New Year’s Eve

Hey everybody, we hope you have an awesome time ringing in the new year tonight. We’re going to stay at home and just watch the ball drop on tv. We’ll be eating some salami snacks along with some summer sausage that’s served with lemon dijonnaise sauce. Here’s to hoping 2019 is gonna be a hell of lot better than 2018 was !!!

Spicy Vegetable Fried Rice

Ingredients

  • 4 eggs (we used large eggs)
  • 2 tablespoons water
  • Nonstick cooking spray (we used a tablespoon of peanut oil)
  • 1 tablespoon finely chopped, peeled fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil (we used extra-virgin olive oil)
  • 2 cups chopped napa cabbage
  • 2 medium carrots, coarsely shredded (1 cup) (we went with the number of carrots rather than the cup measurement)
  • 1 cup fresh pea pods, trimmed (we used somewhere between 1 1/3 to 1 ½ cups snow peas)
  • 2 cups cooked brown rice
  • 1/3 cup sliced green onions
  • 2 tablespoons reduced-sodium soy sauce
  • 1 to 2 teaspoons Sriracha (we used about 2 ½ teaspoons)
  • 2 tablespoons snipped fresh cilantro
  • Lime slices or wedges

Directions

  1. Whisk the eggs and water together in a small bowl. Take a large skillet out and coat the inside with cooking spray before preheating the skillet over medium heat. Once the skillet’s hot, pour the egg mixture in, not stirring just long enough for the eggs to set on the bottom and around the edges. Using either a spatula or large spoon (we used a large spoon), lift and partially fold the eggs so the uncooked eggs can flow underneath the cooked portion. Let the eggs cook another 2 to 3 minutes or just until the eggs are fully cooked, glossy and still moist. Leave the eggs in large pieces and gently place them in a medium bowl for the time being (we just put the eggs on a plate).
  2. Using the same skillet, pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the garlic and ginger, stirring constantly for 30 seconds. Add in the cabbage, carrots, and pea pods, continuing to stir for 2 minutes. Add the following ingredients to the skillet, stirring for 2 minutes or until everything’s heated through: eggs, rice, green onions, soy sauce, and the sriracha. Take the skillet off the heat and top the fried rice with the cilantro. Serve with the lime on the side.

This is supposed to serve 4 but it tastes so good that two people could easily finish this off ! The amount of sriracha in this makes the recipe live up to it’s name, you definitely get the spiciness but it’s not so strong that you need to drink something to cool your mouth down. We also loved the crunch that the pea pods brought to the fried rice. It tasted so good on it’s own that we actually forgot to use the lime but the lime probably only makes this taste even better !

We got this recipe from SHAPE magazine.

We weren’t paid in any form to promote the magazine.

Take care everybody !

Three-Cheese French Bread

Ingredients

  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 8 ounces cremini mushrooms, sliced
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 loaf soft French or Italian bread, halved lengthwise
  • ¾ cup part-skim ricotta cheese
  • 1 cup shredded low-moisture mozzarella cheese
  • ¼ cup roughly chopped fresh parsley
  • 2 tablespoons shredded parmesan cheese
  • Red pepper flakes, to taste
  • 3 vine-ripened tomatoes, sliced
  • 2 tablespoons balsamic vinegar

Directions

  1. Preheat the broiler (we had the oven rack on the middle shelf). Take a large skillet and pour one tablespoon of the olive oil in, setting the heat to medium-high.  Once the oil’s hot, add in the mushrooms, seasoning them with salt and pepper afterwards. Stir the mushrooms around now and then for 5 minutes or until they’re lightly browned (we cooked them for 5 minutes). Take the skillet off the heat and leave it off to the side for now.
  2. Take a small bowl out and mix the ¼ cup oil and garlic together in it. Take a baking sheet out (we lined ours with aluminum foil) and place the bread on it cut-side up. Drizzle the garlic oil over both halves, sprinkling o salt to taste. Broil the bread for 2 to 3 minutes or until it’s lightly toasted (2 minutes did the job for us). Spoon the ricotta onto the bread, spreading it out evenly, topping it with the mushrooms and mozzarella afterwards (might not matter but between the two, we put the mushrooms on first). Stick the bread back in to broil for another 2 to 5 minutes or until the pizza is browned and bubbly (we went with 3 minutes*). Take the bread off the baking sheet and transfer it to a cutting board.
  3. Slice the bread into pieces, topping with the parsley, parmesan, and however much red pepper flakes you desire. Take the tomato slices and drizzle them with the vinegar and the remaining tablespoon of olive oil, seasoning them to taste with salt and pepper. Serve the tomato slices with the pizza and enjoy !

Serves 4 (or two really hungry people).

