Stir Fry Vegetables with Brown Rice

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Who doesn’t love a good stir fry??  Well, other than Mr. M. But more on that later.  I’m always up for some soy sauce and broccoli over rice and finally found the perfect combination of fresh ingredients.  Finally.  As in, I stir fry once a week for three weeks, then take a break for a couple and start again.

We invited a friend of ours over for dinner at the beginning of Lent.  I knew he was doing the Daniel Fast so I wanted to cook something accordingly.  I went to daniel-fast.com and was happy to find a few main course dishes. I actually made cauliflower curry stew that night, but the moment I saw ginger listed in the stir fry I knew I had to try it too.  The original recipe calls for a lot of vegetables.  I highly recommend using a wok.  It worked out alright in my frying pan, but things got a bit messy!  Everything but the water chestnuts and peas were included, though the greens and beans can be left out if you want to keep it easy.

Garlic, ginger, and green onions sauteeing...the most mouth-watering aroma!

Ginger and I are long-time friends.  We go way back to the day I decided natural living is for me.  I’m going to dedicate a post to that day because it transformed my entire way of thinking and lead me to a much healthier life.  Now that my friend ginger has made it into cooking…whoa.  Such an incredibly fresh flavor!

But the surprising pièce de résistance?  Almonds!!  We, like ginger, are good buddies.  And again, my little friend took cooking to a whole new level.  The final texture is perfection!

Serve it over brown rice.  Or brown Texmati, still my rice of choice.  Make it for dinner tonight, it will change your life!*

Judges’ Ruling:

Mr. M:  I just don’t like stir fry.
Little V:  Can I have peanut butter jelly bread?
Baby D:  pppppfffffffbbllllpppppp

Boo to them.

*Okay, so it won’t change your life.  Make it anyway.

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Cauliflower Curry Stew

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I have now cooked this twice.  It’s been amazing both times.  Seriously yummy stuff.  I love that this dish doesn’t require a meat but is still filling.  It has limited ingredients, is nutrition rich, and beans and rice together are a complete protein.

I found the original recipe on the Goodhouskeeping website and won’t repeat it here because I didn’t change much.  The first time I tried it, I followed the recipe exactly.  Earlier this week, I didn’t have Greek yogurt or prepared chickpeas, so I substituted sour cream and cannellini beans accordingly.  Next time, I’ll do the sour cream again but use chickpeas.

Time to start chopping.

Mmmmm...cuurrrryyyyyyy...

So good!

Judges’ Ruling:

Mr. M:  “You can star this one and the fettuccine chicken one again.”
Little V:  [Too busy scarfing it down to comment.]
Baby D:  [insert lots of giggles and clapping while filling his diaper the next day]

Fettuccine with Prosciutto and Sage Cream

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(Hmm…  I didn’t actually have a cream in our finished product, but that’s what the original recipe is called so I guess that’s that.)

I adore this recipe.  Almost.  Fettuccine with Prosciutto and Sage Cream is probably perfect as is, if you like Alfredo sauce.  For those of us who despise it: stay tuned to my changes!

Here is the way I tastily cooked this dish…

Ingredients:

  • 2 cups fully cooked chicken strips (or cut up and cook some chicken)
  • 12 oz fresh pre-sliced mushrooms
  • 10 sage leaves
  • 4 slices prosciutto (about 2 oz)
  • 1/4 cup shredded Parmesan
  • 8 oz fettuccine pasta (though next time I’ll swap out for rotini instead)
  • 2/3 cup roasted red peppers
  • 2 Tbsp olive oil
  • Italian dressing to taste

Boil water and cook pasta.  Cut prosciutto into long thin strips.  Cut sage leaves into long thin strips.  Chop red peppers.

Preheat large saute pan on medium-high 2-3 minutes.  Heat oil, then add mushrooms; cook 2-3 minutes or until browned.  Add red peppers and chicken strips; heat through.  Reduce heat to medium-low.  Drizzle with 1/4 to 1/2 cup of Italian dressing (I didn’t actually measure this.  I just sort of poured it over until “it looked good.”)  Simmer 3-4 minutes.  Stir in prosciutto and sage.  Then add pasta.  Top with Parmesan.

It’s my opinion that it came out a little salty.  I think the pre-cooked chicken is to blame.  Next time I’ll simply cook up some chicken myself.

Judges’ Ruling:

Mr. M:  “This is like restaurant food!”
Little V:  “I want more noodles.”
Baby D:  (giggled while mashing bits of fettuccine)

Potato-Crusted Quiche

This was painfully delicious!  (But it doesn’t have to be painful, so please take heed to follow my helpful advice.)

The M’s are breakfast people, especially on the weekends.  I like to cook up something special on Saturdays and Sundays.  This recipe for potato-crusted quiche looked simply delicious and called for Gruyère cheese…yummm!

I made this in a 10″ omelette pan and cut the recipe in half (which exception to the egg white; I used a whole one each day).  I then made it once Saturday and once Sunday.  There were no leftovers either day.

My own substitutions and choices are as follows:

  • whole milk instead of low-fat
  • Virginia-smoked ham to compliment the smokey Gruyère
  • no tomatoes, because Mr. M is not a fan
Let the drooling begin! (Or skip the ham if you’re a veggie and choose a sharper cheese for bolder flavor.)

***Take note:  While I don’t think that any of you are idiots, I don’t consider myself one either.  The skillet you choose to begin this recipe is also the skillet you will use to end this recipe.  It will go in the oven, and come out of the oven.  And I expect you’ll set it on your stove as I did.  Please leave a hot pad over the handle so you remember it is hot!  I gripped it with my right hand moments after removing it from the oven and…well… let’s just say I’m thankful that breastmilk heals burns quickly.  Even burns that cover the entire inside of a hand and four fingers.***

Gotta love a little fresh watermelon too.

Judges’ Ruling?

Mr. M:  “Oh my gosh, sweetie, this is awesome!”
Little V:  “What’s this crunchy stuff?”
Baby D:  (silence)

Food Processors for Dummies

I have little to no knowledge of vegetables.  So for someone like me to use more in cooking, it gets tough.  AND I’m very slow at prep for the actual cooking.  Found this very helpful:  http://onceamonthmom.com/food-processors-oamc-part-2-to-chop-or-not-to-chop/  Love the before and after pictures!