Fried rice- dinner tonight

By -
I made some simple fried rice for dinner several nights ago.

This one has fried mushrooms, scallions, and egg in it.

Comments

Post a Comment

Popular posts from this blog

Cream Sauces

By -
Wow, it's been a while since anyone has posted! Here are a couple of sauce recipes I've been using for a while.  They fit my definition of modular food since they can be used in so many different ways.  Also, they are concepts rather than strict recipes, and thus many variations are possible. Part of why I'm listing them is to make sure I still have the recipes should the original sites disappear. The first one is a wine cream sauce, more or less based on the recipe I found here . The basic proportions are 1 part wine to 2 parts cream.  I usually use leftover wine since it's no longer as nice for drinking.  For cream, I use whatever is available, whether half-and-half, light table cream, heavy or whipping cream, etc.  The proportions are not exact, of course, but it's a pretty good guideline.  The leftover wine can be pretty much any kind of decent tasting white or rose wine or even leftover champagne.  The quantity I make is dependent on how m...
Read more

Arroz con Pollo

By -
Image
I usually make a large batch of this on Sunday so I can bring it for lunches for most of the week. It keeps well and is good either fresh and hot or cold and several days old. This makes enough for 3 lunches for me. Personally I don't usually add chicken to this but you definitely could! You could definitely add more or different veggies, substitute some of the liquid with tomato sauce, push the flavors in different directions (many different cultures have some version of rice+chicken), etc. I've put more suggestions for changes below the recipe itself. This recipe is adapted from Smitten Kitchen's version here . 1 package (10 oz) grape tomatoes 1 bell pepper 1 onion 3 slices bacon 1 Tbsp rice vinegar olive oil 2 tsp dried oregano 1 tsp cumin minced garlic and/or granulated garlic some paprika salt and pepper 2 Turkish bay leaves 1 cup rice 2 cups liquid (bullion (beef, chicken, vegetable, etc) or water or stock, etc) (I have beef bullion so that's what...
Read more

Banana-Egg Pancake

By -
Image
I made this up the other day for breakfast. They are quite soft, taste similar to banana bread, are relatively filling, and are quick to make. 1 banana 1 egg cinnamon, nutmeg, ginger, cloves (all to taste) pinch of sugar (to taste) pinch of salt (to taste) Mash the banana in a bowl, crack in the egg, add the spices, sugar, and salt and mix. Fry up with a little butter on medium to medium-high heat until golden on both sides. These keep for at least a day in the refrigerator, though get a little sticky from the sugar. It could be good to add vanilla extract. Substituting molasses or even honey could be good.
Read more