Quinoa 'Fried Rice'

Dear Jess,

I am finding my new routine. Alice has a few naps a day, and I am able to identify when she needs one. Due to her sleeping at night time, this gives me time to get things done around the house (as I normally don't need to nap myself anymore) and cook more often!

Today's recipe came from the Internet. I haven't done anything with ginger in a while, and you know how I love quinoa! It turned out just how I wanted it. The only thing I will change next time, is I will use another egg.

Enjoy!

Quinoa 'Fried Rice'
from www.domesticsuperhero.com

2 tbsp olive oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 small onion, diced
8oz mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, peeled and grated
3 cups cooked quinoa (I cooked mine with chicken broth)
1 tbsp grated fresh ginger
3 tbsp soy sauce
2 green onions, sliced
Sriracha, for serving (optional)

1. Heat 1 tbsp olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

2. Heat remaining 1 tbsp olive oil in a large skillet or wok* over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes.

3. Add mushrooms, broccoli and zucchini. Cook, stirring constantly**, until vegetables are tender, about 3-4 minutes.

4. Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes.

5. Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.

6. Stir in green onions and eggs.

7. Serve hot with a drizzle of Sriracha, if desired.

* I just used my large pot, and put it on medium heat.
** If you're using a large pot like I did, it is not as crucial to stir constantly throughout the recipe.

I was quite pleased with the flavour. Like I said earlier, I will add another egg next time (3 eggs total).

I hope all is well!

Love,

Broccoli Mountain High

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Dear Sally,

Snow snow SNOW! Jesse wold me a wonderful tale of how he had to take a million turns to get home because the plow hadn’t done both sides of the road. He is doing our driveway AGAIN as I write.

While I had the day off I decided to put some broccoli to good use. Jesse is picky about his vegetables but I won with this recipe. He loved it and kept asking for more.

Broccoli Mountain High

Adapted from Crazy Plates

Ingredients:

1/3 cup plain yogurt

2 Tbsp. Miracle Whip

2 Tbsp. white vinegar

2 Tbsp. sugar

2 cloves garlic

½ pound white button mushrooms

½ chopped celery

6 cups broccoli florets (cut into small bite-size pieces)

1 large red apple chopped into small bite-sized chunks

1/3 cup raisins

8 slices bacon diced

Directions:

1.     Cook the bacon on medium heat until cooked and let cool. Chop the broccoli, celery, mushrooms, bacon and apple into small pieces. Add the raisins and the rest of the ingredients into a bowl and stir.

Booo for the snow. It felt really strange being inside all day and I really felt bummed that I couldn't leave when I wanted. I will be up to see you as soon as the roads are clear. Peterborough here I come!

Love you!