*At 3 minutes the cheese was nicely browned and bubbly but the ends and the edges of the bread were browned a little more than we would’ve liked so next time we’ll try just going for 2 ½ minutes.

When you cook a pizza using a pre-made pizza crust, the crust can be limp or make you think “so this is what cardboard tastes like”, you won’t have to worry about that with this french bread pizza ! The outside of the bread had a nice crispy crunch to it and the cheese became ooey gooey. We love eating mushrooms so we’ll be at least doubling the amount of mushrooms next time. We couldn’t really taste the parsley but it did add a nice pop of color ! We added enough pepper flakes to make the pizza spicy which is a nice counterbalance to the salty (in a good way), cheesy awesomeness of this pizza !

We got this recipe from Food Network.

We weren’t paid in any form to promote Food Network.

Take care everybody !

Mini Lemon Cream Pies

Ingredients

  • 1 (11.5-oz.) jar high quality lemon curd (such as Stonewall Kitchen) (we used a 10-oz. jar of lemon curd from another brand)
  • 4 mini graham cracker piecrusts (from a 4-oz. pkg.)
  • ¾ cup heavy cream
  • 2 Tbsp. powdered sugar
  • 1 tsp. lemon zest

Directions

  1. Divide the lemon curd between the 4 piecrusts. Beat the heavy cream and powdered sugar together using an electric mixer set on high speed until stiff peaks form (we got the stiff peaks just whipping it by hand). Spoon the whipped cream over the lemon curd and top with lemon zest.

This is such a quick and easy dessert to make. This is sweet enough that you get the lemon flavor without any of the pucker power ! It’s really nice when you’re busy making a lot of other dishes to have a dessert that’s so easy to make like this one.

We got this recipe from Southern Living.

We weren’t paid in any form to promote Stonewall Kitchen or Southern Living.

Take care everybody !

Hoisin Tempeh Noodles

Ingredients

  • 5 tablespoons hoisin sauce
  • 3 tablespoons wheat-free tamari (we used San-J Tamari Lite 50% Less Sodium)
  • 2 tablespoons water
  • 2 tablespoons sake, mirin, or dry white wine (or more water) (we used mirin)
  • 1 to 2 teaspoons spicy Asian chili sauce (we used 2 teaspoons of sriracha)
  • 8 ounces uncooked soba noodles, rice noodles, or linguine (we used whole grain linguine)
  • 1 teaspoon dark sesame oil (we used toasted sesame oil)
  • 1 tablespoon vegetable oil
  • 8 ounces tempeh, steamed* and cut into ½-inch dice
  • 1 carrot, peeled and finely shredded
  • 6 scallions, chopped (we sliced ours)
  • 2 teaspoons minced fresh ginger
  • ½ teaspoon red pepper flakes
  • 1 medium-size head of bok choy, coarsely chopped (about 4 cups) (we used about 5 cups)
  • 2 to 3 ounces snow peas, trimmed
  • 3 tablespoons crushed unsalted roasted peanuts
  • 3 tablespoons minced fresh cilantro
  • Kosher salt to taste (the original recipe doesn’t call for this but we used some salt to bring out the flavors more)

Directions

  1. In a medium-sized bowl, mix together the hoisin, tamari, water, mirin, and chili sauce.
  2. Look at the box the noodles came in for cooking directions and follow them. Drain the pasta and return the noodles to the pot (we placed ours in a large mixing bowl), pouring in the sesame oil afterwards and tossing the noodles so they all get coated.
  3. Take a large skillet or wok (we used a large skillet) and pour the vegetable oil in, setting the heat to medium-high. Once the oil’s hot, add in the tempeh, stirring it around constantly until it’s browned on all sides. Toss in the carrot, scallions, ginger, red pepper flakes, bok choy and the snow peas, continuing to stir for an additional 2 minutes. Pour the hoisin mixture into the skillet, tossing to coat everything for 2 minutes. Add the cooked noodles in and cook for 2 minutes or until the pasta is just heated through. Season with salt to taste. Take the skillet off the heat and sprinkle on the peanuts and cilantro. Eat immediately afterwards.

*They recommend steaming tempeh by placing it on a rack or a steamer basket that’s sitting over boiling water for 15 minutes (we used a steamer basket in a saucepan with boiling water and we put a lid on our saucepan during those 15 minutes).

Serves 4.

It was hard to stop eating this, it tasted so good ! There’s a nice spiciness to this and the snow peas still had a crunch to them which was a nice contrast to the noodles. The peanuts added a nice additional texture while the cilantro added more flavor, a nice pop of color and it was also just a nice fresh addition to the dish. Hope you enjoy gobbling this up as much as we did !

We got this recipe from Robin Robertson.

We weren’t paid in any form to promote San-J or Robin Roberson.

Take care everybody !