Tag Archives: vegetable oil

Pork and Poblano Stew

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Serves: 6 | Total Time: 5 Hours


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Hmmm…. what can i make with poblano peppers?

How about… Pork and Poblano Stew!

This tasty stew recipe is an adaptation of my Rojo Teja Stew, the only real difference being that I used poblanos in place of ancho chilis, which are just dried poblanos, and I toned down the spice by reducing the amount of dried guajilo chilis. The result is a milder stew with a meatier color.

What To Cook With Poblano Peppers

Now believe me when I say that Mark appreciates this! Although we agree on a lot of things, spiciness isn’t one of them. I love my food hot and spicy, he doesn’t handle the heat as well, so I need to keep this in mind when coming up with dinner ideas we will both enjoy.

Don’t fret, all you fellow spice lovers. Poblano peppers still add some spice to this hearty stew, just an earthier spice. And if you really want to take things to the level of fire, you still can. It’s all in how you serve this very versatile recipe.

Chili With Stew Meat

Now let me just mention that this is the best stew ever to make on a lazy Sunday afternoon. Yes, I know, it does take some time and effort to make, but try as I may to get this to work in the Instant Pot, it isn’t going to happen. Charring then stewing the peppers is key to getting the rich flavor in this stew. That amber liquid is sooooooo important, kind of like flour is to cake. 

Before you cringe at the thought of slaving away over the stove for 5 hours, though, let me assure you that this won’t be the case. Most of the time needed for this recipe is inactive cooking time – which means, you set your timer and go and do something else. Just don’t go too far away, though, because you shouldn’t leave your stove completely unattended while it works it’s magic. If you’ve got 30 minutes to spare, that is all the time you’ll actually be standing in the kitchen doing anything with your hands.

Country Stew

I garnished my pork poblano stew this time with diced avocado, lime zest and cotija cheese. You can use thinly sliced radishes and crushed oregano leaves, too, or just a dollop of sour cream with a drizzle of hot pepper sauce. Think chili garnishes – this stew really isn’t that much different than a mild chili without beans.

Which begs the question, can you add beans? 

Sure, add in those beans if you want! This stove top stew is a really nice base for all kinds of add-ins. If you live in a house divided over how spicy things should be, then this is the stew recipe to make because you can add in all the spice you want after it is already in the bowl. Just put out whatever condiments your heart desires, like my 5 Alarm Hot Pepper Sauce, and let everyone stir in the heat on their own terms.

Pork Poblano Stew

How to make pork and poblano stew:

What you’ll need:

  • 4 pork ribs with bones in
  • 1 1/2 pound beef rump roast, cut into 1 inch cubes
  • water
  • 2 tablespoons fine sea salt
  • 2 yellow onions, peeled and quartered
  • 6 garlic cloves, smashed
  • 1 (2 inch) piece ginger root, peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage, cut into small chunks and pulsed in a food processor
  • 4 poblano peppers, seeded and halved lengthwise
  • 1 dried guadjillo chili
  • 2 tablespoons vegetable oil
  • diced avocado, for garnish
  • crumbled cotija cheese, for garnish
  • lime zest, for garnish
  1. In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
Stews To Make Tonight

Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.

Making Stew
Ways To Cook Stew Meat

While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.

Things To Make With Beef Stew Meat
Dinner Ideas With Poblano Peppers
Healthy Stew Recipe
What To Cook With Poblano Peppers

Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.

What Can I Make With Poblano Peppers?
Making Poblano Pepper Stew
Stew Sauce

In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.

When The Poblano Stew Sauce Is Ready

When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 

Making Low Carb Soups And Stews


Best Stew Recipe Ever
Pork Poblano Stew
Poblano Stew
Pork and Poblano Stew Recipe

Pork and Poblano Stew

Stove top stews are really not hard, especially when the stove does most of the work. Pork and Poblano Stew is rich, earthy, low carb, and oh… so tasty! This is a perfect Sunday afternoon recipe that can be made ahead and frozen for later.
Prep Time 30 mins
Cook Time 4 hrs 30 mins
Total Time 5 hrs
Course Main Course, Soup
Cuisine Mexican
Servings 6 people

Ingredients
  

  • 4 pork ribs with bones in
  • 1 ½ pounds beef rump roast cut into 1 inch cubes
  • water
  • 2 tablespoons fine sea salt
  • 2 yellow onions peeled and quartered
  • 6 garlic cloves smashed
  • 1 2 inch piece ginger root peeled
  • 4 fresh bay leaves
  • 4 sprigs fresh oregano
  • 1 small head green cabbage cut into small chunks and pulsed in a food processor
  • 4 poblano peppers seeded and halved lengthwise
  • 1 dried guadjillo chili
  • 2 tablespoons vegetable oil
  • 1 diced avocado for garnish
  • crumbled cotija cheese for garnish
  • lime zest for garnish

