Crab & Vegetable Fried Rice

Crab & Vegetable Fried rice is a fast and delicious alternative to eating out!

It is cheaper, possibly faster and you get to choose exactly what ingredients you put in it.

We love Chinese food, but eating out gets very expensive – so we develop our own recipes so we can eat the same delicious food at home AND we get to share our recipes with you!

This crab & vegetable fried rice doesn’t require fresh crab – and all that time-consuming crab preparation (if you have crab already cooked and prepped then feel free to use it here-otherwise a couple of cans of crab work wonders. Feel free to experiment with vegetables too – there are so many delicious options out there so choose whatever your family likes best!

Ingredients:

Serves 4

1 medium onion, finely diced

2 large carrots, finely diced

3 eggs

1/2 tsp sesame oil

5 tbsp vegetable oil

1 1/2 tsp soy sauce

3 C cooked white rice

1/2 C frozen peas

1/4 C chopped spinach (frozen works best)

1/2 C beansprouts (+ extra for decoration)

4 cloves garlic, crushed

3 green onions, diced

2 x 6oz can crab meat, drain the excess juice

1/2 tsp sesame seeds (+ extra for decoration)

1/4 tsp onion salt

1/4 tsp allspice

1/4tsp cumin

1/4 tsp coriander

1/4 tsp black pepper

Directions:

In a small bowl, add the sesame seeds, all spice, cumin, coriander and black pepper, mix together and set aside

Add a little sesame oil and vegetable oil to a wok and  then add the carrot and onion. Cook on a medium-high heat for 5 minutes.

In a measuring cup, add together the eggs, sesame oil and vegetable oil and 1/2 tsp soy sauce. Whisk together.

 

Pour the egg mixture into the wok and cook.

Add the green onions and garlic to the wok and stir.

 

Move all the ingredients in the wok to one side and add the vegetable oil to the empty side of the wok – then add the rice to that side and fry for a few minutes, stirring regularly.

 

Then mix all the ingredients in the wok together.

 

Add the crab and stir. Add the sesame seed mix and stir well. Cook for 3 minutes.

Add the beansprouts and cook for a further 3 minutes.

Serve immediately

 

Beef Brisket & Vegetable Stew

I recently made this hearty Beef Brisket & Vegetable Stew.

In England, we eat a lot of hearty stews, soups and casseroles – but rarely does Californian weather inspire me to cook such dishes!

Despite the warm spring Californian days, I wanted something hearty and meaty for dinner and this beef brisket and vegetable stew hit the spot.

It takes a while to cook but is very simple! If you like to cook in the crock-pot then I’m sure this would be a perfect dish to start and leave, otherwise, it takes about 20 minutes preparation and then you leave it to do its thing!

Ingredients:

Serves 4-6

1 lb beef brisket or chuck roast

3 large carrots, peeled and diced

4 white potatoes, peeled and diced

1 sweet potato, peeled and diced

1 medium onion, sliced thinly

6oz mushrooms, sliced

1/2 red cabbage, diced

5 cloves garlic, crushed

2 tbsp garlic salt

1 tbsp brown sugar

1 tsp cinnamon

2 tsp celery salt

1 tsp black pepper

1 tbsp Italian seasoning

1 tbsp oregano

1 tbsp basil

1/2 tsp red chili flakes

1 tsp hickory flavor liquid smoke

1 tsp paprika

4 C water

2 tbsp gravy granules

Directions:

In a large pot, sear the beef with the onion and garlic over high heat. Turn the meat frequently until it is browned on all sides.

Add carrots, white potatoes, sweet potatoes and 4 cups water to cover and bring to a boil. Reduce heat to a steady simmer and cook for approximately 1 hour, or until meat is tender enough to pierce with a fork.

Add the mushrooms, red cabbage and the rest of the seasonings (except the gravy) and stir. Continue to cook at a steady simmer for another 30 minutes.

Add the gravy granules just before serving to make rich meaty gravy.

