Vegetable Fried Rice with Runny Eggs

Fried rice made with frozen broccoli and frozen vegetable mix, a soy-based sauce, and topped with runny eggs.

Ingredients

2 tbsp brown sugar
2 tsp ginger, grated
¼ cup low sodium soy sauce
2 tbsp sesame oil
2 tbsp rice vinegar
2 cups frozen broccoli
1 cup frozen mixed vegetables of choice
3 tbsp neutral oil (I use grapeseed) + more as needed
2 large garlic cloves, minced
3 cups cooked brown rice, cooled and chilled (preferably overnight)
2 tbsp scallions (or chives), sliced
4 eggs
Salt and pepper, to taste

Directions

In a small bowl, whisk together the brown sugar, ginger, low sodium soy sauce, sesame oil, and rice vinegar until combined. Set aside.

Next, defrost the broccoli by microwaving it in a heat-safe bowl for two minutes. Drain any water, and set aside. Repeat these steps with the frozen vegetable mix.

Heat the oil over medium-high heat. When it’s hot, add the broccoli, and cook undisturbed (seriously, don’t touch!), for about 3-4 minutes. The bottom of the broccoli will be slightly charred and crispy on the edges. Stir, and add the vegetable mix, cooking another minute or two until the veggies are all warm. Next, add the garlic and cook for about 30 seconds (add more oil if necessary).

Add the rice to the vegetable mix, and stir. Pour the sauce over the rice, and fold everything together until nice and mixed. Press the mixture until it’s flat, and let cook undisturbed (again, don’t touch!) for about 5 minutes, until the bottom of the rice is crispy. (You may have to scrape the bottom of the pan a bit to get everything off, but don’t worry. Crispies are a good thing).

While the rice gets crispy, cook your eggs as desired. I like sunny side up or over easy!

To serve, divide the rice between four bowls. Top with the scallions or chives and a runny egg. Enjoy!

Sweet Potato Black Bean Bowls

Roasted sweet potato black bean bowls with kale, avocado, seeds, and tahini-lemon dressing. Perfect on top of brown rice, farro, or any hearty grain.

Ingredients

Sweet Potato Black Bean Bowls
2 large sweet potatoes (about 1 lb.), peeled and diced
¼ cup olive oil, divided
1 ½ tsp chili powder
1 tsp smoked paprika (or regular)
¼ tsp cayenne
3 cloves garlic, minced
2 tsp rosemary, chopped (fresh or dried)
1 head kale, ribs removed, leaves torn
1 red bell pepper, diced
1 can black beans, drained and rinsed
Salt and pepper, to taste
Brown rice (or another grain), for serving
Avocado, seeds, feta cheese, fried egg, etc., for serving
Lemon-Tahini Dressing (Optional but Highly Recommended)
¼ cup tahini
3 tbsp lemon juice
3 tbsp cold water
1 small clove garlic, finely minced
Salt, to taste

Directions

Sweet Potato Black Bean Bowls

Preheat oven to 400°F. Grease a sheet pan. Spread the diced sweet potatoes on the sheet pan, and drizzle with 2 Tbs. olive oil. Sprinkle with chili powder, smoked paprika, cayenne, garlic, rosemary, salt, and pepper. Toss to coat, and bake for 10 minutes.

Meanwhile, toss the kale and bell pepper with the remaining olive oil, and season with salt and pepper. Toss the mixture with the semi-cooked sweet potatoes, and cook for another 10-15 minutes, until the potatoes are tender and the kale is crispy.

Stir the can of black beans into the veggie mixture and bake for 3-5 minutes, just until the beans are warmed through. Taste, and season with salt and pepper. Serve the veggie mixture over rice with avocado, seeds, tahini sauce, and/or other toppings of choice.

Lemon-Tahini Dressing

While the veggies are baking, whisk together the tahini, lemon juice, water, garlic, and a pinch of salt. It will seize, but just keep whisking until it’s smooth. Add more lemon juice or water to get a saucy texture. Drizzle over bowls!

