Curry Ginger Chick Peas & Mushrooms with Tumeric Rice

I'm experimenting with a new Wildtree product in my kitchen. It's the Curried Garlic Blend, and it's pretty fantastic. I've added it in place of curry to a couple of different things, but this recipe, I have to admit, is pretty outstanding.
It helps to have fresh produce from the market to add to the experiment, too. So here's what I made up:

Ingredients
2 cups water
2 generous teaspoons ground tumeric
1 generous teaspoon sea salt
1 cup brown rice
a little high heat cooking oil (I used Grapeseed oil)
1/2 onion, chopped
2 cloves garlic, chopped
2-3 teaspoons Wildtree Curried Garlic Blend or curry powder
a couple of hand fulls of colored peppers (I used red and yellow)
shiitake (or other) mushrooms
1 can chick peas, drained
some chopped up cooking greens (collards, kale, chard, etc.)
2 generous teaspoons freshly grated ginger
salt and freshly ground black pepper to taste

Directions

1. Place water in pot with tight fitting lid and bring to a boil. Add salt and tumeric. Add rice, stir it around, return to boil, reduce heat to low, and simmer covered for 45 minutes.
2. Place oil in skillet and warm over medium heat. Add the onion and saute for 2-3 minutes, then add the garlic and reduce heat to medium-low. FYI: I like to let the onion and garlic cook while chopping the remaining veggies. It makes the onions sweet.
3. When onions are really soft, add the curry seasoning and mix well.
4. Add peppers and mix to coat. Let cook 3-4 minutes, stirring occasionally.
5. Add mushrooms, mix, let cook 5 minutes or so to soften.
6. Add chick peas and greens. Cover and let chick peas warm and greens get greener about 4 minutes.
7. Check rice (timer should have gone off by now!). Does it need more cooking time or a little water added?
8. Add grated ginger and mix one last time.
9. Serve chick peas over rice.
10. Enjoy!

Some Simple Stir Fry Suggestions

One of my favorite ways to get plenty of veggies in one meal is to throw them all in a pan with a little oil, stir them up, add some seasoning, serve over whole grain, and enjoy a healthy meal. But I've learned a few things along the way about ordering my stir fry. I think it makes a difference. That's what this list is about, but I'm still learning! Additional suggestions encouraged!

1. Lay the groundwork. I always, always, always start with onion and garlic. Nothing better. After putting my grain on to cook (brown rice, quinoa, kasha, etc.), I put a little oil in a skillet, heat on medium until it runs smoothly coating the bottom of the pan, then add chopped onion (size is not an issue here--chop how you like). After stirring it around a minute or two, I turn the heat to medium-low and proceed to mince up the garlic. Then I throw that in and stir  things up. 
2. Consider your ingredients. While the onions and garlic are simmering, I cut up my other veggies. I think order is important in stir fry, because some items should be added sooner than others or they get soggy. So I try to categorize what's going into the pan into 2 groups--need to cook a while, need to cook only a few minutes. I should probably state clearly here that I prefer my veggies a little undercooked, rather than over cooked.
1. longer cook time veggies = carrots, broccoli, kohlrabi, peppers
2. shorter cook time veggies = mushrooms, summer squash, zucchini, greens (bok choy, cabbage, spinach, swiss chard, kale, etc.), sugar snaps
3. more color = more healthy, so I try to make a rainbow in my pan
3. Choose your protein. I usually have shelled edamame in the freezer (thanks to Trader Joe's) as my main protein source, but occasionally I have leftover meat of some sort, too. In general this is when I throw it in the pan, because it only needs to be warmed through. And yes, I throw the edamame in frozen. If I've got to cook the meat, I put it in with the onions and garlic, cook until it's done, then throw in the veggies.
4. Spice it just right. We are tamari soy sauce lovers at our house, so that's the regular seasoning I use (it's also easy to open the bottle and pour a little in). Now that it's cold outside, I try to keep fresh ginger and grate a little (or a lot) alongside the soy. Sometimes I toss in some sesame seeds. I represent a line of products from Wildtree, and they have an Asian Ginger Plum Dressing that's divine in stir fry. I also sprinkle in some sea vegetables (dulse or kelp). Whatever I choose, I add it toward the end of cooking. Also, I only add a small amount. It's easy to over-do soy sauce, so I'm really minimalist when using it in the pan. More can always be added later to meet the demand of the diner.
5. Dig in. After heaping a warm grain onto my plate and topping it with a rainbow of veggies, I am always pleased with the result. It's never the same twice. It changes with the season, but always delivers healthy goodness in large dose.

Scrambled Shiitake Greens

There are very few things in this world as good as fresh shiitake mushrooms. Their flavor is unmistakable, and their health benefits include a high percentage of iron, vitamin C, protein, and fiber. The Chinese have been using them in medicine for over 6,000 years. I think they're onto something. Click here for more info. In the meantime, enjoy this lovely recipe.


Prep Time: 10 minutes
Cooking Time: 10 minutes
Yield: 2 servings

Ingredients
2 pats of butter
Hand full of fresh Shiitake Mushrooms washed, stems removed, and cut into bite size pieces
2 cups of washed and cut greens* with stems cut into small pieces
Splash of water
2-3 eggs
Salt
Pepper
Fresh rosemary (optional)
Shoyu or Tamari soy sauce (optional)

Tools/Equipment
Small skillet
Medium to large skillet with tight fitting lid
Stove
Bowl to scramble eggs
Whisk or fork

Directions
1.    Warm one pat of butter on medium high heat in a medium to large skillet. Once it melts, add the mushrooms and sauté for 2 minutes.
2.    Add a splash of water (1-2 Tablespoons) and the stems from the greens and continue to sauté for another 2 minutes.
3.    Add green leaves and sauté for 1 minute, turn heat to low and cover.
4.    Crack eggs into bowl. Season to taste with salt, pepper, and fresh rosemary. Whisk until mixed.
5.    Warm second pat of butter on medium high heat in a small skillet. Turn off the heat to greens.
6.    When butter or ghee has melted and coated the bottom of the skillet, add eggs and let sit until they begin to bubble. Stir continuously until there is no more liquid. Remove from heat.
7.    Serve plates with greens/mushrooms on bottom and scrambled eggs on top.
8.    Season with salt, pepper, or soy sauce.
9.    Enjoy!

Variations:
*For greens, use what you like or have on hand—mix up a couple of different kinds
Sauté a little garlic and/or onions with the mushrooms
Try poached or boiled eggs or throw the eggs in the skillet with the greens & mushrooms
Sprinkle a little parmesan cheese on top—yum!
Got some left over veggies? Throw them in while sautéing the mushrooms