Posted by Megan On February 22nd, 2012
It’s Ash Wednesday! That mean’s no meat today and no meat on Fridays from now until Easter. I decided to start my Lent season with some fried rice topped off with green beans and tilapia. I used the pre-packaged frozen tilapia that I always have in my freezer, left over rice from a previous dinner and frozen green beans.The tilapia is seasoned with garlic powder, onion powder, salt and white pepper then pan fried in chili oil and vegetable oil. The rice is made with onions, garlic, ginger, egg, soy sauce, rice wine and soy sauce. I sprinkled everything with lao gan ma, which is a Chinese chili oil. Finally the green beans were just steamed with a little garlic powder. Took about 20 min, start to finish, to make this
Posted by Megan On February 19th, 2012
I just love Golden Curry :)… It’s so easy to make! Stir-fry some meat and veggies, add a little water and then add a couple blocks of curry. Suddenly you have a delicious meal that only took about 15-20 min to prepare. I always like to keep some cooked rice frozen in my fridge (in portion sizes) so when I’m in a hurry I can just microwave it.
Well here’s a picture of my lunch. Obviously I used Golden Curry with chicken, carrots, frozen peas, and onions. I also added a little bit of chopped garlic and ginger when i was cooking the chicken. Didn’t take much time to make and I only had to use one pot, so cleaning up was easy.
Posted by Megan On February 9th, 2012
Packaged cesar salad with left over fajita chicken
Posted by Megan On July 18th, 2011
While the first day of this chicken week takes a lot of prep/cook time, the rest of the week will be a breeze! [Quick Tip: If you don’t want to spend hours preparing the chicken, buy a roast chicken at your local supermarket! They’re pretty inexpensive]
Season chicken with 2 parts onion powder, 2 parts garlic powder, 1 part thyme and enough soy sauce to cover the chicken.
Next (if you have the time) let sit in the fridge for a couple hours. Take out of the fridge about 15 minutes before you plan on placing the chicken in the oven. Preheat oven to 350 and roast for about 1hr 30 min depending on how many lbs of chicken you have. Mine took about 1 hr and 45 min (approx 5lbs) . Make sure you cook the chicken breast up so that you get a nice crispy skin
With this I made vegetable fried rice. Basically, rice with bell peppers, zucchini, onion and garlic. I used a little fish sauce, soy sauce and chili pepper for extra flavor. Add the veggies and other ingredients to a hot greased wok in this order; bell pepper and zucchini, onion, garlic, rice, 1 egg, then the sauces and chili.
In order to prep for the rest of the week, I set aside the breast to make pasta and the thighs and other scraps to make chicken salad. I chopped everything up tonight so that this week I won’t have as much work.
Posted by Megan On July 18th, 2011
Simply prepare any frozen chicken patty. Chop up some onions, slice some tomatoes, wash a few lettuce leaves and throw it between two slices of your favorite bread for a delicious quick meal. To spice things up I added mayo and hot sauce to my bread (spicy mayo recipe here).
Posted by Megan On June 7th, 2011
This is one of my FAVORITE dishes that I learned how to make when I was studying abroad in China. Also my friend TK’s favorite, we probably made this at least twice a week :). Anyways, here’s how to make it. I didn’t use any instant ingredients, but it was so easy to make that it might as well be instant!
First cut 3 Roma tomatoes each into 8ths (like cubes), set aside. Dice one green onion (optional, but adds a little flavor and color!) and set aside. Heat a medium skillet with about 1 T of oil to med-high. Scramble 3 large eggs with a pinch of salt and sugar, set aside (you can use the same bowl you used to mix them in).
Add 1 T of oil to the same pan. Turn down to medium heat and then add the tomatoes. Season with 1/2 tsp of salt, 1 tsp sugar, a splash of brown vinegar (optional) and 1/2 tsp of chicken bullion. If you don’t have chicken bullion handy you could just add a pinch more salt. Allow the tomatoes to cook down without stirring too much, you don’t want to break up the tomatoes.
Finally add the scrambled eggs with a little bit of water. Mix together gently and serve hot over rice! This took about 15 min to make from start to finish
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