My take on the Spanish fried rice.
1 cup parboiled rice
1 red bell pepper
1 small onion
1 cup spaghetti sauce
2 cups chicken broth
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
dash of hot sauce
1 garlic clove, minced
2 tablespoons olive oil, for cooking
shredded cheddar cheese, optional
1. Heat a large skillet with olive oil. Once medium hot, fry the garlic until fragrant.
2. Chop the bell pepper and onion into small cubes. Fry for about 2 minutes. Then toss in the rice, cook for another 2 minutes.
3. Mix the chicken broth, spaghetti sauce, salt, black pepper, basil, oregano, and hot sauce in a large bowl. When the rice is ready, pour the chicken broth mixture into the skillet. Place a lid over and cook for 15 minutes, or until the rice is soft. If the rice is still dry, add more chicken broth or water.
4. Serve with shredded cheddar cheese on top.
I am a granola fanatic. It all started in college, when my housemates would go to Costco and purchase the bulk granola (and along with it, I would consume the bulk yogurt as well). Ever since then, I’ve tried many different kinds, and fell in love with a few. Currently, I’m eating Back to Nature, a brand that has many different flavors (I go for the Classic), and it’s 100% natural. I’ve finally decided that I don’t need to shell out $4 for a bag every two weeks, so I made my own homemade granola. I researched an online recipe, added my own ingredients, and ta-da, a supply that I can continue making when I run out.
2 cups rolled oats
1/2 cup silvered almonds
1/2 cup honey
1/3 cup olive oil
1/3 cup water
1 cup raisins
1/2 cup dried cranberries
1. Preheat oven to 325°.
2. Combine all dry ingredients together into a large bowl.
3. Over medium-low heat, heat honey, oil, and water. Stir with a wooden spoon until well combined.
4. Pour liquid over dry ingredients and mix well until liquid is well distributed. Spread out in a thin layer on a cookie sheet or roasting pan. Bake for about 45 minutes, until evenly browned and crispy. Turn with a spatula every 15 minutes so mixture is evenly browned.
4. Take out of oven and let cool.
My first memory of tofu was in the third grade. Every week, my third grade teacher would introduce us to a new food, whether it be celery, blueberries, or papaya. Usually it was something healthy and could be eaten raw. One week, it was tofu. Tofu can’t be eaten well unless cooked, so one of the parents brought it in a strawberry tofu cake. To this day, I remember it as the most incredible cake I’ve ever tasted. And it was made out of tofu! My mom has also been a tofu fan, and I especially loved it when she made mapo tofu (a recipe that I will need to conquer sometime). Anyway, this recipe is something that I’ve been making for lunches to take to work. Some of the ingredients, like the hoisin sauce and the chili garlic sauce, can be found at your local Asian market.
9 ounces extra firm tofu, cubed
2 garlic cloves, minced
1 tablespoon hoisin sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
1 tablespoon water
1 bell pepper, diced
1 cup pineapple chunks
1 tablespoon olive oil (for cooking)
1. Heat a wok or a deep skillet with oil to medium heat. Fry the minced garlic until fragrant.
2. Fry the tofu until all sides are lightly browned, about 5-7 minutes.
3. Toss in the bell peppers and pineapple, and fry for 2 minutes.
4. Mix the hoisin sauce, chili garlic sauce, water, and sesame oil. Stir the mixture in with the tofu until all is coated. Cover the wok with a lid and cook for 2 minutes. Occasionally lift the lid to stir the mixture. Finish cooking when all the sauce has disappeared.
5. Best served with rice.