Instructions
 

  • In a dutch oven, combine the pork ribs, rump roast, and water (add more if needed to cover the meat). Sprinkle evenly with 2 tablespoons salt. Bring to a boil over high, then throw in the onion, garlic, ginger, bay leaves, and fresh oregano sprigs. Reduce heat to medium low and simmer, uncovered, for 1 hour and 30 minutes.
  • Using a slotted spoon or kitchen tongs, remove the onion, garlic and ginger and set aside in a separate bowl. Remove the bay leaves and oregano stems and discard. Add in the ‘riced’ cabbage and stir to combine. Cover and simmer over medium low for another 1 hour and 30 minutes.
  • While the stew is simmering, place the chiles in a large pot that has been heated over medium heat. Toast the chiles, tossing occasionally, until they begin so smoke slightly and blister, about 5 minutes. Carefully add water to cover the chiles and bring to a gentle simmer. Cook for 15 minutes. Using kitchen tongs, remove the chiles from the liquid and set them aside. Allow the chili liquid to cool slightly and set aside.
  • Transfer the chiles and 1/2 cup chili cooking liquid to a blender, or a bowl if using an immersion blender. Add the reserved onion, garlic, and ginger plus a ladle-full of broth from the meat pot to the blender. Process until smooth, adding more chili liquid if needed to get a texture that resembles apple sauce. Pour through a wire-mesh strainer into a bowl, stirring and pressing with a rubber spatula if needed. Discard the solids.
  • In a small pot, heat the vegetable oil over medium. Carefully add the strained chili mixture to the hot oil and stir to combine. Cover partially and cook until reduced by half while stirring occasionally, about 15-20 minutes. The color will deepen into a deep greenish brown. Remove from heat and set aside.
  • When the meat mixture has finished simmering, take out the bones and any cartilage, discard. Using a large spoon or spatula and fork, break up the pork and beef until it resembles pulled meat. Be on the lookout for any smaller bones that you may have missed and remove them. Stir in the chili sauce and bring to a simmer over medium-low. Cook for another hour, uncovered, stirring occasionally until mixture boils down to a thick stew. 
Keyword best stew ever to make, mild chili without beans, pork and poblano stew, pork poblano stew, stew recipe to make, stove top stew, what can I make with poblano peppers?
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Homemade Mayonnaise

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Yield: 2 Cups | Total Time: 20 Minutes

You know that moment when you go to make a sandwich and you realize…..

where’s the mayo?

Which begs the question…..

“Got Mayo?”

Dum dum dummmmm……

“No! I don’t! Now what do I do? I’ve only got 30 minutes before I have to be out the door and I need to finish the potato salad I promised to bring to the potluck that begins in one hour!”

Well, I’ve had moments like this, and recently that moment happened during the middle of a snowstorm when all I wanted to do was make myself an egg salad sandwich. As you may know from watching my videos, my husband Mark and I live so far out in the country that we don’t even have garbage or recycling pick-up. (Translation: Winter Storm = Where Did The Road Go?) I’ve been saving all the glass jars, however, and thought… maybe I can use one to fill with some homemade mayonnaise!

But…

How to make homemade mayonnaise?

Now you might be thinking that learning how to make mayo at home is going to be hard. Like, how do you make mayonnaise? I thought it would be hard, too, but it really isn’t – unless you struggle with patience because getting a great quality homemade mayo that isn’t goopy will take about 15 minutes of your time – and some elbow grease if you don’t have an electric stand mixer. (Which is great if you can’t get to the gym because of, you know…. snowstorm….)

Fresh mayonnaise is mostly made up of egg and oil. Those two don’t typically mix all that well unless you emulsify them. This is where the lengthy and high speed whisking comes in – lengthy because you only want to add the oil one drop at a time (very important for that light and creamy texture that makes mayo so spreadable) and high speed because you want to add air while doing it.

While egg and oil make a great mayo base, they don’t have a lot of flavor on their own. That is why even the most simple mayonnaise recipe is flavored with other stuff like vinegar, lemon, and mustard. (It should be, anyway. Have you read the ingredient label on the store bought stuff? The ingredients used to make mayonnaise should never sound like a lesson in chemistry.) Vinegar, lemon and mustard give this homemade mayonnaise that characteristic tang that makes mayo so yummy. Its for this reason you can probably make your own mayo right now because these basic ingredients are things most people already have in the kitchen or pantry (which is great news if you are snowed in and really want that egg salad sandwich!)

