Veggie Fried Rice with Sunny-Side Up Eggs

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Staples like boil-in-bag rice can be a time-saving shortcut in this vegetarian version of a popular takeout stir-fry that’s topped off with eggs, a budget-friendly protein.

Serves 4

Ingredients:

One 14-ounce package boil-in-bag rice
2  tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 garlic clove, minced
2 large carrots
2 tablespoons vegetable, divided
1/2 cup of broccoli florets
1/2 cup sugar snap peas
1/4 cup green beans
1 rib celery, sliced
1 small red bell pepper, julienned
One 8-ounce can water chestnuts, drained
2 green onions, sliced
4 large eggs

Directions:

Prepare the rice according to package’s stovetop directions. In a small bowl, combine the soy sauce, sesame oil.

In a wide pot, heat 1 tablespoon canola oil on medium-high. Add garlic and carrots. Cook 2 minutes, stirring often. Add the stir-fry vegetables. Cook  2 to 3 minutes, until vegetables are tender.

Pour rice from the bag into the skillet, along with soy sauce mixture. Cook 2 minutes stirring often. Remove from heat and season with salt and pepper to taste. Remove from the heat and  cover to keep warm.

In a 12-inch nonstick  or cast iron skillet, heat remaining 1 tablespoon of  oil on medium-high. Add the eggs and fry for 1 – 2 minutes, until whites are mostly set. Cover skillet and cook  for an additional 2 minutes or until yolks are at the desired doneness. Season with salt and pepper.

To serve, place the eggs on top of fried rice.

Cook’s Notes:

If you cannot find all the vegetables at your local supermarket, feel free to substitute one 16-ounce  bag frozen Asian stir-fry blend in this recipe. Make sure that the frozen vegetables are thawed  and drained before cooking.

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Pappardelle and Tagliatelle with Shrimp, Bell Peppers, Asparagus and Basil

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Normally, I would make this dish with fettuccine, but looking in the pantry, there was none to be had. However, using up all the odds and ends of pappardelle and tagliatelle to make a full serving for four, there was enough of these two types of pasta to make this dish. Also note that red and yellow bell peppers aren’t just a colorful addition to a meal. They have a milder taste than their green counterparts, making them instantly more appealing to kids—and adults alike. A little asparagus and basil added just enough touch of green to the pasta. Serve this pasta dish the next time you’re in the mood for seafood.

Serves 4

Ingredients:
½  pound  fettuccine (or whatever pasta you have on hand)
¼ cup extra virgin olive oil
2 small red bell peppers, cut into ¼ inch strips
2 small yellow bell peppers, cut into ¼ inch strips
1 bunch of think stalk asparagus, cut in 1 inch pieces on the diagonal
1 small onion, finely diced
2 cloves garlic, minced
1 ¼ pound medium shrimp, shelled, deveined, butterflied
¼ teaspoon dried crushed red pepper flakes
½ cup chopped fresh basil
Salt, to taste
Freshly ground black pepper, to taste

Directions:
Bring water to a boil in a large pot and add a pinch of salt. Add pasta and stir with tongs to prevent the pasta from sticking.Test the pasta by tasting it
Follow the cooking time on the package, but always taste pasta before draining to make sure the texture is right Pasta cooked properly should be al dente (to the tooth)—just a little chewy.

Drain cooked pasta well in a colander. Set aside.

In a saute pan or skillet large enough to hold all the pasta after it has been cooked, warm the olive oil over medium-high heat for 1 minute.

Add the bell peppers and asparagus. Cook and stir for 2 minutes. Reduce the heat to medium. Cover the pan and cook for 2 more minutes to soften the vegetables.

Add the onion, garlic and shrimp to the saute pan. Cook and stir for 3 – 4 minutes, or until the shrimp just begin to turn pink (the shrimp should be barely done).

Add the red pepper flakes.Add the pasta to the saute pan with the peppers and shrimp.Cook and stir for 1 minute to heat through and incorporate the flavors. Add the basil and serve hot immediately.

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Italian Sausages with Bell Peppers and Polenta

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This dish  offers the classic Italian-American combination of sausage and peppers on a bed of polenta enriched with Parmesan cheese. By putting the emphasis on the peppers and onions, it makes an indulgent meal a healthy one, as well, with 34 grams of protein and just 31 grams of fat.

Serves 2

Ingredients:
½ cup polenta
¼ cup grated Parmesan cheese
2 mild pork sausages
1 yellow onion, sliced
1 red bell pepper, cut into strips
2-3 Italian frying peppers, sliced, seeds discarded
1 garlic clove, peeled and minced
2-3 springs fresh rosemary, chopped
1/2 bunch Italian flat leaf parsley, chopped
1 tablespoon tomato paste
1/2 bunch fresh basil leaves, torn

Directions:
To cook the polenta,  add 4 cups of water to a 2-quart sauce pot over high heat and bring to a boil. Whisk in the polenta and let the water return to a boil, reduce to a simmer, and cook, stirring frequently, until the polenta thickens and absorbs most of the water, 25 to 30 minutes. Remove from the heat, stir in the parmesan and season with salt and pepper.
While the polenta cooks, prepare the sausage and peppers.

In a 12-inch frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook until well browned, about 5 minutes on each side. Transfer to a plate. Do not wipe out the pan.

In the same pan used to cook the sausage, warm 1 tablespoon oil over medium high heat until hot but not smoking. Add the onions, season with salt, and cook until the onions begin to caramelize, about 15 minutes. Add the peppers, garlic, and rosemary, and continue cooking until the peppers start to soften, about 5 minutes. Add ¼ cup wine, if using and cook until the wine has almost completely evaporated. Stir in the tomato paste and 1½ cups water. Bring to a boil, reduce to simmer, and cook until the liquid has thickened, about 5 minutes. Slice the sausages and add them to the pan, turning once or twice until heated through, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and pepper.

To serve, transfer the polenta to serving bowls and top with the sausage and peppers. Garnish with torn fresh basil.

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