Fried Rice {Gluten Free}


Marcella Rose here.  Now if you are like me, you’re constantly trying to save money and what a better way to save than to use those leftovers! It’s always a shame to throw away perfectly good food, am I right? Now I don’t just like to warm up a leftover, though I have been known to do so, but where is the imagination in that?!  What I love is taking a leftover and making something extraordinary with it; something that makes the family run to the table.

So today I want to share with you an easy and quick recipe that will use your leftover white rice in a flash and with some panache!  I mean we all order take out and it seems that with every dish comes the ubiquitous box of white rice. You may eat a scoop, but I have never once used up all the rice.  Sometimes I make a rice pudding (I will share that recipe with you next time!) but most times I make fried rice.

What I love about fried rice is that your can serve it for every meal! If I serve it in the morning I like to baste an egg and place it on top; the gooey, runny yolk makes for a great sauce on the rice and really puts it over the top for the first meal of the day.  Serve this at a brunch and your guests will be stunned and love every bit of it.

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Strawberry Rhubarb Biscuit Bake

Strawberry Rhubarb Biscuit Bake

The season of spring is upon us and the strawberries in Oregon are overflowing with flavor and sweetness. The rhubarb time is here and what a special time it is. Rhubarb and strawberries go hand in hand not just because of the complimentary sweet-to-sour or their matching color palate but because they ripen at the same time.

Every year I look forward with anticipation to the farmer’s market opening and that big sign that reads Fresh rhubarb sweet local strawberries! It pulls me from my tasks, from my busy, busy days it makes me pull the car over and wander around the market with basket in hand, eyes almost popping out of my head as they bounce from bountiful stand to bountiful stand.

This year I wanted something easy for breakfast with my family on the coast so I whipped up this easy little treat. It is perfect for breakfast, a little snack with tea or for a light dessert and is ready in no time at all. I love serving it in the cast iron pan you cook it in too; it brings that sweet little farmhouse charm right from oven to table. What I love is how quick and delicious this is, no crusts to make and chill then roll out and bake just a little fruit and a little flour and a lot of flavor.




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Early Spring Veggie Egg Bake


Spring is here and all the signs of its splendor are welcomed with open arms. The bulbs are pushing up through cold, dark earth. The trees are pink with their cotton-candy blooms and the rains come and go, quenching the land and making us feel as if the best place on earth is by the window wrapped in a well-loved quilt, hot cup of tea in hand.

It is easy this time a year to get a little too excited about all the spring bounty to then come crashing down when you pop over to your farmers market. Spring is here, but only barely and though we have some new baby greens peeking out, spring onions and green garlic of course is here, mostly it’s our winter veggies that are still at the harvest; after all things need a chance to grow!

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Oranges, Balsamic Candied Pecans & Herb Salad

Orange and herb salad with lemon vinaigrette

Hi, Marcella Rose here!  I often find that I make some of my most exciting recipes out of necessity.  Needing to use this or that before it goes bad or to make room in the fridge or because “surprise!”, you have guests staying for dinner.  It’s where I shine because you really have to be creative to make it work.

It is a skill that was honed while being a ranch cook 45 miles from anything for 5 years.  I would open up a cook book and decide on a recipe only to find out that we don’t have half the ingredients.  I got really good at substitutions and clever ways around things and it made me feel empowered.  I didn’t need to be limited by recipes. So strict and to the point.  Why not let your palate decide?  You know what you like, what flavor combinations taste best together.  So tonight why not take off the saddle, untie the reins and just run free?  Make something up, be spontaneous, and try something new! Who knows what could happen, you could invent a new favorite dish!

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