Fried Rice

Fried rice is considered a "leftover" dish meaning you can take left over rice from dinner the night before and add left ingredients to it to make for a very tasty dish.

Ingredients:

1 cup instant white rice
2 eggs
2 tablespoons soy sauce
1 tablespoon olive oil
1/4 cup of onion (can be red, green, yellow)
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup green peppers
1/2 cup corn

Preparations:

Cook white rice and let stand until cool. In a large skillet over medium heat, scramble both eggs. Add white rice, olive oil, onions, peppers, and corn. Saute until onion is soft. Add salt, pepper and soy sauce.

The great thing about this dish is that you can add other vegetables if you prefer and if you have leftover steak, ham or chicken - toss it in and cook until warm. It's an easy meal in about 20 minutes.

Servings: 4

Eggplant Parmigiana

From Epicurious -

Ingredients:

all-purpose flour for dredging
2 large eggs, beaten lightly
3/4 cup dry bread crumbs, seasoned with salt and pepper
a 1-pound eggplant, cut into 1/2-inch-thick rounds
vegetable oil for frying
1 cup tomato sauce
1/4 pound mozzarella cheese, sliced thin

Preparations:

Have ready in 3 separate bowls flour, eggs, and bread crumbs. Dredge eggplant in flour and coat with egg, letting excess drip off. Dredge eggplant in bread crumbs.

In a large heavy skillet heat 1/4 inch oil over moderately high heat until hot but not smoking and fry eggplant rounds in batches 3 minutes on each side, transferring them with a slotted spoon to paper towels to drain.

Preheat the broiler.

Arrange rounds on a baking sheet and top with tomato sauce and mozzarella. Broil rounds about 2 inches from heat until cheese is melted, about 3 minutes.

Baked Rigatoni with Spinach, Ricotta and Fontina

From Delish.com



Ingredients

1 pound(s) rigatoni
3 tablespoon(s) olive oil
1 package(s) (10-ounce) frozen spinach, thawed
2 cup(s) (about 1 pound) ricotta
5 tablespoon(s) grated Parmesan
1/2 teaspoon(s) grated nutmeg
3/4 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
6 ounce(s) fontina, grated (about 1 1/2 cups)

Directions

1. Heat the oven to 450°F. Oil a 9-by-13-inch baking dish.
2. In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
3. Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.
4. Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.
5. Variation: You can substitute another chunky pasta, such as penne rigate, penne, ziti or fusilli. Boil all of these one or two minutes less.
6. Wine Recommendation: A delicately flavored white such as Orvieto will complement the mild ricotta nicely. And, because Orvieto is not oaky, the wine has no bitter tannin to clash with the slightly bitter spinach and nutmeg.