DAY 4 - EGG FOO YONG & AN OLD COMFY FAVORITE, CHILI & RICE WITH CHEESE

Getting a shot in my back today (what fun!) in prep for a more permanent solution, and DH is gone until tomorrow, so on my own. I strongly believe in food as a remedy, in fact probably a little too strongly. So today it is Nally's chili over rice with melted cheese on top and Egg Foo Yong. These are my go-to comfort foods, quick, easy, and delicious. Add all the cooking shows I can stand and you have a winner. Have an amazing day! xoxo M:o) 

BREAKFAST:
Nothing! Have to fast today.

LUNCH: 
Nally's Chili over rice with shredded cheese over the top. Yum!

DINNER:
Egg Foo Yong, recipe below
Chinese Brown Grave, recipe below
Green Salad with Cream Balsamic Vinegar
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Shrimp Egg Foo Young Recipe | Food Network - Serves 4
4 tablespoons canola oil
1/4 cup yellow onion, chopped
2 cups shredded cabbage
6 eggs
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup sliced bamboo shoots
1/2 cup cooked small salad shrimp, or large dice medium cooked shrimp
2 tablespoons green onion tops, sliced, for garnish

Place 2 tablespoons vegetable oil in a large pan and cook onions and cabbage over- medium high heat just until tender. Remove from heat, drain excess liquid, and reserve. Whisk the eggs in a bowl and mix in soy sauce, spices, drained cabbage mixture, and bamboo shoots. Using a non-stick pan over medium-high heat, add 2 tablespoons vegetable oil and heat. Ladle about 4 ounces of the cabbage mixture into the hot pan, as you would for pancakes, and sprinkle the small shrimp evenly on top of each. Cook for about 3 minutes, or until edges start to brown and when jiggled, it slides in the pan. Flip and cook another 2 to 3 minutes until cooked through. Garnish with scallions.

CHINESE BROWN SAUCE - Serves 4

1/2 cube butter
1 tsp ground ginger
4 tbsp cream or half and half
2 cloves garlic
2 tsp soy sauce

Melt butter in a pan and saute garlic until fragrant. Add all other ingredients and cook on medium heat until reduced to a thick sauce, stirring frequently. If it does not thicken, mix a tsp of cornstarch into a tbsp of cream and slowly add to the sauce a little at a time until desired thickness. Pour over egg foo yong and enjoy! 

CREAMY BALSAMIC DRESSING

2 tbsp mayo
1 tbsp balsamic vinegar
1 tbsp half and half
Salt & Pepper to taste
1 tsp dried chives
1 tsp dried parsley
1 clove garlic
1/2 lemon, juiced

Put all ingredients into a food processor and mix until thick and creamy. Add more half and half if needed to thin mixture. Serve on salad, chicken, or whatever else! xoxo M:o)