Recipes, Rice

vegetable fried rice

A few years ago, I began putting together recipes of min that took ten minutes or less to fix. This is one of them:

1/2 cup oil
1/2 cup sliced onions
1 tsp ginger grated
1 Tbsp soy sauce or 1/2 cup chopped cilantro
2 cups cooked rice
salt to taste
2 cups chopped vegetables (Any combination of the following)

  • Green beans
  • Carrots
  • Cauliflower
  • Peas
  • Corn
  • Broccoli
  • Asparagus
  • Bamboo shoot

Heat 1/2 cup oil in wok or wide pot. Add onions, ginger. Saute for about a minute. Add vegetables, salt, and your choice of soy sauce or cilantro. Stir fry on high heat for 2 minutes or until vegetables are crisp and tender. Stir in rice.

Optional: garnish with scrambled eggs.

Fish, Recipes

lemon basil salmon

tumblr_lkaka11CLi1qa07aiToday I noticed that some of the herbs my son planted last summer had tenaciously survived winter. Clinging to the edge of his garden were lemon basil, chives, mint and rosemary. Of course, I had to use them right away. So with the last three salmon fillets I found in the freezer, I set out to create something that maximized my first harvest of herbs. Here it is!

3 to 4 salmon fillets, about 4 oz each
2 Tbsp olive oil
1 cup finely chopped lemon basil
½ cup chopped chives
1 Tbsp chili garlic sauce
1 Tbsp minced garlic
1 tsp Malliga Masala, Red Chili Blend
2 tsp lemon juice
2 tsp salt

Mix together. Marinate for at least an hour. Place in greased pan. Bake, 350 degrees, 25 minutes. Broil on low for 5 minutes.

Recipes, Veggies

easy summer squash

4 cups sliced squash (just one kind or a mixture of many)
2 cups sliced onions
1/4 cup sliced green pepper
1/2 cup pine nuts (optional)
3 Tbsp chopped parsley
4 cloves garlic
seasoned salt to taste (I use Johnny’s)
pepper to taste
3 Tbsp butter (substituting oil compromises the taste!)

Heat butter in heavy-bottomed skillet. Add rest of the ingredients. Stir and cook over med-high heat  till desired tenderness