Fried Rice with Peanuts and Almonds

I wanted to cook fried rice with different combination. So, I put dry fruits instead of vegetables. Here is the recipe for Rice fried with peanuts, almonds ad dried cranberries.

Fried Rice with Peanuts and Almonds

Ingredients:

3 cups Cooked  Rice

1/4 cup Peanuts
1/8 cup Slivered Almonds
1/8 cup Dried Cranberries
1/4 tsp Turmeric Powder
1/4 tsp Red Chili Powder
1/4 tsp Mustard Seeds
1 /2 tbsp Lemon Juice
Salt as per taste
1 tbsp Oil

Method:

1. Heat the oil in the pan and fry the peanuts. Take the peanuts out and put them aside.
2. Put the mustard seeds in the oil. When seeds are ready, add turmeric powder, chili powder, cooked rice in the pan, mix them and stir fry.
3. When the rice is little bit fried, add peanuts, almonds, cranberries, salt and then mix them thoroughly. Cook it fo 2 minutes and then put heat off.
4. Mix lemon juice to the pan and then serve it hot.

Stir Fry Sweet Peppers with mushrooms

This recipe is a small variation of my old recipe Mushroom Capsicum. I have already mentioned earlier that my husband is fond of mushrooms. So, I keep trying to do various combinations with mushroom as it has a very different taste and texture. I like this recipe because of its colorful combination. So, here is the recipe.

Stir Fry Sweet Peppers with mushrooms

Ingredients:

2 cup finely cut White Button Mushrooms

1 Red finely cut Onion

10 finely cut Small Sweet Peppers (different colors)

Salt according to taste

few lemon juice drops

1 tsp Oil

Method:

1. Heat the oil in the pan and saute the onion in the oil till it is softened. 
2. Add sweet peppers and stir fry for 2-3 minutes. Then add mushrooms & salt into it and saute it till both are cooked thoroughly. No need to cover the pan. 
3. Remove the pan from the heat and add few drops of lemon juice.
4. Serve it hot.

Banana Almond Cranberry Bread

Last whole week, we were traveling around North Carolina and South Carolina. Before going on the trip, I made sure that no food is left outside from the refrigerator to avoid spoiling. And also I didn't buy any food which we won't be able to use in next week and can't survive for one week. But I totally forgot about bananas.

Bananas were raw when we went. When we came back, the bananas got over ripe. Now what? No one was ready to eat over ripe bananas. I, myself, don't like to eat over ripe banana. So, what should I do? I thought about it and went through my recipes. I find the recipe for Banana Walnut Bread. I decided to use this recipe with some variations.

Banana Almond Cranberry Bread

Ingredients:

2 cups Brown Rice Flour

1-1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

1/2 tsp Ground Cinnamon

2 Eggs, beaten

2 cups mashed, ripe bananas

1 cup Sugar
1/4 cup Slivered Almonds
1/4 cup Dried Cranberries

Few drops of Vanilla Extract

1/2 cup Canola Oil

Method:

1. Preheat oven to 350 F. Spray medium bread pan with nonstick cooking spray.
2. Combine dry ingredients except sugar in a small bowl.
3. Mix other eggs, banana, sugar, vanilla extract and oil in a large bowl.
4. Add dry ingredients and mix it to make a smooth batter. Pour the batter into the pan.
5. Bake for an hour or until a toothpick comes out clean.
6. Cool for a few minutes before removing from pan and then cool on a wire rack.

Collard Greens with Tofu

Like broccoli, Collard green was the vegetable, I don't prefer to eat. I tried to make Collard greens in various combinations, but was never successful to subside its bitter taste. But I was determined to find the recipe in combination with Collard Green because of its health benefits. Finally, I was successful to get my own Collard Greens recipe which has no bitter taste.

Collard greens contain vitamin A and vitamin C. These antioxidants help to lower the risk of oxidative stress on your cells, which is cell damage that can occur when your nutrient intake is low and when toxic chemicals and environmental pollutants enter your body. Collards also contain fiber and can support the health of your digestive system when consumed regularly. You need to chop collard greens into very small, even pieces to ensure that they cook evenly.

Collard Greens with Tofu

Ingredients:

1/2 lb Collard Greens chopped

1 Cup tofu cut in very small cubes

1 Cup Grape Tomatoes cut in half pieces

1 Onion chopped 

2 Garlic cloves chopped

2 tsp Chopped Ginger

1 tbsp Vinegar

1 tsp Sesame seeds

1 tbsp Oil

Salt as per taste

Method:

1. Put oil in the pan and heat it. Add sesame seeds to the pan. Fry it for 10 sec.
2. Add Onion, ginger and garlic. Cook till onion is transparent and ginger & garlic softens.
3. Add tofu to the pan and cook it for 3 minutes.
4. Add tomatoes and cook it till tomatoes are little soft. You don't need to mash them.
5. Add collard greens to pan and cook for 5-6 minutes. Add salt and keep stirring it till the collard greens is cooked.
6. Add vinegar and take off the pan from heat. Serve it with roti, parantha.