I typically make grains on the weekend to avoid the time it takes to prep them during the week. There is nothing worse than a 30 minute meal, that takes an hour and a half because you need to account for the brown rice to cook. I have gotten in the habit of planning out a week of meals at a time because as you have probably noticed about me by now, I hate the friggin’ grocery store. So I shop once a week, get my CSA’s two times a week and that generally allows me to be pretty prepared for all lunches and dinners for the week.
Now sometimes, those made-ahead grains get lost in the back of the fridge. When that happens there is no better time to use up the rest of your CSA, freezer stuff, and pre-made brown rice, than in fried rice.
- 3 C cooked brown rice (day old or leftover rice works best!)
- 3 T sesame oil
- 1/2 C shelled fresh or frozen peas
- 1/3 C frozen shelled edemame
- 1 C shredded carrot
- 1 small onion, chopped
- 2 tsp minced garlic
- 2 eggs, slightly beaten (omit if vegan)
- 1/4 C Tamari (to keep it gluten free; okay to use soy or Bragg’s Aminos if you are not concerned about gluten)
- 1 bag Quorn strips (if vegan omit)
- 1 handful roasted, salted peanuts
On medium high heat, heat the oil in a large skillet or wok. Add the peas, carrots, edemame, onion, Quorn*, and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled*. Add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
*To keep this recipe vegan, omit the egg and the Quorn of course.
Posted in CSA, Dinner, Fridge Finds, Gluten Free, Leftovers, Less is more, Make Ahead, Meat Substitutes, Quick Cooking, Recipes, Stir Fry, Vegan, Vegetarian
Tagged Bragg's Aminos, fried rice, Gluten Free, quick recipe, Quorn, seasonal, Stir Fry, vegan, vegetarian
Many requests for this recipe. Lori got it from Martha and made some changes, then I’ve made some changes. I hope you decide to make it your own too.
Macaroni & Cheese
Adapted from Martha Stewart and Lori Peterson
- 1 stick of unsalted butter
- 1 ½ C Panko bread crumbs
- 5 ½ C skim milk
- ½ C flour (any type)
- 1 T Braggs Aminos (could also use Soy Sauce)
- ½ tsp Coleman’s Ground Mustard
- Pinch of fresh ground Nutmeg
- Pinch of Cayenne Pepper
- 6 oz sharp Cheddar cheese, shredded
- 6 oz white Cheddar cheese, shredded
- 8 oz Gruyere cheese, shredded
- 4 oz smoked Cheddar cheese, shredded
- 4 oz light or ff cream cheese
- 4 oz Parmesan cheese, shredded
- 1 pound whole grain pasta, cooked al dente
Heat oven to 375. Butter a large, deep casserole dish. If you use a 9 x 13 pan, make sure when you bake it, you put a jelly roll pan with sides under it, the pan will overflow and you can save your oven.
Melt the butter, reserve 2 T with Panko breadcrumb in small dish and set aside.
In medium saucepan, heat milk. Add rest of melted butter from above, and slowly whisk flour into this mixture. Stir until becomes bubbly and thickens a little.
Remove pan from heat and stir in spices and all cheeses, MINUS the Parmesan. Stir in cooked pasta, transfer into your prepared dish/pan. Sprinkle with Parmesan cheese and Panko. Bake until brown and bubbly, approximately 30 minutes. Cool slightly and serve.
#author’s note: just about any combination of cheeses will work here. I love Applewood Smoked Cheddar or Colby Jack in this as well as Havarti, Gorgonzola, etc. Create your own cheese flavor profile. Just follow the approximate measures above and do not sub for the cream cheese, you need that one.
Posted in Make Ahead, Recipes, Vegetarian
Tagged #walterthewonderdog approved, Bragg's Aminos, butter, cayenne, Cheddar, Coleman's Ground Mustard, cream cheese, Easter, Gruyere, mr. wonderful approved, not-good-for-you-but-delicious, Nutmeg, Panko, Parmesan, veggie, White Cheddar, yum