I think I posted something very similar to this a while back, but I’m revisiting it. I’ve changed up the ingredients a bit, including the amount of hoisin sauce and spices, as well as adding a can of water chestnuts (which were a fantastic addition!).
Stirfry lunch or dinner is a nearly no-guilt meal for me. So long as I watch the sodium, don’t add much in the way of oil, and am careful with what sauces I add (and how much), I think it’s a pretty healthy way to eat. And loading it up with veggies but just a little bit of meat allows you to spread out a small portion of meat (especially if that’s all you have) between more people/portions.
You see, I’m not much of a raw-veggie fan, but stirfry needs to be crunchy. Warmed through but still undercooked enough to have that crunch. A floppy, mushy stirfry is just nasty, so the key here is a high enough heat to warm quickly while preserving the crunch of the veggies, but not so high that it burns, along with cooking it very quickly. Cooking it on a lower heat just boils or simmers it in whatever you’re cooking it in. I am by no means a master at this. I just kind of eyeball it and judge by how the food feels against the spatula.
So I had some strips of an Eye of Round roast in the freezer that I hadn’t cooked up yet and decided that was going to be the meat of the dish. Here’s what I did…
I was craving Chinese food one lunch-hour while I was on vacation. But Chinese can get expensive and I’ve been trying to cut back on MSG (which gives me migraines), sodium, and extra spending. 😉 So I raided my fridge and freezer to see what I could do. Before long, I had drummed up the fixings for a really quick stir-fry for lunch. Here’s what I did…
This recipe came out of a desire to cook something “different”, yet comforting and was a total, pleasant surprise. It was based on a recipe from Antony Worrall Thompson recipes (LifeStyle FOOD). I substituted what I had on hand. Next time, I would see about adding some root vegetables such as carrots and potatoes (omitting the rice) and/or some chickpeas (if I like them?) for some more substance. I’m not complaining! This was a really yummy dish. But I’d love to continue to play with it to see how I can make it better.
Thai food is not something I normally indulge in. I can’t handle spicy-spicy foods. (Yeah, I’m a wuss.) But I was in the mood for something different tonight, so I poked around online for a dipping sauce recipe that would strike my fancy and dove into whipping something up.
First, I cannot claim the Thai Peanut Sauce as my own. I did cut back slightly on the amount of chili powder and added more brown sugar for my own tastes, but otherwise, check out the recipe at tasteofBBQ.
All I did with the chicken was cut it up into strips and then marinaded it in a bowl in the fridge filled with half a bottle of low fat Italian dressing for about an hour. Then I skewered them on metal skewers and grilled them on my indoor grill for a few minutes. Carefully, I removed the chicken from the grill with tongs (as those skewers would be hot)! and pulled the chicken off the skewers into a serving bowl, sprinkling it all with a little bit of coarse salt.
I’ve actually written an article on the 3Girls.ca site about the Vermont Food and Garden’s Linguini with Peanut Sauce recipe already but loved it so much that I felt the need to write about it here too. Last week, I was looking for something different. I looked in my cupboards and fridge, seeing the staples I had in stock and thinking, “I don’t want [fill in the blank here] again…” Is it possible? A plethora of possibilities were laid out before me, and yet they all seemed so ho-hum. Don’t get me wrong; I love spaghetti and meatballs, Shepherd’s pie, and other “old standbys”. So does my husband!
But I had a hankering for something new. I wanted pasta, but I didn’t want pesto sauce, cheese or tomato sauce. What else was there?