Crab Fried Rice

Fried rice is a super hit dish at my house.  The one I usually make is Easy fried rice or Fried rice with ground meat.

This recipe from thewoksoflife is pretty unique and I think I am going to add this to my favorites' list.

Crab Fried Rice

Crab Fried Rice

Ingredients:

1. 2 tablespoons oil
2. 1 tablespoon each of grated ginger, minced garlic
3. 2 cups white rice cooked
4. 1/2 cup fresh or frozen peas thawed
5. 1/2 teaspoon each of salt, white pepper
6. 1 tablespoon soy sauce
7. 2 eggs (beaten)
8. 1 cup cooked lump crab meat 
9. 2 scallions chopped
10. Cilantro chopped

Heat the cooking oil in a pan over medium high heat. Add the ginger and fry stirring for 30 seconds. Then add the garlic. Add the peas and stir well. Add the cooked rice, stir fry the rice for 3 minutes. Now add the white pepper and soy sauce, to the rice.  Add salt to taste. Stir to combine all together.

Using your spatula, spread the rice out into an even layer. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated.

Before adding the crab, use your spatula to once more spread the rice evenly. Add the crab to the rice and stir thoroughly. When the crab is warmed through, add the scallion and cilantro and stir well. Enjoy with Roasted Cauliflower

Tuna casserole

I have made this many times before and its super and delicious, but I never posted it here...for posterity...and in case aliens come looking for any recipes for one pit dinners :)

Tuna Casserole 

Tuna Casserol

Ingredient:

1. 2 cups dry egg noodles 
2. 10 ounces canned tuna in water drained and flaked
3. 1 cup milk warm
4. 1/2 cup water
5. 2 tablespoons flour
6. 1/2 teaspoon salt
7. 1/4 teaspoon black pepper
8. 1/2 cup each of frozen peas, chopped carrots
9. 1 cup bread crumbs
10. 1/4 cup onions
11. 1 teaspoon garlic minced
12. 2 tablespoon melted better

Preheat your oven to 350 degrees. Spray a 1 1/2 quart baking dish with cooking spray and set aside.

Cook the noodles according to package instructions.

In a pan heat the butter and fry the onions and carrots for 5 minutes. Add garlic and fry for a minute. Move the onions and garlic to a corner and add the flour and stir for 2 minutes. Add warm milk and water and stir until there are no lumps. Add salt and pepper and tuna and stir together. Then stir in the peas and the cooked noodles.

Add to the prepared casserole dish and sprinkle with breadcrumbs and some butter

Bake for 20 minutes.  Enjoy

Egg stuffed sour cream biscuits

My dear brother was here for Thanksgiving and while getting ready to cook thanksgiving feast, I realized I was missing sour cream... for my most popular  Dill Sour cream mashed potato. As my brother was going out I asked him to get a "small size" pack of sour cream but not the "Smallest size"...Guess what size he got for me. THE 3LB TUB OF SOUR CREAM. I used about 1 lb of it and I have about 2/3 of the sour cream tub which I am trying to find ways to use.

And this sour cream biscuit recipe is one of the recipes for the mission. I have made biscuits before but they were not very fluffy. These are great. I made a couple of changes to the original recipe . I filled my biscuits with onion scrambled eggs.


Egg stuffed sour cream biscuits 

Egg stuffed sour cream biscuits

Ingredients:

1. 2 cups all-purpose flour
2. 2 tablespoons sugar
3. 21/2 teaspoons baking powder
4. 1/2 teaspoon each of salt, baking soda
5. 1 cup sour cream
6. 1 tablespoon butter, melted

Ingredients for onion scrambled eggs:

1. 2 large or 3 medium eggs
2. 2 tablespoons finely chopped onions
3. 1 tablespoon oil
4. 1/2 teaspoon each of salt, fresh ground black pepper, garlic powder

In a pan heat the oil and cook the onions till translucent. In a bowl add 1/2 tablespoon water and mix salt, pepper and garlic powder. Break the eggs into it and beat the eggs. Add this to the pan over the onions and scramble them. Let them cool.

Preheat oven to 400° (for dark pan or 425 for lighter pans). 

Sift the flour, sugar, baking powder, salt and baking soda. Stir in the butter and sour cream just until moistened. If the dough is too dry add 1 tablespoon of water at a time 

Turn onto a lightly floured surface; knead gently 8-10 times. DO  NOT OVER KNEAD.

Divide the dough into 8 parts. Take a part of dough into you palm and spread it into a circle 3-4 inches wide. Place about 1 tablespoon scrambled egg and close the dough like a dumpling. Place 1 in. apart on an ungreased baking sheet. Bake until golden brown, 10-12 minutes. Brush biscuits with butter; Enjoy yummy breakfast biscuits.

To reheat...wrap in a paper towel and microwave for 40-45 seconds and enjoy on a busy morning

Orange Cranberry Butter Cookies

These are the most delicious and easy to make cookies, I have ever made.  This recipe first appeared int the "Southern Living" magazine. The original recipe called for 1.5 cups of butter. But I used only 1 cup better and the cookies were awesome.

Orange Cranberry Butter Cookies

Orange Cranberry Butter cookies

Ingredients:

1. 1 cup butter softened
2. 1.5 cup cups powdered sugar
3. 1 cup dried cranberries chopped
4. Zest from 2 oranges
5. 3 cups all purpose flour
6. sprinkling sugar of your choice color...I choose golden
7. 1/2 teaspoon baking powder
8. 1/2 teaspoon salt
9. 2 teaspoons vanilla extract

Beat the butter for 2 minutes and add the powdered sugar and mix well. Sift the flour, salt and baking powder and add it into the butter and mix well. Add the cranberries and orange zest and stir to combine. Divide the dough into 2 parts and roll into 2 square logs and wrap in plastic and refridgerate for 2 hrs.

Roll the logs in sprinkling sugar and cut them into 1/4 inch pieces. Heat the oven to 350 degrees.

Set the cookies on a parchment paper and bake for 15 minutes until the edges turn slightly brown.

Cool on a cooling rack and enjoy

Cashew Celery Shrimp Stir-fry

Last year one of Chinese neighbors invited us for dinner. She had some unique Chinese dishes, which I had never tasted before. But they were very delicious. One of the dishes she made that day was Celery and Shrimp stir fry. I uped the taste of that dish with cashews today and let me tell you, the dish just disappeared. I served it with Beetroot fried rice 

Cashew Celery Shrimp Stir-fry

Cashew Celery Shrimp stir fry

Ingredients:

1. 12 oz shrimp peeled and deveined
2. 4 celery stalks, thinly sliced 
3. 1 tablespoon each of soy sauce, sesame oil, white wine
4. 1 teaspoon each of grated ginger, grated garlic
5. 1/2 teaspoon black pepper
6. 2 tablespoons vegetable oil
7. 3/4 cup roasted salted cashews 
8. 3 scallions, thinly sliced white and green, separated

Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside. 

Heat a large nonstick skillet over high heat until very hot. Add 1 tablespoon of the vegetable oil, the celery and cashews. Season with 1/4 teaspoon salt, and fry for about 5 minutes. Transfer the mixture to a plate.

Return the skillet to high heat. Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink, about 2 minutes. Add the ginger-garlic mixture and  and stir for a minute. Return the celery and cashews to the pan along with scallion whites and stir to combine

Transfer the mixture to a serving dish and garnish with the remaining scallion greens. Enjoy