Thai Fried Rice

With Christmas safely behind us, I needed to figure out what to do with the left over Christmas ham. Ham fried rice is a favorite around our house, but I thought I'd give it a Thailand twist. It was yummy. Even my wife was singing my praises for this one. The vegetables are cooked, but still crisp. creating an tantalizing texture difference between the soft rice, tender ham, and the lightly crunchy vegetables.

Fried rice recipes aren't only great for using left over meat, but also left over rice. In fact, they work better with day old cooked rice rather than fresh. The rice absorbs more of the flavors and liquids that way.

Equipment needed
Kitchen knife
Cutting board
Large wok or skillet
Spatula or Wok tools

Ingredients
4 cups cooked turmeric rice
1 cup cooked ham or pork, cubed or ground
1 jalapeño pepper, finely minced (optional)
1 tablespoon vegetable oil
1 medium onion, halved and thinly sliced
1 tablespoon fresh ginger, finely chopped or 1/2 teaspoon dry ground ginger
3 cloves garlic, minced
1/2 teaspoon turmeric
1/4 teaspoon chili powder (optional)
1 tablespoon fish sauce
1 tablespoon soy sauce
2 cups chopped mixed vegetables such as celery, bok choy, carrots, or bell peppers
3 eggs, beaten
3 green onions, thinly sliced
Parsley or mint leaves for garnish

Directions
Chop, cut, slice or otherwise prepare all the ingredients as noted above.

Heat oil in wok or large skillet over medium-high heat. Heat ham or pork until it starts to brown. Remove from pan and set aside.

Re-heat the pan. Add more oil if needed and swirl the pan to coat sides. Add the onions, ginger, jalapeño (if using), and turmeric. Stir fry until the onions just start to get soft, about 3 minutes. Add the garlic and stir fry for 2 minutes more.

Add the fish sauce and soy sauce. Mixing well. Stir in the vegetables and stir fry 3 to 4 more minutes, just until the vegetables are heated through and crisp tender. Add the rice and ham and cook until heated through.

Beat the eggs and add a small dash of salt. Push the rice mixture to the sides of the wok or skillet and pour the eggs into the center. Cook the eggs for 2 or 3 minutes more, lifting and stirring to scramble. It's okay if some of the rice mixture gets into the eggs. Once the eggs are cooked, but are still a bit glossy, stir the rice into them, and stir fry 1 or 2 minutes more.

Remove from the heat and stir in the green onions. Garnish as desired.

Serves 4.

This recipe feeds four people, but there are six of us. Seven if you count my teenage son's stomach as a separate entity. Be careful if you double it, though. You don't want to crowd the pan and there's plenty to crowd it with. I ended up making two separate batches.

Christmas Cookies: Tangerine Dainties

Christmas and cookies just go together, don't you think? I sure do, which is why, every year at Christmastime, I make up a bunch of different cookies. My long time readers know this, of course. I've already got a few other cookie recipes here that you may want to check out.

This weekend, though, it was time to do something with the large number of tangerines my mother had given us for Christmas. Even though the family was doing it's best to devour them, there were quite a few left. They certainly weren't eating themselves. Then I remembered this recipe.

I really like these tiny, bite-sized cookies. Their small size may be part of the charm. They pack a surprisingly full flavor for their small size. The actual cookie has a buttery, mildly orange taste, not too sweet. The icing adds the perfect amount of sweetness, with a touch of tartness, to this elegant cookie.

If you don't have any tangerines on hand, use oranges instead.

Equipment Needed
Box grater or Microplane Grater/Zester
Several Baking sheets
Mixing bowls
Hand mixer
Measuring cups and spoons
Wire cooling racks
waxed paper

Ingredients

for the cookies
3 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter, softened
1 cup granulated sugar
1 egg, plus two more egg yolks
2 tablespoons freshly grated tangerine zest
2 1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
non-stick cooking spray

for the icing
2 cups powdered sugar
1 tablespoon lemon juice
1 teaspoon tangerine juice
1/2 teaspoon fresh grated tangerine zest
1 drop each, red and yellow food coloring
1 tablespoon water, more as required

Directions
Preheat the oven to 350 degrees Fahrenheit. Spray the baking sheets with cooking spray and set aside.

To prepare the cookies:
In a medium bowl, combine flour, baking powder, baking soda, and salt. Mix well.

In a large bowl, beat the butter and granulated sugar together with a hand mixer, at high speed, until well combined. Add the egg, extra egg yolks, tangerine zest, vanilla, and lemon extract. Beat with the hand mixer on medium speed until well blended.

Add the flour mixture to the bowl. Switch to dough hooks, it you have them, and mix until well blended and the dough comes together well. Cover with plastic wrap or a lid and place in the refrigerator for 5 to 10 minutes to stiffen the dough.

Roll the dough into 3 /4 inch balls and place on the baking sheets. Better yet, get your kids to do it for you. Make sure you've got around 2 inches of space between them. You'll can easily do this in batches so, don't worry if you run out of baking sheets before you run out of dough. Just put the dough back in the refrigerator between batches.

