Fried Rice

But Not Too Fried!
This recipe is not the fried rice you find at a Chinese buffet. It isn't greasy or bland, and it isn't predictable. Fried rice is not supposed to be predictable - it's meant to reflects what veggies and meats you had on hand. So this recipe too should be treated with flexibility. If you don't have one thing, add another. Don't eat pork? Use chicken instead. Don't eat meat at all? Add more veggies, egg or tofu. Whatever you do, this recipe will still be packed with flavor and healthy too.

Pictured above is the recipe using steamed brown rice, grilled marinated pork, egg beaters and mixed veggies.

Fried Rice
8 cups of steamed rice
1 pound of marinated grilled meat, cubed
4 eggs, beaten
2 medium onions, chopped
1 package Dole broccoli slaw
2 large carrots, diced
4 tablespoons low sodium soy sauce
2-3 tablespoons Sriracha
1/8 teaspoon ground white pepper
1 tablespoon sesame oil
2 tablespoons vegetable oil

Saute onions and carrots until onions are barely transluscent. Add broccoli slaw and stir for an additional two minutes or until barely tender. Add eggs, meat, rice and seasonings and heat through.  Add more or less soy sauce and Sriracha as desired.

Hoisin Marinade
4 tablespoons Hoisin sauce
4 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon sesame oil
2 minced garlic cloves

Marinate meat (pork, chicken or beef) for at least two hours or overnight.

Chicken Spread

This simple appetizer comes from my sister Kathy. She made it for us one Christmas, and forever it has become a flavor I associate with the holiday season. But I also use this for snack day at work and just for nibbling at home. Serve it on a few crackers, add a piece of fruit and you have a quick lunch.

Chicken Spread

1 can 4.5 oz can Swanson's white meat chicken
8 ounces cream cheese, softened
1/4 cup chopped onion

Mix ingredients well using a fork to shred chicken into the cream cheese and onion mixture. When well combined, refrigerate overnight to allow the flavors to blend. Serve chilled with crackers.

Rissoles

This recipe is dedicated to cyber buddy Andrew, a witty meatball who inspired me to research and create my own rissoles. I had never heard of these meat croquettes before. But what I have learned is that they are best known in the UK and Australia and are budget conscious veggie and meat mixtures perfect for deep frying or grilling on "the barbie". You can add almost any type of vegetable you have on hand, and serve them with a variety of condiments. I served mine grilled with Asian sweet chili sauce.

Rissoles
1 pound lean ground beef
1 small zucchini, shredded
1 small carrot, shredded
1 medium onion, diced
1 large egg
4 cloves garlic, minced
4 tablespoons plain bread crumbs
1 tablespoon tomato paste
2 tablespoons barbecue sauce
1/2 teaspoon salt
1/8 teaspoon black pepper

Saute vegetables in a few tablespoons in a skillet until softened and set aside to cool. If you are using leftover vegetables you can skip the sauteing and just mix your pre-cooked veggies with the meat. When cool, combine vegetables with meat, egg, bread crumbs, tomato paste and barbecue sauce and form into small slightly flattened balls (about 1/4 cup each). If you wish to fry, you can coat the meatballs with additional bread crumbs. Allow to chill in the refrigerator so that they will be nice and firm when cooking.  Fry in hot oil (about 1/2 inch deep in a deep skillet) or grill. Gently turn rissoles over and grill or fry on the other side. Serve with barbecue sauce, chili sauce or even gravy.

Coconut Clodhoppers

I dread the thought of making cookies. I don't know where this comes from, but because of it but I avoid baking at all costs. We all have obstacles to overcome! Actually, I don't think I could ever bake a better cookie than my sister Kathy. People stop in their tracks when she brings out her cookies. I swear she could be a millionaire cookie mogul if she would find herself a commercial kitchen and get baking. As for me, I can melt stuff really good - like these Coconut Clodhoppers.

Coconut Clodhoppers
1 box honey graham cracker cereal
6 cups white chocolate chips
1 1/2 cups sweetened coconut
1 1/2 cups crushed salted cashews

Combine cashews, cereal and coconut in a large mixing bowl. Melt white chocolate in a double boiler and pour into mixing bowl. Mix well and spread on a cookie sheet lined with wax paper and chill until solid. When hardened, break into little pieces and enjoy.

Fried Cornmeal Mush

I have a really good memory. At least that is what family tells me. I can remember the tiniest detail of people and travels from years past. I get these sudden images that flash in my mind. Among them are memories of my grandmother. She made me this dish once - at her cabin in the Laurel Mountains. My mom also made it for me, along with that mysterious food "scrapple", reputedly containing all parts of the pig - even the squeal. I would eat it all for breakfast, but mush was my favorite. Delicately crispy on the outside, creamy warm on the inside and dripping with real maple syrup.

Mush used to come in these little tubs in the refrigerated section of the grocery. But why anyone would bother buying the pre-made stuff when it's so easy and cheap to do it yourself is beyond me. I was thinking of adding fresh corn to it also. You might call this stuff polenta. I call it delicious.

Fried Cornmeal Mush
4 cups water (set 1 cup aside)
1 cup yellow cornmeal
1/2 teaspoon salt
vegetable oil for frying
flour

Combine cornmeal, salt and one cup of cold water in a bowl and combine well. Bring remaining three cups of water to a boil. While boiling, pour cold cornmeal and water into the boiling water and whisk to smooth any lumps. Cook on medium low to low heat for 20 minutes or until cornmeal becomes a thick smooth paste. Be careful with the heat as it cooks and stir constantly, because it can bubble like hot lava as it thickens.

Pour hot cornmeal into a Pyrex loaf pan and refrigerate overnight. When ready to cook the next morning, invert pan onto a dish or cutting board and cut 1/4 inch slices. Dredge in flour and fry in skillet with hot vegetable oil until golden brown on both sides.

Serve with butter or with your favorite syrup.