Impromptu Crab Fried Rice (or Crabby Rice...as my Mom called it)

First off, let me apologize for having basically disappeared over the last few months.  Life has definitely gotten in the way... and I wasn't feeling all that inspired.

But, I recently discovered a service here that delivers organic produce to your house (fabulous!) and got a few boxes with some weird stuff in them (nothing for this recipe specifically), but the need to go out and figure out what to do with things like Swede (or Rutabaga), Kumquats and Jerusalem Artichokes, made me feel inspired to cook again.  Which for me, right now, is pretty impressive.

So... I also got some crab meat in the magical package of food delivered to my house and decided I would make some crab fried rice. 

It ended up being kind of a non-traditional stir fry, just because of what ingredients I had in the house and had to use up, but it was really good! Not great with measurements because I kind of just threw everything in the pan, but this is a recipe that is meant to be experimented with, so go crazy!  This made enough for 2 servings.

Ingredients:

• Crab Meat (about 100g)
• 1 zuchinni (shredded)
• 2 carrots (shredded)
• Garlic
• Fresh Grated Ginger
• Hoisin Sauce
• Brown rice, cooked (about 1 cup)
• 1 green onion, sliced
• Olive oil

1.   Heat olive oil in a skillet over medium-high heat.  Saute the garlic, ginger and spring onions until fragrant (30 seconds or so).
2.  Add carrots and zucchini and saute, stirring occasionally.

Cook until the carrots are tender (1-2 minutes).  Add the cooked brown rice and the hoisin sauce.  Stir to incorporate and heat through.

3.  Add the crab meat to the pan, stir and cook until heated (1 minute or so).

Voila... crabby rice!

Veggie/Chicken Skillet Dinner

Adapted from Skillet Veggie & Feta Tacos at GreenLiteBites.com:

This turned out pretty well, although it was a little wet - I think a bit too much moisture in all the veggies. I used a slotted spoon to take it out of the skillet and it turned out fine, but next time maybe drain a bit while cooking.

This made enough for dinner for the two of us and lunch for both of us tomorrow.

Ingredients:

•  3 skinless, boneless chicken breasts, cut into chunks
• 1 tsp olive oil
• 1 zucchini
• 1 yellow squash
• About 1/2 pint of grape tomatoes 
• 4 oz mushrooms
• 1 onion, chopped
• 1 tsp Chopped Garlic
• 1 tsp Fresh Basil
• 1 tsp Fresh Oregano
• Feta cheese to sprinkle on top

1. In a skillet, saute the chicken chunks in the olive oil about 4 minutes or until cooked through.
2. Add the onion to the skillet and cook for 2 minutes without stirring.
3. Add the garlic and the rest of the veggies to the skillet. Sprinkle with salt and pepper, stir to cover.
4. Cover and cook for 2 minutes without stirring.
5. Add the basil and oregano to the skillet, stir to distribute flavor. Cover and cook for another 2-3 minutes or until squashes are cooked through.
6. Dish out onto a plate and sprinkle each serving with feta cheese and enjoy!