Ginger Pork Fried Rice

Ginger Pork Fried Rice

Here is the second recipe in my homemade "Chinese Food" category. I made this on the same day as the egg rolls, so you will notice that the ingredients are very similar.

You Will Need:

6 Cups Prepared White Rice (or maybe brown. I don't use brown.)

10 Large Eggs

Soy Sauce

About 1 Teaspoon Fresh Ginger

Frozen Peas

About 1/4 Bag Organic Broccoli Slaw

3 Boneless Pork Loin Chops

Organic Sesame Ginger Salad Dressing

Powdered Ginger

Directions:

- Cook the rice, if you haven't already. (I use 3 cups of rice and 6 cups of water for about 6 cups.)
- Preheat your oven to 350 degrees.
- Place the pork on a baking sheet.
- Liberally pour the dressing over the pork.
- Shake the ginger powder on top (also liberally)
- Bake the pork for about 38 minutes.        
- Allow to cool for about 10 minutes.
- Cut off the fat. Dice the pork into small cubes.

- Put the pork, broccoli slaw, and peas in a bowl or container and toss together.
- Spray a large pan or wok with cooking and baking spray.
- Add all 10 eggs, and whisk them with a fork.
- Add in a splash or two of soy sauce.
- Put all of the other ingredients.
- Grate in the fresh ginger.
- Turn the mixture until all of the rice is coated in the eggs.
- THEN turn the heat on and cook.
- Cook until all of the egg is cooked, turning every 45 seconds or so.
- Enjoy! <3

Egg Rolls

Egg Rolls

I used to live on Chinese food. I absolutely love it. Lately, I have been craving it but never seem to be able to go get any. So of course, I figured out how to make my own. So over the next few days, I will be sharing my recipes with you. This one is, without being vain, awesome! The children all agree that it tastes just like it was ordered from a Chinese restaurant.

You Will Need:

1 Package Egg Roll Wraps (There are about 21 wraps in 1 pack.)
About 4 Boneless Pork Loin Chops
Organic Ginger Sesame Salad Dressing
Bag of Organic Broccoli Slaw
Soy Sauce
Fresh Ginger
Ginger Powder
Peanut Oil

Directions:

- Preheat your oven to 350 degrees.
- Place the pork on a baking sheet.
- Liberally pour the dressing over the pork.
- Shake the ginger powder on top (also liberally)
- Bake the pork for about 38 minutes.          
- Allow to cool for about 10 minutes.
- Cut off the fat. Dice the pork into small cubes. Toss in a Ziplock bag with about 3/4 of the bag of broccoli slaw and some soy sauce.

- Lay the wraps out diagonally, and put a large pinch or two of the filling in the middle. (see picture)

- Fold the bottom of the wrap up then the sides in. Rub a little water on the wrap to make it stick. Then, roll it up until it is all sealed. Again, use a little water.
- Heat peanut oil in frying pan or deep fryer set to 390 degrees.
- Fry the egg rolls, making sure they are frying all the way around.
- When they are a lovely shade of brown, remove them and place on paper towels to drain the oil off.

- Allow to cool for a few minutes. (Even so, be careful after; They can be hot!)
- Enjoy! <3

Paella

You will need:

8 Chicken Thighs

1-2 Chorizo

12 Littleneck Clams

18 Large Shrimp, Tails On

Paprika

Salt and Pepper

Olive Oil

1 28oz. Can Whole, Peeled Tomatoes

1 Spanish Onion

6 Cloves Garlic

2 Cups Rice

6 Cups Room Temperature Water

Garlic Salt

1/2 Box Frozen Peas

1 Large Lemon

-Makes about 8 servings-

Directions:

- In a large zip-top baggie, combine the chicken in paprika, salt, pepper, and garlic salt. Make sure all of the chicken is coated.

- Put in refrigerator for 30 minutes.

- In large paella pan coated in olive oil, combine the chicken and the chorizo, cut into slices. Cover and cook over medium heat for 10 minutes.

- Turn the chicken and cook for another 10-12 minutes, uncovered. Chicken will look brown and the oil will have turned a beautiful red. 

