Vegetable Fried Rice

This is one of mine and my husbands favorite meals. We eat fried rice about once a week. It's great for using up vegetables and really is quite filling, plus it's super easy! I always just use left over rice and I always make a double batch so we can have the left overs for lunch the next day.

What you'll need:
- 3 cups cooked rice (can use brown rice but our favorite is Jasmine rice)
- 2 cups vegetables chopped into 1 inch pieces(I used cabbage and peas here. Seriously though, get creative and daring!)
- 3 green onions chopped
- 3 cooked eggs (scrambled into larger chunks)
- 3 T. cooking oil (I use high-heat safflower oil)

Sauce:
-1 T. soy sauce
- 1/2 T. oyster sauce
-1 t. sesame oil
-1 t. sugar
-1 t. fresh minced ginger
- 1/2 t. salt
The How To:
-Combine sauce ingredients and set aside.
-Lightly cook or steam your cut vegetables.
-Prepare rice and chill it. If using leftover rice, separate any clumps with your fingers.
-Heat your wok (or whatever your using) to a high temp. or 350 degrees.
-Add oil.
-Add rice and stir to coat rice evenly with oil.
-Add sauce and stir.
-Then add the rest of your ingredients-- eggs and vegetables.

Total time is usually under 30 minutes for me.

This is my 14 month old, Ryan, chowing down on this stuff. He ate as much as I did!

Home-made Black Beans

Basically, soak 2-3 cups black beans for about an hour and drain well. Empty into a pressure cooker with plenty of water (6-8 cups or more). I had a sister who once let her pressure cooker run out of water and the top exploded off! It really damaged her kitchen so really the more water the better. Cook on high until steam is steady then reduce temperature to low. Let cook for about 30-45 minutes.

Once beans are done it's time to add your spices. I prefer cumin, salt, chili pepper, garlic, and a little onion powder.

To keep beans longer and for your little ones. I put my beans in an ice cube tray then cover them with the bean juice. Covering with liquid helps prevent freezer burn. After thawed these are perfect for making "refried beans."

Black Bean Tacos

I love this vegetarian meal. So quick and simple yet very satisfying full of protein and healthy fats! I use a corn tortilla that I lightly fry in olive oil.

Black Beans:
1 can black beans (or two cups home-made black beans)
1 t. salt (less if using can)
1 t. sugar (none if using can)
1 T. cumin or more, in my book you really can't over do cumin.
1 T. chili pepper
1/4 onion--chopped
1 garlic clove--minced

Combine onion and garlic in a frying pan and let cook until onion is translucent. Add beans and spices. Using a fork smash black beans.

Toppings: you can really put whatever you want on top but here's what I do.
-cheese
-red onion & avocado chopped and mixed with a little cilantro.
-lettuce
-salsa or chopped tomatoes