegar unseasoned

1/2 cup reduced sodium soy sauce

8 eggs

Cook rice according to package.

Meanwhile, in a wok or large pan cook the bacon over medium heat until just browned and crispy. Turn off the heat and remove bacon quickly to a paper toweled lined plate. Remove all but 2 tablespoons of fat in the pan and turn the heat to medium-high. Once pan is very hot, carefully add the ginger, onion, leek, carrot, celery and mushrooms. Stir to coat vegetables in fat and combine. Allow to cook until vegetables are tender, but not burnt, about 10 minutes. (If you feel like your pan is way too hot, turn it down and continue to cook) Add the bamboo shoots and water chestnuts, stir to combine and allow to heat through, about 1 minute.

Add the rice wine vinegar slowly all over the pan to deglaze. With a wooden spoon, scrap the bottom of the pan to incorporate all of the browned bits into the vegetable mixture. Add the soy and stir to combine. Add the cooked rice and bacon. Continue to stir and cook the rice with the vegetables for 2 minutes until combined and delicious. Taste and add salt and pepper to taste. Remove from the heat and cover.

Over a very low flame, using a large pan that has been sprayed with cooking spray, crack the eggs carefully into the pan allowing enough room to flip over. Once the egg whites are opaque and almost cooked through, carefully flip them making sure not to break the yolk (although that happens all the time!). Cook on the other side for just a few minutes until egg whites have set. Immediately spoon a heaping portion of rice on a warmed plate and serve with two eggs on top. Top with some fresh ground pepper and serve immediately.

Yum, I want this again right now! You can add whatever vegetables you would like to this recipe. I also did not add any heat, but you could do so when you add the soy. This would also be a great side for any Asian inspired dinner. Forget the eggs and serve with a soy and ginger marinated steak or chicken breast!

Enjoy!

xoxo

Erin

Lobster Mac 'n Cheese

Total indulgence. (Or gluttony. I suppose it depends on who you ask). Valentine's Day. Seemed like the perfect excuse. I got the idea in my head and then started looking for recipes online. Some seemed too fussy, others didn't seem decadent enough (because what's the point in making it if you don't go all out?!). What I ended up with was a mix of several different ideas, in the most scaled down recipe possible. It was all about the ingredients with this one. (Full disclosure: I spent a small fortune on cheese, but it was worth every penny.)

Lobster Mac 'n Cheese
3 cups uncooked elbow macaroni
12 ounces lobster tail pieces, fully cooked and chopped up (I bought mine fresh from the store and steamed them)
1/4 cup butter
1/4 cup flour
2 cups milk, room temperature
4 cups white cheese, shredded. I used an extra sharp aged Wisconsin white cheddar, Beecher's semi-hard cow's milk cheese (yes, I did take photos of the wrappers so I could remember), Beemster Dutch cheese and a cave-aged Swiss Gruyere. The cheesemonger at my local market helped me choose these. Like I said before, I wanted to go all out. If you want to make it simpler on yourself you can choose one cheese. White cheddar or gruyere, maybe?
White truffle oil (the recipe I found that included truffle oil called for 1/4 cup - I think I would use less next time, but definitely include it!)
1/2 cup fresh bread crumbs (make them fresh, don't use store bought!)
1/2 cup grated Parmesan cheese

Cook macaroni; drain.
Next step is making a roux to start the cheese sauce. Melt the butter in a saucepan over medium-low heat. When melted and foamy, add the flour and whisk together to make a paste. Add 1 cup milk, continue to whisk until mixture is blended and creamy. Add the cheese 1 cup at a time, stirring constantly. As the cheese melts, continue to add remaining milk and cheese in 1 cup increments. Add more milk if the cheese sauce seems too thick (mine didn't). Add the white truffle oil once everything has been incorporated. (This is where your kitchen starts smelling heavenly.) Once the sauce is fully melted, add the pasta and lobster. Stir well to coat everything. Pour the mixture into a casserole dish. Top with bread crumbs and Parmesan cheese. Bake in a 400-degree oven until top is browned (roughly 30 minutes). Serve with champagne and a baguette (remember, you're going all out).



(No, I did not prop up the Italian calendar just for the photo).

Enjoy!
xoxo
Jenna

Simple Greek Inspired Dinner

Last night I made a quick dinner that my husband deemed "blog-worthy." A saying in the house that has become a part of our regular vocabulary. It was flavorful, easy and has just a few steps. I broke down all of the components below. You can eat and assemble however you would like!

Pita: You can find store bought Greek style pita at most markets. It is fluffier and thicker than just your average pita "pocket," so make sure you get the real deal. You simply brush each side with a little olive oil and heat up in a pan or grill pan. You can also pop in the microwave if you prefer.

Tzatziki: This is a traditional yogurt sauce that is served with pita, gyro, anything you want. Combine Greek yogurt (ie: Fage) with lemon juice, grated cucumber, salt and pepper all to taste. I would start with half a lemon's juice with every 1/2 cup of yogurt and 1/4 cucumber. Then play with it to your taste.

Greek salad: Toss together romaine, diced tomatoes (I used halved grape tomatoes), diced cucumber and diced red onion. Drizzle with red wine vinegar and olive oil to coat, salt and pepper.

Chicken: Marinate boneless, skinless, chicken breasts in marinade (tablespoon of Dijon, juice of 2 lemons, chopped fresh oregano, salt and pepper. Whisk in olive oil until it doubles in quantity) for 30 minutes or even up to overnight. Use enough marinade so that your chicken is fully covered in it in a plastic zip top bag. Grill chicken, let rest for 10 minutes while tented with foil, slice on an angle with sharp knife.

This is a very lose recipe. Sorry it is not very exact! But this is the perfect recipe to attempt to taste as you go and see how to make things your own. There are not very many ingredients, so please play with it!

Enjoy!

xoxo

Erin