ML Interest Tag: vegetable-oil

Homemade Granola

by Erin Lem

Did you know that granola is one of those foods that’s just as easy to make (if not easier) as buying it at the store? The next time you’re craving a healthy snack whip up a batch of this granola that takes less than five minutes to prep. Customize the ingredients to your taste with nuts, dried fruit and even chocolate chips. Serve with fresh fruit and yogurt or throw it in a ziplock bag for a mid-afternoon snack. You really can’t go wrong.

granola

Ingredients:
3 cups of old fashioned rolled oats
1/3 cup of vegetable oil
2/3 cup of honey
an assortment of dried fruit (we used apricots, cherries and cranberries)
an assortment of nuts (we used 1 cup of sliced almonds)

Method:
1. Whisk together honey and vegetable oil. Mix together rolled oats, nuts (if desired) and oil/honey mixture with a wooden spatula in a bowl until the oats are coated.

2. Spread oats mixture on a parchment paper lined baking sheet and bake between 25-30 minutes at 325 degrees. It’s very important to check and mix the oats every 10 minutes to ensure the mixture won’t burn. If your oven runs on the hot side, you may only need to cook the oats for 20-25 minutes.

3. After the mixture turns a nice, golden brown (about 25-30 minutes) remove the baking sheet from the oven and let cool for 5 minutes.

4. Chop up the dried fruit and any additional nuts and combine. Store in an airtight container.

Have you tried making granola at home? 

A special thanks to Food Network’s Ina Garten — Red Tricycle’s Managing Editor adapted this recipe and has made this granola multiple times recently. It’s delicious mixed with yogurt and fresh fruit. 

photo: notahipster via flickr

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Vegetable Fried Rice With Bacon

by scott wardell

With an irresistible savory bacon flavor and a bunch of hearty vegetables, this recipe is sure to be a hit in your household. Follow the recipe below or try mixing it up using different ingredients you already have like peas, carrots, diced chicken or frozen edamame.

Ingredients: 
2 tbsp vegetable oil
1 lb. thick-cut bacon, cut into 1/4-inch pieces
1/2 Tbsp sugar
4-5 Tbsp soy sauce, separated
3 garlic cloves, thinly sliced
1 2-inch piece of ginger, peeled and minced
1/4-1/2 tsp red pepper flakes

Veggie options:
1/2 head broccoli, florets and stalks cut into 1/4-inch pieces
onion, cut into small pieces
small corn
mushrooms, quartered

Method:
1. Place a wok or large skillet over high heat. Add the vegetable oil and bacon and stir-fry until golden and crisp, about 2 minutes. Sprinkle the sugar over the bacon and toss.

2. Add 1/4 teaspoon soy sauce (watch out-the oil will bubble up) and continue to stir-fry until the bacon is glazed, about 30 seconds. Transfer the bacon to a bowl with a slotted spoon.

3. Add the garlic, ginger and red pepper flakes to the drippings in the pan and stir-fry until fragrant, about 30 seconds.

4. Add the broccoli and cook until crisp, 2 to 3 minutes.

5. Add the rice, the remaining 2 teaspoons soy sauce, the broth and glazed bacon. Toss to heat through.

6. Push the fried rice to one side of the pan, crack the eggs into the other side and scramble until set, about 1 minute.

7. Mix the eggs into the rice and stir in the watercress. Divide among bowls and serve with mustard or chili sauce, if desired.

What else would you add or change to this recipe? Leave us a comment below!

Recipe courtesy of  of My Favorite Things

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Homemade Fish Sticks

by scott wardell

You and your kids will swear off those rubbery bags of frozen fish sticks once you’ve tried the real thing. And they’re surprisingly simple to throw together. While you could serve these up with a heaping helping of “chips” all wrapped up in newspaper, we find that serving them with a simple salad is a more balanced dinner. Remember: The less oil you use for frying the better, so try and use it sparingly.

Ingredients
1 tbsp. milk
2 large eggs, lightly beaten
1 lb halibut (or tilapia) fillets, cut into 1-inch strips
1 c panko break crumbs
1 tbsp. Italian seasoning blend
salt, to taste
ground black pepper
1 tbsp. (or less) vegetable oil (for frying)

Method
1. Combine milk and eggs in a large bowl; stir with a whisk. Combine panko and seasonings in another large bowl.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan.

3. Place fish sticks in egg mixture, letting excess drip off. Quickly dip the egg coated fish in the breadcrumbs, making sure to coat all sides evenly.

4. Place coated fish sticks in the pan and cook until done, turning to brown all sides.

5. Let fish drain on paper towels and cool before serving. Serve with lemon wedges and tartar sauce (optional).

Recipe adapted from Andrea of Misc. Kitchen

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Pulled Pork Sandwiches

by FoodNetwork.com

You’ve ordered them in restaurants across the country, now bring this classic sandwich to the comfort of your own home with this no-fail recipe the kiddos will love, too. The pork tenderloin is simmered and then tossed with rich flavorful sauce. Adjust the spices according to your kids’ taste buds and serve up the pork on hamburger rolls.

