Easy-To-Please Veggie Fried Rice

When I was growing up, we rarely ate out, but when we did, we went for Chinese. I can remember my mother’s giddiness at the mention of “take-out” and even more, her excitement when it was decided that we would upgrade to the Chinese buffet. What joy! Alas, her joy was not shared amongst us little ones during the wee years. For us, getting Chinese meant watching our parents devour strange exotic dishes out of white boxes or standing in line with our empty white porcelain wrinkling our noses at the funny smelling vats of “ewww” what is that? What snobs we were.

Things have changed and now I can hardly restrain my giddiness at the mention of Chinese. I’m American and Americans love Chinese food. Well, not really. We love our idealized version of Chinese food. Truth be told, most Americans, unless they have traveled to China, (which I haven’t) probably aren’t familiar with traditional Chinese cuisine, (which I am not) as most Chinese American restaurants have adapted to cater to Western taste buds (like mine). Of all the dishes I have tried over the years, fried rice is still one of my favs, I even liked it as a child. Although, it can be difficult to find a vegetarian or vegan version at a restaurant.

Fried rice is arguably one of the most popular Chinese American dishes, aside from the infamous “Sweet and Sour Chicken” and “General Tzo’s Chicken”, both American adaptations. This recipe is a simple Americanized version that is full of veggie goodness and will easily please your snobbiest critic (even my kids love it and they are total food snobs).

Serving Size: 4-5 bellies

2 cups water
1 cup jasmine rice
2 tablespoons oil (preferably sesame, but olive or vegetable will suffice)
1 sliced zuchinni
1 or 2 bell peppers (I prefer red and green)
2 tablespoons minced garlic
1 chopped red onion
2 cups frozen peas
¼ cup chopped green onions
1/3 cup sesame seeds
crushed red pepper
¼ cup soy sauce
other spices to taste
4 uncooked eggs or egg substitute scrambled in a bowl (optional for vegans)

• Combine water and rice in medium saucepan. Bring to boil then cover and simmer on med-low for 20 minutes.
• While rice is cooking, heat oil in a wok or large skillet on medium high. Toss in zucchini, red onion, peppers and garlic in oil over medium high for approximately 2 minutes.
• Add the frozen peas and cook and stir-fry an additional 2 minutes.
• Add green onions, sesame seeds, crushed red pepper and soy sauce and stir-fry together for 1 minute.
• Push veggies to the side of the pan leaving enough room to pour in the uncooked eggs (if needed, heat 1 tsp oil first). For approximately 1 minute fry the eggs on medium heat until fluffy, using a spatula constantly chopping and moving the egg around so as not to burn the egg.
• Remove from heat, stir the cooked eggs with the fried veggies.
• Carefully, stir in the hot cooked jasmine rice.
• Voila, FEED!

Scrumptious Idaho Potato Soup

My former supervisor Pat Mac passed this scrumptious soup recipe on to me. A food connoisseur like myself, he frequently came to work boasting about the “best meal” he made the night before and more often than not proceeded to elicit my hunger by describing in detail how he prepared each dish. It was a morning ritual. This soup interested me as I had tried to concoct my own potato soup recipes with haphazard success. I remember I jotted each ingredient on a cocktail napkin, which I still have hidden away in my recipe book today. Now I make it frequently for my family, especially on cool days. It's super easy and inexpensive. This recipe appears to be the only dish I make in which both my children ask for seconds or thirds and then proceed to lick their bowls clean.

Serving Size: 4-5 bellies.

12 oz. veggie broth
6-7 large Idaho potatoes peeled and cubed (type depends on preference, Russet are the least expensive)
2 tablespoons olive oil
2 tablespoons butter (optional)
1 yellow onion skinned and chopped in ½ slices
4 cloves garlic, minced
2-3 fresh celery, sliced
1-2 carrot, diced
16 oz heavy whipping cream (or a milk substitute for vegans)
Salt and pepper to taste

• In large stockpot bring veggie broth and potatoes to boil. Cover, turn to low heat and simmer 30 minutes stirring frequently to keep potatoes from sticking.
• Once potatoes have simmered 15 minutes heat oil and butter in a large skillet over medium low heat and sauté the onion and garlic 3-4 minutes until the onions turn translucent.
• Add celery & carrots to the onions & garlic and sauté an additional 2 minutes.
• Add sautéed veggies to potatoes in stockpot and stir. Continue simmering about 10 minutes.
• Turn stockpot heat up slightly to medium low and slowly mix in the cream.
• Cook 5 minutes stirring constantly in a figure 8 pattern to keep from scorching the cream.
• Add salt and pepper and other preferred spices.
• Serve while hot. For an added yum factor, serve with a rolls, biscuits or Italian bread.
• Voila, FEED!