Posts by Rachel Schultz

BREAKFAST FRIED RICE

April 27, 2022

Fried rice is a dinner we love making, so it is only right we should morph it into breakfast form. With just a few tweaks it makes for a fun first meal of the day. You have got to do the mashed avo and fried eggs too which are a perfect additional, along with the flavorful rice. The pitfall of some breakfasts is that they are hard to make for a big squad all at once (namely pancakes). This feeds a group all at once something unique and un-boring.

Also even better, some people prefer day old rice for fried rices, so you can prep the rice (and bacon!) the night before and assemble it quickly the morning of.

Bonus, my husband gave this “could be a restaurant menu item” status!

BREAKFAST FRIED RICE
Serves six souls

1 cup rice
2 cups water
2 tablespoons honey
3 tablespoons soy sauce
6 tablespoons butter
6 cups kale, chopped
3 carrots, grated (or chopped)
6 green onions, sliced diagonally
1 and 1/2 cups edamame, de-shelled
1 bulb garlic, minced
1 pound bacon
6 fried eggs
3 avocados, mashed
2 jalapeños, sliced
1 cucumber, sliced
Red pepper flake
Black pepper

Bring rice and water to boil over high heat. Reduce heat to low and simmer for 20 minutes. Or, prepare in a rice cooker.

Whisk together honey and soy sauce. Toss rice in soy sauce mixture.

Heat butter in a skillet over medium heat. Saute kale and carrot for 2-3 minutes. Add green onion, edamame, and garlic. Cook for 2 more minutes. Add rice to vegetables.

Serve with bacon, fried eggs, mashed avocado, jalapeño, cucumbers, red pepper flake, and black pepper.

BREAKFAST FRIED RICE

Author: Rachel Schultz

Ingredients

1 cup rice
2 cups water
2 tablespoons honey
3 tablespoons soy sauce
6 tablespoons butter
6 cups kale, chopped
3 carrots, grated (or chopped)
6 green onions, sliced diagonally
1 and ½ cups edamame, de-shelled
1 bulb garlic, minced
1 pound bacon
6 fried eggs
3 avocados, mashed
2 jalapeños, sliced
1 cucumber, sliced
Red pepper flake
Black pepper

Instructions

Bring rice and water to boil over high heat. Reduce heat to low and simmer for 20 minutes. Or, prepare in a rice cooker.
Whisk together honey and soy sauce. Toss rice in soy sauce mixture.
Heat butter in a skillet over medium heat. Saute kale and carrot for 2-3 minutes. Add green onion, edamame, and garlic. Cook for 2 more minutes. Add rice to vegetables.
Serve with bacon, fried eggs, mashed avocado, jalapeño, cucumbers, red pepper flake, and black pepper.

BLUEBERRY & AVOCADO CHOPPED SALAD

April 26, 2022

Rachel Schultz

In general salads are one of my favorite meals. Sometimes the trouble is having enough elements on hand for them to have variety. Salads can get sad and uninspiring fast when we have had the same three to four toppings on them for the last five times we’ve eaten them. This recipe has become one I do for something that has a lot of variety within. I love chopped salads in that way! Lots of bite size delicious pieces! Also there is is a very pleasant and fast homemade dressing.

AND IT IS A VERY SUMMERTIME SALAD!

It is one I have chosen for my mother’s day meal because it feels like a launch of summer.

BLUEBERRY & AVOCADO CHOPPED SALAD
Serves six

6 limes, juiced
3 tablespoons honey
2 tablespoons white wine vinegar
3 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon black pepper
3 heads of romaine, chopped
3 corn on the cob, grilled or cooked, sliced
1 and 1/2 cups blueberries
4 chicken breasts, cooked and shredded
1 pound bacon, cooked and crumbled
24 cherry tomatoes, halved
Sliced jalapeños (optional)
1 and 1/2 cup goat cheese crumbles
3 avocados, cubed

Whisk together lime juice, honey, white wine vinegar, olive oil, salt, and black pepper to make dressing.

Toss romaine, corn, blueberries, chicken, bacon, tomatoes, and jalapeños (optional) in dressing. Top with goat cheese and avocado.

BLUEBERRY & AVOCADO CHOPPED SALAD

Author: Rachel Schultz

Ingredients

6 limes, juiced
3 tablespoons honey
2 tablespoons white wine vinegar
3 tablespoons olive oil
¼ teaspoon salt
½ teaspoon black pepper
3 heads of romaine, chopped
3 corn on the cob, grilled or cooked, sliced
1 and ½ cups blueberries
4 chicken breasts, cooked and shredded
1 pound bacon, cooked and crumbled
24 cherry tomatoes, halved
Sliced jalapeños (optional)
1 and ½ cup goat cheese crumbles
3 avocados, cubed

Instructions

Whisk together lime juice, honey, white wine vinegar, olive oil, salt, and black pepper to make dressing.
Toss romaine, corn, blueberries, chicken, bacon, tomatoes, and jalapeños (optional) in dressing. Top with goat cheese and avocado.

25 MINUTE HAM & WHITE BEAN SOUP

April 18, 2022

Rachel Schultz

Greetings if you are reading this the day after easter and have some ham to put to use. Greetings to people of springtime in general who just want a lovely slightly spring-y soup. (I imagine for one of the nights of spring that still feel chilly because this captures the needs of when spring is in our hearts, but the weather is still cool.) And certainly greetings to anyone, any time of year who wants a good, 25 minute dinner. I am not a big canned soups person (some are better than others). Soups and stews are one of my favorite meals to prepare. The simple, old fashioned-ness, for one, but also how forgiving they are.

Throw some stuff in. Taste test. If it turned out strange, it can usually be rescued.

If you need one more reason to use less canned, consider this very recipe. Homemade soups can be so fast.

25 Minute Ham & White Bean Soup
Serves five to six

3 tablespoons olive oil
5 yukon potatoes, cubed
1 teaspoon salt
1 teaspoon pepper
3 celery, diced
1 onion, diced
1 pound ham, roughly shredded and chopped
2 teaspoons garlic powder
1 tablespoon thyme
1 tablespoon parsley
4 cups broth
2 tablespoons apple cider vinegar
1 cup spinach or kale
15 ounces white beans
1/2 cup green peas
Parmesan, grated

Heat olive oil in a stock pot over medium heat. Add potatoes and season with salt and pepper. Cook for seven minutes, stirring occasionally.

Stir in celery, onion, ham, garlic powder, thyme, and parsley. Cook for three minutes.

Add broth and apple cider vinegar. Cook over medium heat for fifteen minutes, stirring occasionally. When one minute of cook time remains, stir in spinach, white beans, and green peas. Top with grated parmesan.

25 MINUTE HAM & WHITE BEAN SOUP

Author: Rachel Schultz

Ingredients

3 tablespoons olive oil
5 yukon potatoes, cubed
1 teaspoon salt
1 teaspoon pepper
3 celery, diced
1 onion, diced
1 pound ham, roughly shredded and chopped
2 teaspoons garlic powder
1 tablespoon thyme
1 tablespoon parsley
4 cups broth
2 tablespoons apple cider vinegar
1 cup spinach or kale
15 ounces white beans
½ cup green peas
Parmesan, grated

Instructions

Heat olive oil in a stock pot over medium heat. Add potatoes and season with salt and pepper. Cook for seven minutes, stirring occasionally.
Stir in celery, onion, ham, garlic powder, thyme, and parsley. Cook for three minutes.
Add broth and apple cider vinegar. Cook over medium heat for fifteen minutes, stirring occasionally. When one minute of cook time remains, stir in spinach, white beans, and green peas. Top with grated parmesan.