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.
Soup in the crock pot on a windy night. Can’t beat that! I can’t believe it is already the third week of Advent. The last few weeks have just flown by. I don’t usually use the crock pot on weekends, but it definitely helps on these busy days during the holiday season (AKA, finals week).
The inspiration for this recipe came from Allrecipes.com. I used a number of items from our last 2 boxes to create this nicely spiced soup.
I was very excited to see baby bok choy in our box this week. For those not familiar with bok choy, it is a Chinese cabbage. When it is picked young, it is really tender and makes a good salad. The bok choy in our box was just a bit too tough for a salad, so I decided to put it in a soup. I saw this recipe for Chicken and Bok Choy soup on Allrecipes.com. However, I wanted to go with an Asian flavor (since it is a Chinese cabbage).
We ate this as a light main dish, but it could also be a soup course for a larger meal.
We got some surprise Swiss chard in our box last week; substituted for lettuce. Not exactly interchangeable (especially when I was counting on that lettuce for lunch). Good thing we like chard! I wanted to do something different with the chard. I saw a recipe on Food.com for Enchiladas with Barbecued Greens. The recipe just didn’t say Mexican food to me, but the idea was genius!
I don’t make enchilada casserole very often, because of the calorie count. This is a really healthy way to make them!