Fried Rice

Of all the recipes I have made over the years, there are some recipes I just tend to mess up. It's always the quick dishes I'm trying to make in a hurry like bacon. I don't know how many times I have burnt bacon. I think it's the standing there and being focused on one thing when I have children running around, phones ringing, and other distractions. Well, my husband always request his bacon crispy just not that crispy. I have also attempted to make fried rice several times but I was doing something wrong. So, we tend to go to a local Hibachi table where they prepare the food in front of you. I figured if I went enough times then I would learn the technique. Do you like my reasoning? When I made this recipe, the kids said it tasted just like when we go out to eat. My daughter asked me to make it again tomorrow. I finally made edible fried rice so next will be bacon. 

Fried Rice
3 Tbsp vegetable oil
1/3 cup finely chopped onion
1/2 cup finely chopped carrot
3 cups cooked, room temperature Jasmine rice
3 Tbsp Tamari soy sauce
2 eggs, beaten lightly
3 green onions, chopped

Directions:

1. In a large skillet, heat the 3 Tbsp vegetable oil over medium high heat.
2. Add the 1/3 cup onion and saute for two minutes.
3. Add the 1/2 cup carrot and saute for three minutes.
4. Add the 3 cups rice and continue to stir. Cook the rice for about three minutes. 
5. Add the 3 Tbsp soy sauce over the rice and stir. Cook for 1 minute while stirring.
6. Move the rice and vegetables over to the side. 
7. Add the 2 eggs and stir constantly until lightly scrambled.
8. Stir the rice into the egg to distribute the egg throughout the rice.
9. Add the 3 green onions and cook for 1 minute before serving.

Recipe by Jen of Sweet Morris.

One year ago.................................I made Hash Brown Potatoes.
Two years ago...............................I made a Mushroom Burger.

Did you already know....................
-Besides making fried rice on a Japanese Hibachi table, fried rice traditionally is cooked in a wok.
-Chinese fried rice has a thick sauce poured on top.
-Fujian and Hokkien fried rice are two types of Chinese fried rice.

Steamed Buns

Sometimes I crave steamed buns. I think it is the weirdest thing from my childhood that I crave. I haven't had steamed buns for years so when I was looking up recipes for the upcoming Chinese New Year I knew I would make some. The day I made the steamed buns I had two sisters stop by. My youngest sister didn't want any and she didn't remember having them as a kid. She is younger than me by seven years so it is forgivable plus she didn't live in Hawaii and Guam. The other sister is only sixteen months younger than me (yes, it is important to note that I will not allow her to say she is 2 years younger than me) well she remembered having steamed buns. She took a few home with her to give to my Mom since she had just been telling Mom about missing having steamed buns. My sister also told me the buns had the right taste and consistency but the meat was a little different. My kids and husband loved them. If you have never tried them, steamed buns are like a very soft roll with a barbeque pork filling.

Steamed Buns
1 (1/4 oz.) package of active dry yeast 
7 tsp sugar
2 1/2 cup all purpose flour
3/4 cup warm water
1/4 tsp salt 
1 Tbsp vegetable oil
1/2 tsp baking powder
1 cup shredded cooked barbeque pork

Directions:

1. In a small bowl, combine the yeast, 1 tsp sugar, 1/4 cup flour, and 1/4 cup warm water. Set aside for 30 minutes.
2. In a large bowl, combine the yeast mixture with 2 1/4 cup flour, 1/2 cup water, salt, 2 Tbsp sugar (6 tsp), and the vegetable bowl. 
3. Mix until smooth and elastic.  Place the dough into a greased bowl and cover with plastic wrap. Allow to rise for 3 hours.
4. Punch down the dough and sprinkle the baking powder on top of the dough.
5. Knead the dough for about 10 times before transferring onto a lightly floured surface. 
6. Roll out the dough and divide the dough into 24 pieces.
7. Flatten out the dough slightly and place 1 tsp of the barbeque pork in the center of the dough.
8. Wrap the dough around the pork to seal the dough in the center forming a ball.
9. Allow the dough with the pork to rest for 30 minutes. 
10. Place the dough onto a greased steamer plate with holes. (I used a nonstick cooking spray.)
11. Add about 1 cup of water into a steamer and place the steamer plate at 2 inches above the water.
12. Steam the buns for 15 minutes.
13. Remove from steamer and serve.

Recipe adapted from Carol chi-wa Chung at Allrecipes. 

One year ago...................................I made Baking Powder Biscuits.
Two years ago.................................I made Pavlovas.

Assembling the buns before steaming

Did you already know......................
-Another name for steamed buns are called cha siu bao.
-In Hawaii, the steamed bun is called manapua.
-Manapua tend to be larger in size than the Chineses cha siu bao.

Breakfast Cookies

I figured I would try to make something a little different for breakfast. Something we could eat in a hurry before school. I was hesitant to tell the children these are called cookies since they would use this logical against me later. Mom, you've let us have cookies before so why not now? How could I win against that logic, right? So, I just told them to try them. My daughter first wanted to know why there are carrots in it. After some persuading, the kids tried them and liked them. Normally, I have to persuade my husband to try new recipes but he loves carrots so gladly took one. He really liked them. They are soft like a muffin. They are a nice change for breakfast. I used a food processor to grind the oats into a flour consistency.