- Remove the meat to a plate. (or 2)

- Hand-squeeze the tomatoes from the can so they are almost like stewed tomatoes, and add them to the red olive oil. Throw the liquid in the can away. It's nasty.

- Dice the onions and mince the garlic, and add them in.

- Cook over low heat until it is like a sauce. 

- Add the rice and the water. cook over medium heat for about 15 minutes.

- Add the chicken and chorizo back in. (The water will not all be sucked up yet.)

- Fold in the clams and shrimp as well.

- Cook for about 8 minutes.

- Add the peas, cover, and cook for about 8 more minutes. Do not stir too much (you want some nice browned rice at the bottom), only turn it all every few minutes. If you are like me and need a larger paella pan, this part can be a little difficult. Just be gentle, so as to spill as little as possible!! 

- When the paella is nice and fluffy, it is done. The clams will have popped open, and the shrimp will be pink.

- Serve with lemon wedges. Paella is SO GOOD with lemon juice all over it!!

- Enjoy!! :)

Eggplant Parm

There is something about Eggplant Parmesan, when it's made well (not stringy or bitter or full of skin that makes you choke) that is so comforting and delicious! Even though I don't make it all too often, it is definitely one of my favorite foods. Hopefully, your families will love it as well!

You Will Need:

1 Large Eggplant

Lots of Salt

About 2 Cups Italian Dressing

About 2 Cups Seasoned Bread Crumbs

About 2 Cups Marinara Sauce

1 Pound Fresh Mozzarella

Grated Parmesan and Romano Cheese

Directions:

- Peel the eggplant.
- Slice into thin slices (about 1/4" thick)
- Arrange a layer on a paper towel-lined plate.
- Cover with a lot of salt.
- Add another layer of paper towels.
- Put another layer of eggplant and salt.
- Keep repeating the layers until you have used all of the eggplant.
- Make sure there is salt and a layer of paper towels on top as well.

- Place in the refrigerator for 2 hours (at least).



- Heat oven to 350 degrees.
- Put two bowls on the counter or work space. Put Italian dressing in one, and breadcrumbs in the other.
- Take the eggplant out of the fridge. The paper towels will be all soaked. (That is the bitterness coming out, so your food tastes good.)
- Rinse the eggplant in cold water, then put on more paper towels to dry while you work.

- Coat the eggplant first in the dressing, then in the breadcrumbs.

- Place on a baking sheet in a single layer.

- Bake for 38 minutes.

- Cover in sauce, then slice on fresh mozzarella and shake the grated cheese on top.

- Bake for 10 more minutes.

- Serve with spaghetti, or any pasta (use the same sauce for the pasta).

- Enjoy!! <3

Quick and Easy Lasagna

I know that most people hate the no-boil lasagna noodles. But I have found out that if you cook them long enough, they are quite good, and you cannot tell the difference. While homemade lasagna noodles are wonderful, this is by far my favorite recipe. Try it and you'll see!

You Will Need:

1 Box Oven Ready Lasagna Noodles (the crimped looking ones, not the straight ones)

2 Quarts Sauce (homemade meat sauce with a lot of carrots and zucchini in it is the best, but if you must do store-bought, use 1 with chunky vegetables and 1 with meat, combined. Add some water to thin it out as well. It wont be as good as homemade, but it should work.)

3/4 Pound of Lean Ground Beef

1/2 Pound Sweet Italian Sausage, Ground or Sliced, Cooked

1 Pound Part Skim Ricotta Cheese

2 Eggs

1 (6 oz.) Bag Organic Shredded Mozzarella

Grated or Fresh Parmesan

3 Cloves Garlic, minced

Garlic Salt

Oregano

Directions:


Brown the ground beef.
Drain.
Combine beef, sausage, garlic, oregano, and garlic salt in large heavy frying pan.
Add 2 large spoons of the sauce to flavor.
Cover and simmer for 10 minutes.
Meanwhile..
Put Ricotta, eggs, 2 spoons of sauce, a pinch of both cheeses, and more garlic salt and oregano in large bowl.
Mix well.
* This is very important. The trick to a truly good lasagna is to flavor the ricotta the right way. Putting the sauce in it helps to "marry" the flavors throughout the dish. It makes a big difference.*
Pre-heat the oven to 350 degrees.
Coat the bottom of your lasagna pan in sauce, as pictured.
Lay down 4 noodles, slightly overlapping.

