As much as I like to read about food and talk about food, I am always trying out new things in my own kitchen, and working on developing recipes that are healthy and delicious for my partner and I to eat.
Something I probably shouldn't admit: We LOVE to eat out! ...ok, not always, but sometimes (and probably too often). We don't love spending money to eat out, but as two extremely busy people we are always running around and sometimes at the end of a very long day (or at the start of a day off for that matter) it's nice to just sit back and let someone else cook you a meal while you catch up and unwind. This is probably all too easy to do in the hippie-ish town I live in, where we do actually have healthy choices for places to eat out. But this doesn't change the fact that it is MUCH healthier and less expensive to cook at home...and we are getting better about it.
When we do cook at home, we do it right. We make fabulous meals! Sometimes very simple, but always delicious and 99% of the time much tastier (and certainly healthier) than anything we can get at a restaurant anywhere in town.
So this week we've been trying out some new & yummy recipes and using the leftovers to make other meals! It all started with my desire for fried rice! So... the first time fried rice experiment turned into a veggie enchilada night and the fried rice was a total success!
The Fried Rice:
1 C Brown Rice
1/2 Bag Frozen Organic Sweet Corn
1/2 Bag Frozen Organic Peas
2-3 Med. OG Carrots
1 C Green Onions, chopped
1 T Coconut Oil
1 T Earth Balance Butter (or Ghee)
Pink Himalayan Sea Salt
Add 1 C Brown Rice to 4 C Boiling water. Once the rice has been added, turn down the burner to a medium simmer and add the Earth Balance butter or real butter if you use it, or ghee (my preference but we were out at the time) to the water as well as a large pinch of pink salt. Continue stirring the rice as it cooks to keep it from burning to the bottom as the water is absorbed. Once the rice is done, remove it from the heat and cover. Peel & chop the carrots into small pieces and "heat the wok" on medium. It doesn't actually have to be a wok, but it could be! I use a cast iron skillet (just like the way "heat the wok" sounds!). Add the coconut oil to the skillet and coat the skillet as it melts. Next, add the carrots and lightly grill them until semi-soft. Then add the peas and corn to the mix and stir up and heat this veggie mixture for a bit. In a few minutes add the green onions, and stir a few times before adding in the cooked rice. Stir and saute this mixture for another few minutes before removing it from the heat & serving! (serves 3-4, we had plenty of leftovers!)
For the Veggie Enchiladas we just used organic corn tortillas, the rest of the corn and peas, chopped green onions, organic black beans, and chopped spinach. We also added some grated raw sharp cheddar to the mix and to the top before baking at 350 degrees for about 20-30 minutes.
With the leftovers of this incredible meal...We had a delicious spinach salad (the inside of the enchilada leftovers) for lunches AND the following night we used the leftover fried rice, black beans, and tortilla shells to make Hurevos Rancheros! This did require us to experiment with poaching eggs, but it was super fun & it totally turned out! We also grilled the tortilla shells in some coconut oil in the cast iron skillet to make them crunchy. So yummy!!
Mmmm...it still looks so tasty! haha That's it for now, folks! Have a nice week!