This is from my friend Ashley who is great at cheap and easy meals....
1 head of broccoli
1 box of pasta
Parmesan Cheese
Olive Oil
1. bring broccoli to boil
2. add pasta to water and broccoli
3. when pasta is finished,drain
4. add parmesan cheese and olive oil
Everyone in my family gobbled it up, and it was soooo easy.
Monday, August 22, 2011
Fried Rice
Paula’s Fried Rice
(Taught to her by her mother, Lora Dee Christensen)
Ingredients:
Rice (cooked ahead and refrigerated) the amount is totally dependent on how much you want! (2 cups rice cooked in four cups of water)
Bacon (I use the grease to sauté the vegetables in, so how many slices, again, depends on how much you
want to make!) (4-6 slices bacon)
Vegetables:
Onion, chopped into small pieces (one medium onion)
Celery, sliced at an angle thinly (two stalks celery)
Broccoli, broken into very small pieces (can be microwaved ahead and placed into the mix at the very end of the process if it is easier for you) (half cup broccoli pieces)
Green pepper (or any other color pepper!), cut into small pieces one green pepper
Carrots, grated (1 cup grated carrot)
Frozen peas (I don’t always use these, but they add a nice touch!), take them out of the freezer shortly before you are going to use them so that they don’t totally thaw out.
Meat, can be ham, chicken, turkey, shrimp, pork…… (1 cup meat OR MORE!)
Eggs, scrambled (2-4 scrambled eggs)
Soy sauce (2-4 Tablespoons)
Pepper
Canola oil
Instructions:
1) Cook the rice the night or morning before you are going to make the fried rice, if possible. This
is not necessary; it just makes the texture of the rice better in the fried rice. It will just be kind
of “mushy” if you don’t, but will still taste good!
2) Prepare the vegetables ahead of time. This is also not necessary, but makes the process MUCH more enjoyable!!! I usually get out a bunch of plastic bags and do all the vegetables ahead and have them ready earlier in the day to facilitate being able to make the rice quickly and without being frustrated later!
3) Fry the bacon to “crispy” but no further! Watch carefully so that the grease doesn’t get too cooked, because you are going to use the grease to sauté the vegetables in.
4) While the bacon is frying, cut up the meat into the size pieces you want to have in your rice.
5) When bacon is finished, take out the bacon and set aside for later use.
6) Sauté onions, celery, broccoli and green peppers until soft to degree you like them (probably about five minutes).
7) While vegetables sauté, scramble eggs in separate pan, set aside with bacon pieces.
8) Also while vegetables sauté, cut up the cooked bacon into small pieces.
9) When vegetables are done, throw in the rice and meat. Cook until rice and meat are warm. Add the grated carrot and partially thawed peas. Cook until peas are just warm. Add the scrambled eggs. Add soy sauce and pepper to taste.
If the rice is dry, add some canola oil until moist to taste…a very little at a time!
CONGRATULATE YOURSELF!!!
ENJOY!!!!
(Taught to her by her mother, Lora Dee Christensen)
Ingredients:
Rice (cooked ahead and refrigerated) the amount is totally dependent on how much you want! (2 cups rice cooked in four cups of water)
Bacon (I use the grease to sauté the vegetables in, so how many slices, again, depends on how much you
want to make!) (4-6 slices bacon)
Vegetables:
Onion, chopped into small pieces (one medium onion)
Celery, sliced at an angle thinly (two stalks celery)
Broccoli, broken into very small pieces (can be microwaved ahead and placed into the mix at the very end of the process if it is easier for you) (half cup broccoli pieces)
Green pepper (or any other color pepper!), cut into small pieces one green pepper
Carrots, grated (1 cup grated carrot)
Frozen peas (I don’t always use these, but they add a nice touch!), take them out of the freezer shortly before you are going to use them so that they don’t totally thaw out.
Meat, can be ham, chicken, turkey, shrimp, pork…… (1 cup meat OR MORE!)
Eggs, scrambled (2-4 scrambled eggs)
Soy sauce (2-4 Tablespoons)
Pepper
Canola oil
Instructions:
1) Cook the rice the night or morning before you are going to make the fried rice, if possible. This
is not necessary; it just makes the texture of the rice better in the fried rice. It will just be kind
of “mushy” if you don’t, but will still taste good!
2) Prepare the vegetables ahead of time. This is also not necessary, but makes the process MUCH more enjoyable!!! I usually get out a bunch of plastic bags and do all the vegetables ahead and have them ready earlier in the day to facilitate being able to make the rice quickly and without being frustrated later!
3) Fry the bacon to “crispy” but no further! Watch carefully so that the grease doesn’t get too cooked, because you are going to use the grease to sauté the vegetables in.
4) While the bacon is frying, cut up the meat into the size pieces you want to have in your rice.
5) When bacon is finished, take out the bacon and set aside for later use.
6) Sauté onions, celery, broccoli and green peppers until soft to degree you like them (probably about five minutes).
7) While vegetables sauté, scramble eggs in separate pan, set aside with bacon pieces.
8) Also while vegetables sauté, cut up the cooked bacon into small pieces.
9) When vegetables are done, throw in the rice and meat. Cook until rice and meat are warm. Add the grated carrot and partially thawed peas. Cook until peas are just warm. Add the scrambled eggs. Add soy sauce and pepper to taste.
If the rice is dry, add some canola oil until moist to taste…a very little at a time!
CONGRATULATE YOURSELF!!!
ENJOY!!!!
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