Now for anyone who knows me well, you know that I can’t just stick to basic when it comes to recipes. I dug around my pantry and found apple cider vinegar, so of course I had to throw that in there because, you know, it’s healthy, as is mayo made with olive oil… so I added that in there, too. I will sometimes sweeten the tangy bite a little bit by using honey dijon mustard, but feel free to use regular or plain dijon if you have it. Any mustard will do, it all depends on your preference.

Now for the sriracha… don’t omit it. Six drops won’t make your diy mayonnaise taste spicy, but they will round out the acid just right. Of course, you can add as much as you like, especially if you like things hot. I just prefer to add more flavors as I use the mayo for various recipes, like my Germaniana potato salad or Dilly-Horse Tartar Sauce – which goes great with my 30-Minute Amazing Cod Dinner. (I think I’ve just made my dinner menu tonight simply with the act of creating this mayonnaise recipe!)

Still not convinced on how easy it is to make your own mayonnaise at home? Watch me making this mayo in the video below. I think that making this video was actually harder than making mayo by hand! This recipe comes together so fast that there was no time for second, third (or thirtieth) takes on this one, which means that Felix’s mad dash out of the room behind me had to stay in the final cut…

Gotta luv ‘dem!


Homemade Mayonnaise

Total Time: 20 Minutes

INGREDIENTS:

  • egg
  • 3/4 cup vegetable oil
  • 1/4 cup olive oil
  • 4 drops lemon essential oil (or 1-2 tablespoons lemon juice)
  • 1/2 teaspoon salt
  • 1 tablespoon white vinegar
  • 1 tablespoon apple cider vinegar
  • 6 drops hot pepper sauce
  • 1 1/2 tablespoons dijon mustard

RECIPE DIRECTIONS:

1. Place the egg in the bowl of a stand mixer fitted with the whisk attachment. Beat the egg at high speed until pale and frothy, about 3 minutes.

How To Make Mayo At Home

2. Combine the vegetable and olive oils in a measuring cup that has a pour spout. With the mixer running, begin adding the oil to the egg one drop at a time. This may seem tedious, but adding the oil only one drop at a time will enable it to emulsify, giving the mayonnaise its light, fluffy texture. If you add the oil too fast, your mayonnaise will end up more like a soup that will eventually separate. Yuck! After adding about a 3rd of the oil, you may increase the drops to a very thin stream, backing off every few seconds to give the oil time to suspend into the mixture properly. As you keep this up, the mixture will begin to resemble mayonnaise. This whole process of adding the oil will take about 15 minutes. Be patient – you can’t rush this step!

Making Mayo

3. Once the oil is completely added to the mayonnaise, continue to whisk on high speed for another minute. While the mixer is still running at high speed, add the essential oil, salt, vinegars, hot pepper sauce, and mustard. Allow several seconds to pass in between each ingredient so that they don’t deflate the mayonnaise.

4. Stop the mixer and transfer the mayonnaise to a small glass jar with a tight fitting lid. The mayonnaise should be a pale yellow color. Store in the refrigerator until ready to use (the mayonnaise will firm up even more as it cools).

Fresh Mayonnaise

5. Serve as you would store-bought mayo; on sandwiches, in dressings, in salads, in mashed potatoes, in sauces… etc…

Simple Mayonnaise

How Do You Make Mayonnaise?
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Comfort Meatball Soup

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Serves: 4 | Total Time: 35 Minutes

I love the way this meatball soup smells when it is simmering on the stove. It reminds me of hamburgers cooking on the grill. (Um, yeah…. I know it’s February…. but spring is closer now than it was last month!)

I think the reason why this is one of my best winter soups is because it triggers thoughts of fresh spring breezes, summer birdsong, and lots of sunshine. This soup kicks up the hygge factor, for sure! There is nothing quite like a warm blanket, a bowl of comfort soup, and reminiscent thoughts of warmer seasons while the snow swirls around outside the windows. 

Of course, I’m sure that adding fresh spinach in soup has nothing to do with this. (Kidding!) Fresh spinach is easy to get at the grocery store in the dead of winter (even way up here in the frozen tundra), and it adds so much vibrant color to what would otherwise be a very brown soup. Well, it lends garden flavor and bolsters nutrients, too – never bad things.

Normally I am not picky when it comes to ground beef, but for this meatball soup recipe I am going to insist that you use a good quality ground sirloin to make the meatballs. Ground sirloin gives this soup its characteristic, beefy burger aroma when it cooks, plus it helps to hold everything together. The flavors of the apple, scallions and spices can now seep gently into the broth without deflating the meatballs – always a nice bonus.

However, if a few of the meatballs break apart into smaller pieces, you’ll get a nice hamburger soup texture. For this reason, this comfort meatball soup can stand is as an easy hamburger soup, or even mimic an Italian wedding soup with its cute little meatballs. 