Breakfast Cookies
1 cup all purpose flour
1/4 cup ground oats
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 Tbsp unsalted butter
1/4 cup vegetable oil
1/4 cup brown sugar
3 Tbsp sugar
1 egg
1/4 cup pureed carrots
1 tsp vanilla extract
1 cup rolled oats

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper. Set aside.
3. In a medium bowl, whisk the flour, ground oats, baking soda, cinnamon, nutmeg, and salt. Set aside.
4. In a large bowl, combine the butter, oil, brown sugar, and sugar for about 1 minute. 
5. Add the egg, carrot puree, and vanilla. Mix for another 30 seconds.
6. Add the flour mixture and the oats. Mix until incorporated.
7. Scoop about 1/4 cup of the batter onto the cookie sheet. Space about 3 inches apart.
8. Bake the cookies for 12 minutes and cooked through.
9. Allow to cool slightly before transferring to a wire rack to cool completely.

Recipe adapted from Ellie Krieger.

One year ago.................................I made a Bagel Sandwich.
Two years ago...............................I made Orange Chicken.

Did you already know....................
-The largest carrot recorded weighed about 19 lbs.
-Carrots come in a range of color from white to purple.
-Carrots are healthier cooked than raw.

Baked Oatmeal

I received a bag of oats in my farm share. It wasn't a small bag. It was a bag of oats. What was I going to do with a bag of oats? I read if I put them into a food processor and pulse about 4 times then I would make quick cooking oats since they would be a little smaller in size. I figured I would make some oatmeal with it. I will disclose my children are not the biggest fan of oatmeal so they weren't very enthusiastic about this breakfast. They said they didn't like it. They stirred in more milk since they want their oatmeal creamy. Did this surprise me? No but I liked it. My husband loves oatmeal and he liked it so I figured I would share. It is an easy recipe and great for a cold morning.

Dotty's Baked Oatmeal
1/4 cup vegetable oil
2 eggs, beaten
3/4 cup sugar
3 1/2 cups quick cooking oats
2 tsp baking powder
1/2 tsp salt
1 cup milk
Optional: grated apple, cinnamon, or nuts

Directions:

1. Preheat the oven to 350 degrees F.
2. Grease a baking dish with a nonstick cooking spray. 
3. In a medium bowl, mix the oil, eggs, and sugar.
4. Add the oats, baking powder, and salt. Mix well.
5. Stir in the milk and optional ingredients.
6. Pour into the baking dish and bake for about 35 minutes. The oatmeal should be golden brown and firm to the touch.
7. Serve immediately with fresh fruit and additional milk. 

Recipe adapted from The Ultimate Bread and Baking Book by Linda Collister & Anthony Blake.

One year ago.................................I made World Peace Cookies.
Two years ago...............................I made Banana Bread.

Did you already know....................
-January is Oatmeal Month.
-Oats are a whole grain since they usually still contain their bran and germ.
-To get a quicker cooking oats, the oats are steamed and flatten more.

Cookies and Creme Cookies

Do you like white chocolate? My youngest daughter hears the word chocolate then she wants some. My oldest daughter is like white chocolate isn't true chocolate so she'll pass. Well, how about some cookies with cut up pieces of Cookies 'n' Creme bars? I think the perfect treat for the kids to snack on while we are buried with snow.

Cookies and Creme Cookies
2 sticks of unsalted butter, softened
3/4 cup brown sugar
3/4 cup sugar
2 large eggs
1 Tbsp vanill
2 1/2 cup all purpose flour
2 tsp baking soda
1 tsp salt
1 cup Cookies 'n' Creme bars, rough chopped
1/2 cup semi sweet mini chocolate chips

Directions:

1. In a large bowl, cream the butter with the brown sugar and sugar.
2. Add the eggs one at a time. Mix until incorporated.
3. Add the vanilla and mix well. Scrap down the sides.
4. Add the flour, baking soda, and salt. Mix until incorporated.
5. Fold in the Cookies 'n' Creme bars and the chocolate chips. 
6. Refrigerate for 1 hour.
7. Preheat the oven to 350 degrees F.
8. Line a baking sheet with parchment paper and set aside.
9. Scoop the chilled dough into about 2 Tbsp balls. 
10. Place onto the baking sheet spaced about 3 inches apart.
11. Bake the cookies for about 14 to 15 minutes or until the edges are golden brown.
12. Remove from the oven and allow to cool on the pan for 5 minutes.
13. Transfer the cookies onto a wire rack to allow to cool completely.

Recipe adapted from here.

One year ago....................................I made Italian Ranch Dip.
Two years ago..................................I made Creme Brulee.

Did you already know.......................
-In 1994, Hersey introduced the Cookies 'n' Creme bar.
-The Cookies 'n' Cream bar does not say white chocolate on the bar. 
-Hersey makes Cookies 'n' Cream bars, kisses, and drops.