I normally don't do meatless as my son is not going to go meatless.  I've tried and tried and tried.  So, he can just starve tonight.  Not really.  I made him a hamburger, plain.  Absolutely plain, no salt, no pepper, just plain.  <sigh>  He will grow into this I swear by all that is holy and some that are not.  He did try it though, scrunched up his nose and hastily took a drink of milk.  At least he tried.   I however did not scrunch up my nose and I plan on eating this tomorrow for lunch.  I love how these flavors come together but do not over power each other.  The trick I believe for any stir fry is not letting your vegi's get soggy. The eggplant will be the softest item in your bowl.  The others should still have some crisp to them, well that is my preference.  The nice thing about stir frys also, throw just about anything in there to stir fry. The vegi's can come out of the freezer or out of  your crisper, doesn't matter.  This is also a dish that you can throw some Tofu in if you are so inclined.  If you would like to fry your Tofu, wrap it in paper towels and set it under a flat heavy object, not too heavy you don't want to pancake it.  let it sit for an hour or 2 to squish out some of the liquid.  Now you can fry it.  If you just want to add it to the stir fry, add it before the Bok Choy.

Pretty easy to make, let your imagination run wild.

Serves 4


Recipe:

2 Chinese Eggplants, chopped
1 Red, orange or yellow Bell pepper, chopped
1 1/2 cup Sugar Snap Peas
3 Green onions, chopped
1/2 Jalapeño (or pepper of your choice) minced
3/4 cup Daikon radish
2 bunches Baby Bok Choy
1 TBSP Fresh Ginger, minced
3 gloves Garlic, minced
2 TBSP Olive oil
1 TBSP Sesame Oil
1 TBSP Rice Vinegar

Toasted Sesame seeds

Prepared sticky rice or rice of your choice.


Sauce per bowl:
2 TBSP Hoisin Sauce (not gluten Free, use instead a plain BBQ Sauce if you need GF)
1 TBSP Soy Sauce (omit if using Hoisin)
1 tsp Rice Vinegar 
1/4 tsp Ginger (dried)
1/4 tsp Garlic salt 
1 1/2 tsp Sesame Oil (omit if using Hoisin)
1 tsp Horseradish (not prepared, just plain horseradish) 
1 tsp hot sauce (I used Sriracha)


Prep all the vegetable along with your garlic and ginger.  
Pour the oils and vinegar into the pan and get it hot.  Not smoking hot but hot.  
Bring the pan to the vegetables.  
Add just the eggplant, garlic and ginger and begin to cook.  The eggplant takes the longest.  
I like a crunch to my vegetable which means the cooking will depend on how you like your vegi's.  I also go in order of how long each takes to cook.  Each time you are adding a vegi, clear a space in the middle and place there.  This way you can see if a little more oil is needed.  
The peas will take the second longest along with the Daikon radish.  
Next the onions and finally the Bok Choy.  I only "steam" my Bok Choy.  With the pan still very hot, add the Bok Choy and push to the bottom of the pile with a spatula.  Cover and cook not more then 3-5 minutes, depending on how you like it. 
There might be times while you are cooking that your vegi's begin to stick, make a space in the middle and pour in a little neutral oil. 
The sauce can be added one of two ways.  Add the sauce right before it's finished cooking and mix it around to heat it up or zap the sauce in the microwave and pour it on the bowl afterwards.

How to toast Sesame seeds:   get a pan hot, toss in the sesame seeds so that there is only one layer.  Keep moving the pan around.  They will toast very quickly.  Do not leave them in the pan as they will continue to toast for a few minutes after removing from pan.
This is a super easy recipe as you get to choose how you want your vegi's cooked.  You can if you like, take out each vegi type as it cooks and put it in a warming pan.  Once the Bok Choy is done to your liking add all back into pan to warm up briefly.

I hoped you enjoyed this recipe, if you did please leave a comment down below.  You will also find a video that I made on how to make this dish.  Go on over to YouTube and subscribe to my channel so that you don't miss any!

Thank you for stopping by and remember, enjoy life.
It's the one you have.
Tammie
Picture
Values were calculated based on the above ingredients serving 4 persons. Website used was http://www.caloriecount.com/ This does not include the sauce but does include the rice.
 
 
Wahoo, rain in Southern California!  Who would have thought.  Not just rain but pouring rain with lightening and thunder!  Again, wahoo. Though it won't make a dint in the drought, it's a nice change.  It reminded me of the winter we never had and the soups and stews that I didn't get to make cuz it never rained and that wonderful stay home on a Saturday in your jammies just never seemed to happen. Ok, that was a little pent up rant.  I just had to make stew with this kind of weather.  Now granted it is not cold out, not even close. It is the sound of the thunder that just begs for the oven on and stew simmering away in a dutch oven. This way it is all made in one pot and there are no dirty dishes except a few measuring cups or spoons. Again can you give me Woot.  
Now, I like my stews very, very thick and hearty.  It is very easy to thin this out by increasing a cup at a time the broth.  Also, don't think you cannot make this because you do not have a dutch oven.  You can make the stew on top of the stove with a regular soup pot.  Just simmer it for the same length or time or a bit longer as you do want that tough stew meat to get very tender.  My guess is that you can also make this in a crock pot but just use the 2 cups of broth.  
This recipe will feed 4 people with a side salad and cornbread



