Healthy Fried Rice

I really like Chinese food, but I often feel dehydrated and unhealthy after eating it.  One of my favorite dishes is fried rice.  This recipe is my attempt to keep everything I like about fried rice, while making it a healthier meal.  The finished product ends up having a ton of flavor, whole grain goodness, more veggies than usual, and only 2 Tb of oil total.  I hope you like this as much as we do!  (I made the recipe as large as my pan could hold so that we could have a lot of leftovers - leftover homemade Chinese food is just as awesome to have in the fridge as those little take-out boxes!)

 

Healthy Fried Rice (serves 6)

 

Ingredients:

• 2 Tb sesame oil (or vegetable oil)
• 2 eggs
• 3 Tb plus 1/4 tsp low sodium soy sauce
• 3 Tb apple cider vinegar (or rice vinegar)
• 1 tsp Thai fish sauce (optional)
• 1 tsp lime juice
• 1 clove garlic
• 1 1/2 tsp ground ginger (or 1 Tb fresh ginger, minced)
• 3-4 shakes cayenne pepper (to taste)
• 1 bunch scallions
• 3 carrots
• 3/4 cup frozen peas
• 1/2 lb ground turkey
• 24 medium (51-60) raw shrimp
• ~3 cups brown quick cooking rice (defer to box for serving for 6 people)

Steps:

• Cook 6 servings of brown rice according to directions on box (substituting 1 Tb of low sodium soy and 1Tb of cider vinegar for some of the water).

 

• Prep the veggies - peel and dice the carrots; slice the scallions on an angle and separate the green and white portions.
• Premeasure the spices (ginger and cayenne) into a small bowl.  Premeasure the remaining liquids 2 Tb soy, 2 Tb vinegar, 1 tsp fish sauce, 1 tsp lime juice) into another small bowl.  Set aside.
• Heat 1 Tb sesame oil over high in a large skillet (at least 12").
• Lightly beat 2 eggs with 1/4 tsp low sodium soy sauce.

 

• Pour eggs into skillet and swirl to coat the bottom.  Cook (no stirring) for about 1 minute, until egg is set.

 

• Use a spatula to fold the egg into thirds, then transfer to a large plate or cutting board.  Don't wash the skillet, you'll use it again shortly.

 

• Cut the egg into thin strips (about 1/4").

 

• Peel and devein the shrimp and remove the tails.  (I buy frozen raw shrimp that are deveined and have a split shell.  I thaw them by putting them in a bowl and letting cold water run over them.  Once their thawed, they're very easy to peel.)

 

•  Heat the remaining 1 Tb of oil in the large skillet over high heat.
• Add the scallion whites, and carrots and cook for about 1 minute.  Crush the garlic into the pan.  Cook for another 30 seconds, or until fragrant.
• Add ground turkey and premeasured spices.  Cook, crumbling meat with a wooden spoon, until no longer pink, about 3 minutes.
• Add shrimp.  Cook for about 1 minute.  (Shrimp will finish cooking with the rice.)
• Add peas, rice, and egg.  Stir to combine.
• Add premeasured liquids and cook, stirring constantly until rice is coated.

 

• Let cook, undisturbed, until warm and shrimp is fully cooked, about 1 more minute.

 

• Top with scallion greens and serve.
• Enjoy!

BTW - made this Saturday and we've been LOVING the leftovers!  Will be making it again very soon!

Eating and Drinking in Las Vegas

To celebrate our second wedding anniversary, Joe and I went to Vegas.  Fair warning:  this post contains talk of food, but its also a travelogue of our vacation.

We stayed at Aria in City Center.  Its the one in the back middle (that doesn't look like the empire state building).

 

Big-name resort wise, Aria is between New York New York and the Bellagio.  Really, its between Monte Carlo and Cosmopolitan (which are next to NY and B, respectively).  Location-wise, Aria couldn't be in a better place.  We were close walking distance from many of the big resorts (the previously named ones, plus MGM, Paris, Hard Rock, Bally's, Excalibur, etc), feasible walking distance to Harrah's, Casino Royale, the Venetian, and there were bus/monorail stops at the neighboring property.

