Sinangag (Filipino Garlic Fried Rice)

I'm back! Haven't been cooking much in the past several months, and when I have been, it hasn't been anything new.
I got this recipe from my magazine subscription to Vegetarian Times. I changed it up a bit because I don't care for onions. So instead of stirring in 1/4 c of finely chopped green onions at the end, I added 1/2 c of diced celery with the garlic.

Ingredients:
2 eggs (medium)
1-1/2 T oil (grapeseed)
5 cloves garlic, peeled and chopped
2 c cooked rice
1/2 c diced celery
Cooking spray or additional oil

Directions:
1. Whisk eggs with 1/2 T water in a small bowl.
2. Coat skillet with cooking spray or oil, and heat over medium-high heat. Add eggs, tilting to coat bottom of pan, and cook 3-5 minutes (like an omelette) or until firm and set. Transfer eggs to cutting board and cut into 2" strips.
3. Add 1-1/2 T oil to pan and reduce heat to medium. Stir in chopped garlic (and celery) and cook 3-5 minutes or until garlic is browned, stirring often. Add rice, increase heat to high and cook 3-4 minutes, or until rice begins to brown. Season with salt & pepper if desired (and stir in green onions), then eggs.

Makes 3 servings.

Nutritional Information:
Calories: 275
Fat: 9.5g
Saturated: 1.5g
Carbs: 39g
Fiber: 1.5g
Protein: 7.5g

Ratings:
Kristen: 3.5
Dave:

Sausage-Stuffed Peppers

Stay tuned for next week when I make stuffed peppers with lentils!

Ingredients:
1 medium red bell pepper
1/2 c white rice, uncooked
1Original Field Roast Grain Meat Co. Italian Sausage
3/4 c tomato puree
Seasonings:
parsley
Italian seasoning
onion powder
garlic powder
black pepper

Directions:
Preheat oven to 450F.
Cook rice. Meanwhile, crumble sausage and brown in a skillet. Add tomato puree and season to taste. Stir in rice.
Cut the top off the pepper and remove ribs and seeds. Cut in half lengthwise. Place on foil-lined cookie sheet and stuff with rice mixture.
Bake for 20 minutes, covered. Uncover and bake an additional 5 minutes.
Makes 2 servings.

Nutritional Information:
Calories: 253
Fat: 5g
Saturated: 0.5g
Carbs: 35g
Fiber: 5g
Protein: 17g

Ratings:
Kristen: 4
Dave: 3.5

Sweet Potato Risotto

Original Recipe

Ingredients:
1 T EVOO
1 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
1 sweet potato (about 1/2 lb), peeled and cut into 1/4" pieces
1 clove garlic, chopped
1/2 c arborio rice
1/2 c white wine
1/4 c grated parmesan (I omitted this... see note)
1/3 tsp dried oregano (or 1 tsp fresh)

Directions:
1. Heat the oil in a large saucepan over medium heat. Add the onion powder, salt, and pepper.
2. Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
3. Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
4. Measure 1-3/4 c of water. Add 1/2 c at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
5. Stir in the parmesan* and oregano. [NOTE: It is pretty boring without the parmesan. When I ate the leftovers, I mixed in 1/2 T of Parma vegan parmesan (made of walnuts and nutritional yeast). That was tasty!]
Makes 4 servings (1/2 cup each).

Nutritional Information: (w/o parm)
Calories: 177
Fat: 3.5 g
Saturated: 0.5 g
Carbs: 30.5 g
Fiber: 2g
Protein: 2.5g

Rating:
Kristen: 3 (Good with a glass of white wine!)

Ginger Mushroom Chicken/Tofu

Got this recipe from a Light & Tasty magazine. It can also be found online. Now, if you are a normal person, and don't constantly forget to make the rice for a recipe, you could eat this over rice. If you're me, you realize at the last minute that you didn't make the rice, then stub your toe really hard (unrelated, but ever more frustrating), and decide to eat it without rice. *shrug* Take your pick. This makes 4 servings. I only made 2.

