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!
It is Balloon Fiesta week in Albuquerque. This is my favorite time of year here-I love watching the balloons. (Though, I hate the traffic.) We had our niece and her husband over for the weekend, which always means lots of good eating. We had a barbeque on Saturday night. None of the recipes are original, but they were really good. So, I’m going to post a couple of links to great recipes.
This Polynesian Coleslaw recipe from allrecipes.com was absolutely fantastic! I wish I had a better picture to really do it justice. The only adjustment I made was to use carrots instead of bell pepper. I served it will shish kebobs made with marinated beef (great recipe from allrecipes), tomatoes from my garden, bell peppers from the garden and our box, and squash from our box.
I requested cabbage in our box this week, not quite sure what I was going to do with it. Could have made cole slaw (it is hot enough!), but wanted to do a hot main dish instead. Must be my German heritage coming out, though my mother rarely made cabbage. (My Dad would not have eaten it!) I found this recipe from Hubpages.com for a Polish dish. I found several other recipes as well, including one with a little crushed red pepper in it. I used the method from the Hubpages recipe, but a combination of ingredients from several dishes for this recipe. Note that this method takes a LONG time to cook at a very low temperature.
Just an FYI-I am cutting back on the frequency of my postings. I will be starting a statistics class in a couple of weeks, hopefully with more classes to follow. Trying to turn this into a positive for my blog-if I publish less, I’m hoping the recipes will be more interesting.
When I am unpacking our harvest boxes, I always start thinking right away about what I am going to make with each ingredient. As soon as I saw the cabbage, I immediately thought, “soup!” The head was pretty a pretty good sized one, so I decided to make a big batch. I will probably put some of the leftovers in the freezer for a quick dinner later.
There are probably thousands of recipes for cabbage soup. I looked at several, and decided to just go on my own this time. This has a nice flavor, provided by the fresh rosemary (probably the last from my herb garden) and dried thyme.