Shrimp and Asparagus Fried Rice

When rice is on the menu I always steam enough for leftovers so I can make Fried Rice.  (Leftover, cold rice makes the best quality fried rice.)
It's one of my favorite dishes and I usually load it up with healthy things so it is a one bowl meal. Another reason I love it is because it is the perfect opportunity to use up leftovers.
This time I didn't really use leftovers (except the cold rice), as our dear neighbors generously share fresh asparagus from their garden . . . (Thank you P & J!) So I wanted that to be the star of the dish, and I added a few medium size shrimp along with the things I always include in Fried Rice. 
If you've made Fried Rice you know the steps and this never really needs a recipe, but generally I follow this method:
Heat about a tablespoon or so of vegetable oil in a large skillet or wok Yellow or white onion - diced, saute until translucent  Garlic (optional sliced) add when the onions are almost done
Carrots - diced or sliced Celery - diced or sliced (I like lots)
I allow those veggies to saute for just a minute or two  (to retain some crispness)
Next add the remaining ingredients:
Asparagus - or other vegetable (as much or as little as you like), sliced on an angle in small pieces so it cooks quickly Cold rice (may need to add a little more oil to the pan before adding rice) a little salt
Stir the rice until the vegetables are distributed evenly through the rice and all ingredients are hot. 
At this point I push the rice to the side and add a teaspoon or  so of vegetable oil, then add one or two (or more) beaten eggs  to the cleared area of the pan ~ cooking and stirring until the eggs are lightly scrambled,  then stir them into the rice mixture.
Usually if I'm adding shrimp I cook them separately,  (I poach the shrimp in lightly salted water for just one or two minutes until they just turn pink.)
Add the shrimp and fresh or frozen peas, snow peas, or edamame to the rice mixture,  and allow to heat through (usually takes less than a minute.)  If using frozen peas I don't bother cooking or thawing them as the residual heat will do the job.
For best flavor serve the delicious rice up right away  and sprinkle with thinly sliced scallions/green onions-- both white and green parts. 
If desired garnish with cilantro, toasted sliced almond and/or toasted sesame seeds.
Something that you may find surprising?
My Fried Rice is not the usual kind you'll find in most Chinese-American restaurants  - because it isn't cooked with soy sauce.
I learned many years ago from a cooking lesson conducted by a native Chinese woman that authentic Fried Rice is not cooked with soy sauce so I do not add it, but instead pass it at the table for anyone who would like it.  (I usually add some to my bowl at the table because that's the way I grew up eating it.)  ;o)
This is just an outline of how I make  Asparagus- Shrimp Fried Rice,  truly the variety of vegetables and/or protein you can use is enormous.
I usually make some form of Fried Rice about twice a month, many times with brown rice rather than white and we always look forward it. 
Bonus! When you make it yourself, you can be extra generous with the add ins!
If  you give it a try, I hope you love it too.

Do you have favorite version of Fried Rice? I would love to hear about it-- whether you make your own or order it -- I'm always up for new ideas.


Please come visit Foodie Friday over at Rattlebridge Farm blog for more great recipes!

  
Thank you for stopping by today!
Blessings,  ~Mari

Enchiladas Verdes (Mild, Cali-Mex style)

If you want an authentic Mexican recipe for Enchiladas Verdes... this is NOT it. 

However it's a very good version ~ especially if you have family members or friends who are tender-mouthed. And you can always make it spicier with some fresh salsa if you like. 

I adapted the recipe from Sunset Magazine "Food Processor Cook Book", circa 1978. Using the food processor, it goes together quickly and can be made several hours ahead, then baked at serving time ~ I usually serve these, along with a salad as a main course but they make a nice side dish for simple grilled meats, too.

The original recipe called for a can of condensed cream of chicken soup ~ but I make a simple Bechamel (white) sauce, with half milk & half chicken stock, instead. It goes together in minutes and tastes a lot better, imo. You can almost make it in the time it takes to open the can and spoon the glop out. :D

The original recipe contained only jack cheese and sauteed onions, however I usually add cooked, shredded chicken to half of the batch to satisfy those who want meat. Simply omit the chicken and stick with the plain Bechamel if you want the recipe to be vegetarian-friendly. You can garnish with cilantro sprigs, sliced green onions, tomato or avocado wedges, additional sour cream or salsa if you like.

A printable copy of the recipe is available on Once Upon a Plate ~ The Recipes and if you try this one, I hope you like it ~ Cheers!

Note: If you're looking for a true Mexican recipe for Enchiladas Verdes, I recommend THIS one by Diana Kennedy. 

Carnitas ~ Little Pieces of Browned Pork

Here it is, my all-time favorite Mexican dish. If I could choose only one Mexican dish to eat, this would be it ~ hands down.



I first tasted Carnitas over 30 (!) years ago at a little roadside restaurant in Mexico. On a very warm summer afternoon we pulled into the dusty parking lot where an enormous cauldron was bubbling furiously, suspended over an open wood fire.We quickly walked past the heat of the fire into the cool, darkened dining room.




I had no idea what treats would be in store for us as we took our seats against the wall. The specialty of the house was Carnitas, we were urged to order them...
but just what they were I did not know.

