Sunday, March 13, 2011

Kitchen Redo: The wallpaper

We are starting the long process of redoing our kitchen--the bane of many a home owner. It started out like this before we moved in: (Note the carpet on the floor and yellow wallpaper!)

And we made it look like this, very lived in mind you:

We want it to look like this:

Just kidding! We'd be happy with a window, but I'll settle for no wallpaper, wood floors, and lighter walls. We started the first step: the walls! Under the yellow plaid wallpaper is a red flowered wallpaper that is stuck to the drywall. It actually rips the drywall when we remove it. We are not new to this since our bedroom was similar. We used a wall paper stripper and pulled!

Now wallpaper free, we will sand and spackle to make the dry wall smooth and paint it with an oil based primer. Andy will actually do that part while I leave for a bit since the smell makes me sick. After that, we'll just have to paint. We are debating between a green kitchen,

or an orange one.

We'll keep you posted!

Have a great week!

Veggie Fried Rice Bowl, the Recipe!

Without further ado, the Veggie Fried Rice Bowl recipe taken from The Meat Lover's Meatless Cookbook by Kim O'Donnel.

Veggie Fried Rice Bowl
We've all been there: Tonight's the night you've got just 20 minutes to put dinner on the table. With some cold cooked rice on hand (make a pot the night before), you can whip up the bestest and fastest food there is. This version defies old stereotypes and delivers light, bright results, a workful of colorful veg that still have their crunch. 

Note: This dish requires cold cooked rice, so plan to make ahead, at least 4 hours in advance. Chop and prep all ingredients before even thinking of turning on the wok.

Makes three or four 2 cup servings. 

2 Tablespoons vegetable oil
3 teaspoons sesame oil
2 large eggs, beaten (plan B: 1/2 cup toasted chopped cashews)
1/2 cup shallots, diced (about 2 bulbs)...we used onion
Fresh chili peppers, seeded and minced (use what works best for your heat tolerance)
1 Tablespoon minced garlic (2-3 cloves)
1 cup diced carrots (about 2 carrots) or chopped fresh green beans
1/2 cup diced red bell pepper
4 cups cold cooked rice (about 1 1/3 cups uncooked rice)
1 cup mixed celery, diced, and baby bok choy, chopped into 1 inch pieces
1/3 cup soy sauce
1/4 cup chopped fresh cilantro for garnish

Here's What You Do
1. Heat a wok or a deep skillet over high heat.
2. Place 1 Tablespoon of the vegetable oil, 1 teaspoon of the sesame oil, and the eggs in the wok. Tilt the wok so that the eggs cover the entire surface, making it thin as a pancake. Cook for about 45 seconds; the egg will set quickly. With a thin-edged flipper or tongs, fold the egg in half and transfer to a cutting board. Cut into thin strips.
3. Add the remaining tablespoon of vegetable oil, followed by the shallots, chili pepper, and garlic and stir-fry for about 20 seconds. Add the carrots and bell pepper, lower the heat to medium, and stir-fry for an additional 2 to 3 minutes, until the mixture begins to soften.
4. Add the rice and celery mixture. With a wooden spoon, break up any clumped rice as needed. Add the soy sauce and stir well, and cook for an additional 3 minutes or so. Stir in the egg strips.
5. Turn off the heat. Stir in the cilantro, if using, and drizzle the remaining 2 teaspoons of sesame oil.

Note: You may make this dish without eggs. If so, eliminate the teaspoon of sesame oil at the beginning of the recipe and proceed with 2 tablespoons of vegetable oil. going straight to adding vegetables and aromatics. Stir in the cashews just at the end, before serving.