Fried Rice

Charles made some awesome fried rice with the teriyaki chicken a couple of days ago.  I really enjoyed this; it’s one of those dishes that it is easy to eat too much though.  I loved everything about it; the crunch of the water chestnuts, the eggs, the peas; oh so very tasty.

  • 1 cup uncooked long grain rice
  • 2 Tbs sesame oil
  • 1/2 tsp crushed red pepper
  • 1/2 cup diced carrot
  • 1/2 cup sliced celery
  • 1/2 cup diced onion
  • 2 sliced jalapeno
  • 1 – 2 Tbs soy sauce
  • 2 eggs; scrambled and cooked
  • 1/2 can water chestnuts
  • 1 clove garlic
  • 1/2 cup peas
  • black pepper

Cook rice for 9 – 10 minutes; this will leave the rice slightly undercooked.  Rinse rice well and drain thoroughly; spread rice to dry out while prepping remaining ingredients.  In large skillet heat sesame oil; sauté carrot, celery, onion, jalapeno, and crushed red pepper for 6 – 8 minutes or until veggies are tender.

Add rice, eggs, soy, garlic, peas, water chestnuts and pepper; cook over medium high heat for 5 – 10 minutes.

Enjoy ~ Kimberly

Peas and Mushrooms

I was trying to decide what veggie to fix for dinner tonight and I remembered a Portobello mushroom I had picked up a couple of days ago.  I asked Charles how peas and mushrooms sounded and he went into story mode.  Telling me tales of his grandma fixing peas and mushrooms for special dinners.  Sometimes it was pearl onions instead of mushrooms, but the mushrooms were always his favorite.  She usually used canned mushrooms as far as he could recall; canned mushrooms will work perfectly too just omit the first step of cooking the mushrooms and add everything at the same time.

Peas and Mushrooms

  • 1 cup diced mushrooms
  • 1 Tbs butter
  • salt and pepper
  • 2 cloves minced garlic
  • 12 o.z. frozen peas
  • 1/4 cup water

Melt butter in skillet and add mushrooms; season with salt and pepper.

Cook for about 5 minutes or until desired tenderness. Add peas, garlic, and water.  Cover and simmer for 5 – 7 minutes.

Enjoy ~ Kimberly

Orzo Pilaf ~ orzo pasta with peas cooked in chicken broth

Just a quick post today.  Wanted to share the orzo pasta I cooked for Charles’ lunch.  Simple yet tasty; a nice alternative to rice.  I simply used homemade chicken stock, garlic powder, salt and pepper but you could jazz this up with some spice or herb combination as desired.

Orzo Pilaf

  • 1 1/2 cups chicken stock
  • 1/2 cup uncooked orzo
  • 1/2 tsp each ~ salt, pepper, and garlic powder
  • 1 cup frozen peas.

Bring chicken stock to simmer over medium high heat.  Add salt, pepper, garlic powder, and orzo and cook for about 9 minutes uncovered. Stir in frozen peas and bring back to light boil.  Cover, remove from heat and let rest about 10 minutes.

Enjoy ~ Kimberly


Creamed Tuna on Toast

I had a craving for some creamed tuna on toast.  Usually I just throw it together so I can’t say I have a special recipe, but today I measured my ingredients so I could share.  I added additional salt and pepper to my serving so feel free to adjust to your liking.

Creamed tuna

  • 2 Tbs butter
  • 2 Tbs flour
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • a tiny dash of cayenne if desired
  • 2 cups milk
  • 1 can tuna
  • 1/4 cup peas (optional)

Begin by melting butter over medium heat.  Add flour salt, pepper, and cayenne. Stir together until mixture begins to bubble about 1 minute; continue stirring an additional minute.  Add milk; increase heat to medium high stirring frequently.  Bring to a simmer;  mixture will begin to bubble at edges, about 6-8 minutes;  reduce heat to medium and stir constantly for an additional 2 minutes. Add tuna and peas; heat through and serve over toast.

Enjoy ~ Kimberly