Fried Rice

Fried Rice


2 Cups jasmine Rice – cooked

1 Large Carrot

5 Green Onions

1 Small Bell Pepper – red, yellow

10-12 Green beans

5 Garlic Cloves – minced

1/2 inch Ginger Grated or finely minced

2 Eggs

1 Tbsp Rice Wine Vinegar

2 Tbsp Soy Sauce


1/2 Tsp White Pepper ground

Peanut  or any oil you like


Cut the green beans and green onions at an angle. Finely dice the carrots and bell pepper. Whisk the eggs in a bowl. Heat a wok or saute pan. Add a tsp of oil. Add the eggs to the eggs to the pan and stir quickly to scramble. Remove and set aside. In the same pan add 1 1/2 Tbsp of oil. When hot add the vegetables and saute. When the start to soften add the ginger and garlic. Saute for a few minutes, add rice, vinegar, soy sauce, salt, and pepper. Stir well and cook for a few minutes.


Risotto with Herbes de Provence Shrimp

Cook Time: 35 – 45 minutes



3 cups reduced-sodium chicken broth

1/2 cup frozen peas

2 tablespoons butter, divided

1 shallot, finely chopped

3/4 cup Arborio rice or medium-grain white rice

3/4 cup Champagne or White wine

1Tsp Fresh Thyme

1/4 cup freshly grated Parmesan

4 spring onions finely cut for garnish

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper


In a saucepan, bring the chicken stock to a boil. Keep simmering, since you want to add it hot to the rice.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until soft, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Toast the rice, stirring constantly, for about 3 minutes more. Add thyme. Add the Champagne/White wine and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly. Allow the broth to be absorbed before adding the broth again. Keep adding broth until the rice is tender but still firm to the bite and the mixture is creamy, about 20 – 25 minutes total. Remove from the heat. Gently stir in the peas, remaining butter, Parmesan, salt, and pepper. Spoon the risotto into serving dishes and garnish with green onion and shrimp over the top of the risotto. Can also add shaved Parmesan. Serve immediately.



12 Large shrimp, cleaned and deviened

1 Tsp Herbes de Provence

1/4 Tsp. crushed red pepper

1 1/2 Tsp. finely chopped garlic

Salt & Pepper

Olive Oil

2 Tsp Lemon juice


Marinate shrimp with herbs, red pepper, garlic, salt & pepper, for about 1/2 hour. Heat oil in a frying pan. Add shrimp. Saute till cooked about 5 minutes. Add lemon juice. Serve 3 shrimp on top of the risotto.

Spaghetti Bolognese

My daughter will only eat pasta sauce if I make it at home. I make it in big batches and freeze it or jar it if I have time. I know it’s not traditional but it makes my family happy so it works.

    • 1/2 cup Extra Virgin Olive Oil
    • 2 medium Onions (finely chopped)
    • 4 Carrots (finely chopped)
    • 10 Cloves Garlic (sliced)
    • 1 Teaspoon Red Pepper Flakes
    • 1 Lb Italian Sausage
    • 1 1 lb can Whole Tomatoes (crushed or pureed)
    • 1 14.5 oz can Tomato Sauce
    • 1 6 oz. can Tomato Paste
    • 1 cup Whole Milk
    • 1 cup Dry White Wine
    • 1 Tablespoon Fresh Thyme Leaves
    • 1 Tablespoon Fresh Oregano Leaves
    • 1 Tablespoon Fresh Basil Leaves
    • Salt and Freshly Ground Pepper
    • 1 box spaghetti
    • Parmigiano Reggiano (freshly grated)


In a 6 to 8 quart heavy-bottomed pot, heat the olive oil over medium heat until hot.  Add the red pepper flakes, onions, carrots, and garlic and cook until the vegetables are translucent but not browned, about 5 minutes.

Add the sausage and increase the heat slightly. Brown the meat well stirring frequently.

Add the tomato paste, crushed tomatoes, tomato sauce, milk, wine, and herbs and bring just to a boil, then reduce the heat to medium-low and simmer for 1 to 1 1/2 hours. Season the Bolognese sauce with salt and pepper, remove from the heat, and let cool.

Cook the pasta according to the package. Serve with sauce and a good helping of Parmigiano Reggiano.