Vegetable Stir Fry

I'm a little surprised at how well this went over last night! It was just something I threw together (got to get dinner on the table, you know) and they all liked it. I guess it's one I'll keep around!

Vegetable Stir Fry
serves 4

2 Tbsp. oil
3 cloves garlic, minced
1 Tbsp. minced ginger (I used a hefty squirt of minced garlic in a tube)
2 small zucchini, cut into half moons
8 oz. pkg. sliced mushrooms
1 medium onion, sliced
most of a 6 oz. pkg of baby spinach
3 Tbsp. soy sauce
2 Tbsp. sherry
2 tsp. cornstarch
1 tsp. sugar
rice for serving

Mix the soy sauce, sherry, cornstarch, and sugar together in a small bowl and set aside. Heat the oil in a wok or really large skillet. Add the garlic and ginger, stir-fry for a minute, then add the other veggies except the spinach. Stir-fry until the veggies are cooked but still crunchy. Add the spinach, stir until it starts to wilt. Make a space in the middle of the veggies and add the sauce (stir it before adding); stir the sauce until it starts to thicken, then stir everything to combine. Serve over rice.

*This can be adapted to whatever veggies you have on hand. I was going to add some thin sliced carrots but didn't have any.

Easter dinner

Easter dinner was really good, grilled lamb chops, grilled bacon wrapped asparagus, and roasted potatoes. We're having spice cake for dessert shortly.

the grilled lamb chops

grilled asparagus

my dinner plate

 

 And finally, Bob enjoying his after dinner nap in the hammock. Dinner was delicious, the weather was beautiful. Happy Easter to everyone!

Easter

Easter is still a few days away but we have good food on the menu.

Right now I'm making hot cross buns for tomorrow's breakfast. I didn't know until a couple of years ago that they were traditionally served on Good Friday. We always had them on Easter but this year, they'll be served on Good Friday. At one point, I had a really good recipe for them that included dried apricots instead of raisins and apricot juice in the frosting. Right now I can't find it so I'm using the Pioneer Woman's recipe.

Not sure what we'll do for Easter breakfast. Bob and Rosie Jane are going to the sunrise service at 6:00 but will be home to eat and change. I'll probably do eggs of some sort. Dinner is the meal that we're all looking forward to eating! I'm making the grilled lamb chops that we had at Disney and loved. To go along with those, we'll have grilled asparagus wrapped in bacon and roasted potatoes. I've been thinking of making a daffodil cake or some other white, spring-y cake. I'd love to do something with strawberries but Sweet Pea doesn't like them and I want everyone to enjoy Sunday's dinner.

Crockpot Coconut Chicken Curry

I found this about a year ago somewhere on the Pioneer Woman's website, I think in her Tasty Kitchen. I printed it out and it got buried on my desk. No big surprise there! I found it last week when I was cleaning my desk looking for something else important that I needed and decided to made it. We all enjoyed it, except Sweet Pea. She was afraid that it would be too much coconut flavor; I didn't really taste it that strongly but she still didn't like it. I'd probably make it again but on some night when she wasn't home.

Coconut Chicken Curry
serves 6

2 lbs boneless chicken breast, cut into large pieces
1 whole onion, peeled and cut into chunks
2 cloves garlic, peeled
1 whole small green pepper, seeded and quartered
1 can tomato paste
1 can coconut milk
1 1/2 tsp salt
1 Tbsp curry powder
1 Tbsp garam masala*
2 Tbsp water
1 1/2 Tbsp cornstarch

Put chicken into the crockpot. Put the rest of the ingredients except the water and cornstarch into a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well. Cook on low for 6 hours.

An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

Serve on top of steaming white rice, either jasmine or basmati rice.

*For the garam masala, I used this recipe from allrecipes.com:

1 Tbsp cumin
1 1/2 tsp ground coriander
1 1/2 tsp ground cardamom
1 1/2 tsp ground pepper
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg

Mix all ingredients together. Store leftovers in an airtight container.