Dinner is pretty much ready (Italian Sausage Soup from the freezer, Bruschetta and bread), I've pretty much finished preparing for Katherine's shower on Saturday (yay!), bed linens have been changed and washed... what's a gal to do with 30 minutes of free time? :)
I have this notebook in which I put all of the recipes I've tried and we have liked well enough to try again. It looks like this:
So lame, right? It's just a spiral notebook from Target that I got in the clearance bin for less than a dollar.
The inside looks like this:
Each week when I'm menu planning, I basically go through my notebook and pick out what I'm going to make based on what we feel like eating and what ingredients we already have/can afford. (We have a food/grocery budget so by the end of the month, I'm usually pulling out the cheap, potatoes and egg recipes.)
Some of the recipes are from magazines like Everyday Food and Food and Wine, but a lot are just recipes that I print out from my favorite food blogs. The rule for the notebook is that they don't get taped in until I've made it and we liked it.
Pretty simple, right?
I thought I'd start sharing some recipes again, partly because hopefully someone who reads our blog would be able to try them, but mostly because I know eventually, this trusty notebook will disintegrate and it'll be oh-so-useful to have posted the recipes on our blog. :)
My basic, go-to stir fry recipe is from Everyday Food (see photo above) and it's so good and easy. I use whatever meat we have (sometimes it's the NY strip steak like the recipe calls for, sometimes it's a leftover pork chop, often it's chicken breast) and I've actually never used asparagus, like it says to. I usually use broccoli and/or green beans (because my kids will definitely eat those) and always add snap peas (the kind you get in a bag at Trader Joe's.) If I don't have fresh basil, I used dried. Oh, and I've used lime juice instead of lemon and it's still so good.
Beef/Chicken/Pork, Snap Pea and Broccoli/Green Beans/Asparagus STIR FRY
2 T. soy sauce
2 t. rice vinegar
2 t. sugar
1 lb. boneless NY strip steak/chicken breast/pork (thinly sliced, kind of like fajita meat)
1 T. vegetable oil
1 bunch asparagus, broccoli, green beans (trimmed and cut into 2 inch lengths/pieces)
1/2 package snap peas
1 garlic clove, minced
1 T peeled minced fresh ginger
1-2 t. fresh lemon juice
2 T. torn fresh basil leaves
1. In a bowl, combine the first three ingredients. Season your meat with salt. In a large skillet, heat the vegetable oil over high. Cook meat, undisturbed until brown on one side (about 2-3 minutes). Flip and cook until cooked through. Transfer meat to a bowl.
2. Add the asparagus/broccoli/green beans, snap peas, garlic and ginger to the skillet. Cook, stirring constantly (add a little water if the pan gets too dark) until the vegetables are crisp-tender, about 4-5 minutes. Add soy mixture and cook until fragrant, less than 30 seconds. Remove skillet from heat and stir in lemon juice and basil. Add meat and toss with vegetables. Serve with rice.