Al’s Pancake World Vegetable Fried Rice

January 28, 2017 ~ Marlee And Christie ~ 2 Comments

One thing about us is we love TV shows. I mean, we went to film school so while others watch shows and movies passively we LOVE to watch and analyze and see things that other viewers might miss. And of of our favorite shows is Gilmore Girls, a few months ago we actually were lucky enough to test a recipe from the Unofficial Gilmore Girls Cookbook. We made Mock Turtle Soup and really enjoyed all the Gilmore Girls inspired recipes.

As we continued re-watching the series in preparation for the Revival that premiered in November, we thought about all the different restaurants that were available in Stars Hollow and which ones we wanted to eat at and the consensus was Al’s Pancake World. Where no pancakes are ever served, just delicious foreign eats from around the world. And when we saw one of the teaser pictures that the Gilmore Girls Instagram account posted, we knew we needed to make our own version of Fried Rice

We love signs and if this picture wasn’t a sign to make fried rice, I don’t know what is. What’s great about this recipe is that we think just about anyone could make it. Even the Lorelai’s and Rory’s of the world who fear the kitchen and all it’s tools, this recipe is pretty easy and almost impossible to mess up.

While we made our own rice for the recipe you can totally use left over white rice that you get from Chinese restaurants that you usually have no idea what to do with days later. You can also utilize whatever frozen vegetables or left over meat you have in the fridge (beef, pork, chicken…yum).

Forgive us, we just watched Mulan over the weekend and can’t stop singing all the songs.

Anyway, this recipe is super easy and we think that even Lorelai Gilmore could make it with ease. And while ours is called vegetable fried rice, you can add just about any kind of meat you want. Or leave it as is. We think that Al from Al’s Pancake World would definitely approve.

Click below for the recipe!

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Easy Homemade Ramen

October 30, 2016 ~ Marlee And Christie ~ 2 Comments

Happy Sunday Everyone! Its cloudy, rainy and actually kind of cool here in Los Angeles. So we thought the best recipe we could possibly share for a rainy and cold Sunday is one that’s easy to make and keeps you warm on cold and rainy Sundays.

One of our favorite things to buy from the Supermarket is Ramen. Not the ones that college student live off of, but the ones that they sell in the Asian food section. Nong Shim Noodle Bowl Soups are always on sale and perfect in a pinch.

While we’re all for the convenience of instant ramen noodles, we love being able to make just about anything at home. This Ramen is probably one of the easiest things we make so it’s almost impossible to mess up. If you can boil broth, you can make this soup.

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Throwback Thursday: Zucchini and Onion Rice Bowl

March 31, 2016 ~ Marlee And Christie ~ 1 Comment

It’s that time of the week, Throwback Thursday Recipe Edition! And today, we’re going back to our first month of posting to one of our favorites. Another healthy but scrumptious recipe, Zucchini and Onion Rice Bowl!

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What inspired this recipe was what could you do with all that left over rice you have from Chinese food and when you make too much at dinner. And honestly, reheated rice isn’t all that great, but add it with some veggies and soy sauce? Yum.

This is probably one of the simplest things you can make because it only has 5 or so ingredients. It’s flavorful, healthy, and friendly for those who don’t like meat! Obviously, you don’t have to use leftover rice, you’re allowed to make fresh rice! It’s all about what you have in your fridge and what you want to use.

Click here for this recipe, and remember if you like our recipes, subscribe, like, share, and follow.

Coconut-Curry Corn Chowder

September 15, 2015 ~ Marlee And Christie ~ Leave a comment

It’s raining in LA!

For one day, and one day only we have what feels like real fall weather (or at least to LA standards) and we are going to use that to our advantage and post this delicious and warm chowder recipe.

Today’s recipe is perfect for any rainy or fall day. You can make this chowder, curl up with a good book (or movie) and enjoy the warm comforts that a hearty chowder can bring you.

What’s great about this chowder? It’s all made in one pot and you don’t even have to really think about it. You throw everything into the crockpot and let her go and 4 hours later BAM! It’s magic!

Coconut-Curry Corn Chowder

Ingredients

3 bags of frozen corn
2 cups of yukon potatoes, diced
1 red pepper, diced
1 onion, diced
1 large chipotle pepper, minced
Juice from 1 lime
14 oz. can of fire roasted tomatoes
4 cups of chicken or veggie stock
salt & pepper
1 tablespoon
1 can of coconut milk
diced avocado (garnish on top)

Step 1:

Add 2 bags of corn, potatoes, red pepper, onion, chipotle pepper, lime juice, fire roasted tomatoes, stock, and salt & pepper to a crock pot. Mix. Cook on HIGH for 4 hours.

Step 2:

While the crock pot pool party gets started, we’ll make the coconut corn cream to thicken the chowder. In a saucepan, place the coconut milk and remaining bag of corn and curry. Add a pinch of salt and pepper. Let it simmer for 20 minutes.

Step 3:

Let coconut corn cream cool a little before blending in smaller batches, probably 2-3 batches. Pour into crock pot and let the chowder party commence!

Adapted from Joyful Healthy Eats!

Zucchini and Onion Rice Bowl

March 23, 2015May 22, 2015 ~ Marlee And Christie ~ 5 Comments

So we all know, that when we order Chinese food, no matter what you order, they always give you a ton of rice. More rice than anyone can eat in one sitting, and today’s recipe utilizes all that extra rice we have sitting in our fridge.

And like most of our recipes, the amount of zucchini, onions and rice is subject to change on how many people you plan on feeding. You can also make this with fresh rice, I did for lunch yesterday and it was delicious!

Ingredients

Left over rice
1 to 2 zucchini’s(sliced to half moons)
1 Onion (sliced)
Soy Sauce
Olive Oil

Step 1:

In a non sauté pan, heat 1 tablespoon of olive oil over medium heat.

Slice the Zucchini into half moons and the onions into slices.

Step 2:

When the oil is hot, add onion and zucchini and a splash of soy sauce. Stir until zucchini and onion soften. Add a couple more dashes of soy sauce to season. You can also add fresh ground pepper to taste.

Step 3:

Just before the zucchini and onions are done cooking, add the rice, and a few more dashes of soy sauce to season the rice. Stir until combined and cover until rice is warmed. Remove from heat, and enjoy!

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