Tag Archive | veggies

Broccoli and Asparagus Stir-Fry

Sundays around here can be a really big deal.  We have an amazing farmer’s market downtown every Sunday, all year ’round.  We actually have a farmer’s market nearly every day of the week spring-fall in one area of town or another.  We are so fortunate to live in a fairy tale land that knows not of outdoor grilling and farmer’s market “seasons”.

So when my friend and I made a date to go to the market and breakfast this past Sunday, I grabbed my canvas bags and hit the ground running!  He turned me onto this bakery there that makes pretzel croissants.  One word: amazing.

I had previously purchased a crown of broccoli at the local store, and since it is now asparagus season (hands down my favorite veg) I scooped up a fresh bunch at the farmer’s market, with intentions to roast it with my dinners for the week. Except when I went to make a broccoli stir-fry recipe I’d been wanting to try, I realized it called for two pounds of broccoli!  That I didn’t have!  What was a girl to do?!  So I put my noggin to work and realized I had almost two pounds of broccoli AND asparagus…

And now, I share with you, my latest mouth-gasm:

Broccoli & Asparagus Stir-Fry
3/4 lb fresh broccoli
3/4 lb fresh asparagus
1 tbsp cornstarch
1 tsp sugar
pinch of salt
1/2 cup low sodium vegetable broth
2 tbsp low sodium soy sauce
1 clove minced garlic
olive oil

Cut florets off broccoli stalks. Cut larger florets into bite sized pieces.  Snap ends off of asparagus spears. Cut spears into 1 inch pieces.  (Dispose of broccoli and asparagus stalks).

Combine cornstarch, sugar, salt, broth and soy sauce, stirring until smooth. Set aside.

Heat wok over medium heat, lightly coating with olive oil.  Sauté minced garlic for about 1 minute.  Add veggies, stirring constantly for about 2 minutes.  Cover and cook additional 2 minutes.  Add sauce, stirring constantly for about 3 more minutes until veggies are tender and sauce thickens.

Serve over cooked rice, egg noodles, or quinoa.  Add chicken or beef if you wish, but I had this dish over brown rice, and it holds its own.


Inspired by a recipe I had found years ago on food.com

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A for Effort!

I had two more casualties in the good-food-that-went-bad category.

toms

Much like the Botox believers will tell you, wrinkles aren’t sexy.  Especially in your tomatoes.  By the time I got to the bottom of the carton, they were more prune than tomato.  Boo. RIP to the dozen grape tomatoes that didn’t make it to the promise land… my belly.

salmon

Sadly, the second of my deaths wasn’t because I didn’t eat it before it went bad, but because I wasn’t paying attention.

I left the microwave going too long while reheating the last of my salmon to throw on top of my salad…

Hard, brown, dry.  Three characteristics you DON’T want in your baked salmon.  ::plays TAPS::

But I shall not weep!  I shall celebrate the fact that the original salmon was my new recipe of the week! And one that is quick and easy so I can actually post it now.

The one thing I have taken from this goal, even though I am not even a month in, is that I am making a very conscience effort when shopping and making meals to make sure that I don’t throw food out.

Honey Dijon Salmon

  • 4 pieces salmon
  • 3 tbsp honey
  • 3 tbsp dijon mustard
  • 2 tsp fresh lemon juice
  • fresh black pepper

Preheat oven to 350.  Place salmon in glass baking dish that has been sprayed with PAM.  Mix last four ingredients until well blended.  Pour over top of salmon.  Bake 20-25 minutes until salmon cooked thoroughly.

This recipe was too sweet for my taste, I prefer savory.  But it makes a GREAT dressing!  I used the remaining sauce as a dressing for my spinach salad that I had with the fish.  Quick and easy for a weeknight.  Enjoy!

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Yes, I realize I probably should have taken a picture before I started snarfing my spinach salad.  Alas, that wasn’t the case…

52+ New Recipes To Try

As part of my goal for 2013, I am trying a new recipe every week.  Here is where I will post my weekly recipe and hotlink to the actual recipes when I get them posted!

Chile Verde Stew (1/6/13)
Mom’s Meatloaf – Revisited, so not really “new” (1/9/13)
Chicken Enchilada Soup (1/12/13)
Bleu Cheese & Walnut Pasta (1/16/13)
Roasted Butternut Squash* (1/16/13)
Honey Dijon Salmon
(1/21/13)
Pasta w/ Tomato Cream Sauce
(2/4/13)
Cashew Chicken
(2/10/13)
Sloppy Pasta
(2/14/13)
Chicken & Grains Stew
(2/24/13)
Slow Cooker Lasagna
(3/3/13)
Brussels Sprouts*
(3/5/13)
Corn Chowder
(3/10/13)
Pinterest Cornbread
(3/13/13)
Vegetarian Chili
(3/17/13)
Tuna Casserole
(3/24/13)
Salted Caramel Cupcakes
(3/30/13)
Vegetarian Stuffed Peppers
(4/2/13)
Broccoli & Apragus Stir Fry
(4/10/13)
Ginger Chicken
(4/15/13)