Serve with crusty bread.

Red Cabbage & Broccoli Slaw

As you all know by now I am not a fan of boring salads!

We recently signed up to bring salad to a pot luck lunch so I decided to liven things up a little with coleslaw! No regular coleslaw for me – I made Red Cabbage & Broccoli Slaw.

I love this kind of slaw-one because it’s different and 2-because it looks fabulous! It’s bright, bold and different! I like to mix things up a little and think outside of the box.

I love coleslaw, and I always like experimenting! This is not Captain America’s realm at all-he looked at me blankly when we were grocery shopping and I asked him what other ingredients I could use! Usually he is a fountain of creativity-but coleslaw had him stumped!

I picked red cabbage and broccoli slaw because I love the crunch and color of the two together – add in the orange of the fresh carrots and we are ready to go!

Feel free to experiment with other ingredients-next time I think I will add some dried cranberries! Delicious!

Ingredients:

1/2 red onion, diced

1/2 red cabbage, diced

1 large head of broccoli, cut into small florets

5 carrots, peeled and finely diced

For the dressing:

1/3 C fruit juice (any 100% juice will work)

1 tbsp garlic salt

1 tsp black pepper

1 tsp ground mustard

2 tbsp chives

1/2 tsp paprika

1 tsp lemon juice

1/2 tsp coriander

pinch of cayenne pepper

For serving:

sunflower seeds (optional)

Directions:

In a large measuring cup, add all the dressing ingredients and whisk together until there are no lumps. Set aside.

In a large mixing bowl, add the onion, carrots, broccoli and red cabbage and stir together.

Pour the dressing over the salad and stir until thoroughly mixed. Refrigerate until you are ready to serve.

Right before serving, sprinkle over a few sunflower seeds for added crunch!

This is best made the day before you want to serve it

‘Better Than Takeout’ Special Fried Rice

Special Fried Rice

I love chinese food, and Special Fried Rice is one of my favorite dishes.

I always want to try and recreate my version of my favorite foods at home – and this was no exception. When I had some leftover chicken and ham I decided Special Fried Rice was the perfect dish to use them in.

This is obviously not a genuine Chinese recipe….because I made it up all myself! However, I was more than happy with the results and I wanted to share this ‘better than takeout’ meal with you all.

What is your favorite Chinese food?

Special Fried Rice

Keep In Touch Via Email – never miss a post:

Continue reading

Thanksgiving Round-Up: Side Dishes

Thanksgiving Round Up

I LOVE Thanksgiving!  I know….there is a huge irony in that, being British and loving Thanksgiving! 

I love it for the time with family and friends, it’s a chance to get together with those you love from near and far and celebrate and be thankful.  We all have so much to be thankful for, whether it has been a wonderful year or a difficult one – if we think for just a moment we can think of a hundred little things to be thankful for.

I love that each family has their traditions.  I have been blessed to experience many different family traditions, especially as my first 5 years here where before I had a family of my own here, so I was always ‘adopted’ by a wonderful family, or friends and made to feel like I was a part of something.  From Pumpkin Pie eaten first thing in the morning, to watching the latest movie release, to everyone round the table sharing what they are thankful for, to playing board games, to going to bed early to get up even earlier to go Black Friday shopping, to not sleeping at all and shopping ’til you drop, to avoiding shopping altogether, to gift giving ‘just because’, to family baking sessions, to putting up Christmas decorations…..it was all wonderful, and special and unique to that family. Continue reading

Thanksgiving Recipe Round-Up: The Turkey

Thanksgiving Round Up

I LOVE Thanksgiving!  I know….there is a huge irony in that, being British and loving Thanksgiving! 

I love it for the time with family and friends, it’s a chance to get together with those you love from near and far and celebrate and be thankful.  We all have so much to be thankful for, whether it has been a wonderful year or a difficult one – if we think for just a moment we can think of a hundred little things to be thankful for.