This soup has a silky broth that is not too spicy, not too salty… it is just right, in fact! As my husband Mark will say, broth is what makes soup so yummy. Comfort Meatball Soup tastes like it has been simmering all day, but only takes 35 minutes  to make. It reheats well, so double up the recipe to put some in your soup thermos for tomorrow’s lunch.

Hygge on the go…. is there such a thing?


Comfort Meatball Soup

Total Time: 35 Minutes

Prep: 20 Minutes / Cook: 15 Minutes

INGREDIENTS:

  • Granny Smith apple; peeled, cored and finely chopped
  • 2 scallions, finely chopped
  • 1/4 cup plain Greek yogurt
  • 1/4 cup plain dry breadcrumbs
  • 1 tablespoon coconut aminos
  • 1 tablespoon chili powder
  • 1/2 tablespoon ground harissa
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon hot horseradish
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 lb. ground sirloin
  • 4 1/2 cups beef broth
  • 2 tablespoons vegetable oil
  • 1/2 cup uncooked orzo pasta
  • 1/2 cup fresh baby spinach leaves

RECIPE DIRECTIONS:

1. Add the first 11 ingredients to a medium bowl and mix well. Add the ground sirloin and mix with your hands until just combined. Do not over mix. Form into meatballs that are the size of golfballs and set on a clean plate. You should have about 28-30 meatballs.

Easy Hamburger Soup

2. Heat the beef broth in a pot over medium-high. While the broth heats, heat the vegetable oil in a large skillet. Place the meatballs in the skillet in one layer and brown them. Do not crowd them, if you need to, brown the meatballs in 2 batches. (To get even browning on all sides, I use a small spatula and roll the meatballs around about every 30 seconds. Once the meatballs firm up, pick up the skillet and shake it around so the meatballs roll about inside it. This will keep them nice and round while browning them on all sides.) This should take a total of 3-4 minutes.

Spinach In Soup

3. Pour the hot beef broth over the meatballs in the skillet and bring to a boil. Add the orzo pasta, reduce heat to medium, and simmer for 10 minutes or until the pasta is al dente. Add the spinach to the soup and stir gently, then cook for another 2 minutes or until the spinach is wilted but still bright green.

4. Serve in bowls and garnish with additional salt and pepper if desired.

Meatball Soup
Meatball Soup Recipe
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Mulled Sweet Popcorn with Ham Drippings

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Yield: 3 Cups | Total Time: 15 Minutes

Popcorn is one of those things that I like to think of as a culinary chameleon – it will take on pretty much any flavor. The problem that you may run into when experimenting with new popcorn recipes, however, is how to keep popcorn crispy.

I wanted to use leftover pork fat in this sweet popcorn recipe (hello soggy…. we’ll address that unwelcome visitor later) because you just can’t throw that kind of goodness away!

You might be thinking; pork fat healthy? Oh yeah! Cooking with pork fat is not only tasty, but it packs a lot of heath benefits, too. (You can read more about the health benefits of pork fat by going to BBC Future). So if you are looking for healthy snacks, then you’ll love this popcorn not only because pork fat rules, but also because this is the crispiest, crunchiest popcorn you may ever eat. (Time to leave now, Mr. Soggy.)

When making popcorn on the stove, be sure your oil is at the right temperature before you add the kernels. This will eliminate most of those burnt, un-popped kernels sitting at the bottom when all is said and done. Using the ‘three kernel test’ is how you will know the oil is ready for popping. (I’ve spelled it out in the stovetop popcorn recipe directions below.) 

Less is more when it comes to pork fat, and if you are tempted to add more than 1 tablespoon, you will be horribly disappointed with the result. That one little tablespoon will add just enough smokey-pork flavor to be noticeable, but not overwhelming (or soggy). Trust me on this part.

Last but not least, the sugar seasoning. If you add it to the popcorn and shake it up immediately after you take it off the heat, you’ll get that fantastic crunch factor that makes this recipe so exciting. Oh, and don’t forget to scrape up any bits that get stuck to the bottom of the pan and toss them into the popcorn, too. 

Yum. Yum. And YUM!


Mulled Sweet Popcorn with Ham Drippings

Total Time: 14 Minutes

Prep: 7 Minutes / Cook: 7 Minutes

INGREDIENTS:

  • 2 tablespoons vegetable oil
  • 1/3 cup plain yellow popcorn kernels
  • 1 tablespoon salted butter
  • 1 tablespoon ham drippings or pork fat
  • 2 tablespoons light brown sugar
  • 1 teaspoon mulling spice powder, fine ground (or one mulled cider packet)
  • 1/4 teaspoon salt

RECIPE DIRECTIONS:

1. Add the vegetable oil and three kernels popcorn to a large pot or kettle with a tight fitting lid (preferably transparent) and turn on the heat to medium-high.

