recombobulated
  • HOME
  • BLOG
    • from the kitchen
    • from the garden
    • projects
    • for the dogs
    • fun at work
    • out and about
  • HOME
  • BLOG
    • from the kitchen
    • from the garden
    • projects
    • for the dogs
    • fun at work
    • out and about
Search by typing & pressing enter

YOUR CART

Our home's culinary journey

Recipes we found delicious on our kitchen adventures!
home

8/14/2020 0 Comments

Vegetable Fried Rice

While looking for inspiration to use up some garden zucchini I came across this use...  a stir fry!  I realized at that moment although I've eaten many a stir fried rice I have never actually made it myself.  I have no idea why but it was so easy and so good!  Not only did it use some zucchini but also some carrots that I grew a lot of.  I love peas so that was a nice addition.  Ginger and turmeric are some of my favorite combos and made a beautiful rice.  I did kick it up a bit with some cayenne pepper and ate it with some sriracha.  

Last time we had rice for a side I made extra to set aside for this and it perfect.  I can't wait to make more stir fries!  This says it serves 4 but that's a generous serving.  It made so much I ended up freezing some in smaller portions for a future side dishes when I'm missing these summer zucchini eating days!

Picture
Vegetable Fried Rice
1000 Vegan Recipes by Robin Robertson
​

​2 tablespoons canola or grapeseed oil
1 medium yellow onion, finely chopped
1 large carrot, finely chopped
1 medium zucchini, finely chopped
2 cloves garlic, minced
2 teaspoons fresh ginger, grated
3 green onions, minced
1/4 teaspoon turmeric, optional
3 1/2 cups cooked long grain rice, cold
1 cup frozen peas, thawed
3 tablespoons soy sauce
2 teaspoons mirin or dry white wine
1 tablespoon toasted sesame oil

1. In a large skillet, heat the canola oil over medium-high heat.  Add the onion, carrot, and zucchini and stir fry until softened, about 5 minutes.  Add the garlic, ginger, and green onions and stir fry until softened, about 3 minutes.

2. Stir in the turmeric, if using.  Add the rice, peas, soy sauce and mirin and stir fry until hot, about 5 minutes.  Drizzle with sesame oil, toss to combine and taste, adjusting seasoning and adding more soy sauce if necessary.  

3. Serve immediately.


0 Comments

12/25/2016 0 Comments

Herbed Peas & Carrots

Outpost Co-op's Herbed Peas & Carrots
Another winner from one of my favorite co-ops, Outpost in Milwaukee, Wisconsin.  Peas are one of my favorite and carrots make a great companion.  This makes great easy side dish.​

Herbed Peas & Carrots
​Outpost Co-Op

2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium carrots, peeled and diced
2 medium shallots, peeled and finely chopped
1/4 cup cold water
16 ounces frozen peas, thawed
1 tablespoon fresh italian parsley, minced
salt
pepper

1. Heat butter and oil in a large frying pan over medium heat.  Once butter foams, add carrots and shallots and season with salt and freshly ground black pepper.  Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes. 

2. Add water and continue to cook until liquid evaporates and carrots are tender about 5-6 minutes.
​
3. Add peas and cook until heated through, about 3 minutes.  Remove from heat, stir in parsley, season with salt and freshly ground black pepper and serve immediately.
​​
0 Comments

4/11/2016 0 Comments

Isa's Vegan Brooklyn Deli Salad

Picture
Picture
     I love Isa Chandra Moskowitz!  Her style, awesome tattoos and amazing vegan skills!  Veganomicon is one of my all time favorite cookbooks.  It's full of classic and creative things I want to eat.
​
     This Brooklyn Deli salad is so easy and comforting.  I love peas and carrots and you cannot go wrong with noodles and veganaise!  The radishes add a good crunch but this salad is great without them or with other veggies like broccoli or bell peppers.
Brooklyn Deli Macaroni Salad
By Isa Chandra Moskowitz, Veganomicon page 91

​DRESSING
1/4 cup veganaise
1/4 cup white vinegar
1 tablespoon sugar
3/4 teaspoon salt
freshly ground pepper

SALAD
1/2 cup frozen peas, thawed
2 radishes, grated
2 carrots, peeled and grated
1 pound elbow macaroni

​​1.    Prepare the dressing:  Combine all the ingredients in a large mixing bowl.  Mix with a fork until completely blended.  

