recipe: holiday fried rice

Hi everyone! It’s been a minute since my last post.

I will be sharing a few recipes this month in preparation for Christmas as I ease back into blogging. This one in particular is a great option for those of you who are cooking for a large group of family and friends. It’s hearty, savory, and oh so delicious. Here it is!

Holiday Fried Rice

Ingredients:

2 cups long grain white rice
2 chicken breasts
1 tsp ginger root, diced
½ white onion, diced
4 mushrooms, diced
¼ cup green onion, diced
1 can of water chestnuts
½ cup frozen peas
½ cup frozen corn
1 can baby corn on the cob
3 eggs
1 tsp salt
1 tsp pepper
Vegetable oil

Steps:

1. Make rice ahead of time according to directions. Put in fridge for a few hours before moving onto next steps.

2. Once rice is chilled, heat oil in a large skillet. Cut the chicken breasts into small pieces and fry until nearly cooked through. Add ginger, white onion, mushrooms, and a pinch of salt and pepper. Cook all the way through then remove from skillet.

3. In a medium pot bring corn, peas, water chestnuts, and can of baby corn to a boil. Continue over medium-high heat until vegetables have softened. Drain and set aside.

4. Using the same skillet, heat oil over medium-high heat. Add eggs and cook for approximately 5 minutes. Begin adding rice in small portions. Add the green onion. Finally, add the remaining cooked ingredients, and salt and pepper to taste. Serve warm and with the option of soy sauce. Enjoy!

Emory

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recipe: sea salt almond clusters

Ingredients:

3 cups whole almonds
1 ½ cup bittersweet chocolate, chopped
white sugar
sea salt

Steps:

1. Preheat oven to 300°F. Spread almonds onto a baking sheet. Bake for 12 minutes. Remove from oven.

2. Put chocolate into a medium-sized microwave-safe bowl. Place in microwave, cooking for 40 seconds at a time. Stir frequently, until chocolate is melted.

3. Remove chocolate from microwave. Stir in almonds, completely covering each one.

4. Spoon a cluster of chocolate-covered almonds onto a baking sheet (I tried for 10 per cluster). Repeat until cookie sheet is full. Sprinkle with sea salt and sugar. Put in refrigerator for at least 1 hour in order to set. Clusters will keep for about one month!

Emory

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recipe: strawberry + banana nut muffins

Ingredients:

¾ cup milk
¼ cup canola oil
1 egg
1 large banana
½ tsp salt
1 tsp baking powder
1 tsp cinnamon
¾ cup white sugar
2 cups all-purpose flour
1 cup strawberries, chopped
½ cup peanuts, chopped
butter, to grease

Steps:

1. Preheat oven to 375°F. Prepare muffin tray by greasing with butter. In a small bowl combine first 4 ingredients. Mix and set aside.

2. Combine remaining ingredients in a large bowl. Mix well. Next, gently fold the wet ingredients into the large bowl.

3. Spoon mixture into the muffin tray, filling each cup ⅔ full. Bake for approximately 25 minutes.

Emory

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recipe: roasted chickpeas

This pregnancy, I seem to crave nothing but sweet foods during the day, and savory foods at night. Not wanting to gain a hundred pounds (I’m not a pretty pregnant woman), I’m trying to substitute healthy alternatives to classic salty snacks- ie. chips and popcorn. I remembered a recipe that I used to make back when I was a vegetarian and needed more protein in my diet. Enter roasted chickpeas. They are super salty and crunchy, and all sorts of healthy. Enjoy!

Roasted Chickpeas

Ingredients:

2 cups chickpeas, drained
1 tbsp olive oil
1 tsp seasoning salt
½ tsp chili powder
½ tsp garlic powder

Steps:

1. Preheat oven to 375°F. In a medium-sized bowl, combine all ingredients. Toss until chickpeas are well coated.

2. Spread the chickpeas onto a baking sheet. Place in the oven for approximately 45 minutes, or until desired crunchiness. Remove from oven, and put into airtight container. Eat whenever you are craving something salty, healthy, and delicious!

Emory

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recipe: quick casserole dish buns

I grabbed this recipe from the Internet when I was in need of a fast recipe that would yield a lot of dinner rolls without using a ton of flour. It’s so easy, and they taste simply amazing! Try it out for yourselves. (And I didn’t even use a “bun in the oven” joke!)

Quick Casserole Dish Buns

Ingredients:
Makes 24

1 cup lukewarm water
1 ½ tbsp active dry yeast
½ cup butter, melted
½ cup white sugar
3 eggs
1 tsp salt
4 cups all-purpose flour

Steps:

1. In a medium-sized bowl, combine the water with the yeast. Then set aside for 10 minutes.

2. Using a large bowl, add the butter, sugar, eggs, and salt. Mix well.

3. Add the yeast mixture to the large bowl and stir until well combined.

4. Now add flour one cup at a time into the mixture. Keep adding until the dough no longer sticks to the sides of the bowl. This will be approximately 4 cups of flour.

5. Remove the dough and put onto a floured surface. Knead for about 5 minutes.

6. Form the dough into a long rope. Evenly cut into 24 pieces, then roll each piece into a ball.

7. Lightly grease an oblong casserole dish. Place each ball of dough onto the dish (6 rows of 4). Cover, and let rise for 60-90 minutes.

8. Preheat oven to 375°F. Bake for approximately 20 minutes, or until golden brown and cooked all the way through. Enjoy!

Emory

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  • Welcome, friends! My name is Emory. I am a wife and mother to three (two on earth and one in heaven). This is our life on the Canadian prairies.
    email: helloscarlettblog@outlook.com

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