I totally remember all those dinner and all those stir-fries! I must admit though I am quite out of practice… so it’ll definitely be a good recipe to try. This is especially true because i keep on making the same sauces for them, some garlic, some ginger, some soy sauce and a sprinkle of sesame oil.
Tonight actually we had a surprise guest, so on my way home I found out that in about an hour we were going to have company for dinner! Fortunately the night before I had chosen to revamp left over pasta shells with tomato sauce into a semi-lasagna situation, which if I may say so myself, turned out pretty damn tasty! I just simply added some onion, some garlic (of course), a bunch of frozen chopped Mediterranean veggies with a can of diced tomatoes, heated it through in a pan adding some cumin, paprika, chilly flakes, salt and pepper. Transfered it all to a pyrex dish, topped it all with a nice thick bechamel sauce sprinkled with parmesan cheese and stuck it in the oven… it is all gone now… didn’t have time for photos!
BUT… i still had nothing to serve as an appetizer… what to serve with really nice soft naan we had in the freezer? TZATZIKI!
- 2 cups Greek yogurt (or 1 cup plain yogurt and 1 cup sour cream)
- 1/2 english cucumber (grated)
- 2-3 garlic cloves
- 2 tbsp vinegar
- 1/3 cup olive oil
- salt and pepper
- (optional – 1 tsp dry dill)
Mince garlic. Mix all ingredients in a bowl. Refrigerate for 1/2 an hour for best taste. Enjoy with nice toasty pita, naan, fries, gyros, etc…
Seriously there is nothing that tzatziki doesn’t taste good with! 🙂
We love stir fry and used to make stir fry ALL the time at 13 Beaver and 70 Florence. Here is to those great times at Clark!
I got this recipe for stir fry’s from Women’s day magazine. Don’t ask me why I received this magazine in the first place. It just started arriving one day. (http://stage.womansday.com/Media/Galleries-slideshows/Stir-Fry-A-Complete-How-To).
1 lb of Protein- Chicken in this case
1 medium sized onion chopped
4 cups of vegetables
2 Tbsp Cornstarch
Oil for cooking (Peanut, Sesame, Canola, etc…)
14 oz can light coconut milk
2 Tbsp brown sugar
1 Tbsp red curry paste
1/4 cup of chopped cilantro or mint
1/4 tsp of salt
Cashews, peanuts, or almonds
Crushed red pepper
Toasted sesame seeds
Cilantro or Mint
Thinly sliced scallions
Rice or noodles.
Red Coconut Curry Sauce:
Whisk a 14 oz can light coconut milk together with 2 Tbsp brown sugar, 1 Tbsp red curry paste (modify based on your taste), 1/4 cup of chopped cilantro or mint, and 1/4 tsp of salt. I used both cilantro and dried mint. Whisk until blended.
Take about 1 Lb of chicken (or another protein) and put in a zip lock bag with 2 Tbsp cornstarch and shake to coat. Add some salt and pepper for additional taste if you want.
Add chicken to a skillet and stir-fry over medium-high heat for about 3-5 minutes until cooked through. Remove to a plate.
Add 2 tsp of oil to skillet. Add the onion to the skillet and cook until translucent. Add the four cups of vegetables and stir-fry for another 3-5 minutes until crisp-tender.
Add sauce to skillet and bring to simmer. Add the chicken; simmer 1 to 2 minutes until sauce thickens and coats the mixture. You can add a little extra cornstarch to thicken the sauce.
Serve with rice or noodles and top with one of the finishing touches.