Thursday, October 22, 2015

Sunday Night Stir Fry



I was really craving something quick and healthy to eat on Sunday evening--and something that I could just create from what I had on hand.  Fortunately, I had some cut up rotisserie chicken left over from making chopped salad (heaven in a bowl) and several veggies in the fridge that desperately needed to be used before they were unrecognizable.  You know what I'm talking about--those things you buy at the store when you think you are finally going to cook at home and fix all healthy dishes and then life happens, other agendas take over, and there is not time to do anything but go out to eat.  Happens too often at my house, although I do enjoy eating out.  Alas, sometimes even that gets old.  Anyway, here is what I came up with.  I am adding this to my recently-started list of definite menu winners.  I have just got to get organized with a 2 week list of "we will definitely eat this and love it" so that we CAN eat at home more often. 

Ingredients:

1 cup cooked or grilled chicken, cut in bite-size chunks
1 bunch of asparagus, cut into 2 or 3 inch pieces
1 red bell pepper, cut up
Carrots (mine were already julienned)
Snow peas, cut in half
Red onion, about 1/8 cup, chopped coarsely
Sesame seeds
2 garlic cloves, minced
Salt to taste
All-purpose seasoning, to taste
1-2 T. extra virgin olive oil


1.  Heat olive oil in large skillet.  Add all ingredients and stir fry until veggies are just tender and chicken is heated through.

2. Serve with rice.

Makes 2-3 servings.



Thursday, October 8, 2015

Risotto with Brussels Sprouts & Browned Butter




Yes it has Brussels Sprouts and yes it is delicious!  How can we have Brussels Sprouts and delicious in the same sentence?  Did not think that was possible.  The Pioneer Woman does work miracles and I snagged this one from her on Facebook.  Holy moly.  Now, I did not use the European Style Super Premium Butter she used--just regular butter.  I can't even imagine what it would taste like with the fancy stuff.  Next time I make this, I might try--if I can find it.  Let me just say that we were "testing" the sprouts before adding them in to the risotto and just those alone--after having been sauteed in the butter--was amazing.  One tip, though: be sure you have no leftovers.  When I reheated this a few days later the sprouts weren't all that.  Just sayin'.

Ingredients:

1 stick (1/2 cup)  Land O' Lakes European Style Super Premium Butter, or just regular butter 
2 cups trimmed and halved Brussels Sprouts (about half pound--I found these bagged and ready
1 whole medium onion, diced
3 cloves garlic, minced
1 cup Arborio Rice
4 cups low-sodium chicken broth, warmed (more if needed)
salt and pepper to taste
2 t. fresh thyme leaves (or you can adjust and use dried)
Parmesan cheese for serving

1.  Heat a large, high-sided skillet (nonstick is best) over medium-low heat.  Add butter and allow to melt completely.  Continue letting it heat to a very gentle bubble--swirling the pan to keep it from burning--until butter starts to brown.  There will be golden solids in the bottom of the pan and the liquid will be deep golden brown.  Pour half the browned butter into a heatproof bowl and set aside.

2.  Add the Brussels sprouts to the pan and increase heat to medium. Saute, stirring occasionally, for 8 minutes or until slightly tender.  Remove from pan and set aside. 

3.  Add the onion , garlic, and 1 T. of the browned butter to the skillet and stir, cooking for 3-4 minutes, until translucent and golden.  

4.  Add the rice and stir for 1 minute.  Add 1 cup of the warm broth, stirring while it absorbs.  Continue adding the warm broth a cup at a time, stirring after each addition until the broth is absorbed, about 20-25 minutes.  Test for tenderness and add more broth if necessary.

5.  When the rice is tender but still has a slight al dente bite to it, stir in Brussels sprouts, thyme, salt, pepper, and the remaining browned butter.

6.  Sprinkle with Parmesan cheese and serve. 



Source:  The Pioneer Woman

Sunday, October 4, 2015

Mormon Morsels: Conference Nuggets



Wow.  We haven't posted one of these in a while, so quickly before the morning session of Conference comes on, I am going to share a few thoughts that I get from watching or listening to our Church leaders twice a year.


  • Simplify your approach to Discipleship.  Start where you are.
  • Our individual missions in life started way before we ever came to this earth.
  • I am a child of God.  Therefore, what?
  • No matter where we are, we are the Lord's agents.  We are always on His errand.
  • We are not always aware of what the Lord's sacrifice has done for us.
  • Referring to trials/challenges: It is our load.  Bearing it is necessary on our path to eternal life.  Don't expect to carry it alone.  Seek help.
  • We were tutored in the pre-existence and were given trials and challenges unique to us.
  • For the women of the Church:  Relax and rejoice in our differences and sisterhood.  We need deep, meaningful relationships with each other.
  • Learn to recognize the power of the Atonement in your life
  • The Lord sees weaknesses differently than he does rebellion.
  • You must become the rock the river cannot wash away.
  • Challenges:  some have to be solved, some have to be endured.


Okay!  These were just some that stood out to me from notes I have taken over the past couple of years.  I hope some of them have meaning to you and will help you in your journey.  I am happy to share them and have been strengthened by reading over them again.