Basil Fried Rice

February 26, 2021 by

This is one of my absolute favorite meals. I could eat it every week and I’m sure I would never tire of it! Years ago I was at a Thai restaurant with a couple of friends for “girls night out” (which entails dinner and craft store sale… we are party animals, what can I say?!”
One friend had been before and ordered this for us to try and I. WAS. HOOKED. That Thai restaurant quickly became my husband and mine’s favorite date spot. But date nights are too few and far between (especially since COVID) and I had to make it for us at home so we could enjoy it more!
It took some experimenting but I finally did it! This is such a quick meal as well and so easy to adapt to your families preferences. I use my favorite red pepper powder (found here online) for the heat but if you like it hotter you could add some Thai chilis. Sometimes I serve it with stir fried beef, chicken, or shrimp as well. Either stirred in or on the side.
Jasmine rice is really important for this dish, it adds a very subtle flavor but when I tried it with other rice it just wasn’t right. I have used brown jasmine rice with good results as well. A trick for fried rice is when you make rice for a meal just make extra and freeze some in an airtight bag.
It makes for a super quick meal to pull out and make fried rice!

Filed Under: Asian, Meatless Main Dishes Tagged With: , , , ,

Instant Pot Split Pea Soup

January 4, 2021 by

Rainy days and Holiday exhaustion mean soup days here. Split pea soup is one of my favorites. If you don’t have an Instant pot I have my regular version here, which is very similar, but pressure cooking makes it much faster and super simple.
Everything is dumped in the IP, there is no need to pre sauté vegetables. If you like you can puree the soup afterwards (minus the ham) but I like it with some texture. My butcher always has smoked ham hocks but you could definitely make this without a ham hock. Just replace the water with a stock. You can even make it vegan by using vegetable broth. If you are using a ham hock there is no need to use stock as the ham hock becomes ham stock.

Filed Under: Instant Pot (Pressure Cooking), Meatless Main Dishes, Soups / Stews Tagged With: , , ,

Greek Quinoa Salad

August 24, 2016 by

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It’s been one crazy summer here.  I’ve been determined to finish up all of my lists of projects and ideas before September, and since I lead a 4-H group, we HAVE to participate with the county fair!  Enter: easy meals that store well.  This is one of those.  I can make it ahead of time and grab a bowl for a quick lunch, or add some chicken for a dinner.  If you have adventurous eaters this would be great for a lunchbox salad as well.  If you haven’t tried my Asian Quinoa Salad yet add that one to the list too!
You can change up the add ins of course too to your liking.  Sometimes I leave the garbanzo beans out, especially if I’ll be serving hummus as well.

GREEK QUINOA SALAD
1/2 cup quinoa
1 cup water
1/2 large cucumber, peeled, seeded, and diced
1 cup grape tomatoes, cut in half, or diced tomatoes
1/4 cup red onion, diced
1/4 cup olives, diced
1 1/2 cups cooked garbanzo beans (or 1 can, drained)
3 T fresh dill or parsley, finely chopped
3 T fresh basil, finely chopped
1/4 cup crumbled feta cheese

For dressing:
1 T lemon juice
1 T red wine vinegar
2 cup olive oil
1/2 tsp dried oregano
salt and pepper to taste

Bring the cup of water to a boil in a medium pot.  Add quinoa and return to a boil.  Cover pot, reduce heat to low, and let simmer for 15 minutes.
Fluff quinoa and let sit 5 minutes, covered, and off the heat.   This will make 2 cups cooked quinoa.  You will know it’s cooked because the outer hulls are popped off.
Place all the dressing ingredients in a jar and shake well.  Pour over quinoa and chill.  Add remaining salad ingredients.  Serve chilled or at room temperature.
Serve with additional dressing if desired.

Filed Under: Meatless Main Dishes, Salad / Dressings, Side Dishes

Quick Soup

November 18, 2013 by

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I don’t usually buy “mixes”.  I figure why pay someone else to throw some stuff in a bag when I can do it myself for way less money, and not to mention actually know what all is in there?  Well, one exception is the Bob’s Red Mill “vegi soup mix”.  It includes green and yellow split peas, barley, lentils and alphabet vegetable pasta.   (Nothing mysterious in there!)

I’ve kept it on hand for awhile now and used it occasionally, and then I tried the version of it at the  Bob’s Red Mill Visitor Store (If you live in the area, you should really go check it out).  It’s way better, and all I had to do was ask and they gave me a copy of the recipe.  I scaled it down for home use, and now it’s a great busy day dinner.  I always have these ingredients on hand, and you can either cook it on the stovetop or throw it in the crockpot for an even crazier day.
My favorite way to serve this is with some biscuits, either plain, cheddar pepper, or whole wheat flax.
This soup makes a great meatless meal, which I think is a good idea to have in rotation, and is also on my list of “emergency dinners” for those nights when everything just went out the window, but by golly we will still eat a home cooked meal and sit at the table. 🙂

Bob’s Vegi Soup

1 3/4 cups Bob’s Red Mill Vegi Soup Mix
8 cups vegetable or chicken stock
14.5 oz can diced tomatoes, undrained
1 cup diced carrots
1 1/2 cups diced celery
1/2 cup diced onion
1 T dried basil
1 tsp garlic powder
1 tsp onion powder
14.5 oz can green beans, drained
salt, to taste

In a large pot, place everything except the green beans and salt.
Bring to a simmer and let simmer for 1 to 1 1/2 hours.
Add green beans and salt to taste.

