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.
This past weekend was really busy! My husband had Friday off, and we planned to get a lot done around the house. We needed a quick dinner. Plus, it is hot again. We are usually done with the mid 90’s by now, but we’ve been up there all week. Using the crock pot in the summer is a great way to cook a delicious dinner without heating up the kitchen.
Every time I cook with rosemary and thyme, I get that Simon and Garfunkel tune in my head (“Parsley, sage, rosemary, and thyme”). I was singing it all day, as I got the household chores done.
Back in February, I posted a recipe for Beer Stew. I completely forgot about that recipe when I was planning meals for this week. The improved recipe I came up with for Beer Stew this week is thicker than the original. It was a great warm meal on a cold fall evening.
Coat beef with flour. Heat oil in large skillet over medium high heat. Brown beef.
While beef is cooking, place potatoes, carrots, onion, and celery in crock pot. Add beef, stir to combine.
Combine beer, tomato paste, and bullion. Pour over beef and vegetables. Cook on low for 8 hours.
Remove ½ cup of the liquid from the crock. Add cornstarch, whisk to combine. Pour back into crock, stir to combine. Increase heat to high, cook another 45-60 minutes, until desired consistency is reached.
A few months ago, I saw a recipe in a cooking magazine for a Waldorf salad that contained cooked steel cut oatmeal. I saved the recipe somewhere, but never got around to trying it. While searching for a recipe for the pomegranates this week, I came across this recipe for a bulgur salad on 101 Cookbooks. I decided to use the oats instead. The hardest part of this recipe is getting the seeds out of the pomegranate. I used these instructions for seeding the pomegranate, and these for juicing the pomegranate.
My original plan for the broccoli was to steam it. However, I found this recipe for Cream of Broccoli Soup on allrecipes.com. The day I started to make it, I found out that it takes a LOT of broccoli to make this soup. The 2 small heads we got in the box would have been enough for 1 bowl. I bought another big head and got enough for a total of 2 bowls. The end result was worth it, though; because this was absolutely delicous!