Aria is one of the few 5-star resorts in Vegas, and it didn't dissappoint.  Every staff member that we had contact with was beyond friendly and seemed sincerely interested in the fact that we were pleased.  When they found out we were there celebrating our anniversary, they upgraded our view, AND we came home to a plate of luscious chocolate covered strawberries and a 'Happy Anniversary' card after our first night on the town.

The hotel itself was gorgeous - with innumerable fresh flowers everywhere you turned and a modern/Asian feel.

Yes, the flowers hanging in the tree were real too!

 

The pool area had 3 good sized pools, and a "day-club" pool.  We only ate at two of the restaurants, but Aria appeared to have something to please every taste.

Our room was spacious, and the bathroom was beautiful - 5 piece bath with a separate toilet area, and a glassed in soaking tub and shower.  Perfect to soak my feet in after long days of walking in heels.  Our one room complaint (which so many other reviews had raved about) was the bed - sleeping on a queen sized pillow may feel nice at first, but made both of our backs ache.

Our first night in Las Vegas, we were in the mood for Italian food.  We ate at D.O.C.G, which was next door in the Cosmopolitan hotel.  We picked D.O.C.G. because it was described as being rustic, Northern Italian food, and was in the $$ category (out of $$$$).

 

Joe and I both got the Pici, with Braised Duck Sauce & Black Truffles.  Pici is a thick, hand-rolled spaghetti-like noodle.  The texture of the noodles was perfectly al dente and the braised duck was very flavorful - but a little bit over salted for my taste.  The wine list was out of our price range, but we weren't too disappointed because we planned to go to Vesper next.

 

Vesper Bar is also in the Cosmopolitan hotel.  Joe is a really big James Bond fan, and the Vesper martini became James Bond's signature drink in Casino Royale.  So of course we had to go!

 

Atmosphere-wise, Vesper Bar was very modern and chic.  It was too bad that it was right near the hotel check-in area though, because that took away a little bit of the classy ambiance.

  

 Joe of course had the Vesper martini (gin, vodka, Lillet, and lemon peel).  I had a drink with gin(?), an Earl Grey infused liquor, egg cream on top, and Earl Grey tea leaves sprinkled on top.

We spent the rest of the night walking the strip, stopping into all of the big resorts, and enjoying the sights.

Paris

Chihuly glass in the lobby of the Bellagio

Me and Joe in the lobby of the Bellagio - our only picture of the two of us from the trip!

Watching the Bellagio fountains - I think we stopped by to watch these every night on our way back to Aria.

We spent the majority of our second day near the pool, and then took the bus to Fremont Street for the afternoon and evening.

With a street performer on Freemont Street

Fremont Street is a street in Old Las Vegas that has become a pedestrian mall.  They covered it with a video-screen covered roof, that conveniently blocks out the hot Vegas sun and holds in some of the A/C that pours out of the casinos.  The casino's on Fremont Street make you feel like you stepped back in time.  They're also the only place that we saw $3 blackjack tables :-)

Our goal for dinner was to find an old-fashioned cheap Vegas meal.  We certainly did.

At 4 Queens Hotel and Casino, we spun the free wheel and won a buy-one-get-one dinner coupon for their restaurant, Magnolia's Veranda.  (This seemed to be the prize for everyone who didn't win the $10K.)  Magnolia's didn't have the best atmosphere (older, open to the casino), but their prices were great.  With our coupon, we both got a steak dinner and a handcrafted microwbrew for about $25.  Can't beat that!

We spent most of the third day  by the pool as well, and then decided to explore Aria more.  We found a Happy Hour special at one of the nicest restaurants in the hotel, American Fish.  As the name implies, all of the seafood served here is from the U.S.  For HH, all of their lounge menu food items were $5.  So I picked four.  They were so good I nearly forgot to take a picture (and was already half-way done)!

