Ham Fried Rice (or Just Fried Rice)

                                                  

You can choose if you want meat or not with this one.  I got this recipe off of Allrecipes.com. My husband suggest at our meal planning time that he wanted ham fried rice and I wasn't so sure because I had never made it before--all the excuses to not try something new.  This was one of the first recipes I looked at and it is still a hit with everyone in the family.  It is also a quick go to meal if you have some cooked rice in the refrigerator.

By Joyce Scholten
Prep time: 5 min
Cook time: 15 min
Total time: 20 min

2 eggs, lightly beaten
1 1/2 tsp canola, olive, or vegetable oil
1 1/2 cup cooked rice
2/3 cup diced, cooked ham (optional)
1 to 2 cups vegetables
3/4 tsp garlic powder
1/4 cup ground ginger
Dash of pepper
Dash of chili powder
1 1/2 tsp soy sauce

In a skillet, stir eggs and cook them in oil until they are scrambled.  Remove and set aside.  In the same skillet, heat the rice, ham, garlic powder, ginger, pepper and chili powder until warmed through.  Stir in the soy sauce and eggs.  I use Bragg's Liquid Aminos for a soy sauce replacement and keep the ham out of my portion because of the sugar it contains.  Use whichever vegetables you have on hand.  I have used frozen or fresh from green beans, broccoli, and cauliflower to frozen mixed veggies.  I estimated on the amount of rice.  We needed it to spread out among 2 adults and 4 children especially because they liked it.
Ham fried rice

Yellow Split Pea Curry Soup

I got this recipe off of Allrecipes.com because I was looking for something to make with yellow split peas.  I was surprised that everyone loved it and some of my kids wanted seconds.

Ingredients

1 tablespoon extra virgin olive oil

1 carrot, chopped

1 stalk celery, chopped

1 small onon, chopped

1 1/2 teaspoon curry powder

1 cup yellow split peas

4 cups water or chicken/vegetable broth

1 teaspoon salt or herbamare (a seasoning found online or in health food stores)

Directions          

Heat olive oil in a large saucepan. Cook and stir carrot, onion, celery and curry for about 5 minutes. Add the water, peas and salt. Simmer, stirring occasionally, for about 1 and 15 minutes, or until very thick.

Hearty Chicken Veggie Soup

I was skimming through the cookbook, From Pantry to Plate by Weight Watchers and found a recipe that looked good.  I needed to adjust the noodles and I substituted potatoes and left out the tomatoes because I wanted something I could eat for dinner too (on the Candida diet no canned tomatoes).  I also pureed some of the vegetable so my kids wouldn't say, "EEEWW! Onions! When I was done I created my own recipe.  Hooray! and it tastes good.  You can also leave out the chicken if you want a vegetarian dish.

Hearty Chicken Vege Soup

• 1 tbsp Olive Oil
• 1 onion, chopped
• 3 garlic cloves
• 2 celery stalks, chopped
• 2 carrots, (1 chopped, 1 sliced)
• 1 tsp dried basil 
• 1 tsp salt
• 10 oz package of frozen mixed veges or Veggies of your choice ( I used an extra carrot, and green beans)
• 4 cups vegetable or chicken broth
• 1 medium red potato, chopped
• 1 can Great Northern beans
• 1 to 1 1/2 cups of cooked chicken (optional)

Saute the onion, garlic, celery, carrot and basil until the onions soften.  Add a 1 ½ cups of broth and sauteed vegetables to a blender (or use an immersion blender) and puree.  Put the puree into a stock pot.  Add the frozen (or fresh) vegetables, broth, potato, and beans and chicken.  Bring to a boil and then simmer for 25 to 30 minutes.  Salt to taste.

I am serving these tonight with gluten free biscuits from the Gluten Free Cooking School.

Teriyaki Chicken

I was searching for a recipe for the chicken I had defrosted in the fridge.  I found one on Allrecipes.com and changed it a little.  I experimented these changes on my family and they loved it.  I mixed it with a recipe that I got on the blog The Whole Enchilada for Teryaki chicken.  One of my sons did not want to try it but our rule is you have to taste it.  Once he tasted it he wanted more

Teriyaki Chicken (sugar free)

Original Recipe Yield 6 servings 

Ingredients

1 (3 pound) whole chicken, cut in half (or whichever type of chicken you have)

1/2 cup xylitol

3/4 cup Bragg’s soy sauce replacement

1 tablespoon grated fresh ginger

2 cloves garlic, minced

Rinse chicken halves, and pat dry with paper towels. Place chicken in a saucepan.

In a medium mixing bowl, combine xylitol, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and boil for about 20 to 25 minutes.  Serve over brown rice.

Yellow Curry

The day I went to the doctor and got the results of my allergy test, the doctor mentioned that I could have coconut milk on my cereal in the morning.  A light went on in my head because I knew then that I could have curry dishes.  Hooray! Something I could eat.  So, I went to the Asian market to get curry paste.  The  lady working there is from Thailand and I knew I needed to ask her for some recipes. Gratefully, she already had a cookbook made up and this one is my favorite.  I had to omit the sugar and the fish sauce because it had sugar and I love the results.  You can put in any type of vegetable you want.  The first time I put in kale, green beans, peppers, etc. I will insert a picture soon.

Yellow Curry—from My Mom’s Homemade Thai Recipe Book Kanakum Lawson adapted by K.C. 

• 2 Tbsp olive oil          
• 1 Can of Coconut milk (w/o sugar)
• Fresh vegetables—red/grn peppers, kale, green beans, onion (cut in chunks)
• 1 to 3 Tbsp      yellow curry (adjust to how spicy you like your food)  I used Mae Ploy Paste found at the Asian Market
• 1 to 1 ½ lbs     meat (optional)

1. On medium heat, put oil in a pot.  Add curry paste and stir-fry for 2 to 3 minutes.
2. Add 1/3 Can of coconut milk and stir fry for about 3 to 4 minutes until it bubbles yellow
3. A meat (if using vegetables stir fry as you would the meat)  4 to 8 minutes.
4. Add the rest of the coconut milk and ½ can of water (use the coconut milk can).
5. Simmer for 15 to 30  minutes.
6. If the sauce is too thick, add a little water.  If there is too much liquid simmer a little longer to thicken it.