First our icy cold beverages arrived and soon after a large basket of hot, handmade flour tortillas were delivered to our table with a huge platter of little pieces of browned pork. Generous piles of cilantro, sliced avocados, thinly sliced radishes, scallions and sliced onions were arranged at one end of the platter. A large bowl of the best fresh (uncooked salsa) I had ever tasted was set beside the platter. A warm tortilla, succulent little pieces of browned pork and whatever condiments desired wrapped in a fresh, warm homemade tortilla? Heaven! :)I was determined to recreate this delicious meal at home... but how to prepare the meat?
Was it roasted? Fried? Did that enormous cauldron out in front of the cantina play a part in producing these delicious morsels? How was it seasoned?? At the time it was mystery to me, but I knew I HAD to have that recipe.I was on a mission to find out, my Spanish was abysmal so it was futile to ask the proprietors of the cafe. Keep in mind that this was years and years ago, before PCs were household fixtures, so I scoured the library's cookbooks... and learned about a British woman, Diana Kennedy. A remarkable person who embraced the culture and foods Mexico with great passion. She had moved there years before and had made it her life's work to delve into all of the varied cuisines of Mexico and share them with the rest of us.There it was... in her book "The Cuisines of Mexico" THE recipe for Carnitas.And I was so surprised to learn how simple the recipe actually is.Small pieces of pork (not too lean), simmered in lightly salted water until the water evaporates and the pork just tender. The pork is allowed to brown gently in the accumulated juices until slightly crisp on the outside and fall apart tender.
Sometimes I use pork shoulder, but recently country-style pork ribs were on sale so I used those ~ and actually prefer them, instead of dealing with a huge hunk of pork. The ribs are easy to cut into the proper size for this dish, without a lot of handling of raw pork ~ if that sort of thing makes you queasy.I have made carnitas countless times over the years for family and friends, they make a wonderful dish for a casual party. I keep the meat on a warming plate (or you could use a slow cooker, with the lid askew so the meat doesn't steam), and warm flour tortillas alongside. I offer a few of bowls of fresh salsa, guacamole, sour cream, and plates of sliced radishes, cilantro, sliced avocado, and shredded cabbage or lettuce, so each person can assemble their own ~ it's a fun food to serve (and eat!) I have a few of her books, but if I could have only one of hers, I would choose either this one... Or this one, (her most recent):


From My Mexican Kitchen: Techniques and Ingredients, by Diana Kennedy

Diana's are the most authentic, concise and comprehensive Mexican cookbooks written in the English language that I have found. I've given them as gifts to several cooks I know through the years and they have the same feelings about her cookbooks.The recipes are clearly written, and easy to follow. They are packed with essential information on making your own authentic Mexican food; ingredient explanations & descriptions, recipes for appetizers, soups, salsas, guacamole, beans, rice, seafood, meats, chicken, desserts, breads, and desserts, etc.If you would like a printable copy of Diana's recipe for Carnitas, please click HERE to find it on my recipe blog.Thank you for stopping by, I hope you have a wonderful day!

Parmesan French Toast with Wilted Garlic Spinach

First, an explanation...If you've been following my blog for the past couple of weeks, you know I've been doing a lot of recipes from Donna Hay's Cookbooks. I'm a big fan of Donna's and have almost every one of her books. Actually I collect and have collected all kinds of cookbooks for over many, many years. I have read nearly every single one, but I don't cook from all of them, rather I use them for inspiration for my own recipes.

Donna HayPhoto from 'THE AGE', AustraliaBut Donna's books are different ~ with a photo for virtually every recipe, I really like the straightforward simplicity of her recipes.Bonus: They are generally very healthy, too.A home economist by trade, her focus is on fresh, modern food. And her food philosophy is "I want to making cooking simple for people, so they don't have to use too many pans when cooking. So there's not too much washing up", and "to keep ingredients to a minimum, choose three good flavours that go together, not seven."
I suddenly felt compelled to begin actually sharing some of the recipes I've made from her books, and trying new ones to share with you. This is one I had not tried before, it is from her magazine.Bruschettas and Crostinis are a favorite of ours so when I read this recipe, basically an amped-up version of those, I knew it would be one we might like.


It's a delicious, savory take on French Toast.









It's substantial, and best eaten with knife and fork because the bread is soaked in beaten eggs, finely grated Parmesan cheese, cracked pepper, then cooked just as you would French toast.









In the same pan, a clove of minced garlic is heated through, in a bit of butter, over medium-high heat to release its fragrance, the spinach is added for just a moment to wilt.







Then piled on top of the still warm, savory French Toast with more finely grated Parmesan sprinkled over all.

Um.... I just have to say that it is quite good. Dangerously good.

I could eat more than one. But I resisted. :)

I think this is best with thickly sliced French bread ~ I used a thick slice from the 5-Minute Artisan Bread (I had made a boule the previous day.)

It worked perfectly.

If you like the ingredients, I think you'll like the finished dish.

Click HERE for a printable recipe.

Please leave me a comment, and if you try this recipe

I hope you love it too!