 

Clockwise from the top left:  Shrimp & Grits (with jalapeno and Serrano ham); Truffled Mac & Cheese (with mushrooms and English peas); Crab Truffles (with masago arare and green cocktail sauce); Oysters on the Half Shell (one with mignonette, one with bloody mary granite)

I'm not even sure which was my favorite - they were all soooo good!

 

Joe couldn't resist the Diver Scallops from the main menu - served with butter poached leeks, purple potatoes, and grapes.  Such succulent scallops.  Mmm.  The food at American Fish was exceptional.  I would certainly go back.

Once again, we spent the night visiting the nearby sights.

 

Waiting for the fountain show in front of Bellagio.

We spent our last day seeing the sights.

Monte Carlo and New York New York from the front of Aria

mmm...  Steak.  At New York, New York

The Lions at MGM

I just read that they've since closed the lion habitat :-(

Apparently I was performing at Harrah's!

Joe "climbing" in the Palazzo.

The Venetian

Viva Las Vegas!  We can't wait to go back!

Great Side Dishes

Sometimes the side dish is better than the main dish.  Sometimes its so good that you don't even bother making a main dish...

First off, a combo that sounds bizarre, but once you try it - you'll fall in love!  Liz introduced us to this Tomato and Mango Salad while we lived in Williamsburg.  Here's my version:

Tomato Mango Jalapeno Salad (excellent with fish or as a fresh and light first course or on its own if you had a big lunch...)

 

Peel and cube one large, ripe mango.  Cube 2 medium super ripe* tomatoes.  Finely chop 1/4 of a red onion.  Finely chop 1 jalapeno (or less, to taste).  Toss with the juice of 1/2 a lime.  Chill and let the flavors 'marry' for at least 30 minutes.  Enjoy!  (I've found that once this salad sits overnight, the jalapenos are actually less spicy.)

Sometimes the simplest sides are the best - in all of these cases, I thought they were better than the main dish!

Super Ripe* Tomatoes with Arugula (topped with balsamic vinegar)

Here, served with rockfish cooked in parchment with herbs, onions, and lemons.

  Spaghetti Squash

 

Cook the spaghetti squash according to label directions.  (They're always some variation of this:  Poke several holes in the squash.  Microwave 2 minutes.  Cut in half.  Remove seeds. Microwave in a glass dish, face down, until tender - usually 5 to 10 minutes.)  Using forks, pull the squash apart into spaghetti.  Drizzle lightly with good EVOO (quality shows when there's nothing masking the flavor) and fresh squeezed lemon.  Top with fresh ground pepper.  Serve.  (Here it was served with white wine poached tilapia, topped with butter toasted breadcrumbs and capers.)

Sliced Tomatoes

 

So simple, but so incredible.  Sliced super ripe* tomatoes, drizzled with good EVOO (once again, quality matters), a pinch of sea salt, and fresh ground black pepper.

Sauteed Artichoke Hearts AND Spinach Salad

If you read my post about artichokes, you know how much I love them!  I still stand by my word that whole artichokes are the best way to go, but frozen artichoke hearts are pretty amazing too!  Not every store has them - I originally discovered them because my college roommate Emily would buy them at Trader Joe's.  Unfortunately, Colorado does not have TJs.  I think I found them at Sprouts this time.  Simple preparation:  saute thawed artichoke hearts in a small amount of EVOO.  In another pan, toast butter, breadcrumbs, and fresh ground black pepper.  Squeeze a tiny bit of lemon on the artichoke hearts and top with toasted topping.

Whenever I use a pomegranate for any recipe, I have a ton of the yummy seeds leftover.  They're fun to add to a variety of foods!  They dance beautifully when dropped into champagne, they make an exciting oatmeal topping, they are a tart counterpoint to cake, they're fun on ice cream/sorbet, and they're perfect on salads.  This salad was simply baby spinach, sliced mushrooms, and pomegranate seeds.  Topped with sweet and sour dressing.  This is a simplified version of my family's annual "Christmas Salad" but still delicious.  I've also made the same salad with warm sauteed mushrooms instead.  Yum!

