Welcome to Mangia Mondays, the foodie blog hop I co-host with the glowing
Kristin of Delightfully Dowling!
First up, the Pats are Superbowl-bound!
Woohoo! While I’m the kind of football fan that likes to pop in and out to catch highlights of a game whilst doing things around the house, I happen to live with three crazy football-obsessed males who scream and yell and pace and eat and yell some more while the Patriots are playing (the very reason I can’t stay in the room and watch the game!) Needless to say, yesterday was a happy day at my house! Since I’m all about the food, I’m fired up to start thinking about Superbowl Sunday delights.
In other fun news, today marks the beginning of the Chinese New Year.
2012 is The Year of the Dragon!
Okay, so we happen to be Irish and Italian in this house, but don’t think that’s going to stop me from making something marginally Chinese for dinner tonight and setting the table with these:
Mark brought these chopsticks home from a business trip to China. I’m sure they are a dime a dozen there, but they are too pretty and fun to not use once in a while!
For dinner tonight, we’ll have marinated, grilled pork tenderloin along with a batch of homemade vegetable fried rice. Our favorite store-bought marinade is Soy Vay Veri Veri Teriyaki.
I first read about Soy Vay on a blog a year or two ago and now it’s a staple in our house as a pork tenderloin marinade. I am not being paid to tell you about this – we just really enjoy Soy Vay products (a bonus: they’re all natural); you can find them in the International section of your grocery store. The teriyaki sauce is also delish on steak tips.
Have you ever made Chinese fried rice at home? Oh so easy and fun to eat with chop sticks! The best part of homemade is that you can control not only the seasonings (as in, no MSG) but also the veggies that go into it. Throw in whatever veggies you have leftover from last night!
The trick is to make the rice ahead of time and allow to cool before adding to other ingredients.
I am sorry I don’t have pictures today, but trust me, this is yummy!
Vegetable Fried Rice
4 cups water
2 cup white rice
1/2 teaspoon salt
1/2 teaspoon olive oil
2 eggs, lightly beaten
salt and pepper
1 clove garlic, minced
6 oz. frozen vegetable medley (corn, peas, carrots)
2 green onions, diced (optional)
Bring water to a boil. Add rice, 1/2 teaspoon salt and olive oil and return to a boil. As soon as the water comes to a boil again, stir, turn the heat down to low, cover pot and simmer for 15-20 minutes or until water is absorbed. Transfer to bowl and allow to cool.
Combine eggs with salt and pepper to taste. Place saute pan over medium heat and lightly swirl with olive oil. When oil shimmers, add eggs and cook through. Transfer to cutting board and chop.
In same saute pan, lightly swirl olive oil again and add diced onion. Cook 2 minutes over medium heat; add minced garlice and saute one minute. Add corn, peas, carrots and green onion, if using. Stir to combine and cook 5 minutes. Add rice and eggs and serve.
Are you making anything fun for the Chinese New Year? If you have a recipe or anything else cooking-or-eating related to share, you are welcome to link up below or share in comments!
Visit tomorrow for a fun cookbook giveaway (at long last!)