Recipe source: Very slightly adapted from Bob’s Red Mill Visitor Center

Filed Under: Meatless Main Dishes, Soups / Stews

Crispy Quinoa Burgers

May 2, 2013 by

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I made quinoa burgers.  With extra veggies.  Served with veggies.  And my hubby liked it.
I repeat.  And my hubby… liked it.
Can we just all have a moment to let that soak in? …

Okay, but seriously, how could he not love these?  Crispy, flavorful, all things delicious.
The original recipe only had carrots and green onions for veg, but I wanted more flavor than that.  So I added red onion, peppers, more cheeses, and garlic.  And don’t forget the cilantro.  Of course they needed more egg to bind it all together.  I will be making these often my friends, and you should too. 🙂

CRISPY QUINOA BURGERS
Makes about 18 (generous 1/4 cup) burgers

1 cup uncooked quinoa, rinsed
2 cups chicken stock (or vegetable)
1 cup cooked chickpeas, optional
1/2 cup grated swiss cheese (or cheddar or provolone)
1/4 cup grated parmesan cheese
1/2 cup Panko breadcrumbs
1/2 cup shredded carrots (2 medium)
4 green onions, thinly sliced
3 garlic cloves, minced
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup chopped cilantro leaves
salt and pepper
4 eggs, lightly beaten

Combine the quinoa and stock in a medium pot and bring to a boil.
Cover, reduce to a simmer, and cook for 15 minutes or until plumped and cooked through.
(Can do this ahead of time, even a day or two).  Let cool.
To the cooled quinoa, add all remaining ingredients and toss to combine well.
Heat a pan over medium heat with a drizzle of olive oil.
Form quinoa patties (I did mine a generous 1/4 cup full, but do the size you want).
You’ll need to cook in batches, don’t crowd the pan.
Cook until browned, then flip and cook the second side.
Repeat until done.
We served them with a salad and avocado, but you could serve them on buns like a veggie burger as well.

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Recipe Source: adapted from How Sweet It Is

Filed Under: Meatless Main Dishes

Roasted Vegetable Soup

March 7, 2012 by
 
I’m a sucker for a good soup.  It’s such a versatile thing, and so comforting too.  I’m a big fan of roasting, so this was a big hit in my book.  I loved how quick and simple it was too, especially when I used half of the roasted vegetables for a side dish with dinner one night, then the other half used the next night to make this.  I included a variation to dress it up if desired as well, by adding a drizzle of basil oil and croutons, but just plain is good in my book too.  The carrot flavor really comes through strong, if you don’t want as strong of a carrot flavor just keep that in mind when picking which vegetables you are going to roast.
This would work well for a make ahead meal as well, you could even puree it all up beforehand, and just rewarm when ready to serve.
 
ROASTED VEGETABLE SOUP
4 cups chicken or vegetable stock
1/2 recipe roasted winter vegetables
salt and pepper to taste
 
Heat the broth and vegetables in a pot over medium high heat until heated through.
Use a stick blender (or food processor or blender), to puree until smooth.
Season with salt and pepper to taste, and add more broth if needed to reach desired consistency.
Serve hot.
To dress up this soup:
Make some basil oil by pureeing fresh basil leaves in a blender with enough olive oil to make a thin consistency.  Drizzle over soup, and top with homemade croutons.
Recipe adapted from Barefoot Contessa Family Style by Ina Garten
 
Filed Under: Meatless Main Dishes, Soups / Stews

Roasted Vegetable Panini

August 27, 2011 by
 
My new favorite thing.
 
Honest.  Wait… do I say that often?
 
Either way, I really mean it this time. : )
 
I have casually mentioned to my husband that I could be a vegetarian, it really wouldn’t bother me.
(Especially with a sandwich like this!)  He usually stares at me in fear for a few seconds until I start to smile.   : )
 

ROASTED VEGETABLE PANINI

 
THE VEG:
8 oz mushrooms, sliced
1 red bell pepper, sliced 1/4″ thick
1 yellow bell pepper, sliced 1/4″ thick
3 small zucchini, sliced 1/4″ thick
1 T olive oil
1 tsp salt
1/2 tsp pepper
 
PESTO SPREAD:
4 oz cream cheese
2 T chopped artichokes
2 T pesto
zest of 1 lemon
 
TO ASSEMBLE:
8 slices Sourdough bread
Butter
Tomatoes, sliced
Provolone Cheese
Arugula
 

Toss all the veg ingredients together on a large rimmed baking sheet.

