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Our home's culinary journey

Recipes we found delicious on our kitchen adventures!
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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!

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Vegetable Fried Rice
1000 Vegan Recipes by Robin Robertson
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​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.


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12/25/2016 0 Comments

Braise Culinary School's Horchata

Horchata is a drink I love and am lucky enough to live near many great Mexican restaurants that serve this.  After a recent drink special at my favorite place I couldn't get enough and wanted to make some at home.  I remembered my Mexican cooking class at Braise and the version we made there.
Horchata
Braise Culinary School, Milwaukee WI

12 tablespoons long grain rice, pulverized
12 ounces almonds, blanched
2 inch cinnamon stick
2 limes, zested
2 cups sugar
4 1/2 cups water, hot

1. Mix hot water with everything except sugar.  Let sit overnight at room temperature.

2. In blender, blend until smooth and no longer feels gritty.  Add 2 cups water.  Strain through 3 layers of cheesecloth.
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3. Add 2 cups water and stir in sugar.​
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    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!

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