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Fried Rice

12 Aug


3 Tbsp. butter, divided
3 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas, thawed
3 cloves garlic, minced
Salt and pepper
4 cups cooked and chilled rice*
3 green onions, thinly sliced
3-4 Tbsp. soy sauce, or more to taste
2 tsp. oyster sauce (optional)
1/2 tsp. toasted sesame oil


  1. Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
  2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft.
  3. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3-5 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat. Serve warm.

*Chilled leftover rice works best for this recipe. However, you can chill freshly cooked rice in the refrigerator for about 15 minutes to achieve similar results.

**If adding some kind of meat to the rice, cook it beforehand and add it in with the eggs.

Recipe adapted from Gimme Some Oven


Black Bean & Quinoa Salad

17 Mar


Cook 1 cup quinoa in 2 cups water or broth (chicken or vegetable) and 1/2 teaspoon of salt according directions on package.

While quinoa is cooking, prepare a combination of any of the following ingredients for the salad:

  • 1/3 cup diced red onion (soaked in 2 Tbsp lime juice)
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen corn, defrosted, or 1 cup of fresh corn, parboiled, drained and cooled
  • 3 medium tomatoes, seeded and cut into chunks
  • 5 ounces Queso fresco, fresh Mozzarella, or other mild farmer’s cheese, cut into 1/4-inch to 1/2-inch cubes
  • 1 jalapeño, seeded and finely chopped
  • 1/4 cup chopped cilantro, including tender stems, packed
  • 1 red bell pepper, quarter inch chopped
  • 6 green onions, root removed, white and part of the greens chopped

When quinoa has cooled, toss all ingredients together in a bowl. Mix dressing of 3-4 Tbsp olive oil, 1/2 tsp cumin, 1 tsp salt, and a pinch of cayenne in a small bowl. Add dressing to salad and mix thoroughly.

Salad can be stored in an airtight container in the refrigerator for about a week.

Maple and Pecan Oatmeal Scones

15 Mar


1 1/2 cups (4 1/2 ounces) old-fashioned rolled oats or quick oats
1/2 cup coarsely chopped pecans
1/4 cup whole milk
1/4 cup heavy cream
1/4 cup maple syrup
1 large egg
1 1/2 cups (7 1/2 ounces) lower-protein unbleached all-purpose flour (like Gold Medal or Pillsbury)
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/4 inch cubes

3 tablespoons maple syrup
1/2 cup confectioner’s sugar


  1. Adjust an oven rack to the middle position and heat the oven to 375 degrees F. Spread the oats and pecans evenly on a baking sheet and toast them in the oven until they are fragrant and lightly browned, 7 to 9 minutes; cool on a wire rack. Increase the oven temperature to 450 degrees. Line a second baking sheet with parchment paper. When the oats and pecans are cooled, measure out 2 tablespoons (for dusting the work surface) and set aside.
  2. Whisk the milk, cream, maple syrup and egg in a large measuring cup until incorporated; remove 1 tablespoon to a small bowl and reserve for glazing.
  3. Place the flour, baking powder and salt in the workbowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses. Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses.
  4. Transfer the mixture to a medium bowl; stir in the cooled oats and pecans. Using a rubber spatula, fold in the liquid ingredients until large clumps form. Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass.
  5. Dust the work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with the remaining oats. Gently pat the dough into a 7-inch circle about 1 inch thick.
  6. Using a bench scraper or chef’s knife, cut the dough into 8 wedges and set on the parchment-lined baking sheet, spacing them about 2 inches apart. Brush the surfaces with the reserved milk-and-egg mixture.
  7. Bake until golden brown, 12 to 14 minutes; cool scones on the baking sheet on a wire rack 5 minutes, then remove scones to a wire rack and cool to room temperature, about 30 minutes.
  8. When the scones are cool, whisk 3 tablespoons maple syrup and 1/2 cup confectioner’s sugar in a small bowl until combined; drizzle the glaze over the scones.

Recipe from Baking Illustrated

Gougères (aka Cheese Puffs)

11 Jan


1 stick butter (8 Tbsp)
1 cup water
1/2 teaspoon salt
1 cup all purpose flour
4 large eggs
1 cup (4 ounces) grated cheese, like gruyère or cheddar
2 teaspoons chopped fresh thyme (or rosemary)
Freshly ground pepper


  1. Preheat oven to 425°F and line a baking sheet with parchment paper. Set aside.
  2. In a medium sized saucepan, add the water, butter, and salt, and bring to a boil over high heat.
  3. Reduce the heat to medium and add the flour all at once. Using a wooden spoon, stir rapidly until the mixture will form a dough ball that will pull away from the sides of the pan. Continue to cook for a couple minutes.
  4. Remove the pan from the heat and let cool for a couple of minutes (continue stirring to help cool). You want the dough to be warm, just not so hot that when you start adding eggs they cook as they hit the dough. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough. The dough should become rather creamy.
  5. Stir in the grated cheese, thyme, and a few grinds of pepper.
  6. Spoon out small balls (about a heaping tablespoon) of the dough onto prepared baking sheet, with at least an inch separating each ball. Place in oven and cook for 10 minutes at 425°F. Lower heat to 350°F and cook for another 15-20 minutes, until puffed up and lightly golden.

Recipe adapted from Simply Recipes

Variations & Notes:

  • Prepare all ingredients (grate cheese, etc.) ahead of time to avoid water evaporating from while boiling.
  • Instead of thyme or rosemary, use 1/2 teaspoon of dry mustard powder
  • Add in cooked bacon (chopped) and chives.
  • Try using some Parmesan cheese in place of cheddar.

Jalapeño-Cheddar Corn Bread

16 Oct


1 cup finely ground cornmeal
1 cup all-purpose flour
1 Tbs. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 cup sugar
1/4 cup finely chopped seeded jalapeño peppers
3/4 cup grated sharp cheddar cheese
1 egg
1 cup buttermilk*
4 Tbs. (1/2 stick) unsalted butter, melted


  1. Preheat an oven to 400°F. Grease a 10-inch cast-iron fry pan.
  2. In a large bowl, stir together the cornmeal, flour, baking powder, salt, cayenne, sugar, jalapeños and cheese. Make a well in the center.
  3. In another bowl, whisk together the egg, buttermilk and melted butter until just blended. Pour the egg mixture into the well in the cornmeal mixture and fold gently until the batter is blended and no lumps remain.
  4. Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the corn bread comes out clean, 20 to 25 minutes. Transfer the pan to a wire rack and let cool for about 10 minutes before serving. Cut the corn bread into wedges and serve. Serves 8 to 10.

*Note: To make buttermilk, add 1 Tbsp of lemon juice to a measuring cup, and add milk (filling to 1 cup mark). Let milk sit for about 5 minutes.

Recipe from Williams-Sonoma website