Fried Rice

4 servings

INGREDIENTS:

·         3 Tbsp. butter, divided

·         2 eggs, whisked

·         2 medium carrots, peeled and diced

·         1 small white onion, diced

·         1/2 cup frozen peas

·         3 cloves garlic, minced

·         salt and pepper

·         4 cups cooked and chilled rice

·         3 green onions, thinly sliced

·         3-4 Tbsp. soy sauce, or more to taste

·         2 tsp. oyster sauce (optional)

·         1/2 tsp. toasted sesame oil

INSRUCTIONS:

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.

Serve warm.

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Mixed Berry Cream Cheese Crepes

Ingredients

CREPES:

·         3/4 cup milk

·         1/2 cup water

·         1 tablespoon coconut sugar (or brown sugar)

·         2 teaspoons vanilla extract

·         2 large eggs

·         1 cup white whole wheat flour

BERRY SAUCE:

·         1 cup fresh or frozen raspberries

·         1 cup fresh or frozen blueberries

·         1 cup fresh or frozen sliced strawberries

·         1/2 cup sugar

·         1/2 cup water

·         1/4 teaspoon ground cinnamon

FILLING:

·         4 oz cream cheese, softened

·         2 tablespoons sugar

·         2 tablespoons lemon juice

Instructions

1.    Prepare the crepes: Place all crepe ingredients in a blender. Blend on high speed a few seconds until completely smooth. Transfer batter to a measuring glass and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day)

2.    While the crepe batter chills, prepare the berry sauce: Place all sauce ingredients in a medium saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer, stirring occasionally until sauce is reduced and slightly thickened. Remove from heat and set aside.

3.    Make the filling: Place cream cheese and sugar in a small bowl. With a handheld electric mixer, beat on medium speed until creamed. Add lemon juice and continue beating until filling is smooth and creamy. Set aside.

4.    Cook the crepes: Heat a lightly-greased non-stick skillet over medium-high heat. Working in batches pour 1/4 cup batter in pan. Cook 1-2 minutes on first side, then flip and cook an additional 1 minute on opposite side. Transfer to a serving plate and keep warm. Repeat with remaining batter.

5.    Assemble the crepes: Evenly spread cream cheese filling over each of the crepes. Fold crepes into quarters. Serve immediately with warm berry sauce on top. Enjoy!

*Crepes are best if served immediately after making.

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