Pot Roast with Red Wine & Shallots

Pot Roast with Red Wine & Shallots

Ingredients

3 lbs beef roast (chuck, round, rump, etc.)
Salt and pepper, to taste
2 tbsp vegetable oil
4 large shallots, thinly sliced (about 1 1/2 c.)
3 large cloves garlic, minced
8 sprigs thyme
1 ½ cups dry red wine
1 tbsp Dijon mustard
3 cups beef broth
4 large carrots, peeled and cut into large chunks
1 lb baby red potatoes

Directions

Preheat the oven to 300°F. Pat the roast dry with towels. Generously season with salt and pepper on all sides.

In a large, oven-safe Dutch oven, heat the oil over medium-high heat until it starts to shimmer. Sear the meat on all sides until it’s deeply browned. Set aside on a plate.

Add the shallots to the Dutch oven and cook until very soft (add additional oil if the pan is dry). Add the garlic and thyme, and saute until fragrant. Deglaze the pan with the wine, and let it reduce by half, about four minutes. Make sure to scrape up any browned bits on the bottom of the pan! Stir in the Dijon mustard, and place the roast back in the Dutch oven.

Add the beef broth until it comes halfway up the roast (about 3 cups). Scatter the carrots and potatoes around the roast.

Place the lid on the Dutch oven. Bake the roast for about 3 hours, until it easily shreds apart. If it’s tough and chewy, place the roast back in the oven for 30-60 minutes, until it’s nice and tender. If the braising liquid starts to evaporate, add more to prevent the roast from drying out.

Remove the roast from the Dutch oven, and tent with foil. Let it rest for 10-15 minutes, and then shred or slice. Arrange the meat on a platter, and scatter the potatoes and carrots around the roast. Discard the remaining sprigs of thyme, and spoon the juices over the top. Serve!

Reverse Seared Chuck Steak + Brandy Peppercorn Sauce

Reverse Seared Chuck Steak + Brandy Peppercorn Sauce

Ingredients

Chuck Steak
1 ½ lbs chuck steak (1-1 1/2 in. thick)
Salt and pepper
1 tbsp butter
1 tbsp neutral oil
Brandy Peppercorn Sauce
1 small shallot, minced
2 cloves garlic, minced
1 tbsp flour
¼ cup brandy (or beef broth)
¾ cup beef broth
½ cup heavy cream
1 tbsp Dijon mustard
2 tsp peppercorns, coarsely ground

Directions

For the Chuck Steak…

Wrap a baking sheet with aluminum foil, and place a cooling rack on top of the baking sheet. Generously salt and pepper the steak, and place the steak on top of the cooling rack. Let it sit uncovered on the counter for an hour, or place it in the fridge uncovered overnight. (If you refrigerate the steak, let it come to room temperature for one hour before cooking).

Preheat oven to 200°F. Place the steak in the oven, and cook until a thermometer inserted into the thickest part of the steak registers 105-110°F for medium-rare (120°F for medium-well), about 30-45 minutes. I start checking for doneness at 30 minutes. Once it reaches your desired temperature, the steak can sit on the counter for up to two hours before you finish cooking.

Heat a cast-iron skillet (or another large non-stick skillet) over medium-high heat. Add the butter and oil, and stir to coat the bottom of the pan. When it starts to smoke, place the steak in the skillet and cook 1-2 minutes per side until it’s very browned and develops a nice crust. Transfer the steak to a cutting board, and let it rest for 10 minutes. Slice the steak against the grain.

For the Sauce…

While the steak rests, make the sauce. Using the pan that you cooked the steak in, pour off all but 1 Tablespoon of pan drippings. Return the pan to the heat, add the shallot and garlic, and cook until soft. Stir in the flour, and cook for a minute to remove the raw flour taste. Deglaze the pan with the brandy and cook until it’s mostly reduced, about 2 minutes.

Add the broth, and bring the sauce to a gentle simmer, cooking until it’s reduced by half, about 2-3 minutes. Add the cream, Dijon, and peppercorns, and simmer for about 2 minutes until it’s slightly thickened and coats the back of a spoon. Taste, and add more salt and pepper if necessary. Serve warm over steak!