Recipe:


1 lb Stew Meat, cut up to bite size pieces
1/2 cup Carrots, chopped
1 med Yellow Onion, chopped
1 large Potato, chopped
3 cloves Garlic, chopped
1 can Diced Tomatoes (I used the one with the Mexican spices)
6 oz Tomato Paste (1 small can)
1 tsp Oregano
8 Basil leafs, chopped
3 TBSP Port Wine
2 cups Beef Broth
Salt and Pepper to taste

Heat the dutch oven on the stove at a medium to medium high heat.  Add 2 TBSP Olive oil and let get hot.
Toss the stew meat into the pot and quickly brown on all sides.  When the stew meat is almost ready to remove, add the Port Wine and cook for 2-3 minutes.  Remove stew meat to a plate
There should be liquid at the bottom of the pot.  Let it simmer for 2-3 minutes to reduce.
Add the onions and brown, 1-2 minutes
Add the potato, carrots and garlic cook for 2-3 minutes.  You can add another 1-2 tsp of Olive oil if needed.
Add the entire can of diced tomatoes. Stir, simmer 2-3 minutes
Add the tomato paste and the chopped basil leafs, simmer 2-3 minutes
Add the Beef Broth, simmer 5 minutes
Place in oven for 1 hour 30 minutes at 350 degrees F or 176 degrees C
If cooking it in a dutch oven and you used only the 2 cups of broth, check it at 1 hour 15 minutes to ensure that it hasn't reduced too much.  If it has just add water or more beef broth.
If you used the 3 cups of beef broth and decide that it is not thick enough, melt 2 TBSP butter and add 1 TBSP cornstarch into it.  Mix until smooth, add to pot and simmer on the stove for 30 minutes.  Keep an eye on it as it can thicken fairly quickly.

I made a side salad with leafy greens and a creamy ranch style dressing and gluten free cornbread (click on the highlight to take you to my recipe).  It was so filling and satisfying for a rainy day.  Now if this could just happen during the winter everything would be right in my world!

I hope you liked this recipe, if you did leave a comment below.  I also have a YouTube site and made a video for this recipe (see below).  Just click play.  If you like the video, click the "Thumbs Up" to like it and subscribe to my channel!

Thank you for stopping by and remember, enjoy life.
It's the one you have, 
Tammie
Picture
Nutrition facts are based off inputing ingredients at http://www.caloriecount.com/
 
 
Fathers Day will be here before we know it and the scramble to make that special meal for dad will be commencing.  Every year I actually make the same thing because we only eat it once a year.  BBQ ribs.  I love BBQ ribs, why we only eat them once a year is beyond me.  It could be that I always make a crap load of them and being that my son and I can't eat a crap load..........I think you see where I'm going with this. This year will be no different.  The ribs are already purchased along with the ingredients for the glaze.  My dad claims that he doesn't like horseradish but what he doesn't know is the glaze has it in it.  My bad.  The glaze is mostly sweet but with that hint of savory that just makes you pause after each swallow to give it just a moment.  These are also very, very messy!  The glaze will stick to your fingers, front of your shirt, the table cloth, the dog and whoever happens to walk in your vicinity.  You will be licking your fingers endlessly with this glaze, it is that good.

Ok so Fathers Day has passed but these are still great ribs that are awesome for the summer!  These would make a great Fourth of July dish.  I'm taking them with us to the river.  Cooking them first and then taking the sauce with us.  We will then just do the finish up BBQ'ing there.  MMMMM, can't wait!



Recipe:

4-7 Lbs Pork Ribs
4-8 TBSP Rice Vinegar (depending on how many pounds of ribs you have)
2-4 TBSP good Beer, not too hoppy

Glaze:

1 8 oz can Tomato sauce
3/4 cup Ketchup
1/4 cup Rice wine Vinegar
1/2 cup Syrup
1-2 TBSP Horseradish (not prepared, depending on how hot you like it)
1/4 cup packed Brown Sugar
1 TBSP Yellow mustard
Salt and pepper to taste

Throw the ribs meat side down (don't cut them) into a shallow baking pan and pour in the vinegar and beer. Cover tightly with aluminum foil. Bake at 400 for at least 1 hour and 10 minutes.  Take out of oven and leave covered for another 20 minutes.  Do not open, they are steaming in there.  After about 10-15 minutes you can gently lift one corner, carefully.  Check the doneness of the ribs.  I usually do the baking the night before so that when everyone comes over the house is not hot.  Just take them out of the refrigerator about an hour before you are going to throw them on the grill. 

In the meantime prepare your glaze.

The ribs are done at this point.  You are only throwing them on the BBQ to heat them up and to make them super duper sticky.  Toss them on the grill meat side down and glaze the side that is up.  Once there are grill marks on the meat side turn them and glaze.  Do this all one more time per side and they are done!!  These are fall off the bone, sweet, sticky with a slight bite.  Love them.

Thanks for stopping by, I hope you enjoyed this recipe.  If you did, leave a comment below!
Remember, enjoy life.
It's the one you have!
Tammie

ps:  Happy Fourth of July!!