Total Time: 1 hr 10 min
Yield:6 servings
Level:Easy

Ingredients:
3 teaspoons vegetable oil, divided
1 small onion, chopped
2 cloves garlic, chopped
Kosher salt and freshly ground pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 1/2 cups low-sodium chicken broth
1/3 cup ketchup
1/3 cup plus 1 tablespoon apple cider vinegar
2 tablespoons molasses
1 pork tenderloin, about 1 pound, cut into 4 pieces
1 tablespoon whole grain mustard
3 cups (6 ounces) broccoli slaw
6 whole wheat hamburger rolls, split

Method:
1. In a large Dutch oven heat 2 teaspoons of oil over medium heat. Add the onion and garlic and season with salt and pepper. Cook until softened and lightly browned, 5 minutes. Add the chili powder, cumin, cinnamon, and cayenne and cook until toasted, 1 minute more. Stir in the broth, ketchup, 1/3 cup vinegar, and molasses. Bring to a simmer and add the pork. Simmer, covered, until the pork is just cooked through and tender, about 20 minutes

2. Meanwhile, in a medium bowl whisk the remaining 1 teaspoon of oil with the remaining 1 tablespoon of vinegar and the mustard. Add the broccoli slaw and toss well. Season with salt and pepper to taste and set aside.

3. Remove the pork to a cutting board and let stand for 5 minutes. Increase the heat on the remaining sauce in the pot to medium-high and cook until thickened, about 5 minutes. Remove from the heat.

4. Shred the pork with two forks into large chunks and add back into the thickened sauce. Toss well to coat. Let stand 10 minutes, tossing occasionally, to let the pork absorb the sauce. Serve on a bun with the slaw on the sandwich or on the side.

What do you think of these pulled pork sandwiches? 

FOOD NETWORK (www.foodnetwork.com) is a unique lifestyle network, website and magazine that connects viewers to the power and joy of food. The network strives to be viewers’ best friend in food and is committed to leading by teaching, inspiring, empowering and entertaining through its talent and expertise. Food Network is distributed to more than 100 million U.S. households and up to 35 million unique web users monthly. Since launching in 2009, Food Network Magazine’s rate base has grown tenfold and is now the second largest monthly magazine on the newsstand, with over 11.6 million readers.  

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Kimchi Fried Rice

by Susie Foresman

We have yet to find a weeknight dinner as simple and satisfying as fried rice. Just scrounge around in the fridge for some day-old rice, protein of any kind (chicken, shrimp, and tofu would all be tasty), and whatever veggies you’ve got on hand, and you’re halfway there. This version, courtesy of Biren from Roti n Rice, makes use of dried shrimp and kimchi to make a kid-approved meal for any night of the week.

Ingredients
2 tbsp vegetable oil
1/3 cup (40g) dried shrimp, soaked and drained
2 cloves garlic, minced
1 cup (200g) chopped kimchi
½ cup (75g) frozen green peas
3 cups (450g) day old rice
1 tbsp soy sauce
½ tsp ground pepper

Method
1. In a large nonstick pan, heat 1 tablespoon vegetable oil. Fry dried shrimp until crispy, about 4 to 5 minutes. Remove and set aside.

2. In the same pan, add remaining 2 tablespoons vegetable oil. Sauté minced garlic for 1 minute. Add chopped kimchi and fry for 2 minutes. Add frozen peas and continue to cook for another 2 minutes.

3. Add rice, soy sauce, and pepper. Stir to get everything well mixed and cook until rice is dry and fluffy. This will take 4 to 5 minutes.

4. Finally, mix in the fried shrimp. Give it a good stir. Turn off heat and transfer to serving plates. Serve immediately.

Recipe and photo courtesy of Biren from Roti n Rice

Find more easy kid-friendly recipes here!

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Zucchini Bread

by scott wardell

Simple, healthy, allergy-free, and delicious, this Zucchini bread has just the right amount of sweetness. This is perfect for breakfast, snack time, or anytime! Have the kiddos help too–they’ll love mixing the wet & dry ingredients together. We dare you to just eat one piece.

Ingredients:
3 eggs

1 cup vegetable oil

2 cups granulated sugar

2 cups grated zucchini
(from 2-3 small zucchini)

2 teaspoons vanilla

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon ground cinnamon

Method:
1. Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly.

2. Mix together flour, salt, baking soda, baking powder, and cinnamon; mix lightly.

3. Add dry ingredients to first mixture, stirring to blend.

4. Pour batter into two loaf pans, 9×5×3-inches in size.

5. Bake at 325° for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean. Cool and serve.

Makes two loaves.

Mireille Schwartz is a Member of the Board of Directors for Washington D.C. based FAAN (Food Allergy & Anaphylaxis Network), the world’s largest leading non-profit allergy resource. On the San Francisco Homefront, Mireille is CEO of the Bay Area Allergy Advisory Board, promoting education, awareness, and provide no-cost medical care & medication to Bay Area families with severely allergic children. An expert contributor and regularly featured columnist for CNN Health, ABC7 News and Allergic Living Magazine, Mireille Schwartz has an innate understanding that food is everywhere, and our relationship to food needs to be healthy if we are to stay healthy.

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