Life in the kitchen got so much more exciting this week. Yea, we stocked the fridge full of veggies. And yes, we did have a couple of really tasty meals. But, to me, nothing is more exciting than this…
I came home on Tuesday night to this beauty as a surprise from Kyle. He was pretty proud of this purchase because he knew that I’d love it. He was so right. He is just the best. Now I can recycle all of my crazy jars and tupperware I keep for storing stuff, because of this amazing purchase.
It’s really strange how organizing things has been ingrained in me since…forever. It didn’t take me very long to fill up them all up with stuff!
I put items that we use often on top of the fridge where we can grab them. Flax seed, brown rice, and whole wheat linguine. Rice is stored conveniently next to the rice cooker. We have kind of crappy storage in the kitchen to begin with (hence my excitement over the Good Grips set), but I left the rice cooker out so it’s easier to pull down and have brown rice handy.
I was also able to get the pantry arranged so that we can see everything that is in there.
The top shelf is mostly baking ingredients along with overflow EVOO and vineagar, plus the few amount of carbs that we have around the house. Second shelf is canned goods along with our vacuum stored oats. 🙂 Un-pictured is cilantro and garlic cloves in the smallest Good Grips containers.
So, I know organizing is so exciting, but I’ll go ahead and give you a break. For now. (Until I purchase more Good Grips containers for all the other things in boxes….)
How about a recipe? Since I dug out my rice cooker the other day, we had a bit left over to use up. I requested Kyle’s famous fried rice, because it’s delicious. Although we were missed a few ingredients, I may be putting a revised recipe of this up soon. We didn’t have soy sauce so it’s much lower in sodium than we’ve ever made it before. Whoops!
- 2 chicken breasts, cooked and diced
- 15-20 shrimp, cooked and peeled
- 4 hard boiled eggs
- 2 cups brown rice (preferably a day old)
- 3/4 cup green pepper, diced
- 3/4 cup red pepper, diced
- 1 large carrot, cut into thin strips
- 1/2 cup white onion, diced
- 1/4 cup red onion, diced
- 3 mushrooms, sliced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 3 tablespoons butter
- chili powder
- garlic salt
- soy sauce
(Most seasonings in this recipe are measured to taste.)
- Pour a glass of Chardonnay. (For us, it was finishing up our bottle of Woodbridge. My budget told me to finish what we had before purchasing a new bottle….I was forced to listen!)
- Saute garlic in butter in small pan over medium heat. Season with 8 shakes of chili powder and 8 shakes of salt. Add shrimp, and sprinkle with cumin. Saute shrimp for 3 minutes on each side.
- While shrimp is sauteing, heat a large skillet on medium-medium/high and coat with EVOO. Add veggies and saute, seasoning with garlic salt, thyme, and soy sauce. Once onions are translucent, add 1/4 cup chicken broth and continue to cook until carrots are soft.
- Add chicken and shrimp with sauce to the skillet with veggies. Cook for 5 minutes.
- Add rice with 1/4 cup of chicken broth and dashes of soy sauce.
- Once thoroughly heated, remove pan from heat and add sliced hard boiled egg.
This dish yields about 4 servings. It uses a bit more butter than some of our other recipes, but there isn’t much per serving, and really it’s okay in moderation. Overall everything in it is ‘clean’ by my definition. Okay, probably minus the soy sauce…which we didn’t use this time so my statement stands. 🙂
Another ingredient I like to add to this dish is toasted almonds. Kyle did it once…and it was fabulous! You should try it!
Are you an organizing freak like me? Are you big on Asian inspired dishes?
I know my Wine of this Week was a bit hidden, but that was just to make you read my recipe. Ha!