Roast at 400 degrees for 15-20 minutes.
Spread butter on one side of each bread slice.
Lay 4 slices out buttered side down and spread other side with pesto spread.  Top with the roasted vegetables, provolone cheese, tomatoes, and arugula.
Top each with another slice of bread, with the pesto mix spread on the inside and butter on the outside.
Grill on a panini press or griddle.
 
Filed Under: Meatless Main Dishes, Sandwiches / Wraps Tagged With: , , ,

Fried Rice

January 10, 2011 by
I made this recipe a looong time ago.  When I was just beginning to experiment more in the kitchen.  Before I was sleep deprived… before I was loosing all my hair… (and sanity) : )  Actually, it was before I even graduated high school!   It’s fairly unusual for me to make the same recipe for that length of time without changing it at all, but I just like it so much for a quick dinner or side dish just the way it is.  For a main dish, I add meat, see variation at end of recipe, but I like it without meat as well.  And if I have any fresh snow peas on hand they are always great to throw in too.
FRIED RICE
Recipe by My Stained Apron
2 T oil
4 cups cooked and cooled rice*
3/4 cup diced carrots
3/4 cup frozen peas (You could also use frozen carrot / pea mix)
3 eggs, beaten
3 green onions, sliced
1-2 tsp soy sauce
1 T spice mix (or desired amount) recipe at bottom
Heat oil in large skillet or wok over medium high heat.
Add rice, carrots, and peas.  Stir occasionally, letting the rice brown.
Add soy sauce and spice mix, stir in until well combined.
Push rice to one side of pan and pour beaten eggs in empty space in pan.
As eggs start to set, stir to scramble. When cooked through, stir into rice.
Add green onions and stir.
SPICE MIX: Mix everything together, can also make a larger batch to keep on hand.
 1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp sugar
1 tsp garlic powder
1 tsp onion powder
*I like to freeze leftover rice for this dish.  You can use the rice straight from the freezer, it usually doesn’t even clump up in the freezer.
To make into a main dish you can add chopped BBQ Pork, diced chicken breast, shrimp, or a combination of a couple.  Just cook meat at the beginning before you add the rice.
Filed Under: Asian, Meatless Main Dishes, Side Dishes

Slow Cooker Baked Potatoes

November 12, 2010 by
It’s that crazy time of year.  I know you all know what I’m talking about. (And if you don’t, I WANT YOUR SECRET!) : )
Holidays, family get-togethers, Christmas gifts to make and shop for, decorating, and so on.  It’s also my favorite time of the year.  I love the feeling of giving and gratitude in the air this time of year.  But still, things can get a bit hectic, so a meal like this one comes in awful handy.  My mom made “baked potato bar” night in our home often, and it was always a big hit.  We could each pick what we wanted on our potato and and you won’t find a cheaper ingredient!  So do what I’m doing tomorrow night- make this and give yourself a break!
SLOW COOKER BAKED POTATOES
Wrap potatoes in foil and put in slow cooker.
Cook on low for 6 to 8 hours, or until soft when pierced with a knife.
Serving suggestions:
chopped chives, red onion, or green onions
ranch dressing
sour cream
crumbled cooked bacon
shredded cheese
chili
butter
steamed chopped broccoli
a big garden salad makes a good accompaniment
Filed Under: Meatless Main Dishes, Slow Cooker Tagged With: ,

Cheese Fondue

June 7, 2010 by
 
Meet Irish Cheddar.  My favorite cheese. EVER.  My hubby’s favorite cheese. EVER.
And I wouldn’t be surprised if it will be yours when you try it too. Smooth, sharp, but not too sharp, creamy…. perfect.  It’s getting much easier to find now, even Costco is selling it. So next time you see it, try some, you won’t regret it!   And now, a recipe using it!
 
 
 
 
 
 
 

I’m finally getting around to posting this recipe, we actually had it for Valentine’s Day!  I don’t make fondue very often, only a couple times a year, but it really is easy, delicious, and very fun.  You can get really creative with the dippers, or be very basic. 

 
CHEESE FONDUE
 
 
3 T butter
4 T flour
1/2 tsp paprika
2 1/2 cups milk
12 oz shredded cheese (my favorite is to use half cheddar, half Gruyere)
Juice of 1 lemon
salt and pepper, to taste
  
Melt the butter in a saucepan.  Add flour and paprika, cook a minute.  Gradually add milk, whisking in completely.  Add cheese, then stir in lemon juice, salt, and pepper. 
Whisk in more milk if it’s thicker than you want.  Serve in fondue pot.
 
Dipping Ideas: cubed french bread
lightly steamed vegetables-like cauliflower, carrots, and broccoli
lil smokies
cooked chicken
roasted asparagus
roasted red potatoes
Steak
Apple slices or cubes
 

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Filed Under: Meatless Main Dishes, Sauces / Condiments Tagged With: , ,