Rice is Nice

 I felt like something I had not made before that would be a good side to some tilapia we were having.  Actually the Divas picked out the tilapia but then quickly ditched Dad and I when they were invited to play and dine with their 'young male friends."  That topic alone will be a seperate post on the other blog!
 So Dad and I were left to dine solo (no problem with that!) so I thought I'd kick it up a notch and try a Martha Stewart #jailbird recipe from her Meatless cookbook.  As someone who recently gave up meat this book is amazing and for this cookbook junkie each recipe also has a photo so you know what your end result should look like and hopefully it won't be something that makes the Pinterest Fails board! Shitake Fried Rice was the winner and it was a good thing the Divas weren't eating it as they can't hear or say the name of this mushroom without dissovling into fits of giggles.

1 tbsp plus 1 tsp canola oil (I use an olive oil mister to try to keep the fat down)
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
1 lb shitake mushrooms, stemmed and thinly sliced
3 garlic cloves, minced
2 tbsp minced peeled fresh ginger ( I use the Ginger in a jar)
1/4 - 1/2 tsp crushed red pepper flakes
4 cups cooked brown rice
1 cup frozen shelled edamame, thawed
4 scallions, trimmed and thinly sliced
3 tbsp fresh lime juice (from 2-3 limes)
2 tbsp low-sodium soy sauce

In a large nonstick skillet heat 1 tsp of oil over medium heat. Add eggs; season with salt and pepper. Cook until set 1-3 mintues. Transfer to a cutting board and let cool; roll up and thinly slice crosswise.

( I used our mini omelet pan for this step)

 

 

In same skillet, heat remaining oil over medium high. Add mushrooms, garlic, ginger, and red pepper flakes; season with salt. Cook tossing frequently, until mushrooms are tender, 2-4 minutes.

 

 

 

 

Add rice, eggs, edamame, scallions, lime juice, and soy sauce. Cook, tossing until rice is heated through, 2 to 3 minutes.

 

 

 

 

Serve immediately. I like to drizzle a bit of dark sesame oil on top and chopsticks are a MUST!

 

 

 

 

 

Bon Appetit!

 

Eggsactly!!!

Going gluten free meant giving up bread. Giving up bread meant my standby lunches were gone. I am getting used to gluten free bread but if you haven't had it I have to tell you it is an acquired taste! So trying to think outside of the bread box I decided rice cakes would be my new favorite base for sandwiches. This is one of my favorite lunches to throw together for a quick lunch and a good dose of protein with a bit of an ethnic kick!

Eggy Curry in a Hurry

2 hard boiled eggs, mashed
1/4 cup of lite mayonnaise (or I substitute hummus sometimes)
1 tbsp diced green onion
2-3 teaspoons curry powder (depending on personal taste)
1/8 cup diced celery
Fresh sprouts
2 large rice cakes (I am in love with the Quakers Tomato and Basil)

 

Mix ingredients together and spread over rice cakes. I like to top mine with fresh pea or alfalfa sprouts.

 

 

 

 

 

Bon Appetit!

Pass the Pork

 I've given up eating meat for personal reasons but I still have a few members of the clan that enjoy it. Luckily I am okay with cooking it and not giving them a moral lecture as the Divas are still young and I dare not take on the carnivore side of my DH.. I am working on them however and will keep at it.  As many moms I know face a hard time finding ways to feed their kids that are picky eaters I hope to help make the challenge a bit easier.
 I have been very lucky with two very good eaters in my Divas. They weren't actually given a choice as I tried to instill my palette into them from day one. They have not seen white bread, fruit and yogurt are considered a dessert and veggies are a staple at every meal. Through a lot of trial and error I've found several meals that keep them drooling and requesting more and I am more than happy to share.
 Tonight we had Guides so needed a quick throw together meal.  I always find pork on sale at Longo's and get the small, boneless chops for easy grilling and easy to keep tender. I wanted to make a marinade that had something they loved the taste of but was not processed as we try to limit sodium and make everything as fresh as we can. Today's choice was a mustard and maple syrup concoction with some fresh herbs and master Bbqing by Master Duncan to feed the Divas and himself.

Some assembly required:

1 small clove garlic, minced
Fresh sprigs of Thyme according to taste
1/8 cup diced red onion
1/4 cup dijon mustard
1/2- 3/4 cup maple syrup or may substitute with honey (depending on taste preference)
1 tbsp white wine vinegar
1 small clove of garlic, minced
Salt and pepper to season to taste

Mix ingredients together and pour over boneless pork chops or pork tenderloin.

 Cover and refrigerate for a minimum of 2 hours up to 24 hours or you may marinate and freeze for later use.  Preheat grill to medium and cook on flame, watching depending on thickness until juices run clear. Divas love with corn on the cob and a salad.

 

Bon Appetit!

Lunch and Launch

 Well it has been requested and suggested a few times that I share a recipe or food thought and it's about time I listened. So today at lunch I decided to get this baby going!
  I wanted to be a chef when I grew up and took some training and did some apprenticing.  I did not however want to work in a Hell's Kitchen environment and be called an ass "donkey," so I let some time pass and now my passion is back.  I love my kitchen, it sold me the house in fact, so I'll be reporting to you live from "Casa Duncan."
  We have a range of culinary tastes in this house. I don't eat gluten, meat, poultry and drink almond milk.  I still have fish and am working on giving up eggs and cheeses..slowly..very slowly.  I don't think there is a name for me so I call myself an "Alloverthemaptarian."
 My youngest Diva follows basically the same lifestyle but still has some meat and at this young age I'm not pushing her to change.  My eldest Diva is a carnivore..she would give up her soul for a Tbone.
 Darling hubby is a carb-o-holic. He tries but a sandwich can put a twinkle in his eye so I'm not going to take away one of his other true loves.
  Now you see the challenge of feeding this clan. It happens to be something I love, except for the dishes and cleanup part.
 I hope you'll enjoy following the journey and now I can stop making people on Facebook hungry by posting photos of food!