2 While the oil is heating, mix together the ham drippings and butter in a microwave safe mug. Melt for 45 seconds, stopping halfway through to swirl the ingredients together, set aside. Use a fork to thoroughly combine the brown sugar, mulling spices and salt in a separate ramekin, taking care to break up any sugar chunks. Set aside.

Mulled Cider Packets Sprinkled On Popcorn

3. When the first kernel in the pot pops, this means that your oil is at the right temperature to add the remaining kernels. (Doing it this way will nearly eliminate the problem of having un-popped or burnt kernels at the bottom of your pan.) Cover the popcorn (with a transparent lid, if you have one, so you can see what is going on in there!) When the kernels begin to pop, they will do so pretty quickly, so keep a close eye on them, shaking the pot every so often to evenly distribute the heat. When you only hear a pop every 5 seconds or so and you hear a whole lot of sizzling, immediately remove the pot from the heat.

Stovetop Popcorn Recipe

4. Drizzle the ham drippings and butter mixture over the hot popcorn as soon as you take it off the heat. Replace the lid and while holding it in place, shake the pot with the popcorn and fat until well coated. Immediately (and I mean, immediately – getting the seasoning into the hottest heat after the kernels are done popping is the only way that the sugars will caramelize) add the sugar seasoning, replace the lid and while holding it in place, shake everything vigorously for about 1 minute. The idea here is to evenly distribute the sugar and spice while caramelizing it into mini-chunks that coat the popcorn. Maximum crunch mission accomplished!

5. Serve hot. Crunch-crunch-YUM!

Homemade Popcorn
Learn How To Make The Crunchiest Popcorn
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Chunky Vegetable Fried Rice

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Serves: 8 | Total Time: 1 Hour

Making Chinese food at home is a great alternative to take-out, and most Chinese fried rice recipes are simple to make. (Great news for home cooks everywhere!)

This easy vegetable fried rice recipe doesn’t require any ingredients you can’t find at your local grocery store. As a matter of fact, everything in this recipe I had hanging out in my fridge (or pantry); all things that needed to be used up at the time I created this recipe. I was taking an inventory one evening and thought… “I can use all this stuff before it goes bad by making…. fried rice!”

This is one thing that I love most about fried rice recipes: you can put almost anything in them! Just start with the basics; rice, oil, soy sauce, and eggs. Stir in anything else you like; get creative! Rice is pretty forgiving, and so are eggs. I haven’t had a fried rice ‘experiment’ go wrong yet –  which makes fried rice a great recipe for home cooks of all skill levels.

Make a big batch and you’ve got a wonderful side dish for busy weeknights or even a make-ahead meal. This easy fried rice recipe can be refrigerated for up to a week, and it makes a healthy lunch for the whole family. It reheats quite well, too.

You might be wondering…  how do you make fried rice, anyway? Making fried rice isn’t hard if you learn a few basic tricks. Watch my video to see how easy it is:


Chunky Vegetable Fried Rice

Total Time: 1 Hour

Prep: 5 Minutes / Cook: 55 Minutes

INGREDIENTS:

  • 1 can (13.5 ounces) coconut milk, full fat
  • 1 cup pork fat
  • 2 cups wild rice blend
  • 2 tablespoons vegetable oil
  • 1 bunch bok choy, sliced (about 3 cups)
  • red bell pepper, diced
  • salt and pepper to taste
  • 2-3 eggs
  • 1/4 cup soy sauce

RECIPE DIRECTIONS:

1. Fill a medium pot half full of salted water and bring to a boil. Add the pork fat, coconut milk and rice blend. Return to a boil. Reduce heat to medium and cook for 30 minutes or until the rice is al dente. Remove from heat, drain, then rinse with cold water. This will wash away any excess starch that may make the rice sticky. (If you like it sticky, omit this step!) Drain the rice and set it aside.

2. Heat vegetable oil in a large skillet over medium high. (I like using an electric skillet for this because it allows me full control over the temperature, plus it is big enough to hold all the ingredients.) Add the bok choy and bell pepper to the skillet and fry for 5 minutes, stirring constantly, until the vegetables begin to soften. Season with salt and pepper.

Vegetable Fried Rice With Egg

3. Push the vegetables to the side of the skillet. Add the eggs to the cleared portion of the skillet. Use the corner of a spatula to scramble them where they are and continue to fry them for a minute or two, breaking them apart with the spatula until they are cooked through but still soft. They will cook more as you work through step 4.

4. Add the rice to the skillet and stir everything together, then add the soy sauce and toss to combine. Fry for another minute or two, stirring constantly, until all excess moisture evaporates off.

