Mongolian Stir-Fry Rice

Happy Sunday y'all! I hope everyone had a fabulous weekend is ready to get the week started off right.  I spent most of my day in the kitchen but it was well worth it because today's recipe is one that takes me back to my college days and brings back all sorts of nostalgia.  When I was in college, I worked with a a couple of girls who introduced me to Mongolian Rice, which has quickly become a staple in our home.  This dish is not only easy to make but it is also delicious...it's actually so yummy that even my husband, who doesn't like Asian food at all, loves it.  Try it at home and let us know how it turns out!

Ingredients:

2 cups cooked mini pasta shells

2 cups cooked rice 

2 cups stir fry vegetables (I buy a bag which contains water chestnuts, mushrooms, edamame, pea pods, bamboo shoots, baby corn, & carrots)

1/2 cup sliced bell peppers (I used red and green)

3/4 cup extra firm diced tofu (optional)

2 TBSP EVOO (extra virgin olive oil)

3 TBSP raw peanuts

3-4 tsp Sambal Oelek chili sauce (similar to sriracha hot sauce)

1 tsp turmeric

3-4 tsp soy sauce

2 & 1/2 tsp sesame seed oil

1 tsp toasted sesame seeds (for garnishment)

Directions:

1.  Heat EVOO on medium to low heat.

2.  Add peanuts and cook until the peanuts turn slightly brown.

3.  Add bell peppers, stir fry vegetables, tofu, turmeric, sambal sauce and cook for 5-7 minutes.

4.  Stir in pasta shells, rice, & soy sauce.

5.  Once everything is mixed well, add sesame seed oil and cook until thoroughly heated.

6.  In a small bowl or pot, toast sesame seeds for about 3-5 minutes until they are golden brown.

7.  Garnish rice with sesame seeds and enjoy!

Serving size - 4

Strawberry and Lemon Sorbet

It's starting to get real hot here in Texas, so what better recipe then something to cool you down in this awful heat! You can really use whatever fruit you like, (I used strawberries because that's what I had) but you can try it with mango, raspberries, pineapple, orange, lemon...the options are endless! This doesn't take long at all and you can store it in your freezer up to three weeks so it's perfect to make and keep for this brutal summer we are about to endure. The lemon makes it super refreshing! Try this recipe or replace it with your favorite fruit and let me know how it turns out!

Ingredients
- 12oz frozen or fresh strawberries (washed and trimmed)
- 1/3 cup sugar
- 3 TBSP fresh lemon juice
- 3 TBSP water

Directions
- To make the simple syrup, heat sugar, water and lemon juice in a small saucepan over medium heat until sugar is dissolved. Cool for 20 minutes.
- In a food processor blend strawberries until a smooth puree forms, pour puree through a sieve and discard seeds.
- Combine simple syrup and puree and mix until well combined.
- Pour mixture into ice cream maker, and let the machine do its magic for 10-12 minutes. Serve immediately or pout into air tight container and freeze for up to 3 weeks.

Serving suggestions
- Serve with berries or assorted fruit!
- Place two scoops of sorbet in a tall glass, top with ginger ale or sprite for a refreshing, bubbly drink!

Serving size- 4-6

Happy Memorial Day!!! We are excited to announce an exciting giveaway on this holiday weekend.  Below is the picture of this giveaway courtesy of Accessory Jane (one of my favorite online jewelry vendors).  Be sure to like the Texan Veggies page on Facebook and follow the directions on the post to be entered to win.

   

Grilled Stuffed Poblanos

Happy Memorial Day friends!!! In honor of what some call the grillin' holiday of the year, I have decided to post the perfect grilling recipe.  This recipe was inspired when my cousin came in town to visit us and we went out to eat with a group of friends.  Someone ordered a chili relleno, which is essentially a poblano pepper that is stuffed with cheese and deep fried, and a thought came to mind...why not take a poblano, stuff it with things other than just cheese and grill it so that it is a healthier alternative.  After a little bit of playing around, my husband came up with the perfect combo! Without further adieu, here is the recipe for a grilled stuffed poblano; we hope you enjoy it as much as we do!!!

Ingredients:
1 Poblano pepper
1.5 TBSP refried beans (I used homemade beans but you can use any kind you would like)
1 TBSP diced mushrooms
1 TBSP diced bell pepper (I used orange but you can use any kind)
1.5 TBSP cilantro rice (click here for recipe)
About 4 pieces of your favorite cheeses cut in to thin matchsticks/ julienned (we used smoked gouda and habanero cheddar cheese)

Directions:
1.  Cut poblano pepper lengthwise and deseed.
2.  Place and spread refried beans in a thin layer (similar to how you would spread peanut butter on a slice of bread).
3.  Press julienned cheese into the beans.
4.  Add  bell peppers and mushrooms.
5.  Add cilantro rice and spread it as well  (I would recommend using the rice as soon as it is cooked so that it spreads easily).
6.  Add a sprinkle of cheese on top.
7.  Grill on an outdoor grill at 350 degrees for 15 minutes (eyeball it until the cheese melts) and broil on high heat for an additional 3-5 minutes.
8.  Enjoy!

