Cookin' with Carol recipes on NBC5 - February 2007

Fried Rice with Ham and Vegetables

Serves 4

For a quick dinner fix, try a delicious fried rice stir-fry. One pan, a few minutes to chop the vegetables, about 5 minutes cooking, and you’ll have dinner on the table! (Of course, you’ll need to plan in advance and have cooked rice chilling in the refrigerator. This can be done up to a couple days in advance. It’s perfect when you have leftover rice from another meal.)

1 teaspoon vegetable oil

2 large eggs, beaten

1 cup diced ham

2 cups mixed vegetables

2 cups cooked rice, chilled

3 tablespoons soy sauce

1 teaspoon toasted sesame oil

Preheat a nonstick skillet or wok on medium-high heat. Add oil to pan. Add half of the beaten eggs, and cook until set, about 1 minute. Invert cooked egg onto a plate and cook remaining egg the same way. Roll eggs jelly roll fashion and cut into thin strips; reserve. Add ham and vegetables to pan and cook for 2 to 3 minutes. Stir in cooked rice and reserved egg strips. Sprinkle with soy sauce and sesame oil. Heat through, tossing gently to coat with soy. Serve with additional soy sauce, if desired.

Notes:

Use a variety of vegetables: snow peas, bell peppers, onions, carrots, celery, broccoli, zucchini, yellow squash, green beans, etc. You can also use mixed frozen vegetables---all cut and ready to go. You’ll need to allow a little longer cooking time, though. Explore the produce section, use your imagination, and create a delicious masterpiece!

(Air Date: February 3, 2007)

Peanut Butter Bon Bons

Makes about 4 dozen bon bons

Treat your loved ones to a special homemade chocolate delight this St. Valentine’s Day.

2 cups powdered sugar

1/2 cup graham cracker crumbs

1/2 cup finely chopped pecans

1/2 cup shredded coconut

1/2 cup crunchy peanut butter

1/2 cup butter, softened

1 teaspoon vanilla

12 ounces semi-sweet chocolate chips

In a large bowl, stir together all ingredients, except the chocolate chips. Form heaping teaspoons of the mixture into balls. Place on a jelly roll pan and refrigerate at least 1 hour, or up to two days. In a double boiler over simmering water, melt chocolate chips. Using a fork, quickly dip peanut butter balls into the melted chocolate and place on a foil- or wax-paper-lined jelly-roll pan. Let stand for 20 minutes (or 10 minutes in the refrigerator), or until chocolate is set. Store in an airtight container, or in the refrigerator.

(Air Date: February 10, 2007)

Baked Salmon with Dijon-Herb Crust

Serves 4

Incorporating more fish into your weekly routine is easy, especially with this tasty recipe!

2 tablespoons Dijon mustard

1 tablespoon red wine vinegar

1 teaspoon dried thyme

1/4 teaspoon pepper

1 pound salmon fillets, cut into 4 pieces

1/4 cup Italian bread crumbs

Preheat oven to 400°F. In a small bowl, stir together Dijon mustard, red wine vinegar, thyme, and pepper. Place salmon fillets on a baking sheet that has been lightly sprayed with vegetable oil spray. Brush the mustard mixture over the surface of the fillets and sprinkle with Italian bread crumbs. Spray top surface of fish with vegetable oil spray. Bake for 10 minutes, or until salmon is cooked through.

(Air Date: February 17, 2007)

French Toast with Praline Orange Topping

Serves 4; 2 slices French toast per serving

Here’s a great recipe idea for breakfast or brunch!

1 cup milk

1 egg

1/8 teaspoon ground nutmeg

8 slices bread

2 medium oranges

2 tablespoons butter

1/4 cup chopped pecans

1/4 cup brown sugar

1/4 cup orange juice

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1 teaspoon orange zest

Spray a nonstick flat griddle with vegetable oil spray and preheat over medium heat. Whisk together milk, egg, and nutmeg in a shallow bowl. In batches, dip slices of bread in milk/egg mixture, then place on griddle and cook for 2 to 3 minutes per side, until golden brown. Place the French toast on a foil-lined baking sheet and keep warm in a 200°F oven while the remaining bread slices are cooking. For the praline orange topping, trim peel from oranges, and slice crosswise, or use a knife to remove segments of oranges. Melt butter in a medium skillet on low heat. Add pecans and cook over medium-low heat for 1 to 2 minutes, until pecans are slightly toasted. Add brown sugar, orange juice, vanilla, cinnamon, and orange zest and stir until sugar is dissolved. Add orange slices and cook over medium heat for 2 to 3 minutes, until warmed through. Spoon warm praline orange mixture over French toast slices and enjoy!

Notes:

Using a citrus zester, microplane, or grater, remove orange zest from oranges before slicing.

(Air Date: February 24, 2007)