Ingredients:
1 c fresh snow peas
2 tsp cornstarch
1/2 tsp salt
1/8 tsp pepper
3/4 c milk (unsweetened silk)
1 lb chicken or 4 svg extra firm tofu
3 tsp grapeseed oil
1/2 lb sliced baby portobello mushrooms
1/2 tsp ground ginger

Directions:
Place snow peas in a small saucepan; cover with water. Bring to a boil; boil for 1 minute. Drain and set aside.
In a small bowl, combine the cornstarch, salt, pepper and milk until smooth; set aside.
In a large non-stick skillet or wok (I just used the same saucepan I boiled the peas in), stir-fry chicken/tofu in 1 tsp hot oil. Remove and keep warm.
In the same pan, stir-fry mushrooms and ginger in remaining oil for 2 min. Add peas, stir-fry for 2 min longer.
Stir cornstarch mixture and stir into mushroom mixture.
Return chicken/tofu to pan. Bring to a boil; cool and stir for 2 min or until thickened.
Makes 4 servings.

Nutritional Information:
Tofu (no rice):                    Chicken (no rice):
Calories: 153                     Calories: 163
Fat: 8g                               Fat: 4.5g
Saturated: 0.5g                  Saturated: 0.5g
Carbs: 7.5g                       Carbs: 5.5g
Fiber: 2.5g                        Fiber: 1.5g
Protein: 12g                      Protein: 26g

Ratings:
Kristen: 3
Dave: 3

Sweet Sesame Cashew Tofu (or Chicken)

I took this recipe from my friend Holly's blog.

Ingredients:
2 servings (79g each) Nasoya extra firm tofu, cubed and drained, OR 8 oz chicken tenderloins
1 T grapeseed oil (or any other oil of your choice)
1/8 tsp red pepper flakes
2 cloves garlic
2 tsp sesame seeds
1/4 c cashews, chopped
1/4 c vegetable broth
1 T cornstarch
2 T pancake syrup
2 T seasoned rice vinegar
1 T ketchup
1/2 T low sodium soy sauce
8 oz can water chestnuts, sliced
1 c uncooked rice


Directions:
1. Cook rice according to package directions.
2. Heat oil in a skillet. Add tofu, garlic, red pepper flakes, sesame seeds, and cashews. Saute until tofu is lightly browned; remove from skillet.
3. Whisk together broth and cornstarch until combined. Add syrup, vinegar, ketchup, and soy sauce. Heat until mixture thickens.
4. Add water chestnuts and tofu mixture; heat through.
Serve over cooked rice. Makes 2 servings.

Nutritional Information:
Tofu:                               Chicken:                             Ratings:
Calories: 553                  Calories: 563                             Kristen: 4
Fat: 23g                          Fat: 19.5g                                  Dave: 4
Saturated: 2.5g               Saturated: 2.5g
Carbs: 69g                      Carbs: 67g
Fiber: 4g                         Fiber: 3g
Protein: 17.5g                 Protein: 31.5

                          

Sesame Tofu Stir Fry

The original recipe is from Fitness Magazine and can be found here.

Ingredients:
2 servings (79g each) Nasoya extra firm tofu, cubed and drained OR 8 oz boneless pork loin, cubed
(Or, if you are a vegetarian who is married to a meat-eater, 1/2 of each!) :)
1 T cornstarch
1/8 c finely chopped peanuts
1/2 T sesame seeds
1/4 tsp ground ginger
1/16 tsp crushed red pepper
2 tsp grapeseed oil (or any other oil you wish)
8 oz frozen stir-fry vegetables
1/3 cup bottled General Tso's sauce (Next time I make this I'm going to use 1/2 c)
1 c uncooked rice
(I was planning on using brown rice, but I forgot all about making the rice until the rest was almost done, so I made white rice because it's faster!)