Both sides were great!  They both also out-shined the lemon-white wine steamed tilapia with capers.

Last but not least, is one that the side was fun to make (but I can't claim it was better than the main dish - I love steak too much to claim that!)

Twice Baked Potatoes

 

I microwave baked my Idaho potatoes, then scooped them out.  I added (per potato) 1 Tb sour cream, a generous amount of black pepper, 1/2 Tb of melted butter, and a large pinch of shredded cheddar then mixed.  I divided the filling between the potato skins, then baked them in a 375 degree oven until golden brown on top.

Here, served with pan-seared steak (seared in melted butter in a cast iron skillet).  BTW - such an easy way to cook a steak and incredibly delicious (if you don't have a charcoal grill)!

*In most cases, the tomatoes at the grocery store are anything but ripe.  Options:  1)  Grow your own tomatoes (we can't do that - we live in an apartment that doesn't get enough sun on the patio).  2)  Buy your tomatoes from a farmer's market (delicious, but they're not always in season).  3)  My most common tactic:  buy the on the vine tomatoes at the grocery - allow them to ripen at home until they're so ripe that they're almost mushy/you're afraid they might start molding at the stem.  This sometimes works to make plum tomatoes palatable as well.

Salad - Its What's for Dinner.

I am very fortunate to not only have married a non-picky-eater, but also a man who LOVES vegetables.  If I'm at a loss for what to make for dinner and ask Joe what I should cook, I undoubtedly get the same answer:  "Can you make dinner salads?"

We probably eat dinner salads once a week.  Usually, its just a combination of whatever produce/protein I have in the fridge, but sometimes I plan ahead and come up with something worth remembering.

Some recent salads (that I remembered to photograph before we chowed down)...  BTW - I left my favorite for last.

(All recipes serve 2 unless specified.)

Locally-Grown Spinach with Grilled Sweet Potatoes, Grilled Brussels Sprouts, Avocado and Grilled Salmon

 

Sweet potatoes:  I scrubbed one and sliced it on my mandolin, then brushed with EVOO, grilled the slices, and diced.
Brussels Sprouts:  I halved them, skewered them, and drizzled them with melted butter and lemon juice then grilled/cut.
Salmon:  rubbed with dijon and topped with generous black pepper than grilled on oiled foil.
Served with Gorgonzola-Balsamic Vinaigrette (store-bought).

Shrimp Caesar Salad (adapted from an everyday Food recipe)

 

Skewers:   I tossed about ~16 thawed peeled/devained medium shrimp with 1 clove crushed garlic, 1 TB EVOO, the zest of 1/2 a lemon, and fresh pepper.  Then I tossed ~20 1 inch French bread cubes (I used 4 French Rolls) with 1 TB EVOO and pepper.  I skewered them and then cooked them on a baking sheet in a 450 degree oven for about 7 minutes (until shrimp was cooked).

Caesar:  I mixed 1 clove crushed garlic, 2 TB fresh lemon juice, 2 TB EVOO, 1 tsp Dijon, and 1 small squeeze anchovy paste (<1/4 tsp) in a salad bowl, whisked, added ~ 4 cups romaine lettuce and tossed.

 Romaine Salad with Shrimp, Mango, Avocado, and Cucumbers

Topped with sliced almonds.  Served with balsamic vinaigrette.  The avocado and mango go amazingly well together!

Salad with Red Veggies

Romaine with tomatoes, pickled beets, radishes, and herbed Feta.  Served with EVOO and red wine vinegar.

Pickled Beets - scrub the beets, peel, and slice.  Boil until tender.  Marinate in red wine vinegar and sugar.  Its also possible to boil the beets whole and then rub the skins off (with rubber gloves on).



And last but not least, my FAVORITE salad of the summer (and of course, its from everyday Food magazine...small changes from the original though)!  Pictures of a few steps included...

Arugula, Chicken and Rice Salad (serves 4)

Cook 4 servings of Jasmine rice according to the directions (I found brown Jasmine - yum!).
Marinate and grill 2 chicken breasts.  Chop.

