It’s our last week of school before the winter break, thank goodness! Cards need to be mailed, packages wrapped and shipped and the list needs to be checked twice. With a packed schedule this week, I want to make sure our dinners are as easy as possible. We will rely on pantry staples and a few extras, and I won’t be attempting anything with too much prep time or fuss. Wishing you a great week ahead!
Vegetable fried rice with all the odds and ends in our crisper. My husband’s aunt is a master at making fried rice, and unfortunately there’s no real recipe. Here are my tips. 1) Make a big batch of short grain CalRose or Japanese sushi rice for this. I make ours in a rice cooker. 2) Chop the vegetables ahead of time, I’ll use onion, carrots, green beans, broccoli, bok choy and green onions. 3) After you’ve sautéed the vegetables, stir in the rice, soy sauce, tamari or coconut aminos. 4) Whisk an egg and cook it over low heat in a thin layer and fold it into the fried rice. My aunt makes hers in a separate pan, but I like to make a well in the bottom of the fried rice pan and cook the egg there. Only because I’m lazy and don’t want to wash an extra pan!
For friends celebrating Hanukkah tonight, check out my zucchini latkes with herbed yogurt sauce from the Houston Chronicle. I also have a super easy brisket and onions recipe that is hands free. If you’re not in the mood for brisket, try my whole chicken in the crock pot. It pairs well with the crispy latkes and yogurt sauce.
White chicken chili with homemade chicken bone broth and fire roasted chilies. I’ll throw it in the crock pot early in the day and let it come together while I’m working and running errands.
Burger or braut night! Serve them on pretzel buns with sauerkraut, caramelized onions and sautéed mushrooms.