Zucchini fritters, edamame, dilly beans, and a steamed artichoke. I promise I didn't intend on a monochromatic dinner! Green is my favorite color, though, so I guess it's okay.
Oh, and more green for dessert . . . zucchini cookies!
Showing posts with label edamame. Show all posts
Showing posts with label edamame. Show all posts
Tuesday, July 31, 2012
my favorite color
When trying to come up with something to accompany my leftover sloppy lentil sandwich for dinner tonight, I ended up thinking up way too many amazing-sounding side dishes. I had such a hard time choosing one, I decided to simply save the sandwich for another night, and eat only side dishes for dinner!
Zucchini fritters, edamame, dilly beans, and a steamed artichoke. I promise I didn't intend on a monochromatic dinner! Green is my favorite color, though, so I guess it's okay.
Oh, and more green for dessert . . . zucchini cookies!
Zucchini fritters, edamame, dilly beans, and a steamed artichoke. I promise I didn't intend on a monochromatic dinner! Green is my favorite color, though, so I guess it's okay.
Oh, and more green for dessert . . . zucchini cookies!
Friday, December 09, 2011
fried rice, Friday night
Best thing to do with leftover rice:
Garlic, ginger, shiitake mushrooms, red bell pepper, green onion, shelled edamame, baby corn, water chestnuts, egg, soy sauce, and toasted sesame oil all ended up in the wok tonight, along with plenty of short-grain brown rice.
Fried rice on a Friday night is a delicious way to start the weekend, if you ask me! :)
Garlic, ginger, shiitake mushrooms, red bell pepper, green onion, shelled edamame, baby corn, water chestnuts, egg, soy sauce, and toasted sesame oil all ended up in the wok tonight, along with plenty of short-grain brown rice.
Fried rice on a Friday night is a delicious way to start the weekend, if you ask me! :)
Wednesday, August 24, 2011
fried rice
Fried rice is one of those meals I tend to forget about -- probably because, when ordered from a restaurant, it is often greasy, overly-salty, and marginally healthy. However, when I make it at home, I have control over the amount of oil I use, (just a few teaspoons to keep everything from sticking to the pan,) the amount of soy sauce I use (usually only a couple of tablespoons of the low-sodium variety,) and most importantly, the variety of veggies I use!
Last night, I dug through my fridge, cupboard, and freezer, and found a whole host of veggies that were begging to be added to my fried rice!
After warming some garlic, ginger, and chile-garlic sauce in a couple teaspoons of canola oil, I went a little crazy! Cabbage, carrot, shiitake mushrooms, red bell peppers, corn, edamame, broccoli, green onions, and water chestnuts all made their way into my dinner, along with brown rice and a few beaten eggs. I finished the dish with two tablespoons of low-sodium soy sauce, and a teaspoon of toasted sesame oil. Perfect! Healthy, high-fiber, high-protein, and packed full of vitamins, but still so delicious.
What are your favorite fried rice ingredients? Do you love that greasy, salty, take-out goodness, or do you prefer to make your own?
Last night, I dug through my fridge, cupboard, and freezer, and found a whole host of veggies that were begging to be added to my fried rice!
After warming some garlic, ginger, and chile-garlic sauce in a couple teaspoons of canola oil, I went a little crazy! Cabbage, carrot, shiitake mushrooms, red bell peppers, corn, edamame, broccoli, green onions, and water chestnuts all made their way into my dinner, along with brown rice and a few beaten eggs. I finished the dish with two tablespoons of low-sodium soy sauce, and a teaspoon of toasted sesame oil. Perfect! Healthy, high-fiber, high-protein, and packed full of vitamins, but still so delicious.
What are your favorite fried rice ingredients? Do you love that greasy, salty, take-out goodness, or do you prefer to make your own?
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