Forrest Gump Fried Rice .. it goes together like peas and carrots! (stove top)

Forrest Gump Fried Rice ... it goes together like peas and carrots 

Instructions and Ingredients

3 cup cooked white rice

2 TBSP vegan butter (we used the I Can't Believe It's Not Butter brand - It's Vegan)

4 TBSP soy sauce

1/2 TBSP rice vinegar

1/2 TBSP sugar

1 cup chopped onion

1 cup frozen peas and carrots

Cook rice according to packaging. (We use a Pampered Chef microwave cooker)I measured out the three cups after cooking.

Once rice has been cooked, prep the rest of your ingredients. 

Chop onion

Stir together the soy sauce, sugar, and rice vinegar to form a thin sauce.

I used a seasoned wok. I put the vegan butter in the wok and turned it on. Once it melted I added the onion and cooked for two minutes on med high to high until translucent,

Then I added the "Me and Jenny goes together like ..." peas and carrots and cooked for two minutes.

Next add the stir fry sauce and the white rice and cook for another two to three minutes. Stir to ensure an even coating and to break up clumps of rice.

Remove from heat and serve immediately.

Split Pea Stew (Instant Pot)

Split Pea Stew ingredients and instructions

2 cups dried split peas

1 white onion diced

5 cloves garlic chopped

3 large carrots of 4 or 5 small ones diced

3 to 4 celery stalks depending on size diced

3 medium potatoes 

1 (one) 10 ounce bag of frozen peas

1 (one) 8 oz container of sliced mushrooms

4 to 5 cups vegetable broth or enough to get to top of veggies

salt to taste

pepper to taste

1. This is a dump and stir recipe

2. Put all the ingredients in the instant pot except the split peas and frozen peas

3. Pour in the veggie broth until it just barely covers the veggies

4. Stir

5. Pour the split peas on top. I don't stir at this point, I just pat them into the liquid

6. Put the lid onto your Instant Pot and set the pressure valve to seal

7. Press manual and set time to 11 minutes

8. When done, do a natural release for 12 minutes, then do a quick release

9. At this point, carefully remove the lid, and stir. Adjust liquid to desired consistence, and salt and pepper to taste. At this point pour in the frozen peas and stir. Let it set till the peas are warmed.

EAT!

Vegan Chipotle Mayo

 

Vegan Chipotle Mayo ingredients and instructions 

1 cup raw cashew, soaked or boiled

1/2 cup water

4 tbsp lime juice

1 clove garlic (I minced mine)

2 chipotle peppers in adobo sauce plus 1 1/2 tbspof the adobo sauce from the can

1/2 tsp chili powder

1/2 smoked paprika, option for extra smoky flavor. I used.

3/4 tsp salt

To prepare cashews, you can either soak them i cold water overnight, or for at least 2 hours, or boil them for 5 to 20 minutes.

Blend all of the ingredients until very smooth. Taste and adjust the seasonings.

I doubled the recipe, except for the chipotle peppers. Though I did add a smidge more of the sauce from the can. I added a bit of water as needed. I used a food processor and blended quite a bit of time. The longer I ran the processor and with the extra liquid, the creamier it got.

Mexican Buddha Bowl

 

Mexican Buddha Bowl ingredients and instructions

2 red peppers

15 oz can black beans, rinsed and drained

1 cup frozen corn (I used canned. All I had)

1 cup cooked brown rice, or other whole grain

1 avocado, diced

1/2 red onion, finely diced

1/2 cup fresh cilantro, chopped

1 fresh lime, sliced in wedges

1 batch vegan chipotle cashew mayo

If not already done, cook the rice and make the chipotle mayo sauce.

Pre heat the oven to 450. Line baking sheet with parchment paper. Cut the peppers in half and remove seeds. Lay the peppers, cut side down, on the baking sheet and cook    in the oven for 20 minutes. The peppers will darken and look burnt when done, this is    what you are looking for. Then, use tongs to transfer the peppers to a sealed bag or        air tight container and let the peppers steam for a few minutes while preparing the        other ingredients. 

After the peppers steamed for a few minutes, take them out of the container or bag    and remove the skins. It does not need to be perfect, just remove as much as you can.    Dice them into bite size pieces. 

Using the microwave or a pan on the stove, warm black beans and corn together.

Between two bowls, distribute the rice, black bean and corn mixture, diced red                peppers, avocado, red onion, and cilantro. Generously drizzle the cashew chipotle            sauce over the bowls and serve with lime wedges.

I used a whole can of beans and a whole can of corn making for leftovers. Even though I only used 1/2 red onion, I did not use all of the onion in bowls. Same with rice.

CASSEROLE (stove top / oven)

I will attempt to list both the regular recipe and if you doubled it(in parenthesis). I usually feed a lot of people or go for leftovers, so I almost always double the recipe.

