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: 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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vegan almond + blueberry biscotti

This is a different take on a traditional biscotti. It contains no dairy or animal products, and is rather simple and easy to make! Serve with any hot beverage.

Ingredients:

2 cups all purpose flour
½ tsp salt
½ tsp baking powder
¾ cup sugar
¼ cup almond milk
1 flax egg
1 tsp vanilla
½ cup blueberries
soy margarine (to grease)

Steps:

1. Combine the first 3 dry ingredients into a medium-sized bowl. Mix well.

2. Combine the sugar, almond milk, flax egg, vanilla, and blueberries into a large bowl. Stir until just combined. Slowly fold in the dry ingredients. Mix until a firm dough is formed.

3. Place the dough in the refrigerator for 30 minutes.

4. Preheat oven to 325°F. Grease a baking sheet with soy margarine. Form the dough into a log, 6″ wide and 1″ tall.

5. Put the dough into the oven and bake for approximately 30 minutes. Remove and let cool for 20 minutes.

6. Turn the oven up to 350°F. Meanwhile, cut the log into ¾” pieces. Place the biscotti back in the oven and cook for approximately 20 minutes, or until golden brown. Remove and let cool before serving.

Emory

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recipe: apple & banana bran muffins

Quick Apple and Banana Bran Muffins

Ingredients:

Makes 1.5 dozen

2 cups flour
1 cup bran
¾ cup brown sugar
½ cup milk
⅓ cup canola oil
¾ cup unsweetened applesauce
1 cup banana, mashed
2 eggs
2 tsp cinnamon
1 ½ tsp baking powder
½ tsp baking soda
⅓ tsp salt

Steps:

1. Preheat oven to 375°F. In a large bowl, combine all the dry ingredients. Stir.

2. In a separate medium bowl, whisk the remaining wet ingredients together.

3. Add the wet mixture to the dry one. Stir until thoroughly mixed.

4. Brush two muffin pans with margarine. Spoon the mixture into 18 cups, and place in the oven. Bake for approximately 18 minutes, or until a skewer inserted comes out clean. Let cool before gobbling up!

<3

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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