Category Archives: The Kitchen

What we’re cook­ing up.

Ham and Egg Fried Rice

Highlights

  • Remem­ber to make rice the day before
  • 30 mins prep and cook
  • Feeds 4
  • You can mess around with the sauce

Ingredients

  • 4 cups cold cooked rice
  • 12 tbs canola oil
  • 12 cups chopped onion
  • 1 tbs minced gar­lic
  • 1 cup thin­ly hor­i­zon­tal­ly sliced green beans
  • 34 cups dieced ham (approx 4 ounces)
  • 14 cup soy sauce
  • 12 tsp sesame oil
  • 14 tsp ground black pep­per
  • 2 large eggs, light­ly beat­en
  • 14 cup 1 inch slices green onion

Directions

  1. Break up the rice.
  2. Heat a large wok over high heat, add canola oil.
  3. Add chopped onions and gar­lic. Fry 1 min­ute or until oin­ions begin to brown.
  4. Add green beans and ham. Fry 2 min­utes ot until ham browns.
  5. Reduce heat to medi­um high.
  6. Add cold  rice to wok. Stir fry 2 min­utes
  7. Mix soy sauce, sesame oil, and black pep­per, add to wok. Stir well.
  8. Push rice up the sides of the wok and pour eggs in to the cen­ter. Cook 30 sec­onds until eggs begin to set.
  9. Stir scram­bled eggs into the rice.
  10. Sprin­kle with green onions and serve.

You can add stuff to the sauce. Try chili paste or a table­spoon of black
bean sauce.

Source: Cook­ing Light

Moroccan Chili

Highlights

  • Vegetarian/Vegan
  • 40 mins prep and cook
  • Feeds 4 — 6
  • Eas­i­ly dou­bled for a crowd

Ingredients

  • 2 tsp olive oil
  • 1 c. chopped onion
  • 34 c. chopped cel­ery
  • 12 c. chopped car­rots
  • 1 tsp. minced gar­lic
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 1 tsp. ground gin­ger
  • 12 tsp. turmer­ic
  • 14 tsp. ground black pep­per
  • 14 tsp. salt
  • 18 tsp. ground cin­na­mon
  • 18 tsp. ground red pep­per (cayen­ne)
  • 12 c. water
  • 2 tbs. toma­to paste
  • 2 (15.5 oz) cans chick­peas — gar­ban­zo beans, rinsed and drained
  • 1 (14.5 oz)can diced toma­toes, undrained
  • 2 tbs. chopped cilantro
  • 1 tbs. lemon juice

Directions

  1. heat oil in a large saucepan or Dutch oven over medi­um-high heat.
  2. Sauté onion, cel­ery, car­rot and gar­lic approx. 5 min­utes.
  3. Stir in spices (cumin through cayen­ne) and sauté 1 min­utes.
  4. Add water, toma­to paste, chick­peas, toma­toes. Sim­mer 20 min­utes.
  5. Add cilantro and lemon juice just before serv­ing.

Source: Cook­ing Light

Spiced Pecans

The­se make a great hol­i­day hostess gift. If you can get them out of the house.

Ingredients

  • 2 tbs maple syrup
  • 1 tbs Worch­ester­shire sauce
  • 2 tsp ancho cile pow­der
  • 1 tsp ground cumin
  • 12 tsp salt
  • 12 tsp black pep­per
  • 2 cups pecan halves

Directions

  1. Pre­heat oven to 375(F).
  2. Com­bine maple syrup, Worch­ester­shire sauce„ chile pow­der, cumin, salt, and pep­per in a large bowl, stir­ring well.
  3. Add nuts to the syrup mix­ture and stir to coat.
  4. Line bak­ing sheet with parche­ment paper.
  5. Spread teh nusts in a sin­gle lay­er ont he bak­ing sheet.
  6. Bake for abo­tu 10 min­utes or until ligh­ht­ly browned.
  7. Cool on the pan.

Source: Cook­ing Light

Highlights

  • Christ­mas nuts.
  • Make lots.

Red Chili in a Slow Cooker

Ingredients

  • 2 lbs lean ground beef or stew meat
  • 32 oz chunky sal­sa
  • 28 oz diced toma­toes (1 big can)
  • 30 oz red kid­ney beans or black beans (2 cans)
  • 2 tbs chili pow­der
  • 2 tsp ground cumin
  • 2 tsp gar­lic pow­der
  • 2 tsp dried oregano

Directions

  1. Brown the beef in a skil­let, drain the fat. Add the meat to the slow cook­er.
  2. Open cans and add rest of the stuff.
  3. Add the spices, stir well.
  4. Cook, cov­ered, on low for 8 hours.

(If you 1.5x this recipe it will total­ly fill a 6 quart crock pot but it won’t bub­ble over.)