Turkey Teriyaki Meatballs with Edamame and Rice

I found the inspiration for the recipe in Real Simple magazine. The original recipe called for ground chicken and a few ingredients I didn't have sitting around the house (fresh ginger and green onions) and since I was too lazy to run to the store, I cooked up turkey meatballs with garlic, soy sauce, sesame oil, and brown sugar. The results of this recipe were SUPER DELICIOUS.

Turkey Teriyaki Meatballs with Edamame and Rice:
1 lb. ground turkey
4 cloves garlic, finely chopped
2 tablespoons brown sugar
1 teaspoon sesame oil
A few generous splashes of soy sauce
1 tablespoon vegetable oil for cooking up the meatballs

1 cup rice

1 cup edamame, shelled

Combine turkey, garlic, brown sugar, sesame oil, and soy suace in mixing bowl. Shape mixture in to meatballs. Heat oil over medium high heat. Add meatballs and cook throughly.

Serve over rice and steamd edamame. YUM!

Stewed Green Beans

As mentioned in my Green Beans and Red Potatoes entry, I had planned on using the leftovers to make stewed green beans similar to this recipe on Good Things Catered. Instead of lamb I used beef and I added potatoes. I make a stewed okra that is very similar to this recipe. I highly suggest using okra in place of the green beans. SUPER GOOD!

Since I used leftovers I cut the original recipe down by quite a bit. You will notice the changes in the recipe below.

This made for a really good and filling meal when served over rice.

Stewed Green Beans:

Fresh Green Beans

Red Potatoes

1/2 lb. beef

1/2 small onion, chopped

2 garlic cloves, chopped

1 tablespoon butter

20 oz. can tomato sauce

1/2 cup water

1 bay leaf

Salt and Pepper

In stockpot brown meat in butter. Add onion and garlic and cook until translucent. Add tomato sauce and water to the pot. Season with bay leaf, salt, and pepper. Simmer for 1 hour. Serve over rice.

And, for dessert. Ben and Jerry's One Cheesecake Brownie. Oh, how I miss the days of factory seconds in Vermont.

Fried Rice

I make fried rice on nights that we want a tasty and filling meal without a lot of work. The first time I ever made it I used a recipe, but haven't since then. I throw in whatever veggies I have in the refrigerator and it always taste good. I used carrots, celery, green onions, garlic, and mushrooms( a bag of mixed organic mushrooms from Woodstock Farms)when I made this. The great thing about fried rice is that you can add almost anything to it. I love it with fresh ginger and chicken. YUM!

I've come to realize that I suck at writing recipes. If you have any advice on how to make them better, please let me know!

Fried Rice:

3 tablespoons vegetable oil

1/2 teaspoon dark seasame oil

1 cup carrots, chopped

1/2 cup celery chopped

2 cloves garlic, chopped

4 scallions, chopped

1 cup mixed mushrooms

2 eggs, beaten

Soy Sauce to taste

-Heat vegetable oil and seasame oil in a wok or frying pan. When the oil is hot add the vegetables and rice and cook for about 5 minutes. Make sure to stir constantly.

Make a well in the center of the rice and pour eggs into it;let cook for about 1-2 minutes then stir into rice. Stir soy sauce into the rice and cook for about 1-2 minutes. EAT UP!

Chili-Lime Shrimp w/peppers and Mexican rice

Ok, so I cheated on tonight's dinner. I used a pre-made rub for our shrimp and it was delicious. We went to Williams-Sonoma yesterday so we could pick up a grater and pot scrub brush;I made an impulse buy as we were checking out, the Chili-Lime Rub w/ Sea Salt. I highly reccomend it.

I bought some frozen shrimp, thawed them out, and liberally applied the rub. Then, I cooked the shrimp in a cast -iron grill. I served the shrimp with sauteed peppers and onions, and Meixcan-style rice (recipe below).

Mexican Rice from allrecipes.com: (this recipe was very easy and all of the ingredients were already in my pantry or refrigerator. I adjusted a few things; the original recipe can be found here, http://allrecipes.com/Recipe/Mexican-Rice-II/Detail.aspx?prop31=1)

3 tablespoons vegetable oil

1 cup uncooked long-grain rice

1 garlic clove, chopped

1/2 teaspoon ground cumin

1/4 cup chopped onion

1 cup tomato sauce

2 cups chicken broth

Salt to taste

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden, abour 3-4 minutes. While rice is cooking, add cumin.

Stir in onion and garlic and cook until tender. Stir in tomato sauce and chicken broth; bring to boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.