Fried Rice

Hi everyone!

Today, I will be sharing my recipe on fried rice minus a few ingredients I didn’t have on hand, but still tasted amazing nonetheless! It’s definitely a healthier alternative to take-out fried rice as you can control how much of each ingredient you put into it. You can add chicken, pork, or just simply leave it veggie like how I did. Oh, did I mention it taste even better for leftovers? Let’s get started!

Ingredients:

• 1 cup rice
• Soy sauce
• Garlic
• Ginger
• Cayenne pepper
• 2 eggs
• Carrots
• Onion
• Green bell pepper
• Red bell pepper
• Mushroom

Directions:

1. Bring a pot of water to a boil and then add 1 cup of rice.
2. Let the rice cook and drain leftover water if any.
3. While the rice is cooking, chop the onions, garlic, and ginger.
4. Cut the carrots, bell peppers, and mushrooms.
5. In a large skillet, add a tablespoon of oil and add the garlic and ginger.
6. Let cook for a minute and then add the onion.
7. Sautee the onion and then add the rest of the vegetables.
8. Once cooked, set aside.
9. In the large skillet, add 4 table spoons of oil and then add the cooked rice.
10. Let it cook for about 5 minutes making sure the oil covers most of the grains.
11. Make room in the center of the skillet and add 2 eggs in the middle.
12. Toss around so the eggs become quite scrambled with the rice.
13. Add the vegetables and soy sauce and cayenne pepper to taste.
14. Cook for another 5 minutes.
15. Plate and serve!

Suggestions, Substitutions, Tips & Tricks:

• You can add chicken or pork with the veggies.
• It’s best to use a day old rice, but I wanted to make this last minute; still tasted great.
• You can add green onions and scallions, I didn’t have any on hand.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

Very Veggie Soup

Hi everyone! Now that Fall is around the corner, my go-to recipes are always hearty soups. Today, I will be sharing a classic veggie soup. It’s a great way to sneak all those veggies in but all you can taste is the flavorful garlic and tomatoes. It takes no time at all and is super easy. Let’s get started!

Ingredients:

• Tomatoes
• Garlic
• Beet
• Ginger
• Carrots
• Onions
• Salt and Pepper to taste

Directions:

1. Fill a large bowl halfway with water.
2. Place the tomatoes, beet, and carrots in the bowl.
3. Microwave for 6 minutes to soften the veggies.
4. Meanwhile, chop the onion, garlic, and ginger.
5. Let the boiled veggies cool to room temperature.
6. In a food processor or Ninja blender, add the chopped veggies and about 1 cup of water.
7. Blend until smooth.
8. In a big pot, pour the puree in and turn on the heat to medium.
9. Add salt and pepper to taste.
10. Let the soup come to a boil and let it simmer for 10 minutes.
11. Serve hot alongside garlic bread!

Suggestions, Substitutions, Tips & Tricks:

• You can add whatever veggies you have on hand or you like. I would add more except this is all I had at the moment.
• You can use broth instead of water.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

Summer Garden Pasta

Happy Wednesday everyone! Now that Summer is almost at its end, I wanted to make a Summer Garden Pasta filled with fresh veggies while they are still in season and before the Fall vegetables come to town! It’s quick, delicious, and great warm or cold. Let’s get started!

Ingredients:

• Pasta of your choice
• Broccoli
• Zucchini
• Mushroom
• Carrots
• Alfredo sauce
• Garlic powder
• Italian seasoning

Directions:

1. Bring a pot of water to a boil and add the pasta. Let it cook until al dente.
2. While the pot of water is coming to a boil, cut the vegetables of your choice.
3. Once the pasta is cooked, drain the water.
4. Add about 1 cup of alfredo sauce and mix to cover all the pasta.
5. Add the vegetables and seasoning to taste.
6. Let it warm on medium heat for about 5 minutes.
7. Plate and serve!

Suggestions, Substitutions, Tips & Tricks:

• You can add whatever veggies you have on hand or you like. I would add more except this is all I had at the moment.
• You can even use tomato sauce instead of alfredo- whatever your heart desires!

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

Minestrone Soup

Happy Wednesday! I hope everyone is having a fantastic week. Today, I will be sharing my recipe on Minestrone Soup. This soup is so delicious and flavorful. It makes for the perfect leftovers. All you have to do is put everything in one pot and let the stove do the work. Very simple, you can add whatever your heart desires, and not a lot of work needed! Let’s get started!

Ingredients:

• Butter
• 1 Onion
• 3 stalks Celery
• 3 longs Carrots
• 2 Tomatoes
• 1 spoon Tomato paste
• 3 Potatoes
• Half cup of Elbow pasta
• 3 cups of Vegetable broth
• Garlic
• Salt
• Half cup of Red kidney beans

Directions:

1. First, chop all of the vegetables; chop the celery, cut the potatoes in small cubes, slice the carrots, chop the onion, chop the tomatoes, mince the garlic.
2. Melt butter in a heavy pot over medium heat. Add garlic, onion, celery, and carrots; saute for a few minutes.
3. Add beans, tomatoes, 1 spoon of tomato paste, potato, stock, and salt to the pot.
4. Bring to a boil, cover, and reduce heat.
5. Simmer for approximately 45 minutes until vegetables are barely tender.
6. Add pasta, and simmer for 30 minutes more.
7. Add any additional seasoning as needed.
8. Plate and serve!

Suggestions, Substitutions, Tips & Tricks:

• This recipe serves about 5 people.
• You can add as much seasoning as you want and make it as spicy as you want.
• You can add any source of protein such as chicken, sausage, or even tofu.
• You can use any broth or beans you’d like.

Tag me on Instagram, @cookingwithovenmitz, if you do make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

See you next Wednesday!

– Mitz

Pizza Night with Trash Panda Workshop

It’s pizza night! I love pizza night because the options are limitless. Any topping your heat desires would be delicious. This is such a quick, easy, and fun dinner to make. Leftover pizza makes for the perfect lunch. I used a cutting board custom made from Trash Panda Workshop and I served my pizza on it as well. It’s absolutely beautiful!

Trash Panda Workshop custom makes cutting boards.
Check out their Instagram out at the link below!

https://www.instagram.com/trashpandaworkshop/

Ingredients:

• Flatbread pizza crust
• Tomato sauce
• Onion
• Green pepper
• Red pepper
• Mushroom
• Mozzarella cheese
• Crushed red pepper

Directions:

1. Preheat the oven to 400 degrees F
2. While the oven is preheating, slice the onion, green pepper, red pepper, and mushrooms. Set aside.
3. Spray a baking sheet with cooking spray and place the flat bread pizza on the sheet.
4. Spread about 3 spoonfuls of tomato sauce and spread evenly on the flat bread. 
5. Sprinkle a little bit of mozzarella cheese.
6. Add half of the onion, green pepper, and mushrooms.
7. Sprinkle more mozzarella cheese.
8. Add the remaining toppings and more mozzarella cheese.
9. Sprinkle crushed red pepper.
10. Place in oven at 400 degrees F for about 15 minutes.
11. Slice and serve!

Suggestions, Substitutions, Tips & Tricks:

• You can add whatever toppings you want! This varies from meat to other veggies. You can even just make a plain cheese pizza!

Tag me on Instagram, @cookingwithovenmitz, if you make it. I would love to see your version of it. Click follow and hit the like button to keep updated on new recipes!

-Mitz