Place the baking sheets in a single layer in the upper third of your oven.* Bake for 5 minutes and then turn the baking sheets around, so the cookies that were in the front of the oven are now in the back, and vice versa. This helps ensure even cooking. Bake for 5 more minutes.

Remove the baking sheets from the oven. Using a spatula, carefully remove the cookies and place them on wire cooling racks. If the cookies are too soft, and squish in when you try and remove them, let them sit on the baking pan for about 5 more minutes to firm up. Let them cool completely while you put the next batch in the oven.

To prepare the icing:
In a medium bowl, combine the powdered sugar, lemon juice, tangerine juice, zest, food coloring, and 1 tablespoon of water. Using a fork, or the hand mixed, blend until well combined. Add additional water, a little at a time, until the icing is just a little runny. Set aside until all the cookies are completely cooled.

Once the cookies are cool, cover part of your counter or kitchen table with wax paper. Dip the tops of the cookie into the icing, and let the excess run off. Place the cookies, iced side up, on the waxed paper and let stand until the icing completely sets, about 45 minutes.

These cookies can be stored in an airtight container for up to a week, or in the freezer for one month, assuming you don't eat them all first. A better option is to give any you don't think you'll eat in time to your neighbors as a Christmas gift.

Makes about 4 to 6 dozen cookies.

I know that icing each individual cookie can be a pain, but trust me. This cookie is worth it. Enlist your family members or friends to help you make them.

*Placing the baking pans this high in the oven ensures the cookies are well cooked, but the bottoms don't get too dark. Don't try and bake them on two different rack levels. I've tried it, and the cookies never cook evenly that way. It's safer just to do them in batches.

By Their Fruit Juice Shall Ye Know Them

The vending machine lied to me. That vile temptress took my money and ran.

Well, it didn't exactly run. More like it stood there, mocking me with it's quite hum. I'm not sure why I fell for it's trap. Thirst will do terrible things to a man.

The second half of my work day was well underway. My water bottle was empty, and I'd already downed a can of soda during my lunch break. The stresses of the day and a dry mouth had taken their toll. Something had to be done to quench my thirst and pick up my spirits.

Knowing I had a a few dollars in change, I decided to take action. With deliberate strides I left my chair behind and walked stalwartly down the aisle, entering the small break room. There it was. The vending machine. It's sleek, rectangular shape, promised more than just a snack. It's window revealed a world of cold beverages, some sophisticated, some simple. All were tempting to me with their shapely plastic bottles and colorful labels.

“Pick me,” they said. “I'm refreshing and tasty.” Oh, they knew their professions well.

“Buy me and I will make you feel better,” they promised. I shouldn't have listened.

I had already finished soda that day, so I was looking for something else. Something a little sweet, but healthy. Orange juice!

“Drink of my citrus flavor. I am healthy and good for you.”

I had been tempted by bottled orange juice before, though. Much of it promised sweet, yummy flavor, but much of it had been picked and juiced too green, giving it a horrible taste. I wasn't sure I wanted to risk it.

A coworker came in, so I knew I had to decide quickly. What would she think, finding me here gazing over these lovely liquids with such indecision? I noticed an orange like liquid in one corner, looking like faithful orange juice but not quite. Maybe this was a combination of juices. Perhaps orange mango, or orange pineapple. Maybe something more exotic.

“I won't let you down like some juice will,” it promised. “I will love you more than your regular juice.” It was exciting, extravagant. I found myself wanting it.

Embarrassed to be caught ogling such fruity forms, I hurried and pressed the buttons, A-1. My chosen beverage dropped from it's high perch and into the gaping hole below.

“You're choosing something healthy!” my co-worker said. “Good for you. I, on the other hand, need caffeine.”

I had barely escaped being caught and been complimented on my choice in one fell push of the button! Feeling triumphant in my wickedness, I returned to my workspace. As I walked, I turned the bottle over. Success! Orange Pineapple juice! Or so I thought. I opened the bottle and took a swig, drinking deep of it's bright, orangey essence.

Something was wrong. I could taste it. It was too sweet, and not really fruity. What was wrong? Looking again at the front of the label and then at the ingredients, the full horror of what I had done hit me. High fructose corn syrup! Natural flavors! Noooooo!

I had chosen a fruit flavored drink with only 10% juice. It was nothing more than expensive fruit punch!

I had cheated, and been cheated. I had found titillation in sordid images of other fruit, but it was all flash, and no substance. It's love for me was not real. It had only the semblance of juice, but not the power, thereof.

I had learned my terrible lesson. Never again would I choose the quick and tempting fruit drink. I would make sure it was pure, 100% juice, and not some Jezebel in fruit's clothing. I would not put myself in temptation's way with the evil vending machine, again.

Until tomorrow, anyway. I just might want an afternoon soda.

Photo by Vera Reis