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.
I haven’t made a casserole in a while. The time seemed right, now that the weather is turning colder. I found this recipe on Pinterest for Chicken and Kale Casserole from Delish.com and decided to try it. It is sort of a leftover turkey mock lasagna. The lemon really added a zing to this dish!
Preheat oven to 350 degrees. Separate chard stems from leaves. Thinly slice stems. Chop leaves.
Bring a large pot of water to a boil. Salt water. Cook penne pasta according to package directions. Drain and return pasta to the pot.
While pasta is cooking, melt butter in a large skillet. Saute chard stems, onion, and garlic until onion begins to soften. Add chard leaves, cover, and allow to simmer until the kale just begins to soften, about 5 minutes. Add to cooked pasta.
Add turkey, ricotta, basil, lemon rind, ½ cup Parmesan, and salt and pepper to pasta, stir to combine. Spread in 13 X 9 pan. Sprinkle with remaining cheese. Bake for 30 minutes, until golden brown.
Our niece and her husband visited us last weekend to attend the Balloon Fiesta. Over the summer, she brought us a gigantic zucchini. I didn’t have time to cook it at the time, so I grated and froze it. I decided to use some of it for a dessert. I can always feel comfortable trying recipes out on them! Everyone thought this zucchini cake was, “So good!” so I am sharing this even though we didn’t get zucchini in our box this week. The base recipe I used for the cake came from allrecipes.com,with the addition of some dried cranberries.
Preheat oven to 325 degrees. Grease and flour a 9 X 9 pan.
Combine flour, salt, baking soda, baking powder and cinnamon, set aside. I large mixing bowl, beat egg, oil, sugar, and vanilla. Add dry ingredients, beat well. Add zucchini, walnuts, and cranberries, stir to combine.
Pour mixture into prepared pan. Bake until golden brown, about 30 minutes. Cool completely.
Combine remaining ingredients. Beat until fluffy. Spread over cooled cake. Cut into squares.
I didn’t realize until I started writing this post that I had scheduled two pasta dishes this week. Guess I have been craving comfort food, and pasta definitely is a comfort food! I started tonight’s pasta with this recipe from Simply Recipes. Rather than the hot spices, I decided to go with lemon instead. I wish I had used more lemon, but that might be a personal taste thing, so I am not going to adjust it in the recipe. If you really like lemon, you might want to double up on the lemon juice.
While our son is home from the Navy, I’ve been trying to show him that vegetables are easy to cook. We got a good supply of summer squash in our box this week-7 golden zucchini and 3 pan squash. I whipped up this grilled squash to serve as a side dish with grilled chicken. It was pretty bland, until I added some lemon juice which really improved the flavor.