Recipe of the Day: Fried Rice with Ham

Fried Rice with Ham

Ingredients
2 tablespoons vegetable oil
4 green onions, chopped
1 cup cubed ham
4 eggs, beaten
1 cup frozen mixed peas and carrots
4 cups cold cooked rice
1 cup bean sprouts
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons soy sauce

Directions

Heat the vegetable oil in a skillet over medium-high heat. Cook the green onions in the oil for 1 minute. Add the ham, eggs, and the peas and carrot blend to the oil. Cook and stir until the egg is completely cooked. Add the rice and bean sprouts to the egg mixture and stir continually until the rice is heated completely through. Remove from heat; season with salt, pepper, and soy sauce.

Recipe found here: Fried Rice with Ham

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Recipe of the Day: Broccoli Stuffing Casserole *National Stuffing Month*

Broccoli Stuffing Casserole

Ingredients
1 cup mayonnaise
1 can cream of celery soup, undiluted
2 eggs, beaten
2 pkgs (10oz each) frozen chopped broccoli, cooked and drained
2 tablespoons minced onion
1 cup grated sharp Cheddar cheese
1 tablespoon Worcestershire sauce
1 tsp seasoned salt
pepper, to taste
1 cup herb-seasoned stuffing mix
2 tablespoons butter

Preparation
Grease a 2-quart casserole and set aside.

In a large bowl, combine the mayonnaise and soup, mixing well. Stir in the eggs and broccoli. Add the onion, Cheddar cheese, Worcestershire sauce, salt, and pepper. Place in the prepared casserole dish and top with the stuffing mix. Dot with butter. Bake at 325 degrees for 45 minutes.
Serves 8.

Recipe found here: Broccoli Stuffing Casserole

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Provencal Potato Galette

 

1½ hours | 10 min prep

SERVES 4 -6

1 tablespoon olive oil
7 ounces streaky bacon, finely chopped
2 brown onions, thinly sliced
2 teaspoons fresh thyme, chopped
1 lb potato, thinly sliced salt pepper
1 ounce butter

1. Preheat oven to 350. Heat the oil in a frying pan and fry the bacon over medium heat until starting to brown.

2. Add the onion and thyme and cook for 3-4 minutes, until softened.

3. Transfer to a large bowl, add the potato, season with salt and pepper and toss well.

4. Transfer the mixture to a 7-inch round cake tin and press down well.

5. Dot with the butter.

6. Place a piece of doubledd baking paper over the toip and place a weight, such as a ramekin or a smaller cake tin, over the paper.

7. Bake for 40 minutes.

8. Remove the weight and the paper and cook for another 20-25 minutes (or until the potato is tender and lightly golden).

9. Leave to rest for 20 minutes. Run a knife around the edge of the tin and turn out the galette.

10. Enjoy!

Recipe found here: Provencal Potato Galette

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Marinated Butternut Squash: Scapece Di Zucca by Mario Balta

Marinated Butternut Squash: Scapece Di Zucca

Ingredients
2 medium butternut squash, seeded and cut into 1-inch slices
Salt and pepper
4 tablespoons plus 4 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/2 medium red onion, sliced paper thin
1/2 teaspoon red chile flakes
1 tablespoon dried oregano
1 clove garlic, sliced paper-thin
1/4 cup fresh mint leaves
Directions
Preheat oven to 450 degrees F.

Season the squash with salt and pepper, drizzle with 4 tablespoons olive oil, and place in a single layer on 1 or 2 cookie sheets.

Bake in the oven until just tender, about 18 to 20 minutes. Meanwhile, stir together the remaining oil, vinegar, onion, chile flakes, oregano, and garlic and season with salt and pepper. Remove the squash from the oven and pour the marinade over. Allow to cool for 20 minutes in the marinade, sprinkle with fresh mint leaves, and serve. This dish can be made earlier in the day but should not be refrigerated.

This recipe was found at Marinated Butternut Squash

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Benihana’s Fried Rice

Benihana’s Fried Rice

1 cup uncooked white rice
5 Tablespoons Butter
1 cup Chopped onion
1 cup Chopped carrots
2/3 cup Chopped scallions
3 Tablespoons Sesame seeds
5 Eggs
5 Tablespoons Soy sauce
Salt
Pepper

Cook rice according to the instructions on the package. Melt butter in a large skillet over medium heat. Add onions, carrots and scallions. Saute until carrots become soft. Set aside.

Heat oven to 350 degrees F. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.

Lightly grease another skillet. Beat eggs. Pour into hot skillet.
Cook as you would scrambled eggs.

Combine rice, vegetables, sesame seeds and eggs. Add soy sauce.
Stir. Salt and pepper to taste.

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Creamy Polenta

Cooking the polenta covered allows condensation to build up, which eliminates the need for constant stirring. And you can still count on the creamy consistency you’ve come to expect from this dish.

Active time: 10 min
Start to finish: 45 min

Servings: Makes 4 servings.

Ingredients
4 cups water
1 teaspoon salt
1 cup polenta (not quick-cooking) or yellow cornmeal (5 oz)
2 tablespoons unsalted butter

Preparation
Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter until incorporated.

Serve polenta warm.

Cooks’ note: Polenta can be made 20 minutes ahead and kept, covered, at room temperature (do not let stand longer, or it will solidify).

This recipe was found at Epicurious: Creamy Polenta

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4 cheese au gratin potatoes

INGREDIENTS
4 russet potatoes, sliced into 1/4 inch slices
1 onion, sliced into rings or minced
salt and pepper to taste
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
3 cups shredded cheese (Cheddar cheese, Monterey Jack, Asiago, Colby, Bleu, whatever you choose! Just choose 4)

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.

Bake 1 1/2 hours in the preheated oven.

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