Tag Archives: broccoli

Dinner in an Outline: Homemade Fried Rice

Ever since morning sickness kicked in back in November, I’ve been really turned off of cooking.

Hence, the lack of posting going on.

Lately, I’ve definitely turned a corner and have been in the kitchen almost every night, but there has definitely been something lacking in my meals.  I’ve been making recipes straight out of cookbooks (not like me at all, I usually use recipes as guides) or really bland protein + vegetable + grain combinations that I’ve been too bored with to share with the rest of the world.

I used to get my cooking inspirations from other food blogs and my little library of cookbooks., but since looking at pictures and even reading descriptions of food is still a major turn off, I usually draw a huge blank when “what’s for dinner (or breakfast, or lunch)?” is uttered.

My savior lately has been the book Every Woman’s Guide to Eating During Pregnancy. The recipes are all healthy, quick and have a short list of whole-food ingredients; everything I look for in a good meal. Everything I’ve made from the book so far has WOW-ed the husband, so I know it’s not just the baby talking! I would really suggest this book to anyone, even if they are not pregnant.

On Saturday night I had a crazy craving for shrimp fried rice (I can’t remember the last time that I ate this dish…it is so weird where cravings come from!) and Every Woman’s Guide had a great recipe. It was so simple that I realized this would be a great meal no matter what protein, vegetable  or grain you happen to have on hand. I decided to store this add this one to the files for How to Make a Health Quick-Fix Dinner.

-2 cups of any vegetable, fresh or frozen (I used fresh broccoli)
-2 cups of protein (I used fresh shrimp, you could use chicken, tofu, beef, etc.)
-2 tbsp oil (I used coconut)
-1 cup chopped onion (I used yellow onion, but scallions would be more             traditional)
-2 tsp ginger
-2 garlic cloves, minced
-2 eggs, beaten
-3 cups cooked grain (I used brown rice)
-2 tbsp soy sauce
-2 tbsp freshly chopped herbs (I used parsley)

1. Steam or lightly saute your vegetables until tender.  Set aside.

2. Cook your protein and set aside.

3. Heat the oil on medium high in a large frying pan and saute your onions until tender, for about 2 minutes. Add garlic and ginger, stir, and saute for another minute.

4. Add vegetables in with the onions and garlic and stir together. Add eggs and let them just begin to firm up.

5. Quickly add rice, soy sauce, and protein. Mix together so that everything is thoroughly combined and eggs are fully cooked.

6. Take pan off the heat and add the herbs. You can serve this dish immediately, but it also makes wonderful leftovers.

Remember that the possibilities are endless with this recipe and you can basically whip it up with anything you have laying around the kitchen!


Not-So-Traditional Vegetarian Chili

I had an exhausting week of work and wasn’t feeling my best today. My head knew that I needed extra vegetables  to boost my immune system, but my heart wanted comfort food. After a angel-on-one-shoulder-and-devil-on-the-other type of debate, it hit me….make the comfort food, but jam-pack it full of hidden vegetables!

1 tbsp evoo
1 onion
3 cloves garlic
3 cups frozen vegetables (any variety, I used green beans & broccoli)
4 c. water
2 can diced tomato
1 small can fire roasted chilies (or you could use fresh)
2 tbsp tomato paste
1/3 c. barley
1 tbsp cumin
1 tbsp chili powder
1 tbsp smoked paprika
1 can kidney beans
1 can chickpeas
2 cups spinach

1. Saute onions and garlic in olive oil in a large pot.
2. Puree frozen vegetables and water in a blender.

3. Add vegetable puree in with the onions. Add spices, tomatoes, chilies, tomato paste and barley. Bring to a simmer and cook for about 20 minutes, or until the barley is cooked.

(this picture grosses me out, but it’s so oddly beautiful!)

4. Add beans and cook until they are heated through (about 4 to 5 minutes).
5. Add spinach and stir until it’s fully wilted.

6. Salt and pepper to taste

Some topping ideas:  shredded cheese, green onions a dollop of homemade yogurt, and ALWAYS plenty of hot sauce!

How do you make sure to eat all your vegetables?