5. Serve with your favorite Chinese food condiments.

Chinese Vegetable Fried Rice

Easy Vegetable Fried Rice Recipe
Chunky Vegetable Fried Rice

Chunky Vegetable Fried Rice

An easy vegetable fried rice recipe that will compliment any make-at-home Chinese food entree.
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Side Dish
Cuisine Chinese
Servings 8 people
Calories 370 kcal

Ingredients
  

  • 1 13.5 ounce can coconut milk full fat
  • 1 cup pork fat
  • 2 cups wild rice blend
  • 2 tablespoons vegetable oil
  • 1 bunch bok choy, sliced (about 3 cups)
  • 1 red bell pepper diced
  • salt and pepper to taste
  • 2 to 3 eggs
  • ¼ cup soy sauce

Instructions
 

  • Fill a medium pot half full of salted water and bring to a boil. Add the pork fat, coconut milk and rice blend. Return to a boil. Reduce heat to medium and cook for 30 minutes or until the rice is al dente. Remove from heat, drain, then rinse with cold water. This will wash away any excess starch that may make the rice sticky. (If you like it sticky, omit this step!) Drain the rice and set it aside.
  • Heat vegetable oil in a large skillet over medium high. (I like using an electric skillet for this because it allows me full control over the temperature, plus it is big enough to hold all the ingredients.) Add the bok choy and bell pepper to the skillet and fry for 5 minutes, stirring constantly, until the vegetables begin to soften. Season with salt and pepper.
  • Push the vegetables to the side of the skillet. Add the eggs to the cleared portion of the skillet. Use the corner of a spatula to scramble them where they are and continue to fry them for a minute or two, breaking them apart with the spatula until they are cooked through but still soft. They will cook more as you work through step 4.
  • Add the rice to the skillet and stir everything together, then add the soy sauce and toss to combine. Fry for another minute or two, stirring constantly, until all excess moisture evaporates off.
  • Serve with your favorite Chinese food condiments.
Keyword easy vegetable fried rice, fried rice recipe ideas, how to make fried rice
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Orange Beef Stir Fry

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Serves: 3 | Total Time: 30 Minutes

Sometimes, fast easy dinners are just what I need. 

This orange beef stir fry recipe is perfect if you are looking for quick easy meals to make on busy weeknights. It only takes 30 minutes from start to finish, 40 if you take your time (or like your beef strips a little thicker).

Orange zest and spinach give a bright summer vibe to this low carb beef dinner, but it is rich enough (without being heavy) to have any time of the year.

Although this stir fry is awesome right out of the wok, it heats up well the next day, too. I like to double up on the recipe for a make-ahead meal while I’m at it. Just package up the leftovers, stick them in the fridge, and they will keep for a few days. When you need a grab-and-go-lunch, this orange beef stir fry will be ready for you.

Now, that is something to get stirred up about!


Orange Beef Stir Fry

Total Time: 30 Minutes

Prep: 15 Minutes / Cook: 15 Minutes

INGREDIENTS:

  • 1 lb. flank steak, cut in half lengthwise
  • 3 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • zest from one large orange
  • 1 tablespoon finely chopped fresh ginger root
  • 4 tablespoons vegetable oil
  • 2 heirloom bell peppers (or 1 red and 1 yellow), cored and julienned
  • 1 bunch (about 8) medium scallions cut on the bias into 1-inch pieces
  • 4 ounces fresh baby spinach
  • 5 ounces sliced bamboo shoots
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste

RECIPE DIRECTIONS:

1. Freeze the flank steak halves for about 10-15 minutes. Slice the partially frozen meat across the grain about 1/4 inch thick. Set aside.

2. In a small bowl, whisk together the soy sauce, cornstarch, orange zest, and ginger. Set aside.

3. Heat 2 tablespoons of the oil in a wok or skillet over medium high. Add the meat and stir fry for 4-5 minutes until browned, but not overcooked. Use a slotted spoon to transfer the meat onto a plate lined with paper towels.

Easy Low Carb Orange Beef Stir Fry Recipe

4. Add the remaining oil to the wok, then add the peppers and scallions and stir fry for 3 minutes. Add bamboo shoots and red pepper flakes and stir fry for another 2 minutes. Stir in the cornstarch mixture until well incorporated. Lastly, add the spinach and stir fry until the leaves wilt, about 1 minute longer.

5. Return the meat to the wok, season with salt and pepper, and lightly toss until coated with the sauce. Serve immediately over hot rice, or as is. Refrigerate any leftovers and serve them the next day. This meal is just as good, if not better, when reheated a day later! 


