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Super easy: Sungold Omelet and Pork Fried Rice

I made a couple of tasty and healthy dishes this past weekend that I wanted to share with you all.

Chef JimFirst, since we had two pints of sungold cherry tomatoes from our CSA, as well as a wealth of basil, I had an idea. I heated some olive oil in a large nonstick skillet over medium heat, threw in a handful of the sungolds, shook the pan a few times and let them roast for a minute or two. Then I scrambled 3-4 eggs with salt and pepper and poured those into the pan. I swirled the pan around a bit and once the eggs were just about set, threw in a couple tablespoons of feta cheese, and a sprinkling of chopped basil. I cooked for another 30 seconds or so and then transferred to a plate, cutting the omelet into two servings (you can also use more eggs and cut into four wedges).

Chef JimThe other thing I had a taste for was fried rice. I like to make mine with pork, but it’s always difficult or next to impossible to make the kind of red-tinged barbecued pork you see in Chinese restaurants. So I did the sensible thing and picked up a container of roast pork at our local Chinese takeout joint. They call it “boneless spare ribs,” but it’s basically strips of barbecued roast pork (and it’s freaking delicious). So here is how I made my fried rice–I took a bag of frozen bag brown rice from Trader Joe’s (this is the best tasting quick brown rice you will find anywhere–I guarantee it), nuked it for three minutes and set the bag aside. I heated a couple tablespoons of canola oil in a large nonstick skillet with a splash of sesame oil. I threw in some finely chopped onion, carrots, sweet pepper, shelled edamame, and a small bit of minced fresh ginger — and stir fried that for 3-4 minutes. Then I dumped in the cooked rice and maybe 1/2 cup of diced roast pork and stir fried for another minute. Then I added a few sprinkles of Kosher salt, some shakes of black pepper; and a sprinkling each of teriyaki sauce, soy sauce, and Korean barbecue sauce, stirring for about a minute. Meanwhile, at about the same time I added the sauces, I heated a small nonstick skillet sprayed with cooking spray, and dumped in one scrambled egg. Instead of stirring, I just let that set, and slid onto a plate, cutting into small pieces and adding to the fried rice, stirring another 30 seconds and then sprinkling with chopped cilantro. After dividing among two plates, I sprinkled mine with a few drizzles of chili oil.

You can make this rice with whatever you have on hand. Green onions are typical but I don’t like them and they don’t like me. You can also use peas, corn, bok choy or whatever you can find. It’s fun to try different combinations, but trust me — the pork is what makes it. My wife says it’s better than takeout, and who am I to disagree? So maybe you should try it and see if you like it too. But I already know you will.

  

Product review: Barilla microwaveable meals

This has nothing to do with the fact that one of my publicist contacts sent me some pasta to review–but Barilla is my favorite store-bought pasta. So I was thrilled that Barilla has new microwaveable meals. I’ve tried other versions of easy pasta like this, and kind of went into this a tad skeptical, but Barilla exceeded my expectations. There are five varieties–Mezze Penne with Tomato & Basil; Mezze Penne with Traditional Marinara Sauce; Mezze Penne with Spicy Marinara (my favorites); Whole Grain Fusilli with Vegetable Marinara Sauce; and Whole Grain Mezze Penne with Tomato & Basil Sauce.

Not only does Barilla have delicious pasta that cooks up nicely al dente, but this pre-cooked variety was very similar to Barilla pasta that you would make yourself. And these microwaveable meals are incredibly easy to make. You fold back the edge to “vent” the sauce, and warm for one minute. You peel back the entire top, and the sauce portion comes out, after which you pour it over the pasta and stir. A monkey could do this, and I mean that literally. Not only was it easy but tasty–we tried all but the fusilli, and the pasta was perfectly cooked and the sauce tasty as well. The best part of these meals is that they do not taste processed. So often meals like this have sauces that taste like (and probably are) re-constituted powder–not these Barilla meals. They are a home run in every way.

Oh, wait, since we’re talking baseball, here are the other stats–all of the meals are 320 calories or less with no artificial ingredients; they have 9 to 11 grams of protein and are an excellent source of fiber and vitamin A; and the whole grain varieties are a good source of iron.

  

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