2.    Add the radishes, carrots and peas and set aside while you cook the macaroni.
0 Comments

8/4/2014 0 Comments

Spaghetti with Peas and Zucchini Ribbons

This Martha recipe is a fun use of that zucchini I love so much!  The ribbons are great along with the spaghetti noodles and one of my other favorite veggies, peas make a great addition.
Spaghetti with Peas & Zucchini RibbonsSpaghetti with Peas & Zucchini Ribbons
Spaghetti with Peas & Zucchini Ribbons
Martha Stewart
coarse salt
freshly ground pepper
1 1/2 cups shelled fresh English Peas (1 1/2 lbs unshelled) or thawed frozen petite peas
8 ounces baby zucchini, trimmed and cut lengthwise into 1/8" thick slices
1 1/2 cups loosely packed basil leaves, very thinly sliced
1 pound spaghetti

freshly grated parmesan cheese



1. Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.
2. Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.
3. Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.





0 Comments

    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

    Picture

    Archives

    March 2022
    November 2021
    May 2021
    April 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    June 2020
    May 2020
    April 2020
    December 2019
    December 2018
    October 2018
    August 2018
    August 2017
    July 2017
    February 2017
    December 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    April 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    January 2014
    December 2013
    September 2013
    April 2013
    March 2013
    February 2013
    December 2012
    October 2012
    September 2012
    July 2012
    June 2012
    May 2012
    March 2012
    January 2012
    December 2011

    Categories

    All Air Fryer Almonds Apple Asparagus Avocado Bagel Banana Bar Bark Bars Basil Beans Beer Beets Black Beans Blueberries Braise Brandy Bread Breakfast Brewers Organics Broccoli Brown Sugar Bruschetta Brussel Sprouts Burger Cabbage Cacao Cake Candy Carrot Cashews Cauliflower Celery Salt Cheddar Cheese Cherry Cherry Tomatoes Chicken Chickpeas Chips Chocolate Clock Shadow Creamery Cocktail Cocoa Coconut Coconut Flour Coconut Sugar Coffee Cookies Corn Cranberries Cream Cucumber Cupcake Dates Dinner Dip Dried Fruit Drink Easy Edamame Eggs Empanadas Farro Fermentation Feta Food Fries Fudge Gluten Free Grapefruit Gravy Greek Yogurt Green Tomatoes Growing Power Hazelnut Herb Home Made Honey ISi Jar Kale Lavender Lemon Lentils Malt Maple Martha Stewart Microwave Mint Mushrooms Nutritional Yeast Oatmeal Oats Omanhene Orange Organicville Paprika Parmesan Parsnip Pasta Peanut Peanut Butter Peas Pepper Pesto Pickles Pie Pineapple Pita Pizza Potato Pretzels Pudding Pumpkin Quiche Quinoa Raisins Raspberry Rice Risotto Roast Rose Salad Salt Sandwich Siracha Slaw Slow Cooker Smoothie Soup Sous Vide Spinach Squash Strawberries Strawberry Sugar River Dairy Sunflower Sushi Sweet Potato Tacos Tamari Tea The Engine No 2 Diet The Food Lab The Spice House Tofu Tomato Tortellini Trader Joe's Trail Mix Trends Truffles Vanilla Vegan Vegetarian Vodka Walnuts Wisconsin Winter Farmer Zombie Zucchini

    RSS Feed

Proudly powered by Weebly