Wednesday, April 30, 2014

Frozen Vegetable Thai Stir-Fry

Recipe from here.

  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons peanut butter
  • 2 teaspoons olive oil
  • 1 (16 ounce) package frozen mixed vegetables
  • (optional) 2 chicken breasts
  1. Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl.
  2. Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.

This recipe has the advantage of not having to slice anything at all and being fast to cook.

I made this with a few chicken strips I had lying around.  Probably would have gone well over some rice.

The original recipe calls for (presumably?) tossing the sauce in like a salad, but I think I would prefer a think peanut sauce layered on top.  To do this, increase the peanut butter and soy sauce in the sauce and wayyyy decrease the garlic powder.

Crunchy peanut butter could be a nice twist.

Tuesday, April 22, 2014

Chicken with Quinoa and Veggies

Recipe from here


  • 1 cup rinsed quinoa
  • 2 cups chicken broth
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic scapes, chopped
  • 1 small onion, chopped
  • 2 skinless, boneless chicken breast halves - cut into strips
  • 2 tablespoons extra-virgin olive oil
  • 1 zucchini, diced
  • 1 tomato, diced
  • 4 ounces crumbled feta cheese
  • 8 fresh basil leaves
  • 1 tablespoon lime juice


  1. Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
  2. Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.


Used garlic instead of garlic scrapes and skipped the remove-chicken-and-put-it-back-in step.