OK - this is the first time I have ever made fried rice - kind of made it up as I went along...
2 packages of Uncle Ben's microwaveable rice
1 medium onion
1 cup of broccoli
1/2 cup of baby carrots
1 cup snow pea pods
1 can of bamboo shoots
1 can sliced water chestnuts
2 eggs
1/2 cup soy sauce
1 tsp of sesame oil
2 tbs of vegetable oil
In a large wok - sautee all the veggies until they are warm in vegetable oil. Open both packages of rice - break it apart with your fingers in a large bowl. Add rice to the wok, toss well, add soy suace and sesame oil. Scramble the eggs in a separe skillet and add to the rice. MMMMmmmmmmm.
Wednesday, February 4, 2009
Monday, February 2, 2009
Chicken Carbonara
Here is another of my favorite pasta dishes. Not exactly traditional Italian - but it is tasty!
Cast of Characters:
1 package of either boneless thighs or breasts or a combination of both
2 tbs olive oil
2 cups of chicken stock (not broth)
1 lemon
1 bunch of Italian parsley
1 medium onion
2 cloves of garlic
4 eggs
1½ cups of parmesan cheese
1 small box of fetucinni noodles
Put on a pot of water large enough to cook the entire box of past in. Salt the water well.
Dice the chicken and onions and chop the garlic. In a non-stick skillet, cook the chicken in the olive oil until it is golden brown. You should have a ton of brown goodness on the bottom of the skillet, add the onions and garlic and saute until the onions are soft.
Finely chop the parsely. Zest the lemon. Combine them in a large mixing bowl. Add four eggs and all the parmesan cheese. Mix well.
Juice the lemon into the chicken broth and add it to the chicken/onion/garlic. Bring to a boil and reduce by about a third, make sure you scrape all the delicious brown bits off the bottom of the skillet and let them dissolve into the broth.
Cast of Characters:
1 package of either boneless thighs or breasts or a combination of both
2 tbs olive oil
2 cups of chicken stock (not broth)
1 lemon
1 bunch of Italian parsley
1 medium onion
2 cloves of garlic
4 eggs
1½ cups of parmesan cheese
1 small box of fetucinni noodles
Put on a pot of water large enough to cook the entire box of past in. Salt the water well.
Dice the chicken and onions and chop the garlic. In a non-stick skillet, cook the chicken in the olive oil until it is golden brown. You should have a ton of brown goodness on the bottom of the skillet, add the onions and garlic and saute until the onions are soft.
Finely chop the parsely. Zest the lemon. Combine them in a large mixing bowl. Add four eggs and all the parmesan cheese. Mix well.
Juice the lemon into the chicken broth and add it to the chicken/onion/garlic. Bring to a boil and reduce by about a third, make sure you scrape all the delicious brown bits off the bottom of the skillet and let them dissolve into the broth.
When the noodles are done drain them but do not rinse. Put the hot noodles on top of the cheese/egg/parsely mixture, then add the chicken mix and TOSS well!
The aroma will likely say "Eat me NOW!" but it's best to let it sit for about 5 minutes to thicken up.
I serve with garlic bread and a salad!
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