Peppers getting ready to go in.

 Final product

Pizza Stuffed Portobello Mushrooms!

Calling all mushroom lovers! This recipe is a great way to get those yummy Italian flavors without the hassle of making pizza dough. This is one of the most simple recipes to put together, all you need to do it some vegetable prep, and you're done (It took me under 5 minutes to get everything together)! I put whichever toppings I had in my fridge, so anything goes for this recipe- artichokes, spinach, eggplant, Italian squash. This would be a really impressive dish for when you're having people over for dinner, serve with some fresh Italian bread and some yummy salad and you have yourself a quick and easy meal!

Ingredients
- 2 portobello mushrooms cleaned with stems removed
- 2 TBSP pesto
- 4 TBSP pizza sauce
- 1/2 cup mixed Italian cheese divided (or whatever cheese you have)
- 1/4 bell pepper diced
- 1 TBSP chopped jalapeño
- 2 TBSP chopped tomato
- 1 TSP fresh chopped basil
- Salt and pepper to taste

Directions
- Preheat oven to 300. Place portobello mushrooms (stem side up) on a baking sheet lightly greased with cooking spray.
- Spoon 1 TBSP pesto on each of the mushrooms and spread evenly, then spoon 2 TBSP pizza sauce on each mushroom and spread to the edge.
- Sprinkle 1/4 cup mozzarella on each mushroom and with the back of a spoon or your fingers press down lightly to pack cheese into the mushroom, then divide toppings evenly over each mushroom. Top with a sprinkle of salt and fresh cracked pepper.
- Bake at 300 for 6-9 minutes until cheese is melted and bubbling slightly. After removing the tray from the oven let mushrooms cook for a few minutes before removing (or the cheese will spill over and mushroom will break). Use a nonstick wide set spatula to scoop onto plates.

Serving size- 1 mushroom per person

Serving suggestions: Serve along side fresh salad, pasta salad or some soup. You can even place the pizza stuffed mushroom between two slices of Italian bread for a really good Italian sub!

Cilantro Wild Rice

Happy Mother's Day to not only my mom but to all of my awesome friends who are moms! I am truly amazed by how much you do on a daily basis. =)

This week's recipe is going to be a two part recipe but cilantro wild rice is a key ingredient so I wanted to post this recipe first.  Cilantro rice is one of my personal favorites and it's great with just about any meal.  It can be used as a side dish,  a main dish, with Mexican, or burgers...the possibilities are endless with this tasty concoction! Try it at home and let us know your favorite way to pair it.

Ingredients:
1 & 1/2 cup wild rice (you can use any kind of rice you would like)
3 cups (24 oz) warm water
3 TBSP cilantro diced and blended
1 TBSP EVOO (extra virgin olive oil)
Juice of 1/2 lime
Salt to taste

Directions:
1.  Chop and blend 3 TBSP cilantro.
2.  Place cilantro in a small bowl, add EVOO, and mix.  Let the mixture sit overnight.
3.  Wash and soak wild rice for at least 30 minutes (the longer you let the rice soak, the quicker it will cook).
4.  Place rice and water in a rice cooker (or pot), add cilantro mixture, salt, & lime juice.
5.  Cook until rice is tender and all of the water has evaporated.  If you used a rice cooker, just mix the ingredients and let the cooker do the rest.
6.  Enjoy!

Serves 4-5

Orange Chocolate Chip Cake

If I were to combine chocolate with a flavor, 95% of the time I would pair it with orange. I love the citrus flavor with chocolate, nothing beats it! This is one of my favorite cake recipes, my sister surprised me and came down from Phoenix for a few days, so I thought I would show her my appreciation through this yummy dessert! The ganache is optional for those who don't want chocolate over load. I hope y'all love it as much as she did!

Ingredients
   Cake
- 1-1/3 cup all purpose flour
- 1 stick of butter
- 1 cup sugar

- 1/2 TSP baking powder

- 1/2 TSP baking soda
- 1 TBSP vanilla extract
- 1/3 cup buttermilk
- 3 TBSP orange juice
- 2-3 TBSP grated orange zest
- 3 TBSP ener-g egg replacer mixed with 1/4 cup water
- 1-1/4 cup semi sweet chocolate chips mixed with a little flour
  Ganache
- 1/2 cup semi sweet chocolate chips
- 1/4 cup heavy cream


Directions
- Pre heat oven to 350.
- Sift dry ingredients into a mixing bowl and set aside
- Cream butter and sugar with a hand held mixer until light and fluffy. Then add ener-g egg replacer mixture, orange zest, vanilla extract, orange juice and butter milk and mix until well combined.
- Add dry ingredients in thirds to the wet ingredients and mix with hand held mixer.  Fold in chocolate chips. Pour in a lightly greased pan and bake for about 30 minutes or when an inserted toothpick comes out clean. Cool Completely.
- For the ganache heat heavy cream and chocolate chips on a double broiler until chocolate chips are completely melted.
- Transfer the cake to a plate or cake stand and spoon ganache over the top of the cake.

Serving size 8-10.