Somehow, I ended up with a lot of stir fry vegetables this week. Between what I got in our CSA box, what came out of our garden, and what I overbought at the grocery store last week, I had a nice variety of colorful goodness to put into the wok. I also had a lime that wasn’t going to make it much longer, so decided to make a lime based sauce.
This was pretty spicy. If you want less heat, cut back on the chili garlic sauce. Feel free to use whatever vegetables you have on hand. Broccoli would have been great in this. I ended up with a total of about 8 cups of vegetables.
I’m posting a very simple recipe today. I frequently use this roasting chart from Good Housekeeping. The original page from their magazine is one of the most used pages in my recipe binder. Having said that, I deviated from the chart when roasting the beets from this box. I wanted to roast them with the red onion, which wouldn’t have worked if I had left the beets whole and unpeeled. Since the pieces were smaller, they cooked more quickly. This was a nice combination of flavors. The recipe could easily be multiplied to serve more people.
I was perusing Pinterest the other day, and found this recipe from Shelly Heim for Balsamic Vinegar Chicken. It looked so good, I had to try it. I was all set to start cooking, and realized that the chilly weather a couple of nights ago killed my basil, so I had to make some major adjustments to the recipe method. I also changed out the mushrooms with the summer squash from our box.
½ pound summer squash, chopped into bite size pieces
2 Roma tomatoes, coarsely chopped
½ red onion, thinly sliced
2 tablespoons Parmesan cheese
Preheat oven to 375 degrees.
Heat 1 tablespoon oil in skillet. Brown chicken breasts, turning once.
Place browned chicken into 11 X 7 baking dish. Sprinkle with basil. Drizzle with 1 tablespoon oil and 1 tablespoon vinegar. Add garlic, summer squash, tomatoes, and onion. Drizzle with remaining oil and vinegar. Top with cheese.
Bake until chicken is cooked through, about 40 minutes.
Making a stir fry is a good way to use up odds and ends of vegetables. Since I had Rainbow chard, a red onion, a couple of bell peppers, and some leftover shredded carrots; I decided to stir fry them with a couple of pork chops and some stir fry sauce for a quick dinner a few nights ago. I wasn’t sure about using the chard in a stir fry, but it turned out really good. I also enjoyed some of the leftovers for lunch the next day.
Heat 1 tablespoon of oil in wok or large skillet over medium high heat. Stir fry pork chops until cooked through. Remove from pan and keep warm.
Add remaining oil to pan. Then add onion, bell pepper, and chard stems (Not the leaves yet.) Stir fry about 5 minutes. Add carrots, stir fry 2 minutes more. Then add chard leaves. Stir fry until leaves just begin to wilt.
Add pork back into the pan. Pour teriyaki sauce over and continue to stir fry until everything is heated through.
Green chile stew is a traditional New Mexican fall favorite. Usually made with pork and hominy in addition to the chile, it is a great way to end a cool day. I used a rotisserie chicken instead of pork, and frozen corn instead of the hominy. Mine isn’t as hot as many New Mexicans make green chile stew; I like to be able to taste something afterward! Feel free to add more chile if you like it really hot.