Directions:
1. Cook rice according to package directions.
2. Meanwhile, lightly coat tofu with cornstarch. In a bowl, combine 1/2 T of the peanuts, the sesame seeds, ginger, and red pepper. Add tofu; toss gently.
3. Heat oil in a skillet over medium high heat. Add tofu mixture to skillet. Cook briefly, stirring gently, until sesame seeds are toasted and tofu begins to brown (until pork is cooked through).
4. Remove tofu. Add vegetables to skillet; cook and stir 2 to 3 minutes, or until heated through. Add General Tso's sauce; cook and stir gently until mixture is bubbly. Stir in tofu; heat through. Sprinkle with remaining peanuts. Serve over rice.
Makes 2 servings.

Nutritional Information:
Tofu:                                                          Pork:
Calories: 471                                             Calories: 501
Fat: 14.5g                                                  Fat: 13.6g
Saturated: 1.5g                                          Saturated: 2.5g
Carbs: 66.5g                                              Carbs: 64.5
Fiber: 5.5g                                                 Fiber: 4.6g
Protein: 17.5g                                            Protein: 30.5g

      Forks:
      Kristen: 4.5
      Dave: 4.5

Savory Bean and Kale Soup

Original recipe is here, courtesy of Fitness Magazine.

Ingredients:
42 oz vegetable broth (mine's homemade!)
15 oz tomato puree
15.5 oz great northern beans, drained and rinsed
1/2 c uncooked rice
1 tsp onion powder
1 tsp dried basil
1/4 tsp salt
1/4 tsp black pepper
2 garlic cloves, chopped
1 bunch of kale, stemmed and coarsely chopped (or spinach!)

Directions:
In a crockpot, combine vegetable broth, tomato puree, beans, rice, onion powder, basil, salt, pepper, and garlic.
Cover; cook on low 5 to 7 hours or on high 2-1/2 to 3-1/2 hours.
Just before serving, stir in kale.
Makes 8 (1 cup) servings.

Nutritional Information:
Calories: 93
Fat: 0.5g
Saturated: 0g
Carbs: 17g
Fiber: 4g
Protein: 5g

DELICIOUS! :)
***FORK SYSTEM!!! (Back by popular demand!!)
Kristen: 5

Curried Chickpea Cakes

I found a vegan blog I like a lot called go vegan meow! I got this recipe there. Here is the original recipe. I changed it a little based on what I had. Also I only made half of the recipe I'm posting.

Ingredients:

15 oz can chickpeas, drained and rinsed

onion powder

1/3 c unsweeted soy milk

2 tsp sugar

2/3 c breadcrumbs

1 tsp curry powder

1/2 tsp ground nutmeg

1/2 tsp ground cumin

2/3 c cooked rice

1/2 tsp salt

4 T grapeseed oil (or any oil) for pan searing

 

Directions:

In a food processor, combine the chickpeas and onion powder. Pulse until combined. Transfer to a mixing bowl.

Add the milk, sugar, breadcrumbs, curry powder, nutmeg and cumin. Stir together with a wooden spoon until well combined. Stir in the rice and salt. Mold into 12 mini patties.

In a saute pan, heat the oil over medium heat. Add the chickpea cakes to the pan in batches and saute until there's a nice golden sear on the bottom. Flip and sear on the other side as well. Continue with the remaining cakes. Transfer to a paper towel lined plate to drain.

Makes 6 servings (2 cakes each).

Nutritional Information:

Calories: 200

Fat: 6.5g

Saturated: 0.5g

Carbs: 30g

Fiber: 3.5g

Protein: 6g

Serving Suggestion:

Serve in a warmed flour tortilla with lettuce, diced cucumber and salsa.

I used Mission Flour Tortillas, 1/2 leaf of lettuce, 1/8 of a cucumber, and 1T salsa 

for each serving.

