Easy Fried Rice

Posted by Jennifer (The RD) on July 3,2013

I make this fried rice because it’s easy, and I can make it super fast. I know that pork products are really popular in fried rice, but I use flavored ground turkey.  🙂

INGREDIENTS:

½ lb. extra lean ground turkey

1 egg

¼ cup diced onion

1 tsp. fresh ground ginger

1 TB canola oil

2 tsp. soy sauce

1 orange bell pepper, diced

1 carrot, sliced extra thin

½ cup frozen peas

1 package frozen Jasmine and red/black rice from Fresh and Easy

Salt and pepper to taste

  • Cook rice according to package directions.
  • Add 1 ½ tsp. oil to a medium skillet and heat with ¾ tsp. ground ginger for about 20-30 seconds on medium heat.  Add the ground turkey, onion, and soy sauce and heat until thoroughly cooked.  Remove from heat and save for later.
  • Scramble the egg and set aside with the ground turkey.
  • Add another 1 ½ tsp. oil  1nd ¼ tsp. ginger to the pan and sauté the carrots and pepper until barely tender.  Add back the turkey and egg and mix together.  Then, add the rice.  When all ingredients are thoroughly mixed, add the frozen peas and incorporate until they are warmed through.
  • Add salt and pepper to taste.

 ♥ ♥

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WIAW #57

Posted by Jennifer (the student) on June 26, 2013

Hello Everyone. I am sharing my meals from Tuesday, a day working around the house mostly. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (7:30am)

I started the day with coffee from Starbucks and a bowl of No Oats Oats.

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Lunch (11:30am)

Soy tacos from Healthy Junk. 🙂

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Dinner (5:00pm)

Spinach Pasta with Tomatoes, Roasted Peppers, Arugula and Cheese.

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Dessert (7:00pm)

A low-cal, low-fat chocolate mousse. 🙂

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Thank you for stopping by. I hope your day was full of healthy meals!

♥ ♥

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New and Exciting Doggie Treats

Posted by Jennifer (the RD) on June 24, 2013

We often get excited about trying out different cuisine when we travel.  However, it’s also exciting to see what kind of interesting treats we can find for our pets on our travels.  My parents recently visited family in Hawaii.  They were taken to some really fun pet stores that carried treats that are very specific to Hawaii. Pictured above is a bone made with coconut, treats that are like arare (Japanese rice crackers), and purple Okinawan sweet potatoes.  My dog Kasper loved them.  So next time you travel, don’t forget about your pets!  🙂

 ♥ ♥

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Surprise Recipe Swap: The Texan New Yorker

Posted by Jennifer (the student) on June 20, 2013
HungryLittleGirl

This is my forth time participating in Surprise Recipe Swap and each time I always have a great time learning about other blogs. Each month Jutta from Hungry Little Girl  hosts a Surprise Recipe Swap, participants are assigned a blog and they then choose a recipe to make and write about in a blog post. This month I was assigned the Texan New Yorker blog. Julie of the Texan New Yorker  grew up in Texas and has been living in New York for the past 8 years.  This blog is Julie’s culinary journey, someone who loves food and cooking. She strives for a healthy balance and that is right up my alley. :-). After studying all the recipes I narrowed it down to three recipes Greek Salad with Chickpeas , Three Cheese Beer Bread  and Blueberry Scones with Lemon Glaze and they all looked good but in the end I choose the scones because I have never made scones before and I love them so much. This recipe is so easy and very tasty, everyone in my family loved them and they can’t wait until I make them again. Be sure to stop by Julie’s lovely blog and explore her recipe collection.

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 Blueberry Scones with Lemon Glaze

From  The Texan New Yorker

Ingredients (Scones):

  • 2 cups flour, plus more for dusting the blueberries
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 2 tbs sugar
  • 5 tbs cold, unsalted butter, cut in chunks
  • 1 cup heavy cream
  • 1 cup fresh blueberries

Ingredients (Lemon Glaze):

  • 1/2 cup freshly squeezed lemon juice
  • 2 cups confectioners’ sugar, sifted
  • Zest of 1 lemon
  • 1 tbs unsalted butter

Directions:
Scones:
Preheat the oven to 400 F. Sift together the flour, baking powder, salt and sugar. Using 2 forks or a pastry cutter, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; be sure not to overwork the dough. Toss the blueberries in some flour to help prevent them from sinking to the bottom of the scones when baked; then fold them into the batter. Take care not to mash or bruise the blueberries.
Press the dough out onto a floured surface into a rectangle 12 by 3 by 1 1/4 inches. Cut the rectangle in half; then cut the pieces in half again, giving you four 3″ squares. Cut the squares in half to give you a classic triangle shape. Place on a greased cookie sheet and bake 15 to 20 minutes, until lightly browned. Let them cool a bit before applying the glaze.

Lemon Glaze:
Mix the lemon juice and sugar in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke on high for 30 seconds. Whisk the glaze to smooth out any lumps and then drizzle over top the scones. Let it set a minute before serving.

* I only made a small change to the recipe, I did not have lemons and I replaced them with limes. In addition, I add the zest of one lime to the scone batter. It was great this way but I am sure the original would be just as good.