I love that each family has their traditions.  I have been blessed to experience many different family traditions, especially as my first 5 years here where before I had a family of my own here, so I was always ‘adopted’ by a wonderful family, or friends and made to feel like I was a part of something.  From Pumpkin Pie eaten first thing in the morning, to watching the latest movie release, to everyone round the table sharing what they are thankful for, to playing board games, to going to bed early to get up even earlier to go Black Friday shopping, to not sleeping at all and shopping ’til you drop, to avoiding shopping altogether, to gift giving ‘just because’, to family baking sessions, to putting up Christmas decorations…..it was all wonderful, and special and unique to that family. Continue reading

Butternut Squash Soup

Butternut Squash Soup

Butternut squash soup is my go-to soup in Fall.  

I love it!  It’s rich, yet light, creamy yet without any cream and warm and delicious! The perfect solution to gloomy Fall days!

It is incredibly easy to make, very good for you and cheap to make! The hardest part is cutting up the squash, but at least you get a great arm workout as well as delicious soup!

Butternut Squash Soup

Keep In Touch Via Email – never miss a post:


Get Sponsored by Big Brands

Continue reading

Roast Pumpkin Risotto

Pumpkin Risotto

The pumpkin obsession continues today with a recipe using the wonderful roasted pumpkin from yesterday’s post!

We love risotto! It is one of the few traditional Italian dishes that Captain America’s family don’t cook as it’s more of a Northern Italian dish apparently – which means I have no competition!!!

I came to love risotto through some dear friends of mine many years ago and I have since converted my parents and it’s one of their favorite dishes too! 

It is very easy when you know how, although you do need to stay close to the pan while you are cooking as it’s quite labor intensive but well worth every minute you spend stirring the pan.

I wanted to use the roasted pumpkin I had made and this was the perfect dish.

Pumpkin Risotto

Keep In Touch Via Email – never miss a post:

Continue reading

Pumpkin Three Ways

Pumpkin Three Ways
It’s that time of year – pumpkin is all around and we are no different!

We bought 4 GIANT pumpkins with the intention of carving two and eating the other two……instead we only had time to carve one (which rotted before Halloween so we had to throw it out….the joys of California sunshine!) and we were left with three ridiculous pumpkins taking up valuable counter space in our kitchen!

I decided I wanted to make pumpkin puree and roast some chunks to use later – and I wanted to share the recipes with you here!

It was very easy, except cutting the thing….which was so big Captain America had to cut it for me as I wasn’t strong enough!

I used about a third of the pumpkin to make the puree, another third for the savory chunks and the final third for the sweet chunks.

It all turned out really well and now I have another two pumpkins left….and no room in the freezer!!!

We used a white pumpkin for these recipes as we had a recommendation from the lady at the pumpkin farm that they are the best ones for food.  They have more flesh, less empty space and are very flavorful.  The other pumpkins we have are the standard orange ones and we will make same with those too. Continue reading

Broccoli Beef

Better than Takeout Beef Broccoli
I love chinese food – but takeout is just expensive!

Here is a quick and simple recipe for a delicious Chinese-style Beef Broccoli!  Obviously I am not Chinese…..I am as British as they come, so this is my take on this dish – and even though I do say so myself I was very pleased with the results.

It doesn’t take long to prepare and cook, in face the cooking part is very fast – so make sure your ingredients are prepared in advance of starting cooking.

Better than Takeout Beef Broccoli

I also marinated the beef for about an hour….but if you have longer you can do it!  If you don’t have time to marinade the beef it should work just as well but may not have as rich a flavor.

This whole recipe came about because we had a HUGE bag of broccoli from a bulk store……I always buy it and end up throwing loads away….at the end of the day how much broccoli can two people eat.  This was a great solution – it used a whole lot of broccoli and saved us some money 🙂

I have a recent addition to many of my recipes – scroll to the bottom of the recipe for coupons that accompany this recipe! Enjoy!

Have you entered our GIVEAWAY yet??

Follow the LINK to enter the giveaway!

Continue reading