Nutritional Information:

Calories: 349

Fat: 9.5g

Saturated: 1.5g

Carbs: 55.5g

Fiber: 5g

Protein: 10.5g

Baked Mushrooms

This is from a Light & Tasty Magazine (Aug/Sept 2005).

Ingredients:
1/2 lb mushrooms (I used white)
1 celery rib, chopped
nonstick cooking spray
1/4 c veggie broth (or white wine)
salt, pepper, and onion powder to taste

Directions:
Preheat the oven to 350F.
Place mushrooms in a small baking dish coated with nonstick cooking spray. In a nonstick skillet sprayed with nonstick cooking spray, saute celery. Stir in the broth or wine, salt, pepper, and onion powder; heat through. Pour over mushrooms.
Bake, uncovered, at 350 for 25-30 minutes or until mushrooms are tender.
Makes 3 servings.

Nutritional Information:(1/2 cup)
Calories: 21
Fat: 0.3g
Saturated: 0g
Carbs: 3.5g
Fiber: 1.5g
Protein: 2.5g

The recipe was presented in the magazine as a side dish. It's kind of eh for a side dish, but I ate mine mixed in with ramen noodles (oriental flavor), which was good. It would also be good served over rice.

Pineapple Sweet & Sour Chicken

Ingredients:
1 c Minute brown rice, uncooked
8 oz can pineapple chunks
1/2 T vegetable oil
1/2 medium green bell pepper, cut into chunks
1/2 medium red onion, cut into chunks
1/4 c mushrooms, sliced
1/2 lb chicken tenderloins, cut into 1" pieces
1/2 c sweet & sour sauce
1 T less sodium soy sauce

Directions:
Prepare rice according to package directions.
Drain pineapple; reserve 2 T juice.
Heat oil in a medium skillet over medium heat. Add peppers, onions and mushrooms; cook until vegetables are crisp tender. Remove vegetables from skillet; set aside.
Cook chicken in same skillet until browned and cooked through. Add vegetables back to skillet with sweet & sour sauce, soy sauce, pineapple chunks and reserved juice. Heat through. Serve over hot cooked rice.
Makes 3 servings.

Nutritional Information:
Calories: 300
Fat: 4g
Carbs: 52g
Protein: 17g

Ratings:
Kristen: 4
Dave: 4

May add almonds and/or cashews in the future!

Polynesian Meatballs

Got this recipe on the back of my Minute Rice box!

Ingredients:
10 oz. crushed pineapple, divided
10 oz. ground turkey or chicken (I used extra lean, 97/3, Honeysuckle White ground turkey)
1 c Minute Brown Rice, uncooked
1/4 c teriyaki sauce, divided
1/8 c eggbeaters
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 T orange marmalade (I actually used apricot preserves b/c that is what I had!)

Directions:
Preheat oven to 350F.
Drain 1/4 c crushed pineapple for meatballs. Reserve remaining pineapple and juice for sauce.
Combine ground turkey or chicken, rice, 1/4 c pineaple, 1/8 c teriyaki sauce, eggbeaters, ginger and nutmeg in a large bowl. Combine.
Gently roll into desired meatball size; place meatballs on aluminum foil-lined baking sheet with sides. Bake for 25 to 30 minutes or until meatballs are done.
While meatballs are baking, to make sauce, combine remaining pineapple and juice, remaining 1/8 c teriyaki sauce and orange marmalade in small saucepan. Heat to boiling. Reduce heat and summer, uncovered, 3-4 minutes.
Top cooked meatballs with sauce. Serve over hot cooked rice if desired.
Makes 4 servings.

Nutritional Information:
(Meatballs only, no additional rice)
Calories: 228.6
Fat: 3.2g
Saturated Fat: 0.6g
Carbs: 31.3g
Protein: 18.5g

Ratings:
Kristen: 3.5
Dave: 4.5

Stuffed Pork Loin with Dried Fruits & Spices

I found this recipe on prevention.com.

