Fried Brown Rice

At the beginning of the week I often prepare a medium pot of brown rice so that it is ready to go in my lunch bag as I need it. When I am feeling fancy, I will do something fun with the rice like add my favorite veggies and protein and make a fried rice medley.













This recipe makes 4 servings:
2 cups cooked brown rice
1 cup cubed tofu
1 cup cubed fish cooked (Also can use shrimp/ chicken/ beef/ or more tofu)
1/2 cup green bell pepper chopped
1/2 cup scallions chopped
1/2 cup soy sauce
1 egg
1 tbsp olive oil
1 tsp garlic
1 tsp sea salt

Total Cook/ Prep Time:
30 minutes

In skillet Saute:
Scallions/ Bell Peppers/ Garlic/ 1/2 tsp olive oil

Once the veggies have slightly browned, move them over to one side of pan.

Add another 1/2 tsp of olive oil to the skillet and then scramble the egg.

Mix egg and veggies together, lower heat to medium high and then slowly add in the rice

Next add the fish and tofu, mix thoroughly

Add the to mixture:
Soy Sauce/ Sea Salt / remainder of olive oil *stir together

Once all ingredients are fully heated. Remove from heat, serve and enjoy!

Thanksgiving Menu Highlights: Seafood Stuffing

This stuffing is so good, you will definiately make it on other occasions other than Turkey Day.

This recipe makes 8 servings:
10 oz can of baby clams (drain and set aside liquid)
6 oz can minced crab (drain and set aside liquid)
3 oz can smoke oysters
12 oz bag of pototo bread cubes
1 cup chopped celary
1 cup chopped multi colored bell peppers (orange, red, green)
1 cup water
1/3 cup chopped scallions
1/3 cup chopped white onion
1 tbsp chopped parsley
1 tsp sea salt
1 tsp garlic

Total Prep/ Cook Time:
1 hour

In medium sauce pan combine:
Water/ Liquid from Clams and Crab/ Celery/ Onions/ Scallions/ Parsley/ Sea Salt/ Garlic

Bring to a boil and let simmer for 5 minute. Remove broth from heat.

In Mixing Bowl Mix:
Bread Cubes/ Oysters (with oil)/Crab Meat/ Clams

Stir and add in broth. Mix well until all bread cubes have been moistened.

Place mixture in baking dish, cover and bake for 30 minutes at 375 degrees. Stuffing should be solid and not sticky. Let top brown.

Enjoy!

Thanksgiving Menu Highlights: Curry Collard Greens

Initially I had to call my Grandmother to get instruction on how to prepare the greens. But unlike Grandma's recipe, I wasn't going to make the greens in the traditional way sauteed with meat. This rendition was a hit at dinner and I am sure my Grandmother would enjoy.


This recipe makes 8 servings:
large bushel of collard greens chopped
1/2 cup chopped white onion
1/4 cup coconut milk
1/4 cup chopped scallions
2 tbsp olive oil
1 tsp sea salt
1 tsp curry powder
1/4 tsp sugar
1/4 tsp chili paste

Total Prep/Cook Time:
30 minutes

In large skillet saute:
Olive Oil (1 tbsp)/ Scallions/ White Onions

After 3 minutes, begin to add collard greens to the skillet. Mix with onions.

Once all collards have been added and start to get soft, add the last 1 tbsp of Olive oil and:
Coconut Milk/ Sea Salt/ Curry Powder/ Sugar/ Chili Paste

Mix well and continue to cook over medium heat until collard greens are dark green and the desired tenderness.

Remove from heat and serve.

Enjoy!

Spicy Sofrito Potatos

I will be the first to say that I am hungry for good food most of the time and when I have to cook for myself, I am uninterested in waiting for hours for my food to be done. So as a tribute to having a really good meal in 1 hour, I present to you: Spicy Sofrito Potatoes and in the previous post- Spinach quiche...

Ingredients:
2 cups cubed potato *with or without skin
1/4 cup liquid sofrito *found in ethnic food isle
1 tbsp olive oil
1/2 tsp sea salt
1/4 garlic
1/4 chili paste

Total Prep/Cook time:
45 minutes
Heat stove to 400 degrees

*coat shallow baking pan with olive oil and set aside

In mixing bowl combine:
Potatoes/Sofrito/ Sea Salt/ Garlic/ Chili Paste

Stir until potatoes are completely coated. Place in shallow baking pan uncovered for 35 minutes or until potatoes are desired softness.

**makes 2 servings (or one big serving if you're hungry like me)

ENJOY!