Last night I had a great visit with one of my true loves, Disney. Hubby took the kids and me to Disney on Ice. What a fun family evening out. It made me miss Disneyland like you wouldn’t believe. With scenes from Lion King, Little Mermaid, Lilo and Stitch and Peter Pan, it truly was a great show. The kids were both amazed by the figure skating and enjoyed singing along to the songs they know and love. Yes, Disney, you have once again provided us with a wonderful time.
Another great love. Cooking. And meal planning. this was a great little quick dinner. My family and I all enjoy a good stir-fry and because our BBQ came from the dark ages, we really don’t use it that often as the heat just does not cook anything evenly. So it was nice to enjoy this rare cut of beef, in a different form.
1. Thinly slice bell peppers and onion. Heat large skillet coated with cooking spray over medium-high heat. Add vegetables. Cook 5-8 minutes. Remove from skillet and cover to keep warm. Slice beef thinly while vegetables are cooking.
2. Add another round of cooking spray to skillet. Add beef with garlic and black pepper. Cook for about 3 minutes until nicely browned. Add soy sauce. Cook until meat is cooked through. Add BBQ sauce, and vegetables. Toss gently. Keep in skillet until everything has been heated nicely.
Christmas shopping got off to a late start this year, but I have merrily rolling along, picking things up here and there and miraculously, I am almost finished. I am tempted to go out today and do some more, but then it is my only “stay at home” day, for the this week, up until next Friday, so that is tempting too. It always helps in the chaos, to have a nice easy meal plan. Wednesdays especially as we need to be out the door for kids activities, at 5:25. That makes for an early dinner and no time to fuss! This meal from Betty Crocker’s Big Book of Slow Cooker, Casseroles & More fit the bill exactly. I did alter it to accommodate for taste buds and groceries in the house.
1 lb. ground beef
1 tsp. fresh minced ginger
2 cups thinly sliced celery
1 medium red pepper, diced
1 can (8 ounces) water chestnuts
1/2 bottle (6 ounces) teriyaki baste and glaze
3 cups chow mein noodles
1. Fry beef with ginger in large skillet until brown. Add celery and red pepper, and continue to cook for 4 minutes until vegetables are tender. Drain.
2. Return to skillet, add water chestnuts and teriyaki sauce and cook until bubbly. Serve on top of chow mein noodles.
Busy days are upon us, and that means we need quick meals. October, always our busiest month, is here. The madness has started. Expect to see a lot of quick, or slow cooker meals coming your way. With the cooler weather starting up, we also tend to have a lot of grilled cheese and tomato soup, so fast, so easy, so comforting. Stir-fries are on of my favorite “easy” meals, as the kids get lots of veggies and the whole family loves them. This one was a huge hit with the ramen noodles added, instead of serving over rice.
2. In small mixing bowl combine seasoning package from soups, pepper, water, vinegar, and corn starch. Whisk until combined.
3. Heat oil in large skillet or wok. Stir fry pork and mushrooms for 5 minutes. Add broccoli and red pepper cook 5 minutes more. Add water/seasoning mix and bring to a boil. Add noodles , cook 2 more minutes stirring to combine.
One of my favorite food blogs is Rock Recipes. I love it. I love the pictures, I love the recipes, and I love that is from Newfoundland. I have tried many of the recipes over there, and this one I must say was a favorite. I tend to love anything that could be considered “stir-fry”, so this fit the bill deliciously! I served over orzo because I had some in the pantry, but you could really serve it over anything you wish, pasta, rice, cous cous, even mashed potatoes if you so desire. Thanks Barry, for the wonderful recipe!
1 lb. thinly sliced pork tenderloin
2 cloves minced garlic
3 Tbsp. peanut oil ( I used vegetable oil)
1 cup diced red pepper
Salt and pepper to taste
1 cup orange juice
4 Tbsp. Hoisin Sauce
4 Tbsp. Rice Wine ( I just used regular white wine)
3 Tbsp. Rice wine vinegar
3 Tbsp. Honey
1/2 tsp. chili flakes
2 tsp. sesame oil
1/2 tsp. Chinese five spice powder
1 Tbsp. finely grated ginger
1 tsp. cornstarch
2 Mangos, diced
3/4 cup toasted cashews
1/3 cup sliced green onions
1. Heat oil in large skillet or wok, Add pork and cook until browned. Add garlic, red pepper and salt and pepper. Cook for about a minute and remove to bowl.
2. Add orange juice to now empty skillet. Simmer, until reduced, then add next 8 ingredients. Simmer for 2 minutes. Return pork and peppers to wok. Bring to a boil.
3. Mix cornstarch with a touch of water and add to the skillet. Bring to a simmer and continue to cook until mixture has thickened.