Ingredients:
For the pork loin:
3/4 c wild rice (Uncle Ben's Original Converted White Rice)
1-1/2 tsp olive oil (EVOO, I used 2 tsp total b/c my skillet is not non-stick)
1 c chopped onion (onion powder)
1/2 c chopped fennel or celery (celery)
1 clove garlic, minced (2 cloves)
1 tsp dried thyme
1/4 c madeira or defatted reduced sodium chicken broth (Swanson Chicken Broth, 100% fat free, 33% less sodium)
1/4 c chopped dried apricots
1/4 c chopped prunes
salt
ground black pepper
1 pork tenderloin, 1-1/2 lbs (1 lb, 10 oz)

For the sauce:
1 c defatted reduced sodium chicken broth (Swanson Chicken Broth, 100% fat free, 33% less sodium)
1/3 c apricot nectar or orange juice (Minute Maid OJ)
2 tsp dijon mustard (Meijer)
2 tsp cornstarch
2 T water

Directions:

To make the pork loin:
Cook the wild rice according to package directions.

Warm the oil in a large no-stick skillet over medium heat. Add the onions, fennel or celery, garlic, and thyme. Cook, stirring often, for 6-8 min, or until the onions are soft. Add the Madeira or broth and increase the heat to high. Cook for 1-2 min, or until the liquid is evaporated. Remove from heat and stir in the apricots, prunes and rice. Season with salt and pepper.

With a long slender knife, make a 1" slit from one end of the pork to the other, keeping the sides of the loin intact. Using your fingers, push the meat back from the slit to create a "tunnel". From both ends, stuff the cavity with the rice mixure. Mist the pork with no-stick spray and sprinkle lightly with salt and pepper.

Preheat the oven to 350F. Coat a large ovenproof skillet with no-stick pray (I used 1/2 tsp EVOO) and place over medium-high heat. Add the pork and cook for 3-5 minutes, or until browned on all sides. Transfer the skillet to the oven and cook for 25 min, or until the meat is only slightly pink on the inside (I cooked it for probably 40-50 min because I don't like pink!). Let stand for 5 min before slicing.

To make the sauce:
In a small saucepan, whisk together the broth, apricot nectar or orange juice and mustard. Bring to a boil over medium-high heat and cook for 2 min.

Place the cornstarch in a cup. Add the water and stir until smooth. Add to the saucepan and cook, whisking constantly, for 2 min or until thickened. Serve over the pork.

Nutritional Information: (based on 4 servings)
Calories: 416
Fat: 7g
Saturated Fat: 2g
Carbs: 49g
Protein: 40g

Rating:
Kristen: 4.5
Dave: 4.5

Crockpot Parmesan Chicken & Rice

I got this recipe from my brother-in-law

Ingredients:

 6 T butter (1/3 less fat imperial, only 1.5 T) 

1 (1 oz) package dry onion soup mix (Meijer brand, it was a little more than 1 oz) 

1 c converted long-grain white rice (Uncle Ben's) 

1/4 c grated Parmesan cheese for topping (Kraft)

6 boneless, skinless chicken breasts (26 oz) 

1-1/2 c milk (1/2%) 

2 (10.75 oz) cans condensed cream of mushroom soup (I used cream of celery, 1 can of Meijer brand and one can of Campbell's 98% fat free... but I have used the mushroom in the past and it was better) 

salt to taste (used it but it really doesn't need it with the salt in the cheese and soup)
ground black pepper to taste 

Directions:  

Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.  

Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese. 

Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours. (I have cooked this on high for 4-5 hours, but today I cooked it on low and it was done in 6 hours.)

Nutritional Information (per cup):

Calories: 320

Fat: 11.3g

Saturated Fat: 2.3g

Polyunsaturated Fat: 0.3g

Monounsaturated Fat: 0.4g

Carbs: 16.9g

Protein: 37.6g

Rating:

Kristen: 4
Dave: 4.5