Participating in the Surprise Recipe Swap is a fun experience and I look forward to joining in each month. Check out the other recipes in the Surprise Recipe Swap! If you are interested in participating, head over to Hungry Little Girl.

Thanks for stopping by!

♥ ♥

Chef In Training

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WIAW #56

Posted by Jennifer (the student) on June 19, 2013


Hello Everyone. It was so nice to hear from old friends last week. I am sharing my meals from Monday, a day a ran errands all over Orange County. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (7:30am)

I started the day with several homemade Apple, Peanut Butter and Oatmeal Cookies. 🙂

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AM Snacks (9:30pm)

A House Special Iced Coffee with Sea Cream from 7 Leaves Cafe. My new favorite treat!!!

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Lunch (11:30am)

A sandwich box from Cream Pan Bakery, each small sandwich is different. The box includes a ham, turkey, tuna salad and egg salad.

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Dinner (5:00pm)

A bowl of strawberries with milk and my first apricot of the season.

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Dessert (7:00pm)

A Milk Cream Stick picked up from the Cream Pan Bakery early. It is a french baguette filled with sweet cream. 🙂

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Thank you for stopping by. I hope your day was full of healthy meals!

♥ ♥

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Watermelon Refresher

Posted by Jennifer (the RD) on June 19, 2013

I really love watermelon and thought I would love the pure watermelon juice when I bought it, but it tasted a little one dimensional to me.  I sorta fixed up this watermelon juice, made out of a watermelon that was kinda mushy (not that it has to be mushy but I really didn’t want to eat it) by deciding to test the waters with this juice.

INGREDIENTS:

  • 3 cups watermelon chunks
  • zest of one lemon
  • 3 cups lemon lime soda

Put the watermelon chunks and lemon zest in a blender and blend completely.

Pour the liquid mixture into a strainer and reserve the juice.

Combine watermelon juice and lemon lime soda (50/50).  Makes 3 cups total

 ♥ ♥

Chef In Training

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My Dog is a Fruit and Veggie Lover!

Posted by Jennifer (the RD) on June 14, 2013

(pictured above is Kasper, salivating over a baby carrot)

Dinner preparation time is one of Kasper’s favorite times of the day.  He sits and waits for a handout as soon as the cutting board comes out.  He loves all food in general, but especially crispy fruits and vegetables!  I often wondered how veggies fit into a dog’s diet. According to an article by Sarah Winkler, published on the Animal Planet website, very well.  The article lists 10 fruits and veggies that aid in dogs’ nutrition:

  1. carrots
  2. broccoli
  3. cantaloupe
  4. celery
  5. green beans
  6. spinach
  7. apples
  8. pears
  9. oranges
  10. pumpkin

Kasper says yahoo!!!!  I can keep eating fruits and veggies!!!

 ♥ ♥

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WIAW #55

Posted by Jennifer (the student) on June 12, 2013


Hello Everyone. I have missed What I Ate Wednesdays for the last couple of months and I am so happy to be back.  I am sharing my meals from Tuesday. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (7:30am)

I started the day with a coffee, banana-blueberry pancakes and a hard-boiled egg. (Link to pancake recipe) 🙂

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Lunch (1:30pm)

Lunch a tasty Asian Salad from Healthy Junk.

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Dinner (6:00pm)

I honor of the Pretty Little Liars season premiere , we ordered pizza from Fuoco Pizzaria Napletana in downtown Fullerton. Fuoco is a new restaurant and this is our first time trying them and we loved our pizza. We ordered the Margherita and the Bianca, both were so tasty. I included a photo of the pizza box because it was cute.

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Dessert (8:00pm)

Cupcakes and Pretty Little Liars, the perfect combination. 🙂

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Thank you for stopping by. I hope your day was full of healthy meals!

♥ ♥

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What’s Wrong With Store Bought Tomatoes?

Posted by Jennifer (the RD) on June 10th, 2013

 

Have you ever noticed that store bought tomatoes have almost no taste at all?  They also have a very “cardboard” texture.  According to an article in the LA Times, most store bought tomatoes are genetically mutated to make them look better and make them easier to harvest.  However, is it worth the lack of flavor and juiciness?  I don’t think so.  And furthermore, homegrown tomatoes can look just as good.  Take a look at the beauties I got from my friends’ garden.  They tasted so good!!!!  Thanks Jennifer and Fred!!!!  🙂

 ♥ ♥

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Peach Mango Milkshake

Posted by Jennifer (the RD) on June 5th, 2013

 

This is a great way to have a milk shake without having to include too much ice cream, yet still being able to have the creamy, yummy texture

INGREDIENTS:

  • 1/3 cup frozen peach slices (I like to freeze my own,  because I can’t always find the frozen organic variety, but you can buy them frozen)
  • 1/3 cup frozen mango slices (I like to freeze my own,  because I can’t always find the frozen organic variety, but you can buy them frozen)
  • 1/3 cup vanilla ice cream (I used Breyer’s)
  • 1 cup milk (any variety, I used Almond milk)
  • 1/4 tsp. coconut extract, optional

Combine all ingredients in a blender or Magic Bullet and blend until well blended.

 ♥ ♥

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