$5 Poinsettia Centerpieces

I really try to be crafty… really I do. It usually doesn't work though! Sometimes the things I make turn out great but a majority of the time they don’t. Usually what happens is I buy all the items I need to make something I have in mind. Halfway through it doesn't look like it’s supposed to so I improvise and turn it into something more presentable. That’s how this cute little centerpiece happened. I bought tiny ornaments to make a little ornament garland – failed so I threw the ornaments into a glass jar and I liked it! Added a few extra touches and voila! I know this is mainly a cooking blog so don’t worry – you won’t see many crafts on here as I don’t usually have many “voila” moments! Ha! This makes about 3 centerpieces depending on the size of ornaments, vases, etc.

2-3 packs of small ornaments (I picked 3 packs of 1” ornaments in red, silver and gold)

1 large vase

1 large poinsettia flower

A handful of fake snow

Ribbon, string, etc for your bow

•  Take the small ornaments and place them into the vase in any pattern you’d like. I wanted to use different ornament textures and colors in layers. 
• Toss in the fake snow and gently move the vase around to get the snow to “fall” around the ornaments. 
• Stick in your flower and tie a bow around the outside of the vase. Very simple, yet very cute!

Fried Rice with Veggies

There once was a time when my husband and I were poor college kids just trying to prove our parents wrong and make it. I’m pretty sure during that time we had stir fry of some kind at least twice a week. Every time I make stir-fry or fried rice I have to reminisce about those days. Anyway – I’ve progressed from plain white rice, frozen veggies and jarred sauces. I have now upgraded to brown rice, fresh veggies and homemade sauces. Oh how I’ve grown.. ha..

1 cup of cooked brown rice

½ cup broccoli, chopped
½ cup cauliflower, chopped
¼ cup onion, diced
½ cup yellow squash, chopped
¼ cup mushrooms, chopped
¼ cup water chestnuts, chopped
½ tsp sesame oil
1 Tbsp olive oil
¼ cup water
Sauce
¼ cup GF soy sauce
¼ cup brown sugar
1 garlic clove, minced
½ tsp fresh ginger, minced

• In a large skillet, sauté broccoli, cauliflower, onion, squash, mushrooms and water chestnuts in olive oil. Pour sesame oil into veggies while they are cooking.
• After the veggies have cooked for a few minutes, add in the water to get a little steam to help soften them. Continue cooking the veggies until they are crisp tender, about 20 minutes.
• Meanwhile, combine sauce ingredients until well blended. Once veggies are cooked, add in rice.
• Pour sauce over rice and veggies and cook for an additional 5 minutes for the flavors to mix.
• NOTE: You can really cook whatever vegetables you want in this- add in some zucchini, kale, bean sprouts, corn, etc.
• Also, a sprinkle of some peanuts on top gives it a little extra tasty crunch!