Low Carb Beef Stir Fry 30 Minute Meal Idea
Orange Beef Stir Fry

Orange Beef Stir Fry

Quick and easy healthy meals are not that far away with this Orange Beef Stir Fry recipe; it makes for a quick weeknight meal or a make ahead lunch for tomorrow.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Chinese
Servings 3 people
Calories 510 kcal

Ingredients
  

  • 1 pound flank steak cut in half lengthwise
  • 3 tablespoons soy sauce
  • 2 teaspoons cornstarch
  • zest from one large orange
  • 1 tablespoons finely chopped fresh ginger root
  • 4 tablespoons vegetable oil
  • 2 heirloom bell peppers (or 1 red and 1 yellow) cored and julienned
  • 1 bunch (about 8) medium scallions cut on the bias into 1-inch pieces
  • 4 ounces fresh baby spinach
  • 5 ounces sliced bamboo shoots
  • ¼ teaspoon red pepper flakes
  • salt and pepper to taste

Instructions
 

  • Freeze the flank steak halves for about 10-15 minutes. Slice the partially frozen meat across the grain about 1/4 inch thick. Set aside.
  • In a small bowl, whisk together the soy sauce, cornstarch, orange zest, and ginger. Set aside.
  • Heat 2 tablespoons of the oil in a wok or skillet over medium high. Add the meat and stir fry for 4-5 minutes until browned, but not overcooked. Use a slotted spoon to transfer the meat onto a plate lined with paper towels.
  • Add the remaining oil to the wok, then add the peppers and scallions and stir fry for 3 minutes. Add bamboo shoots and red pepper flakes and stir fry for another 2 minutes. Stir in the cornstarch mixture until well incorporated. Lastly, add the spinach and stir fry until the leaves wilt, about 1 minute longer.
  • Return the meat to the wok, season with salt and pepper, and lightly toss until coated with the sauce. Serve immediately over hot rice, or as is. Refrigerate any leftovers and serve them the next day. This meal is just as good, if not better, when reheated a day later! 
Keyword 30 minute meals, easy stir fry recipe, fast easy dinner, healthy stir fry recipe, low carb stir fry recipes, orange beef stir fry, quick easy meals
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30 Minute Amazing Cod Dinner

⭐⭐⭐⭐⭐

Serves: 2 | Total Time: 25 Minutes

The idea for this 30-minute fried cod recipe came from the local VFW hall in the city where we used to live. I am not kidding when I say that their fish fries are better than those at any high-end supper club! For what they lack in atmosphere, they make up for in their fish fries.

People drive for miles in biting cold conditions to eat there.

Can you blame them?

What could be better than an assortment of succulent fish deep-fried in a light, crunchy batter on a frigid Friday night in Wisconsin? My husband and I usually eat at the bar, and never a dull moment is to be had. I am convinced that the friendliest people on earth eat fish at the bars of Wisconsin’s VFW halls!

For my recipe, I narrowed it down to cod – because cod is easy to get and its pretty forgiving when you prepare it. The rice flour along with the ginger beer come together to give the batter a mild sweetness that is light, flaky, and anything but heavy. You want the juicy meat of the fish to star; the batter is only a supporting role.

Don’t worry too much if the batter doesn’t seem to stick to the fish. It doesn’t take much to give the meat a crunchy brown crust. This meal goes well with my homemade Dilly-Horse Tarter Sauce… because I made it specifically for this dish! (Regular tarter sauce will work, too!) 

I’ll have a brandy old fashioned sweet – with olives, please!


30 Minute Amazing Cod Dinner

Total Time: 25 Minutes

Prep: 15 Minutes / Cook: 10 Minutes

INGREDIENTS:

  • 1/2 cup all-purpose flour
  • salt and pepper to taste
  • 1/2 cup rice flour
  • 1/4 cup crushed cornflakes
  • 1/4 cup plain dry breadcrumbs
  • 2 tablespoons homemade lemon-pepper seasoning
  • vegetable oil, about 2 cups
  • 1 lb. cod filet
  • whole milk, about 1-2 cups
  • 1 cup ginger beer
  • 1/2 teaspoon fish sauce

RECIPE DIRECTIONS:

1. To prepare the batter for the cod, you will need to start with two medium-sized bowls. In the first bowl, season the all-purpose flour with salt and pepper. In the second bowl, whisk together the rice flour, cornflakes, lemon-pepper seasoning, and breadcrumbs.

2. Pour the vegetable oil in a 12-inch cast iron skillet. It should come to about 1/4 inch deep. Begin to heat the oil over medium-high. It will rise to temperature as you finish preparing the cod.

3. Slice the cod into eight 1-inch pieces.

4. Place the cod pieces in a third, clean bowl. Pour enough milk over them to cover them and then toss them with your fingers. I go so far as to lightly massage the milk into the pieces for a little extra infusion of richness.

