After a long hiatus, I am finally back to blogging! The clinical doctorate program was more intense than I anticipated, which left little time for cooking, much less writing about it. Thank God my husband is a good cook! During one of the most difficulty stretches, my blog started receiving hundreds of spam comments every hour. Fortunately, they weren’t getting through, but it was enough that I had to take down the blog for a couple of days, and lost all my photos in the process. At least the recipes aren’t lost!
To celebrate my graduation, I signed up for a solar cooking class. Registration included a solar oven. Little did I know that my husband had already ordered a different solar oven for me as a birthday gift. My plan is to try different recipes in both ovens, to see how they compare. For my first trial, I cooked white rice on a partly cloudy day.
The Solar Hot Pot is the oven that came with my class. The oven consists of a black metal bowl inside a glass bowl with a glass cover. The pot sits inside an aluminum reflector. The rice cooked in glass dish inside the black bowl.
My husband bought me the Sunflair Solar Oven. This oven is a fold out oven made out of the same material as a windshield shade. It came with two collapsing plastic pots. This would definitely be better on a backpacking trip.
The rice took approximately 2 hours to cook in the Hot Pot, and about 3.5 hours in the Sunflair. The rice was good from both-stickier than what comes out of our rice cooker.
I’ve been sharing a lot of stir fry recipes over the past few months. The great thing about making a stir fry is that you can put almost any vegetable in the pan, and it will taste good. This recipe is unique because I made my own stir fry sauce this time. I found this article on Food and Family detailing several different stir fry sauces. I thought both of the lemon sauces looked good, so I decided to try combining the recipes.
I used an interesting combination of vegetables in this stir fry-pepper, carrots, celery, onion, and cabbage. Yum!
Combine lemon juice and peel, chicken broth, soy sauce, sugar, and crushed red pepper flakes. Marinate the chicken breast in 1-2 tablespoons of the sauce while you chop the rest of the vegetables, about 15 minutes.
Heat 1 tablespoon of peanut oil in wok or large skillet. Drain chicken, discarding marinade. Stir fry chicken and garlic until cooked through. Remove from wok.
Add 1 tablespoon of oil to the wok. Add onion, carrots, and celery. Stir fry until they just start to soften.
Add peppers and cabbage. Continue to stir fry until everything is tender crisp.
Return chicken to the wok. Add reserved lemon sauce. Stir fry until everything is heated through.
Yesterday was the end of the third week of the first term of my clinical doctorate program. The work is about what I expected, but I am spending more time than I expected doing homework. It has been a long time since I wrote a paper! I got my first one back yesterday and did well, so I guess it must be like riding a bike.
We spent our entire Christmas break in Wisconsin. Being home was so much fun! When we got cabbage in our first box after we got back, I found this recipe from Allrecipes.com for a bratwurst soup. The recipe looked good, but it was missing an important Wisconsin bratwurst ingredient-beer! I have remedied that in my version. This was excellent reheated. Enjoy!