Fried Rice

So a few weeks ago I had a craving for some fried rice. I went in search for a good recipe in one of my many cookbooks. I found this recipe in a Magazine Dinners for Less. I did change the recipe up some based on the veggies in the home. A plus about this recipe is that my kids loved it.

Fried Rice
Start To Finish-30 Minutes
Cost $7 for the entire recipe as is
All my changes will be in Bold

4 eggs lightlty beaten
2 tsp soy sauce
2 tsp vegetable oil
2 colves garlic, minced
1 cup celery, sliced thin (2 Stalk)- (1 stalk)
1 1/2 cup fresh mushrooms sliced- I used canned
4 cups cooked rice (I used brown)- I would definalty use white rice next time
1 cup carrots, sliced thin ( I used pre shreeeded carrots)
1cup frozen peas
1/4 cup soy sauce
1/2 cup sliced green onions
1 cup cabbage mix

1. In a small bowl, combine eggs and 2 tsp soy sauce. Set aside

2. Pour the 2 tsp oil in a skillet, heat over medium heat. Add Garlic, cook and stir for 30 seconds. Add eggs and cook until scrambled. Remove egg and set aside.

3. Pour 2 TBSP oil in skillet, heat wok over medium high heat, add celery and cabbage if used; cook and stir for 1 Minute. Add mushrooms cook for 1 minute.

4.Add cooked rice, carrots and pea. Sprinkle with the 1/4 cup soy sauce. Cook and stir fro 4 minutes or until heated through. Add cookedegg mixture and green onions. Cook and stir for 1 MINUTE.

You could add any type of meat if so inclined.

Vegeterian Stuffed Peppers

I had 2 green peppers in my my fridge that I knew would go to waste if I did not use. For this reason I made a meatless version of green peppers. Any Veggies can be used. I was able to make enougth stuffing for 2 huge for peppers yet, it could fill 4 smaller size peppers.

Stuffed Pepper
2 large green peppers
1 c rice
1/2 cup corn
1/2 cup black beans
1/2 cup diced tomatoes
1 (6oz) can tomato sauce
1 (6oz) can mushrooms
1/4 cup cheese

Clean the peppers, blanch in hot water for 5 minutes. While these are cooking combine ther remaining ingredients. Preheat oven to 350, when peppers are done stuff with rice mixture and bake in oven for 20 minutes. Sprinkle with chesse and bake 5 more minutes.

Veggie Kinda Night!!

Tonight I made Veggie Shells which is from the Busy woman's cookbook. I did have too modify it because it would have been too much for my small family. While my kids did not eat more than half a bowl it was loaded with the veggies they neglect and could only have a piece of pumpkin bread if they ate it. If I modify the recipe I will have the original in parenthesis.

Veggie Shells

1 yellow sqaush, peeled,and chopped (2 )
1 zucchini sliced(2)
1 cup frozen corn (1 10 oz bag corn frozen)
1 sweet bell pepper (did not use)
1 can stewed tomatoes
1 tsp Italian seasoning
2 tsp oregano
1 can beef broth( 2 cans)
1 cup bow tie pasta( 3/4 cup small shell pasta)

In slow cooker combine squash, zucchini, corn, bell pepper, tomatoes, seasonings, beef broth, and 2 cups water (I did not use).

Cover and cook on low for 6 to 7 hours

Add pasta and cook additional 30 to 45 minutes.

Garnish with mozzarella cheese. Serves 4 to 5.