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365: Day 327- Recipes of the Week

11/24/13: We went to the gym on Sunday morning. On our way out to the car S&Z decided to trade sunglasses...


After nap we ran to LL Bean to find a solution to my power walking outerwear dilemma. It was so cold outside that we had to pull out S&Z's [new-to-us] winter coats. No one was too happy about this weather development!


***** 
Cook's Notes: Looking ahead to a shortened work week, cooking was again dispersed throughout the weekend. On Friday I made fried rice, which is an old standby. You can use any vegetables that you have on hand. This time around I included red pepper, carrot, and broccoli.

Easy Fried Rice

CATEGORIES
 asian, vegetarian, rice

INGREDIENTS

    • 1 T. vegetable oil
    • 2 scallions, chopped
    • 2 eggs, beaten
    • 1/2 c. frozen chopped spinach*
    • 1/2 c. frozen peas
    • 1 c. leftover brown rice
    • Low sodium soy sauce or tamari, to taste

INSTRUCTIONS

    1. In a wok or saute pan, heat oil over medium heat . Add scallions and spinach; cook for a few minutes. Pour in beaten eggs and scramble with the spinach and green onions. Once cooked through, add the rice and peas. Combine and cook over low until everything is heated through. Season with soy sauce to taste.

NOTES

*Usually I use steamed broccoli and/or carrots, but didn't have either on hand and wanted to keep it fast. Spinach packs such a nutritional punch, and it ended up tasting delicious!

On Saturday I made a double batch of salmon croquettes, which Zoe declared as her "favorite".


On Sunday I made Singapore-Style Rice Noodles, which I LOVED (and I knew the kids wouldn't eat so they had leftovers instead). The vegetable possibilities here are endless, and asparagus struck me a good fit for this dish next time around.


Derek made spinach hummus this week. It was beautiful and delicious - I'll have to get him to dictate the variations on his hummus recipe so that I can post them here to share!


Last dish before Thanksgiving: On Monday Derek put together Crockpot Minestrone. I liked it overall and it makes a ton. Next time around I would tweak the dried seasonings - maybe use less thyme and add some marjoram to balance out the flavor profile.

All around another good food week in our house!
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