5. Combine the ginger beer and fish sauce. Pour half of the mixture into the bowl with the rice flour mixture and vigorously stir with a fork for about a minute. (I don’t use a whisk for this part because the batter does thicken up rather quickly. Using a fork eliminates the batter from getting stuck inside the whisk.) Add the remaining ginger beer mixture to the batter and continue to stir until combined and slightly foamy.

Best Breading For Fried Fish

6. Drain the milk off the cod pieces, discard milk. Add the cod to the seasoned all-purpose flour and toss to coat. Transfer the cod all at once to the ginger beer batter. Mix with your hands, patting the batter down into the pieces of cod until each piece is evenly coated. 

7. By this point your oil should be hot enough to fry the fish. Test it by dropping a small amount of batter into the oil, if it sizzles rapidly, you are ready to go!

8. Add the cod, one piece at a time, to the hot oil. Place them in a single layer with some space between each piece. (If you have to work in batches, do! Crowding the pan will only cause your cod to cook unevenly.) After about 90 seconds, flip each piece and allow to brown on the other side for another 90 seconds.

9. Turn the heat to medium and allow the fish to fry for another 4 – 6 minutes (the length of time will depend on how frozen your fish was when you started). You’ll know they are done when the outside is brown and crispy and the inside is flaky and moist.

10. Remove the fish to a cooling rack placed over paper towels to allow any excess grease to drain off.

11. Serve steaming hot with buttered wild rice, blanched greens, and ramekins of homemade tarter sauce.


30 Minute Fried Cod Dinner Idea
Best Fried Fish Recipe

30 Minute Amazing Cod Dinner

Brown and crunchy on the outside, light and flaky on the inside. Slightly sweet, intensely good. Make this easy cod dinner in less than 30 minutes!
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 2 people

Ingredients
  

  • ½ cup all-purpose flour
  • salt and pepper to taste
  • ½ cup rice flour
  • ¼ cup crushed cornflakes
  • ¼ cup plain dry breadcrumbs
  • 2 tablespoons lemon pepper seasoning
  • 2 cups vegetable oil
  • 1 pound cod filet
  • whole milk, about 1-2 cups
  • 1 cup ginger beer
  • 1 teaspoon fish sauce

Instructions
 

  • To prepare the batter for the cod, you will need to start with two medium-sized bowls. In the first bowl, season the all-purpose flour with salt and pepper. In the second bowl, whisk together the rice flour, cornflakes, lemon-pepper seasoning, and breadcrumbs
  • Pour the vegetable oil in a 12-inch cast iron skillet. It should come to about 1/4 inch deep. Begin to heat the oil over medium-high. It will rise to temperature as you finish preparing the cod.
  • Slice the cod into eight 1-inch pieces.
  • Place the cod pieces in a third, clean bowl. Pour enough milk over them to cover them and then toss them with your fingers. I go so far as to lightly massage the milk into the pieces for a little extra infusion of richness.
  • Combine the ginger beer and fish sauce. Pour half of the mixture into the bowl with the rice flour mixture and vigorously stir with a fork for about a minute. (I don't use a whisk for this part because the batter does thicken up rather quickly. Using a fork eliminates the batter from getting stuck inside the whisk.) Add the remaining ginger beer mixture to the batter and continue to stir until combined and slightly foamy.
  • Drain the milk off the cod pieces, discard milk. Add the cod to the seasoned all-purpose flour and toss to coat. Transfer the cod all at once to the ginger beer batter. Mix with your hands, patting the batter down into the pieces of cod until each piece is evenly coated. 
  • By this point your oil should be hot enough to fry the fish. Test it by dropping a small amount of batter into the oil, if it sizzles rapidly, you are ready to go!
  • Add the cod, one piece at a time, to the hot oil. Place them in a single layer with some space between each piece. (If you have to work in batches, do! Crowding the pan will only cause your cod to cook unevenly.) After about 90 seconds, flip each piece and allow to brown on the other side for another 90 seconds.
  • Turn the heat to medium and allow the fish to fry for another 4 – 6 minutes (the length of time will depend on how frozen your fish was when you started). You'll know they are done when the outside is brown and crispy and the inside is flaky and moist.
  • Remove the fish to a cooling rack placed over paper towels to allow any excess grease to drain off.
  • Serve steaming hot with buttered wild rice, blanched greens, and ramekins of homemade tartar sauce.

Notes

Helpful Tip:
I use cod that is still slightly frozen. I find it’s easier to get a nice, clean cut on it, plus this keeps the meat moist when it’s frying in the hot oil. (If you have a solid filet, take it out of the freezer about 3 hours before you begin. Smaller pieces won’t require as much time.)
Keyword 30 minute meals, best batter for fried fish, best fried fish, easy cod dinner, fast easy dinners, fish fry recipes
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Made this recipe? Let me know how it went!