Cover in a layer of the ricotta, then a layer of the meat.

 Add another layer of four noodles, then the remainder of the ricotta.

Cover in a layer of the mozzarella.

Cover in a layer of sauce.

Add the last 4 noodles.

Cover in sauce, rest of mozzarella, and some parmesan.

Cover pan with a good, thick foil. Poke fork holes in 2 diagonal ends. (Do not go crazy with these. We want to allow some steam out, not dry out our dinner. 

Bake for 45 minutes, then remove foil and bake for 7 minutes more.

    Enjoy!! <3

Chicken Rolls and Chicken Parm Pasta

Tonight you get a double header! I kind of went nuts in the kitchen tonight, making 2 new recipes. They turned out delicious, so now you get to enjoy them as well! They go well together, or you can make them 2 totally separate meals. Or you could make both, and eat for two nights, which is great during the school year! Your possibilities, while they may not be endless, are many!

You Will Need:

1 can (14.5 ounces) Organic Diced Tomatoes
4 Boneless, Skinless Chicken Breasts
Garlic Salt
Oregano
1 (6 oz.) Package Organic Shredded Mozzarella Cheese
Organic Grated Parmesan Cheese
1 Pound Organic Pizza Dough
1 Pound Organic Pasta (I used Rigatoni)

Directions:

Preheat oven to 350 degrees.

Place chicken breasts on a baking sheet.
Coat with Oregano and Garlic Salt.
Bake for 39 minutes on the center shelf.
When chicken is cooled, use scissors to cut into small strips/chunks.
Spray a large, heavy frying pan with cooking spray.
Put the chicken, the tomatoes, and a little more oregano and garlic salt in the pan.
Mix well.
Cover.
Cook over low heat for about 20 minutes.
While that is cooking, cut the pizza dough into fourths, and roll them out (not too thin).
Cook the organic pasta al dente. Drain. Set aside.

When done, scoop the chicken mix onto dough. Place it off to one side, as in the picture. Cover the chicken with shredded mozzarella and parmesan. Roll end over and sides in, and press closed. (Don't worry about how it looks. It will look rustic.)
Sprinkle some shredded cheese on top, add some more garlic salt and oregano.
 Bake on 350 degrees for 28 minutes. (If it smells and looks done earlier, pull it out. Don't let it burn. You want some browning, not a black hockey puck.) 

As for the pasta, pour the remaining chicken mix in, add some grated parmesan, oregano, and garlic salt as needed.
Enjoy!! <3

Seasoned Pizza Dough

So I have finally come up with what I feel is the perfect pizza dough! Bellie and I made this today, and we used part of it for garlic balls and part of it for make your own pizzas for her birthday! It's pretty easy when you use the KitchenAid, and it is full of flavor!

You Will Need:

1 Tablespoon plus 1 teaspoon yeast (2 packets that are .25 oz.)
2 cups warm water
7 1/2 cups flour (have some extra on hand also!)
1/2 teaspoon salt (table salt)
1 heaping Tablespoon ground oregano
2 heaping Tablespoons dried ground basil
1/4 cup vegetable shortening

Directions:

- Put water and yeast in a bowl. Whisk quickly, then allow to sit for 10 minutes.

- Put flour, salt, oregano, basil, and shortening in mixer and mix on low until it looks like the consistency of a crumb cake topping.
- Add yeast water, and mix on 2 until it is one big wad of dough. (This is where you will probably need to add more flour to make it less sticky.)
- Mix for like 6 more minutes.

- Spray cooking spray into a large plastic bowl, put the dough in, cover with a damp tea towel, and allow to sit in a warm area for 1 hour.  THE DOUGH WILL RISE A LOT.

For pizza:
- Flatten dough out into crusts on pizza pans or stones.
- Spread sauce over dough.
- Top with shredded mozzarella, parmesan, and whatever toppings you desire.
- Bake in a 350 degree oven for 12-20 minutes, or until crust is light brown.