Tag Archives: peppers

Simple, Sensational Stir-Fry!

Simple, Sensational Stir-Fry!

pexels-photo-2181151-Stir-fry

My hubby loves sampling different types of foods while on trips to Japan.  Here’s a delicious, easy, healthy stir-fry recipe my family enjoys a lot.

Ingredients:

– Cut up chicken, beef, or shrimp

– Vegetable assortment – sliced bell peppers, onions, broccoli, cauliflower, carrots, snow peas, radicchio, spinach leaves, bean sprouts, water chestnuts, etc. Maybe toss in a few of those tiny little corncobs (do you suppose they’re all grown on tiny little fields by tiny little farmers with tiny little tractors? I’ve always wondered..)

-Peanuts, almonds, or cashews (or all three!)

– Cooked rice – we like either brown or long-grain Jasmine rice cooked in our Aroma rice cooker from Costco.

-Oil: peanut tastes nice with stir-fry, but others are fine too.Blog Post Photos 034

-1 cup beef broth, mixed with 1 tsp flour (wheat or arrowroot)

-1/2 cup soy sauce or coconut aminos.

“A good, well-lived today makes every yesterday a dream of a good future,

and every morning is a vision of hope.”

– Asian proverb

Method:

1. Heat oil over medium heat in a wok or large skillet.

2. Dissolve Better than Bouillon into the hot water. Add last two ingredients and stir with a fork to break lumps. Set aside.

3. Spoon the meat pieces into the skillet and stir until lightly browned (cut a piece to make sure it’s cooked inside), then remove to a bowl. Don’t overcook! You will cook them more later.

2. Add more oil to the skillet, increase heat to medium-high, and toss in the vegetables. Carrots and other tough veggies take a bit longer than the soft ones, so you may wish to add these first. Stir-fry for a few minutes to heat and soften. They should still be a little crisp.

3. Return the meat pieces to the mixture and stir until it reaches desired doneness.

4. Add the nuts.

5. Now add the bouillion mixture and stir briefly. It will thicken quickly. Remove from heat.

6. Spoon over rice and enjoy with some nice plum wine and pretty chopsticks!

“Help thy brother’s boat across, and lo!

Thine own has reached the shore.”

– Another Asian proverb

 

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Omelettes Royale

Omelettes Royale

Omelette-Pexels

Photo by Engin Akyurt

I used to think omelettes were too complicated (of the “Do not attempt this at home!” variety), but after watching a number of experts at wonderful places like Biltmore Estate and Hilton Head resorts, I’ve learned a few tricks to make it simple and fun.

Ingredients:
– 2-3 eggs
– 1 tsp milk
– Olive oil and/or butter
– ¼ tsp salt (if desired).
– Seasonings (fresh basil, Italian seasonings, or whatever you like)

– ½ cup chopped meats and/or vegetables – ham, peppers, onions, mushrooms, etc. (I like to roast the veggies in olive oil for 5 minutes or so. If I prepare some for homemade pizza on a Friday night, I’ll save half for omelettes on Saturday morning – yum! Otherwise, simply sauté them in the omelette pan beforehand)

– ½ cup shredded cheese (I like shredded NY Sharp Cheddar). Feta’s nice too (with spinach!), or jack cheeses.

Method:
First, cut up some fresh fruit, squeeze a few oranges for juice, and start some fine coffee brewing, so you don’t have to do this later when your omelette is ready. They cook fast. 🙂 I like dark roast coffee blends like Starbucks Verona or Gevalia Espresso Roast. Mmmm! Next, heat a good omelette pan (I like the green ceramic kind) on medium-high with the oil or butter. Beat the eggs, milk and salt.

When the pan is ready, pour in the mixture. Then, follow

Trick # 1: Tilt the pan and lift the edges to drain excess liquid from the top (this allows the omelette to cook evenly).

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Once the bottom of the omelette is lightly firm – not cooked hard (even though the top is still runny), follow

Trick # 2: Flip it over.

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Now sprinkle the fillings on top. Reserve a little cheese.

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And fold over.

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Reduce temp to low, cook to finish on one side, then flip to the other and sprinkle the rest of the cheese on top.

A perfect omelette! Très simple.

English: An omelette

Here’s a lighter variety made with fewer eggs. Lowfat cheese can also be used.

Bon appétit!

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