Casserole ingredients and instructions.
Preheat oven to 375. But according to family members you can cook on stove top when all mixed, if you don't have an oven for example. Or you can try the Instantpot, but I do not have any conversion information on that at this time.
1 lb hamburger (2 lbs)
1 can corn (2 cans) or 1/2 bag-12 to 16 oz- frozen corn ( whole bag )
1/2 box / bag 16 oz elbow macaroni [small noodles not large] ( whole bag / box)
1-2 cans Campbells Tomato soup (3 to 4)
Water
Salt / Pepper to taste
**Extras you could add to hamburger when cooking or to add in when you mix and put in oven - onions or a little chili powder for example.


Cook ground hamburger till browned. Drain fat.

Cook elbow macaroni according to package directions. Drain.

Place hamburger, elbow macaroni, and corn in an over safe pot or casserole dish.

Put in tomato soup 1 can at a time and mix.

Add seasonings to taste. Mix.

Add about 1/2 can water ( 1/2 to 1 can) Mix.

Taste (delicious) if you need to.

Cover and place in oven for roughly about a half an hour or till heated. If you use stove top (which I haven't) probably till heated through, but make sure to stir to avoid burning.

*** Note- Whether you make a regular batch (or double it, in parenthesis), everything is to taste and what you have available to you. I will sometimes use a whole box of macaroni for the regular batch, to make it stretch and adjust the amount of tomato soup.

**** Serve with your favorite cornbread mix or bread

White Bean Veggie Chili Verde (Stove Top)

2 tablespoons olive oil or use non stick spray as you like

1 large white onion, diced

2 poblano peppers, diced

2 4-ounce cans of diced green chilis (mild or med)

5-6 cloves of garlic, minced

8 ounces sliced mushrooms

3 carrots, diced or sliced

3 stalks of celery, diced or sliced

4 cups veggie broth
2 cups salsa verde
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 bay leaf
2 14 ounces great northern beans, drained and rinsed
1/2 cup chopped cilantro
4 tablespoons lime juice

In a large pot or dutch oven, heat oil (or non stick spray) over med heat. Add onions, poplano chilies, and diced chilies. Saute for 2 minutes. Then add carrots, celery, and mushrooms. Saute for 8 minutes, until onions and poblanos are softened.

Add garlic and saute for 30 seconds, until fragrant.

Add veggie broth, salsa verde, salt cumin, oregano, and bay leaf. Stir to combine and bring to a boil.

Reduce heat to simmer, cover and cook for 20 minutes.

Uncover and discard bay leaf. Add beans to the pot and bring to a boil then remove from heat.

Stir in cilantro and lime. And serve with topping of your choice.

Vegetable Soup (Stove top)

Vegetable Soup ingredients and instructions
I made this on 01/23/2020. This is very adaptable.
6 clove garlic chopped
1 white onion chopped
4 carrots peeled and chopped
3 stalks celery chopped
1 red bell pepper chopped
A little bit of green pepper I already had sliced
A cup of cabbage shredded. I had red on hand
3 small potatoes peeled and chopped which was all I had on hand
1 sweet potato peeled and chopped
1 tomato
6 ounces tomato paste
1/4 cup salsa
1 tablespoon salt
1 tablespoon pepper
8 ounces mushrooms sliced
3 4 cup boxes of veggie broth plus more (or water) if needed
**Note - wish I had had a can of tomatoes. I love Rotel but the hubby does not.

I sauted onion and garlic in cooking spray in the soup pot. Add veggie broth. Scrape bottom if needed. Add all ingredients and seasonings. Cook half hour to an hour depending on desired doneness of veggies. Season to taste.

Beef Brisket (Oven)

Beef Brisket ingredients and instructions
1 Beef Brisket. I buy one already cut to fit the size of my 5 quart oven safe pot w/lid
2 packets of Lipton Onion soup mix
2 cans Campbell's Mushroom soup
Water. I use approximately 1 can of water for each can of soup (not quite full cans of water), up to about half way up the roast
**Note - If you are like me and want extra gravy, use 3 packets of soup, 3 cans of soup, and 3 cans of water.

I put the roast in the pot fat side up. Then empty both kids of soup fairly evenly on top of the roast, using a spoon to smooth some over the sides. Add the water around the roast. Then cover and place the roast in the over with the temperature set to 300 and bake for approximately 3 hours or until the roast is brown and shreds easily. Then remove roast to an appropriate size plate or baking dish to shred and serve.

There is nothing to do for the gravy except stir to combine and add additional water to bring to desired consistency and to lessen any saltiness.

Then serve with mashed potatoes and favorite veggie. Mine is corn. This recipe is so great and delicious and SO easy.