Veggie Stir Fry – Simple and Delicious

Went to the Farmer’s Market yesterday afternoon.  I love all the gorgeous colors from the produce that line the walkway.  I ended up grabbing some basil, broccoli, purple/yellow/green bell peppers, snap peas, red onions, garlic, carrots, corn on the cob and some pet treats for Rooney and Franny.

The basil was a natural reflex.  I ended up making some pesto.  I LOVE the color, smell and taste of basil.

The corn on the cob is for Lily’s birthday.  We will be celebrating on Friday.  She made a request for Chicken Burritos, marble cake with buttercream frosting (box cake and canned frosting preferred.  It is her birthday after all!) and corn on the cob.

I ended up making a veggie stir fry for the evening.  It is a very simple recipe and involves lots of chopping.  Chopping is one of my favorite past times.  (It is great for stress related days too!) 🙂

Veggie Stir Fry

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Ingredients

2 Tablespoons canola oil
1-2 teaspoons ginger (I prefer fresh.  You can use dry spice but use less.)
1 carrot, matchsticks  (or not, it is up to you. You can just chop in small pieces. )
2 medium bell peppers, sliced thin
1 large onion, sliced thin (I use red or white)
3-4 cloves garlic, minced
10 ounces snap peas (I cut off the ends and cut in half if large)
16 ounces broccoli
1/3 cup soy sauce
2 Tablespoons sesame oil
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

  1.  Add 2 Tablespoons oil to non stick frying pan over medium high heat.  Add carrot, bell peppers, onion, garlic, ginger with salt and pepper.  (Don’t add more salt as the soy sauce is salty.) Saute until soft – about 3-6 minutes.
  2. Add snap peas and broccoli (or whatever veggies you choose).  Cook until warmed through.  About 5 minutes.  (We like our veggies with a crunch!)
  3. While the veggies are warming through; combine soy sauce, oil and cornstarch in small bowl.  Mix well.
  4. Add to warmed veggies and combine thoroughly.
  5. Serve over rice or noodles.

Super easy for after work.  You could chop veggies the night before if you desire.  Simple and Delicious!!

 

Greek Meatballs

I saw this recipe in an old Rachel Ray magazine I had been looking through over my morning coffee.  These sounded too good to resist.  I used ground pork cause that’s what I had in my freezer.  Eric and Rachel popped over today and thought they were delish.  Then Martin came home from a Chicago weekend and popped a few.  He said, “Mom, I enjoy eating out at restaurants but your cooking beats them all!”  I guess these meatballs pass in this home!!

Greek Meatballs
(Courtesy Michael Symon)

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Ingredients

1/2 cup day old bread, diced
1/2 cup whole milk
Canola oil, about 1 quart. You will need for sautéing and pan frying.
1/2 cup minced or grated onion
1 pound ground beef or lamb (or pork!)
1 large egg
1 teaspoon chopped fresh oregano leaves (OR 1/2 teaspoon dried oregano-that’s what I used)
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin (I used 1/2 teaspoon.  This took great control.  I LOVE cumin!)
1/8 teaspoon ground cinnamon
pinch ground nutmeg
1/2 cup flour for dusting
Handful fresh mint leaves, torn, for serving (I used mint and dill.  I tried and enjoyed both.)
Lemons, cut into wedges (I did not use these for other than decoration.  If I read directions I would definitely have used correctly.)
1/4 cup olive oil

Directions
1.  In a small bowl combine the bread and milk, set aside.
2.  In a medium skillet heat 1 Tablespoon canola oil over medium heat.  Add the onions, saute until translucent (about 3-4 minutes).  Add garlic and stir frequently about 1-2 minutes.  Set aside to cool.
3.  In a larger bowl put the ground pork, egg, oregano, coriander, cumin, cinnamon, nutmeg, 1/2 teaspoon ground pepper, 1/2 teaspoon salt and cooled onion and garlic.  Squeeze excess milk from bread.  Place bread in bowl.  Using hands, gently combine the meat mixture.  Form into 20 small balls.
4.  Place flour in a medium bowl.  Roll the meatballs in the flour, shaking off any excess.  Place on plate.
5.  In a large non stick skillet, heat 1/3 inch canola oil over medium heat.  Add the meatballs and cook on each side 3-4 minutes.  (I slightly flattened when I was placing in the skillet.)  Transfer to paper towel lined plate.
6.  Arrange meatballs on platter.  Sprinkle with mint (or dill).  Grate the zest from the whole lemon over the meatballs (I missed this step.  That is what I get for not reading the directions thoroughly the  first time!!)
7.  Drizzle with olive oil and season with salt and pepper. (Just a tiny bit of salt.  I love salt and I would not add too much.  There is enough flavoring in the meatballs.)

I hope you give these a try. They take no time at all and are incredibly flavorful.  ENJOY!