Slice 1 pint of Heirloom cherry tomatoes in half (or regular cherry tomatoes - the Heirloom were on sale at the store and they're sooo pretty!).  Slice a small bunch of green onions.  Toss with the tomatoes.  (I often keep a few onions to the side to garnish the salad with.)  Add to the chopped chicken.  Add cooked rice.

Blend 3 cups of fresh herbs (I used basil, parsley, and sage leaves) with 3 Tb white balsamic vinegar (or red wine vinegar) and 2 Tb EVOO.  Gradually add about 1/4 cup of cold water.  Blend as you go.  The goal is to get a smooth, pourable dressing (use water if needed).  Season with black pepper.

Toss 1 clamshell (typically 5 oz) of arugula with 1/2 of the dressing.  Add the remaining dressing to the rice/chicken mixture.  Toss.  Divide arugula among the plates.  Top with generous scoops of the chicken and rice salad.  Top with remaining green onions.  Enjoy!

If you're only serving 2 people at a time, only dress half of the arugula at a time.  Store remaining arugula and dressing separately until time to serve.

Best Dinner in a Long Time :-)

I know I've mentioned it in this blog before, but I really like everyday Food magazine.  One of the things I've noticed recently is that the recipes often ignore the American idea that every meal needs a meat, a carb, and maybe a vegetable.  The majority of the dinners are instead light and fresh and leave you feeling satisfied but not heavy/over-full.

Tonight for dinner, I made 2 recipes from the magazine.  I was excited about them when cooking, but also curbed my enthusiasm because sometimes meals aren't as awesome as they look in pictures/sound in recipes.  Luckily, this one was.  This was our favorite dinner that I've made at home for a long time.

Unfortunately, our camera was low on batteries, so I only got one picture of each and didn't get to try a few angles/lighting settings to make them look as awesome as they tasted...  We had two "entrees" and I thought for a while about serving them in sequence, but due to timing, I served them simultaneously instead.  We had:

Green Bean Salad with garbanzo beans, heirloom cherry tomatoes, red onion, and lemon/olive oil dressing.  It was a pretty recipe in the magazine, but subbing a mix of purple/red/yellow/green/orange heirloom cherry tomatoes for the standard red ones made it so visually appealing and also amazingly delicious!

 

Recipe in brief:  Cook 1-1.5 lbs green beans until "tender-crisp" -- about 4 minutes in boiling water.  Meanwhile, whisk the juice of 1 lemon, about 2/3 of a lemon worth of lemon zest, and 2 Tb EVOO.  Add 1 can of drained/rinsed chick peas, 1/4 of a red onion slivered, and 1 pint quartered/halved cherry tomatoes (heirloom preferred).  Stir.  Plate drained green beans, top with tomato mixture, and sprinkle with Feta cheese.

The magazine advertises the green bean salad as an entree on its own (and it certainly could have been one) but I had some leftover coconut milk in the fridge that I wanted to finish.  I used it in a Coconut Curry Clam recipe (originally mussels, but the store only had clams).  Joe wasn't too excited about it initially when he read the recipe, but we ended up fighting over the last few clams and then eating the broth/sauce like soup!  It was very rich, so we ended up with leftovers that I'll be VERY excited to serve over rice later this week!

 

Recipe in brief:  Melt 1 Tb of unsalted butter over medium heat.  Add 1 Tb fresh minced ginger and 2 cloves of crushed garlic.  Add 1/2 to 1 can of unsweetened lowfat coconut milk (depending on # of clams) and increase heat to medium high.  Whisk in 2-3 Tb of green curry paste.  Add 2-3 dozen clams (or mussels) cover, and cook til open.  Squeeze the juice of 1 lime over the mixture and top with about 1/4 cup of chopped cilantro.

Such a yummy dinner!  And we're very excited about our leftover Green Bean Salad for lunch tomorrow!  (Yes, me the non-leftover eater, is looking forward to both of these leftovers!!)