Another quick meal...

I know I just posted a recipe, so for those of you that hate to cook-forgive me. But since I was already posting the previous one, I had it on the brain. I do many versions of simple stir-fry at home. This was the one we ate tonight.

Beef Stir Fry

 That was the only picture I took, the one with the ingredients. But this is more of a method suggestion, to be honest. :)

Ingredients:
1 small package (look for something about $3 at Publix and go with it) stir fry meat, usually already sliced into thin strips-it might say "for fajitas" on it
Whatever veggies you have left in the fridge, or:
2-3 stalks celery
3-4 carrots
1 or 1.5 cups snow peas
1 bunch of asparagus
1 green bell pepper (I would've used red if I had one)
broccoli florets
1/2 large yellow onion
ginger (I use fresh when I have it, otherwise pull some out of the spice cabinet)
2-3 cloves garlic (again-fresh or spice cabinet)
vegetable oil
soy sauce
salt and pepper


Begin by heating enough vegetable oil to lightly coat a large preheated skillet. Season the meat with salt, pepper, and a little garlic and ginger. (Even when I'm using the fresh ginger and garlic in the dish, I usually season the meat with the powder stuff in the spice cabinet.) Add the meat to the skillet and cook at medium-high heat, turning once to brown the other side. Remove from skillet and set aside. 
Add veggies to the skillet (feel free to add more oil if you think you need it, just don't go overboard) and allow them to saute until they begin to get tender. I usually add the firmer veggies first, then slowly add the ones that don't take as long to cook. Meanwhile, peel the ginger with a vegetable peeler, or even a tablespoon. Grate it with a microplane or small side of a box grater. You can do the same to the cloves of garlic, or just mince them. Toss these seasonings with the veggies and allow them to cook for a minute or two. Then add a little soy sauce around the pan and cover, cooking for an additional minute. Toss the meat back in and stir. If you prefer your veggies more on the soft side, add a splash of beef broth and return the lid back to the pan and allow it all to steam together. Serve over rice, if you like. We have become rather fond of Brown Jasmine Rice that we get from Trader Joe's. I cook it in beef or chicken broth. Yummy! Enjoy!


-Ashley

Swappin' Suppers

A friend of mine is pregnant, and has a current aversion to all things meat. This got my wheels turning back to the time when I too, felt the same passionate hatred for chicken, etc. One pregnancy I could only eat chicken, another no meat at all. Funny how those things happen. Anyway, in this sequence of random thoughts, I remembered a pasta dish I made and told her about it. So since I am typing out the recipe anyway, I thought I'd share it here on the blog. Of course, it actually does contain chicken, but for anyone with a current gag reflex at the mere thought, omit whatever makes ya green. I'm not in the baby growin' phase around here, so bring it on.

Chicken and Spring Vegetables Pasta tossed in a Light Lemon Sauce

ingredients:

No, the honey isn't part of the recipe. Just where my hubby left it from his oats this morning and I forgot to remove it from the picture.

2 boneless skinless chicken breasts
1 yellow onion
3-4 carrots
2 medium sized zucchini
3-5 yellow squash 
1/2 head of broccoli, cut in to florets
1 1/2 cups green peas
2 lemons 
Grill Seasoning
Salt, Pepper, Extra Virgin Olive Oil
Chicken broth
Pasta (I use 1 box, any shape)
WARNING: I tried to be as precise as possible, but I'm more of a method cook rather than a recipe cook. Like your grandmother-a little of this and a pinch of that.


Start by cutting the chicken into cutlets. You can waste money buy them already cut this way, but I prefer to buy in bulk at Costco so for those of you on board with me, here's how I do it:

Forgive the handless demonstration. :) I was flying solo in the kitchen, and hey, I never claimed to be Rachael Ray. Anyway, I slice the chicken into about 3 pieces per breast, trying to keep all the pieces about the same thickness. Doesn't always work, but I'm okay with that. If I find one piece to be extremely thicker than the rest, I will pound it out between wax paper with a meat mallet or a heavy skillet. Sometimes I do that anyway with all the pieces. On this night, notsomuch. 


Next, I season the chicken with Grill Seasoning. Use whatever brand you like, I'm a McCormick girl myself:                                          

 

I then transfer the chicken to a preheated skillet coated with EVOO (extra virgin olive oil-I know ya'll watch Rachael.)

  Let the chicken cook until golden brown on both sides and the juices run clear. Then transfer to a plate and cover in foil.

While the chicken is still in the skillet, I usually chop or finish chopping my veggies.  This particular night I was on the ball and actually had most of them already chopped (which is why I had time to take a million pics before dinner was ready!) so I didn't have much prep. I did, however take that time to zest my lemons and then juice them. Whenever you prep (even the day before is fine) keep your "hard veggies" separate from the softer ones. I usually start with the carrots and onions, since they take a few extra minutes to get tender.(I didn't know the skillet looked so burnt already in this picture. Oh well.)

 Once those have started working a few minutes I add everything else to the skillet. (If you are including quick-to-soften items like the green peas, don't put them in just yet.)

                

Let the veggies saute for a minute or two and then add the chicken broth to the pan. This will usually give you one big sizzle-don't worry! Just rub a wooden spoon along the bottom under those veggies. It will loosen up those bits of flavor-yum! This is also a good time to throw in the zest and any other seasoning you want to flavor the dish with. I use salt and pepper, and sometimes a little garlic. Meanwhile, throw the pasta in some boiling, salted water. Add the peas (if you are using them) for the last minute or so of boiling. Remember not to overcook your pasta, you want it to still have a "bite" to it.         

 Drain the pasta and peas, then add them to the skillet with the veggies. TURN OFF THE HEAT. (This will keep the lemon juice from cooking and tasting bitter.)Pour the lemon juice over the pasta/veggie mixture.

 Remove the foil from your plate of reserved chicken and cut it into bite sized pieces. Toss it in the pasta and veggie mixture. 

  Toss once more to fully incorporate everything, then serve. I top mine with some freshly grated parmesan cheese. Or, in a pinch (like this occasion) I use the already grated stuff. ;)

Of course, if you didn't already know this about me, I rarely make the same recipe twice. I just don't like to follow directions very well, so I usually wind up experimenting or just using what I have on hand when a craving strikes. This particular day was the first time I included broccoli, and I usually make this dish with mini-farfalle pasta (tiny bowties!). Oh, and I have been known to make this a slightly thicker sauce by using a little a/p flour and butter. But this was a pretty guilt-free version. I hope you enjoy!

-Ashley