Stir Fried Rice

Source: adapted from thechipperchef.com

1 Tbsp hoisin sauce (optional)

2 Tbsp soy sauce

1 Tbs butter

3 eggs, beaten

2 Tbsp oil

1 cup frozen peas and carrot combo

3 scallions, sliced (or white onion)

2 cups cooked rice, cold

1 cup diced ham
salt and pepper to taste

Add oil and butter (oil keeps butter from burning)to wok or large frying pan on medium high heat. Add peas, scallions, and carrots. Cook until softened, 2 or 3 minutes. Add cold rice, ham, hoisin and soy sauce. Let it cook until bottom gets golden, stir cook a few minutes longer. Make a well in center of rice for eggs. Scramble, then mix through. Salt and pepper to taste.

*Variations: add chicken or shrimp, or leave meat out. Experiment with other veggies. This is a super fast, 10 minute meal. The rice must be cold, use left over rice or cook earlier in the day and refrigerate.

Cocoa Brownies

Source: Smitten Kitchen

10 Tbsp unsalted butter

1¼ cups sugar

¾ cup plus 2 Tbsp cocoa powder

¼ tsp salt

½ tsp vanilla

2 eggs

½ cup flour

Postion oven rack in lower third of oven, preheat to 325°. Line the bottom and sides of an 8x8-inch square baking pan with parchment paper.

Melt butter and cocoa in microwave, mix in sugar, salt, and mix until smooth. let cool until warm. Stir in vanilla.

Add the eggs one at a time, stirring vigorously. Add flour and stir 40 strokes,do not overmix. Spread evenly into lined pan.

Bake until a toothpick comes out with slightly moist batter, 30-35 minutes.

Let cool completely on rack, refrigerate or put in the freezer shortly so they cut well.

*These are very rich fudgy brownies. I prefer a more cake-like brownie, but my family loves these!

Funeral Potatoes

Source: Pioneer Woman

28 ounce bag frozen shredded hash brown potatoes

8 Tbsp butter

½ onion, finely diced

1/3 cup flour

1 cup milk

2 cups chicken broth

salt and pepper

2 cups Cheddar cheese
1 cup sour cream

2 cups potato chips

¼ cup grated Parmesan

Preheat oven to 350°. Grease a 9x13 pan. Heat a large, deep skillet over medium-high heat, melt 6 Tbsp of the butter. Add the onions and cook, stirring occasionally, until softened, 3-4 minutes. Sprinkle flour over onions and stir. Cook for one minute to cook flour. Whisk in the milk, making sure to get out all the lumps. Add the broth and whisk again. Bring mixture to a simmer and allow to thicken, about 3 minutes. Season to taste with salt and pepper. Turn off the heat and stir in the Cheddar cheese and sour cream. Add hash brown potatoes and mix. Transfer to prepared baking dish.

Melt 2 tablespoons butter and mix with crushed potato chips and Parmesan. Sprinkle over potatoes.

Cover with foil and bake for 20 minutes, then remove foil and continue baking for 15 minutes more, until golden and bubbling. Let rest for 15 minutes before serving.

Wholesome Pumpkin Bread

Source: 100daysofrealfood.com

1 ½ cups whole-wheat flour

1 ½ tsp cinnamon

½ tsp ginger

½ tsp nutmeg

1/8 tsp cloves

1 tsp baking soda

¼ tsp baking powder

½ tsp salt

2 eggs

½ cup coconut oil

½ cup honey

½ tsp vanilla

1 cup pumpkin puree

½ cup chopped walnuts or chocolate chips

Preheat oven to 350°.

In a large mixing bowl whisk together dry ingredients.

Add eggs, oil, honey ad vanilla. Stir thoroughly, but do not overmix. Fold in pumpkin puree and nuts or chips.

Grease a large loaf pan or use liner in a muffin tin, pour in batter.

For loaf bake 40 minutes or until a toothpick comes out clean. For muffins, bake 20 min.

*Vegetable oil works in this recipe, it is just not as good for you.

*I always double this recipe. It gets eaten up fast, and when I double it I can use an entire large can of pumpkin without having to save the leftovers.

Chicken and Rice

Source: Natasha’s Kitchen

2 Tbsp olive oil

4 Tbsp butter, divided

1 med onion, finely diced

2 carrots, grated

1 lb chicken thighs, trimmed, cut in 1 inch pieces

2 tsp salt, divided

¼ tsp pepper

6 cups chicken broth, divided

2 cups medium grain rice

1 head garlic

2 Tbsp dry parsley, or 1/3 cup fresh

½ cup parmesan cheese

In dutch oven or heavy bottom pot with lid, over medium/high heat, add olive oil and butter. When melted, and onion, carrots and 1 tsp salt. Sautee until golden, about 4 minutes. Add chicken, 1 tsp salt, and pepper. Saute until chicken is golden on all sides, about 5 min. Increase heat to high, and 1 cup chicken broth to deglaze pan. Boil until most of the liquid is gone.

Add 5 remaining cups of chicken broth, stir in the rice. Without separating garlic cloves, slice the end off the whole head, leaving root end intact. Set the entire head into the center of the rice, sliced side down. Bring to a boil, cover, reduce heat to low, simmer 20 minutes, or until rice is fully cooked and most of the liquid has been absorbed.

Turn off the heat, quickly stir in remaining 2 Tbsp butter, parmesan cheese, and parsley.

*So delicious, similar to a risotto. I often make this with left over chicken, adding it right before serving. When I don’t have a fresh head of garlic, I use 2 Tbsp chopped garlic from a jar. It is also delicious without chicken as a side dish.