Stir Fry

I had a friend over for lunch the other day, and by the other day I mean it was probably 2 months ago now. My how time flies! When I asked if there was anything specific that she wanted to eat, she said that she had really enjoyed the curry I made, so maybe something like that. I decided to make stir fry, mostly because I hadn't made it in a rather long time, and it sounded good to me.

Stir fry is super easy to make and can be altered so easily to fit different dietary needs. It is also super healthy and delicious.

Start by setting your rice to cooking because that will take the longest. I made sushi rice with coconut milk.  Next cook a couple of chicken breasts that have been cut into chunks. I cooked these in a little coconut oil and seasoned with curry powder, turmeric, cayenne pepper, garlic salt, cinnamon, and pepper. When the chicken is finished cooking set aside and keep warm.

Add to the wok cut up veggies of your choice. I think I used onion, carrots, broccoli, mushrooms, asparagus. It is best to use fresh veggies. You can also use bell peppers, zucchini or yellow squash, green beans, peas, really any vegetables you like. Allow these to cook until they are a little soft, but not all the way cooked. This gives you a nice crunch. Add the chicken back in and cook just a little longer.

Serve with the rice and eat right away. You can also use some soy sauce if you want that flavor.

This is a really great meal to make because it is fast and easy, but can be easily modified to suit almost anyone's taste buds. It is also really easy to make this a vegetarian meal.

Quick Fixes

I am big on quick, easy to throw together meals because let's face it, life is crazy. As much as I would love to spend all day in the kitchen making meals that require my time and attention for multiple hours, I just don't have that luxury at this time in my life. Therefore, I like making meals that I can make in a short time that are still delicious and healthy and homemade.

Chicken is such an easy to make and versatile food to make. (Confession: I'm pretty sure I made this last summer and I'm just getting around to blogging about it. . .oops!) I love to use the grill (when it's summer), so I grilled this chicken breast, and added a pasta and white sauce on the side.

To make white sauce (not from a can. . .have you ever actually read the ingredients on a sauce can?) start with a couple of tablespoons of butter (or olive oil or other type of oil depending on the flavor you want) in a saucepan. Allow this to melt, and then add a couple of tablespoons of flour. I prefer to use unbleached all purpose flour for something like this, but you can use whatever you feel like. Stir this. It will be sticky. Add in half and half (or milk or almond milk) and continue stirring. You do not want this to boil or it will be scalded. Keep stirring until the sauce thickens. If you want it to be thicker add a little more flour, but be careful that it doesn't clump. Add in whatever seasonings you like. I like to add basil and Italian seasonings to mine, but it's your preference. Herbs of Provence are also good in white sauce (this is a premixed seasoning that you can fine at most grocery stores or international food stores).

White sauce makes a great base to which you can add many things. I usually add in green peas, carrots, and asparagus which I have cooked until soft along with pasta. For the final product, mix together cooked pasta and veggies with white sauce and toss until coated. You could also cut up the chicken and toss it with this, or you can leave it on the side like I did here.

And there you have it! Delicious, nutritious, and easy! Enjoy!

a bit fishy

I was on my way home from work tonight (after getting off early) and trying to decide what to make for dinner (because I got off work early) when I realized that I really wanted some fish. I have been craving asparagus lately too, so I decided to stop at the grocery and get some asparagus so I could throw this all together.

Preheat oven to 350*. Start by making a nice white wine sauce for the fish. Melt about 3 Tbsp. of butter in a saucepan and add some fresh chopped garlic as well as some basil leaves, a good pour of white wine, some fresh ground pepper and a dash of cinnamon.


Put the fish fillets in an ovenproof pan then pour the sauce over them. Drizzle with some olive oil and pour in another good splash of white wine.


Place asparagus and some diced tomatoes in the pan with the fish. Place in the oven and bake for 20 ish minutes.


While that is baking, cut up some fresh pineapple and melt about 2 Tbsp. of butter in a skillet. Pour in a dash of rum (I used guava rum because I had some on hand. And I recommend it if you can because the flavor was fantastic!). Sprinkle it with cinnamon and drizzle in some honey. Then add in the pineapple. Allow to cook for just a bit, but not so long that the pineapple gets mushy.


To plate up this delicious meal add some diced, uncooked tomato to the top of the fish and asparagus with some fresh grated Parmesan cheese. Make sure you get a little of the sauce from the fish spooned over it and spoon on some of the sauce from the pineapple over it as well. I was sad that the grocery didn't have green asparagus because it would have made the plate so much prettier, but alas they did not have any.