So, I’m sitting on my back screened-in porch, watching my kids play in the sprinklers, and watching our little “home-made” terrarium filled with tadpoles…. while I food-blog. Honestly? Pretty good day! We collected tadpoles for a home-school science project to document the frog’s life-cycle. It has been so much fun! We’ve only had them almost a week, but they’ve already grown! Watching my kids want to check on them as SOON as they wake up has been really fun. It’s also been pretty cool for me! The funniest was when we went to catch them, and my daughter decided that she wanted to hold a tadpole. I said, if you can catch one, and not squish it, you can hold one. So, she sets out determined to catch one. I give her a couple of tips and she catches one! She holds out her hand SQUEALING at the top of lungs at me “I GOT ONE, I GOT ONE, I GOT ONE”, with her little hand shaking violently over the rocky ground. Out of pure thought for the poor tadpole, I told her to quickly put the tadpole back into the puddle before she drops it out of excitement onto the ground! She, luckily, properly followed instructions and the tadpole lived to see another day… at least, if a bird didn’t find that puddle later that day… 😉 My daughter doesn’t have to know that though. 🙂 I will honestly try my very best to always remember that high-pitched squeal, her excited face, and her shaking hand with that slimy little tadpole in it! Brings a smile to my face just thinking about it! So Much Fun!
So… later that night, after ALL OF THAT EXCITEMENT and trying to haul WAY to much water from the tadpole’s “home” back to our house… I did not have a lot of energy to cook dinner. BUT, I did have leftover rice from the other nights dinner. And you know what is perfect for leftover white rice? (Especially leftover from chinese takeout). Fried Rice!!!!!! This recipe is quick, easy and delicious!!!
3-4 Servings… depending on how hungry you are!
3-4 cups of leftover rice (or just cooked…)
1/2 cup of leftover chicken cut into 1/2 to 1″ cubes (rotisserie works GREAT!) or cook up a couple of chicken tenderloins and slice
1 cup frozen mixed veggies (I used the peas, carrots, corn and beans mix)
1/4 of a yellow sweet onion sliced and chopped fine
1 TB olive oil
1/2 tsp minced garlic
1 tsp toasted sesame oil
3 TB coconut or soy aminos (or soy sauce) (or more, depending on your preference)
2 green onions
If you do not have leftover rice, go ahead and start to prepare it in your rice cooker or stove top pan now.
Heat olive oil in a large skillet on medium heat.
Add onion, garlic, and frozen vegetables into the heated oil. Stir fry until tender.
Add the rice and chicken and stir until incorporated. Add the sesame oil and stir again.
Bring all of the rice to the side and crack your 2 eggs into the pan (as you see above) and scramble the eggs. Once cooked, stir and incorporate throughout the rest of the rice dish.
Add soy sauce to pan. Stir in soy sauce and remove from heat.
This bread was AMAZING!!! Besides the fact that it smells like absolute HEAVEN when it’s baking… DELICIOUS… oh man… dessert, breakfast, mid-day snack… whatever. YUM! My family loves it, and I brought it as a snack to my friends… and they enjoyed it too!!! YUMMY!!!
1/2 cup unsweetened organic applesauce
2 Tb butter at room temperature
1/2 cup sugar (or could use 1/2 cup honey)
2 cups all purpose flour
1/2 tsp sea salt
3/4 tsp. baking soda
2 ripe bananas mashed
1 tsp. vanilla
1/3 cup organic low-fat PLAIN yogurt
1 cup white chocolate chips
1 cup blueberries (DRY, fresh. Then toss in 1 Tb of flour.) I used frozen, thawed and dried a bit on a paper towel and tossed in 1 Tb of flour.
1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter and applesauce with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don’t over-mix. Stir in the chocolate chunks and then gently stir in the blueberries. If you want, you can sprinkle a few additional chocolate chunks and blueberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
*This recipe turns out perfect for me, so here are the details: We bake at sea level in a greased glass blue pyrex pan and we bake on the middle rack in a electric oven.
*If you use frozen blueberries, dry off and toss in flour. Do not wash and then toss in, you want to DRY as much as possible so you don’t add too much moisture.
*If you bake in a dark metal pan or if you are baking at a different altitude or using an gas oven, you may possibly get different results.
*Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.
*If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.
1 dozen eggs
1/2 to 3/4 bag of Jimmy Dean sausage crumbles
6 slices bacon (I used pre-cooked TJ nitrite&nitrate free bacon)
2 TB milk (I used unsweetened organic coconut milk… you could use organic 1/2&1/2)
1/2 bag of shredded cheddar cheese
salt and pepper to taste
Scramble eggs w/the milk until 1/2 way cooked. Add sausage and cooked bacon (microwave bacon until crispy) and add salt and pepper as desired. ( I don’t add too much salt because of the cheese, bacon and sausage. Scramble until cooked through. Put into 9×13 pan to serve and top with shredded cheese to desired amount. Then, cut the bakery (or pillsbury) croissants in half and make a breakfast sandwich. Easy, and enough to feed many!!!
2 large bananas
1/2 cup honey
1 tsp vanilla
1/4 tsp cinnamon
1/2 tsp salt
1 cage free egg
1/4 cup unsweetened coconut milk
1/2 cup half&half
1/4 cup apple sauce
1/4 tsp nutmeg
1/2 tsp baking soda
3 tsp baking powder
2 cups all purpose flour
Preheat oven to 350. Grease bread loaf pan, unless it’s non stick.
Mix all dry ingredients into a large bowl, make sure to mix well.
Mix all wet ingredients in another bowl, make sure to mix thoroughly.
Add liquid mix to dry mix and stir thoroughly.
Put into bread loaf pan and cook for approximately 55 to 65 minutes. I always start checking the colour around 50 minutes, should be a nice golden brown. Insert a toothpick in centre to check if it’s done. Toothpick may be moist from bananas, just make sure it’s not moist from batter.
Let bread cool in pans for about 5 to 10 minutes. Run a knife along outside edge to loosen sides.
Looking for something sweet, add chocolate chips! You can also add walnuts or pecans for extra flavor!