Restaurant Style Fried Rice

A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.

Ingredients

• 2 cups enriched white rice

• 4 cups water

• ⅔ cup chopped baby carrots

• ½ cup frozen green peas

• 2 tablespoons vegetable oil

• 2 eggs

• soy sauce to taste

• 2 tablespoons sesame oil, to taste

Directions

• Step 1

  In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

• Step 2

  In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

• Step 3

  Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Ethiopian Cabbage (Atakilt Wat)

Atakilt Wat, a traditional Ethiopian cabbage dish, is an easy, spiced side full of amazing flavor. It’s also a great vegan option free of dairy, egg, corn, soy, yeast, nuts, and gluten.

Ingredients

• 1/2 cup olive oil

• 4 carrots, thinly sliced

• 1 onion, thinly sliced

• 1 teaspoon sea salt

• 1/4 tsp cumin powder

• 1/2 tsp turmeric powder

• 1/4 tsp fenugreek seeds or powder

• 1/4 tsp cardamom powder

• 1/4 tsp cinnamon powder

• 1/8 tsp cloves powder

• a generous dash of black pepper

• 1 head cabbage, shredded

• 3 potatoes, peeled and cut into 1-inch cubes

Directions

1. Heat the olive oil in a skillet over medium heat.

2. Cook the carrots and onion in the hot oil about 5 minutes.

3. Stir in the spices and cabbage and cook another 15 to 20 minutes.

4. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Chicken Zoodle Soup

Do you have too many zucchinis? Obviously! Anyone who has ever grown a zucchini plant has had too many! Here is a great recipe to use some of your surplus zucchini.

Ingredients

• 2 tablespoons olive oil

• 1 cup diced onions

• 1 cup diced celery

• 3 cloves garlic, minced

• 5 (14.5 ounce) cans low-sodium chicken broth

• 1 cup sliced carrots

• 3/4 pound cooked chicken breast, cut into bite sized pieces

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1 pinch dried thyme (optional)

• salt and ground black pepper to taste

• 3 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler

Directions

1. Heat olive oil in a large pot over medium-high heat. Saute onion, celery, and garlic in hot oil until just tender, about 5 minutes.

2. Pour chicken broth into the pot; add carrots, chicken, basil, oregano, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer mixture until the vegetables are tender, about 20 minutes.

3. Divide zucchini 'noodles' between six soup bowls; ladle broth mixture over the 'noodles.'

Corned Beef and Cabbage

Ingredients

• 3 pounds corned beef brisket with spice packet
• 10 small red potatoes
• 5 carrots, peeled and cut into 3-inch pieces
• 1 large head cabbage, cut into small wedges

Directions

1. Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
2. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
3. Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.