Pineapple Chicken Fried Rice

IMG_2139For some reason, fried rice has always sounded complicated. It’s not. The trick is to cook the rice the day before and refrigerate it overnight. It is much easier to stir-fry cold, day old rice. Trust me on this, and dive into this delicious, Thai inspired treat!

IMG_2138Ingredients (Serves 4 with leftovers)

1/4 cup vegetable oil, divided

2 cups Jasmine rice, cooked to package instructions and refrigerated overnight

1 cup diced, fresh pineapple Continue reading

Chicken Noodle Spring Rolls

IMG_2131During the height of summer, fresh spring rolls are a refreshing afternoon lunch. Spring roll wrappers used to be tricky to find, but as Asian cuisines have increased in popularity throughout the US, these wrappers have become readily available in supermarkets and online. This recipe uses other easy to find ingredients as well. For the cooked chicken, either a can of chicken or part of a supermarket rotisserie chicken will work. For the noodles, feel free to experiment! I really enjoy Japanese sweet potato noodles, but a cooked package of instant ramen noodles will work just fine.  Have fun!

Ingredients (Makes 12 Spring Rolls)

IMG_212712 round spring roll wrappers (rice paper)

1 cup cooked chicken cut into small cubes

3 ounces cooked noodles cut into 2 inch pieces

1 cup shredded cabbage

1 large carrot, grated

1/2 cup crushed peanuts

For the sauce:

2 tablespoons chili vinegar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon sugar

1 inch piece of ginger, finely grated

Directions

IMG_2126Step 1) In a medium size mixing bowl, whisk together the five sauce ingredients. Fold in chicken, noodles, cabbage, carrot, and peanuts.

Step 2) Place about 1 inch of water in a 12 inch skillet and bring to a simmer (not a boil) over medium heat.

Step 3) When water is hot but not boiling, place ONE spring roll wrapper in the water for 2 SECONDS (really… just two seconds). Use a spatula to gently remove the spring roll wrapper from the water and place it on a wood cutting board. Gently smooth out the wrapper; a few wrinkles are fine. If parts of the wrapper are still hard, you can dip the wrapper in water again for an extra second.

Step 4) Place 1/4 cup of filling in a small rectangle near the center of the wrapper.

WIN_20160502_170716Step 5) Fold the sides of the spring roll wrapper over the short sides of the rectangle of filling, as shown. Then, gently roll the spring roll from top to bottom, sealing the filling inside of the spring roll. The wrapper will stick to itself and form a nice seal.

Step 6) That’s it! Repeat steps 3 – 5 until you run out of filling.

Spring rolls are a FRESH food and are best enjoyed within a few hours of rolling (store in the refrigerator if not enjoying immediately). Try dipping your spring rolls in soy sauce, plum sauce, or peanut satay sauce – delicious! Spring rolls are inherently low in fat and are gluten free. You could also omit the chicken and add some shredded greens for your vegan friends. Have fun!

Pumpkin Pudding

Pudding1Pumpkin is one of the healthiest veggies around! It’s low in calories but chock full of fiber and vitamins. This quick and easy recipe allows you to serve up veggies as a delicious (and healthy) dessert! Your secret is safe with me. Continue reading

Penne with Glazed Vegetables

P1Between the garden harvest and the back-to-school commotion around here, dinners in September need to be fuss-free. Penne with Glazed Vegetables is easily prepared around busy schedules, yet still captures the best of the season’s fresh vegetable flavor. Let’s get started! Continue reading

Sunday Egg Bake

Egg Bake 1This egg bake is simple enough for pint-size cooks to prepare, but makes an elegant Sunday breakfast. It’s also a great way to use up leftover bread cubes after making fondue!

Ingredients (Serves 4)

3 cups day old bread, cubed

4 eggs, lightly beaten Continue reading

Kids in the Kitchen: Cake Mix Zucchini Bread

cakemix1Today’s recipe is easy enough for even the most pint-sized of kitchen helpers to manage, and makes a cheerful after-school snack! Best of all, this recipe goes from “idea” to “oven” in just a minute or two, making it perfect for this crazy-busy time of year. Enjoy! Continue reading

Summer Squash Fritters

squash1Yellow summer squash have taken over my garden – what a delightful problem! Alas, yellow summer squash doesn’t seem to freeze as well as zucchini. We need to enjoy these sunny little veggies fresh, or cook them into something delightful before freezing. This recipe for Summer Squash Fritters accomplishes both – you can enjoy these as Continue reading

Easy Strawberry Muffins

muffinsThe under-five-feet-tall set in my family (my kiddos and my sister’s kiddos) are pretty much living in the swimming pool these days. That’s awesome – water and summer sun are great for children and gardens alike! But swimming makes children hungry. Really, really hungry!

This super fast recipe is Continue reading

Ivan’s Easy Mango Jam

mango jamIvan, a Crowded Earth Kitchen apprentice, is excited to share this recipe with you today. His low-sugar mango jam recipe is simple to prepare and so delicious you’ll wonder why you haven’t been making mango jam for years. Let’s get started!

Ingredients (Makes about 2 cups of jam) Continue reading

Snacking Tokyo-Style: Plum Onigiri

riceAre you looking for an easy way to jazz up your weekday lunch?

All over Tokyo, food courts and convenience stores sell triangles of sticky rice filled with all sorts of wonderful goodies. Called onigiri, these snacks fit easily in the palm of your hand, are quite filling, and are very affordable – many cost the equivalent of $1 or less. Our whole family enjoyed sampling onigiri filled with pickles, plums, smoked salmon, and even hard boiled eggs. Our favorite were the plum-filled snacks, which we are creating today.

rice mold

Onigiri mold

You can Continue reading

Cinnamon Apple Dutch Baby

dutch 1So, the fam asked for pancakes for dinner. I don’t mind making pancakes, but have you ever seen the number of pancakes that a table full of hungry kids can work their way through? It takes time to make pancakes for this bunch!

What about Dutch Babies? The pancakes, not the people.  🙂

As I started Continue reading

Kids in the Kitchen: Cheesy Tuna Casserole

mac cheeseThis tasty weeknight supper is easy enough for children to prepare, and they’ll feel proud to serve the family! Cheesy Tuna Casserole is not a “from scratch” recipe, but then, not every meal needs to be. By starting with an ingredient familiar to children everywhere – boxed shells and cheese – you’re more likely to have cooperation from even the fussiest of pint-size diners. The added vegetables and protein aren’t so… suspicious… when the noodles and cheese are already a sure hit.

As long as an adult handles the boiling water and oven transfer, the kids can do the rest. Sit back and let them cook you dinner for a change!

Ingredients (Serves 6; recipe can be easily cut in half) Continue reading