Monthly Archives: April 2018

Stir Fry Curry…in a hurry…my memory is blurry

My hubby loves curry and spicy stir fry. His birthday is today so I got the girls, came home, and started prepping while they drew homemade cards for Dad!

Here are the things I KNOW went in this dish…

2 medium red potatoes/large dice

3 carrots/peeled and sliced on the bias

1 crown of broccoli, cut into small florets

Half a red onion/cubed

Sliced green ‘tops’ of one bunch of bok choy

1 red pepper/large sliced and cubed

1 piece boneless sirloin steak (about a pound, sliced into 1 inch “cubes”)

3-4 large mushrooms/sliced

Seasoning (get ready because I am thinking out loud) – Sesame oil, coconut oil, fish sauce, coconut aminos, grated fresh ginger, granulated garlic, rice wine vinegar, tumeric, galangal, juice and zest of 1-2 lime, onion powder, orange juice….

Let’s be honest…I. Don’t. Measure.

I put all this stuff in a bowl (minus the oils) with the meat (until the meat was half submerged) to marinate for about 20-30 minutes while I prepped #alltheveggies.

Then I got out ‘ye olde trusty wok’ and added the oils and the potatoes. Cooked for about 10 minutes and added carrots and broccoli to cook for 10-15 minutes.

Added seasonings (pretty much until I could smell things and the seasonings could be seen) and then peppers and onion and cooked for another 5 minutes and then added bok choy and mushrooms.

Stirred and cooked down for another 5 minutes…all of this was on medium high.

Removed all that and put in meat…cooked that and added veggies back in and then half a can of full fat coconut milk and turned the heat up to high and cooked it down for about 3-5 minutes.

Let the liquid cook down and served!

The coconut milk makes it a little “creamy” and mild.

Advertisements

Feeling Lazy? Grab some chicken and kale!

With a 5 year old and 3 year old, food prep is hard sometimes!

Like today, for example…two girls decided naps were not happening after an hour of &#%$ing around, tattling on each other, getting up to come tell me “something important”, etc.

So I got them both up and made them sit on kitchen chairs watching me prep for the week…slicing Brussels, marinating chicken thighs, making egg muffins…no music (much to the chagrin of me AND Alexa), no TV, no talking…you get it. Basically, NO FUN.

So…on a night when I am worn out, this recipe is so easy and delicious….

Take one bunch of kale, ribs removed and sliced..put that in a large saute pan on medium with about 2T avocado or XV olive oil, add S&P and cook down a bit…about 10 minutes and stirring every few minutes.

Then I took some frozen chicken tenders I had bought…about 6-7…and sliced them thin and added to the pan.

*I thawed by putting the bag in a bowl under some running water “restaurant style” and sliced while slightly frozen…you can always turn the heat down on the stove to accommodate.

Added about 2 T balsamic vinegar, 3 minced garlic cloves and a little more oil if needed.

Then threw sun dried tomatoes. I had taken one cup of dried ones and put them in about 2 cups water with some salt and microwaved for about 3 minutes to ‘plump’ them up.

Added and tossed, tasted, a little more S&P and some nutritional yeast and DONE!

*you can serve over some pasta if not eating #whole30 add pasta water to help with “sauce”.