Posts Tagged ‘Fried rice’

Happy last week of January, y’all! 2015/01/img_2151.jpg *picture of snowy evergreens at Steven’s Pass

I know people have mixed, and sometimes strong, emotions about the month of January. Some people fall into the camp of having the January blues…post holiday let-down, short days, cold, and snow/rain. In other words, not much excitement to follow the long Halloween/Thanksgiving/Christmas/New Year’s Eve run.
I actually think it’s the lack of excitement that draws me into this month. I love the quiet following all of the festivity. I love the expanse of a clear and open set of 12 new months on the calendar. I love feeling alright about retreating inward, about staying home a little more often. I will admit that I think January might be one of my favorite months. I’m not sure if this is a new feeling or if this feeling has just surfaced with the passage of another trip around the sun. Sometimes age can make you look at things differently.
As we move out of this month and into the next, I hope the feelings of serenity and quiet remain. I hope I can keep finding some time to write and to be reflective. I think this feels especially important to me this year as I sense the change about to descend upon our lives. A change we are thrilled beyond belief to welcome, but a change nonetheless (and one that is sure to bring a little chaos and a little less time for writing and inward reflection).
Wishing you all a peace filled week as we close out January 2015.

Dinner Menu, Week of January 26th:
(Currently, we have a standing Friday night pizza dinner while Jack plays soccer and on Saturdays we get take-out or go out, so these days will be skipped in the dinner planning.)

Monday: Roasted Vegetable Lasagna; simple arugula salad
Tuesday: Veggie burgers; baked fries
Wednesday: Egg and cheese wraps; roasted potatoes with green beans and mushrooms
Thursday: Gnocchi with marinara sauce; roasted Brussels sprouts
Sunday: Cauliflower fried “rice”; edamame 2015/01/img_2179.jpg Cauliflower Fried “Rice”

Admittedly, this dish did not really taste like fried rice, so I would be wrong in claiming that it’s a fair substitution. But it is really quite tasty and feels so light and healthy. You could add whatever vegetables you have on hand, or add an additional protein like tofu or chicken.

1 medium head of cauliflower, cleaned and broken into large florets
large glob of olive oil
2 teaspoons toasted sesame oil
1 cup diced zucchini, about 3 small zucchini
2 teaspoons finely chopped ginger
2 garlic cloves, minced
2 sliced green onions
2 large handfuls of cleaned and chopped kale
2 large eggs
1 spoonful coconut oil

To make cauliflower “rice”, finely chop the cauliflower florets by hand or in a food processor. You want the cauliflower to look like fairly uniform pieces of couscous or quinoa.

In a large sauté pan, heat olive oil and toasted sesame oil over medium high heat. Add garlic, zucchini, green onions, ginger, and a pinch of salt, and cook until beginning to brown. Next, add kale.

Once kale has wilted a bit, add cauliflower and sauté for another 3 minutes. Meanwhile, scramble eggs in a separate skillet. Once the eggs are cooked, add to the vegetable skillet along with the coconut oil. Sauté another few minutes until all flavors have had a chance to mingle.

Recipe adapted from Goop

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Boy, it’s been a while since I’ve shared a recipe here. I’ve been cooking (promise.)!

Lately, I’ve had been using a self-made template to create our weekly dinner menu. Instead of having a free-for-all with each day, I’ve decided to incorporate certain menu themes weekly. So, each week we have a slow cooker night, an egg night, pizza night, salad night, and a veggie and grain night. I leave two nights open for going out, leftovers, or recipe inspirations. And, with this type of template, I have direction in the menu planning, but can also be as creative as I want to be.


Last week, for our veggie and grain night, I made quinoa “fried rice”.
I love fried rice- it’s usually one of my choices when we order out for Chinese food- there’s just something about the way the flavors meld together to create a perfectly satisfying dish, but, I don’t often make it because it doesn’t seem that healthy. Using quinoa instead of rice, however, boasted the protein and reduced the carbohydrates, creating a perfectly satisfying AND healthy dish.

Quinoa Veggie “Fried Rice”
adapted from Damn Delicious


2 tablespoons olive oil, divided
2 large eggs, beaten
2 cloves minced garlic
1 small onion, diced
8 ounces sliced cremini mushrooms
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 cup frozen peas
3 cups cooked quinoa
1 teaspoon grated ginger
3 tablespoons soy sauce
2 green onions, sliced
Sriracha, for serving

Heat 1 tablespoon olive oil in a medium skillet over low heat. Pour in eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon olive oil in a large pot over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 3 minutes.

Add mushrooms, broccoli, zucchini, and peas. Cook, stirring constantly, until vegetables are tender, about 10-15 minutes.

Add cooked quinoa. Cook, stirring constantly, until heated through, about 2-3 minutes.

Add ginger and soy sauce, and gently toss to combine. Cook, until heated through, about 2 minutes.

Remove from heat. Stir in green onions and eggs.

Serve immediately, drizzled with Sriracha hot sauce, if you like it spicy.

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