Eat Your Veggies Stir Fry

I keep a little “Kelly’s wants” list going in my day planner...things I don’t really need, but, would make great anniversary/birthday/Christmas gifts. After making this dish the other night I promptly add “wok” to it. I don’t have one, I don’t necessarily need one (afterall, I only cook stir fry a handful of times a year), but, it would be nice to add one to my arsenal of baking/cooking supplies!

The key to making a yummy stir-fry is to use cold rice (it’s a texture thing!)...So, this is a great way to use up some left-over rice! Or if you’re making rice on the same day of the stir fry, do so hours before so it has time to get cold in the refrigerator.

4 cups of cooked cold brown rice
1 1/2 Tbl canola oil
1 c. onion, chopped
1 Tbl garlic, minced
1/2 c. green beans, cut into 1” pieces
1 red bell pepper, chopped
1/2 c. broccoli, chopped
1/2 - 1 c. diced ham (I use a ham steak)
1/4 c. soy sauce
2 1/2 tsp dark sesame oil
A couple handfuls of dry roasted peanuts (optional)



1. Cook rice accordingly to directions (for added flavor I substitute the cooking water for chicken or vegetable broth). Set rice aside and let completely cool in the refrigerator for hours.
2. Heat a large pan (or wok) over high heat. Add canola oil to the pan and swirl to coat. Add chopped onion and garlic; stir fry for one minute. Add diced ham. Cook for two minutes- until it starts to brown. Add beans, peppers & broccoli. Stir fry another two minutes.
3. Reduce heat to medium. Add the cold rice; stir fry for two minutes, incorporating rice into veggie mixture. Add soy sauce and sesame oil. Stir fry another minute or two.
Plate fried rice. Sprinkle with dry roasted peanuts (we use a lot!). Enjoy!

Yummy Hunny Chili

There aren’t too many things my husband likes more than a hot bowl of chili for dinner! And over the years, I have made many different kinds of chili! Some with meat, some without. Some super spicy, some loaded with veggies; a few recipes have even included beer! After years of trying all sorts of chilis, my husband and I agree that this one is really the best! The honey gives it a sweet flavor that pairs nicely with the smokey taste of the chili powder! I use my favorite beans- garbanzo (aka chickpeas) and his favorite beans- black. Use two cans of whatever beans you want! Kidney, navy, pinto...And if you want to make this chili vegetarian, omit the beef and add a third can of beans! FIBER to the rescue!

2 Tbl extra virgin olive oil
1/2 lb each of lean ground beef and ground pork (or if you would rather, just use the beef. I love the flavor ground pork gives this chili, though)
1 onion, peeled and chopped
5 cloves garlic, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 14oz can garbanzo beans, drained & rinsed
1 14oz can black beans, drained & rinsed
1 14oz can diced tomatoes
1 cup vegetable broth
1/4 c. tomato paste
2 Tbl honey
1 Tbl chili powder
1 tsp cumin
1 tsp salt
10 shakes of Tabasco
Shredded cheddar & Greek yogurt for topping (or sour cream)

1.Heat oil in a large pot. Add ground beef and break up into small chunks. Cook until browned.
2. Add onion, garlic & red bell pepper. Cook for 5 minutes. Add the beans, tomatoes, broth, tomato paste, honey, and all the seasonings. Bring to a boil. Reduce heat to low and simmer for two hours.
3. Serve chili with shredded cheese and a dollop of Greek yogurt (Fage yogurt is my favorite!).

Colorful Pasta Salad

This salad is easy to make, tastes great and makes enough for two nights (that is if the kids aren’t eating it...but, don’t rule that out...two out of three of my children love it!). It is light, refreshing and full of flavor! Raw vegetables are full of food digesting enzymes. All the veggies in this recipe are raw...and yes, so is the sweet potato. Now listen, do not be afraid of raw sweet potato...it is sweet and delicious and when grated, it looks JUST like carrots! So, if your husband or kids raise an eyebrow, just tell one tiny little fib, “Oh those? Oh, those are grated carrots. You love carrots!” and they will be none the wiser!

Dressing:
1/2 c. mayo (yes, that’s a lot of mayo...but, relax, you’ll be eating a ton of veggies because of it! It all balances out!)
1/2 c. extra virgin olive oil
2 Tbl of soy sauce
1 Tbl lemon juice
2 Tbl apple cider vinegar
1-2 Tbl dried or fresh dill, to taste (we like a lot of it!)

Ingredients:
1 lb. pasta noodles (spirals, penne or bow-tie work best)
15 cherry tomatoes, quartered
1-2 carrots, GRATED
1/2 sweet potato, RAW, PEELED & GRATED (you must grate this...I know, I hate grating, too...but, you must grate this to get the right texture)
1 c. frozen shelled edamame (just throw them in frozen...by the time you eat the salad, they will have defrosted...could it be any easier!?)
1 yellow or red bell pepper, chopped

Cook pasta according to directions on the box.
Make the dressing first in the bowl you intend to make the salad in...it saves time and makes for easier clean up. Whisk all the dressing ingredients together till smooth.
Now it is time to start chopping and grating...put all the veggies in the bowl with the dressing. Mix well.
Add the cooked and slightly cooled pasta to the veggies/dressing mixture. Mix well.
Let this salad cool in the refrigerator for at least two hours....the longer it has to marinate the better. We actually enjoy this better the next day!
*I serve this salad with a yummy crusty bread like ciabatta.