Wednesday, March 11, 2009

New Recipes

It's been ages since I posted about recipes although I haven't stopped in my quest to collect a cookbook full of easy, yummy, kid-friendly recipes. I decided to do a little research at the end of my working day and I came upon two promising dishes. Here they are.



* 2 tbsp. (30 mL) vegetable oil
* 1 egg, beaten
* 1 onion, chopped
* 2 cloves garlic, crushed
* 2 cups (500 mL) diced raw or cooked vegetables (see suggestions, below)
* 2 cups (500 mL) diced cooked meat or fish (or vegetarian meat substitute)
* 3 cups (750 mL) cold leftover cooked rice
* 2 tbsp. (30 mL) soy sauce
* 1 tsp. (5 mL) sesame oil
* 4 green onions, sliced
* Fried rice veggie ideas:
* Sliced, diced or shredded, raw or cooked celery, green or red pepper, mushrooms, carrots, bean sprouts, broccoli, zucchini, green beans, peas or snow peas, cabbage (regular or Chinese)

Cooking Instructions

1. In a wok or a large skillet, heat 1 tbsp. (15 mL) of the oil over high heat. Add egg and cook, stirring, until egg is scrambled. Remove scrambled egg to a plate.
2. Pour the remaining oil into the wok. When it is very hot, add chopped onion and garlic and cook, stirring, for 2 or 3 minutes or just until onion is softened. Add raw vegetables first, followed by cooked vegetables (the first ones into the pan should be the veggies that take longest to cook, like raw carrots). Already-cooked veggies should be added last. Now add cooked meat, stirring to mix well and heat through.
3. Finally, add rice, stirring constantly to break up the lumps of rice, mix it with the other ingredients and heat thoroughly. Add soy sauce and sesame oil and cook, stirring and tossing, for 2 or 3 minutes. Stir in scrambled eggs and green onions and stir-fry for one more minute. Remove from heat and serve immediately.



* 1 cup (250 mL) bread crumbs
* 1 tbsp. (15 mL) grated Parmesan cheese
* 1 tsp. (5 mL) oregano or Italian seasoning
* 1/2 tsp. (2 mL) salt
* 1/4 tsp. (1 mL) black pepper
* 2-3 tbsp. (30-45 mL) vegetable oil
* 1-1/2 lbs. (750 g) tilapia fillets (or other white fish fillets, such as sole, cod or haddock)

Cooking Instructions

1. Preheat oven to 375° F (190° C). Lightly oil a baking sheet.
2. In a plastic or paper bag combine bread crumbs, Parmesan cheese, oregano (or Italian seasoning), salt and pepper. Hold the top of the bag shut and shake to mix everything together.
3. Pour vegetable oil into a small bowl. Working with one fillet at a time, brush both sides with a little of the oil, then drop into the bag with the bread crumb mixture and shake to coat well. Remove from bag and place on the prepared baking sheet. Repeat with the remaining fillets.
4. Bake for 10 minutes, turn fillets over and continue to bake for another 5 to 10 minutes, or until the fish flakes when you poke into it with a fork.

The reasons I picked these two dishes is because they require the least amount of canned ingredients but are still easy to prepare, they are filling, and my hubby and kids love both rice and tilapia. It was really easy to decide to try these out. I am looking forward to making them over the weekend. I hope the family likes them!


dreamwalker said...

Bring me some of that tilapia!

vicki said...

I will. Do you think the dory is safe na?