...or so I hope. I really want to cut back on the unhealthy things in my life. I just hope I can stick with it. If I can, I will hopefully lose the extra pounds that I packed on in the last part of 2009...and get back to where I was physically. So since I was off work on the first business day of the year...and banned from the gym for one last day...I thought I would spend the extra time cooking up a fresh & healthy meal for Chad & I. Here's what I came up with. Yummy just the way it is but also with lots of room to add your own flair. I added some hot sauce & hot Chinese mustard to the stir-fry.
Veggie Fried Rice with 5-Spice Pork
From Every Day with Rachael Ray
2 c. chicken broth
1 1/2 c. long-grain white rice
5 Tbsp. vegetable oil
1 lb. thin pork loin chops, thinly sliced
Salt/pepper
2 tsp. Chinese five-spice powder
2 large eggs, beaten
1/2 lb. shiitake mushrooms, stemmed & thinly sliced
1 red bell pepper, seeded & thinly sliced
2 small carrots, shredded (a couple of handfuls)
1 scallion, thinly sliced
1 c. fresh or thawed frozen peas
3 cloves garlic, finely chopped
1 2-inch piece fresh ginger, peeled & grated or minced
1/3 to 1/2 c. tamari
- In a medium saucepan, bring the broth and 3/4 c. water to a boil. Stir in the rice, cover and cook over low heat for 18 minutes. Fluff with a fork & spread on a baking sheet to cool.
- In a large, deep nonstick skillet or wok, heat 2 Tbsp. oil over high heat. Season the pork with salt, pepper & the five-spice powder. Add the pork to the pan & stir-fry for 3 min. Transfer to a plate.
- Heat 1 Tbsp. oil in the skillet, then add the eggs and scramble for 2 min. Push the eggs to the side of the pan, add the remaining 2 Tbsp. oil and lower the heat to medium. Add the mushrooms, red bell pepper and carrots; stir-fry for 2 min. Add the scallion, peas, garlic and ginger and stir-fry for 1 min. Add the cooked rice and crisp it for a couple of min. Stir in the tamari & reserved pork.
Green Beans with Carmelized Onions
Courtesy of Rachael Ray
1 Tbsp. EVOO 1 Tbsp. butter
1 large onion, sliced 1 1/2 lb. fresh green beans, trimmed
Salt & pepper
- In a medium skillet over medium heat, heat the EVOO & butter. Add the onion to the pan. Cook until light brown & carmelized (about 20 min.)
- Meanwhile, cook the green beans for for 5 min. in 1 inch of boiling water, covered. Drain the beans & toss them in the skillet with the onions. Season with salt & pepper.
Bon Appetit!
