Showing posts with label veggies. Show all posts
Showing posts with label veggies. Show all posts

Monday, November 6, 2017

Autumn Veggies with Rice / #TasteCreations

Every holiday, I like to try new side dishes. I love making my old favorites, but it is fun to try new ones. Sometimes the new ones go over well with my family and sometimes, well, not so good! This year my new dish is this Autumn Veggies with Rice. It is simple, tasty, and it will be joining my list of holiday side dishes! 
At the bottom of this post, check out the list of new side dishes from fellow members of the #TasteCreations group, and find even more side dishes for the holidays in the link up!
Autumn Veggies w/ Rice
(printable recipe at end of page)
(makes 1 recipe that feed 3-4 people)

2 cups White or Brown Rice
1 tablespoon Butter
2 teaspoon Minced Garlic chopped
1/2  cup diced Winter Squash
2 stalks Green Onion~chopped
1 slice Red Onion~chopped
1 Orange Mini Bell Pepper~chopped
1 Red Mini Bell Pepper~chopped 
1 Roma Tomato~chopped
1 large Mushroom~sliced thin
Garlic Powder
Black Pepper

 Cook the rice. Melt butter in pan and mix in the garlic. Add the squash and let cook on medium heat for 5-10 minutes. Add the peppers and onions, cooking them with the squash until just tender. Add the pepper. Turn the heat to medium high.
 Add the mushrooms and tomato, along with more pepper and garlic powder if you want more. Take off the heat.
Add vegetables to the rice. Drizzle with soy sauce. Serve and enjoy!

Here's what my fellow #TasteCreations members are sharing today:

Aren't these fabulous looking? 

Cider Glazed Bacon Roasted Brussels
Easy Buttery Parsley Potatoes~Mom Home Guide
Baked Double Cheese Mashed Potatoes~An Italian in My Kitchen 
Homemade Applesauce ~Our Good Life
Looking for more side dishes?
Today at #TasteCreations we are talking about side dishes and sharing some favorites. Take a look and find a new favorite you will want to try! Click the InLinkz below!

Tuesday, December 6, 2011

Chicken Stir Fry!

When I originally wrote about this stir fry, I was planning on using pork as the main attraction. But somewhere between posting the plans and executing them, things changed. What I mean is that the pork was used for something else, by someone else, leaving me to make this stir fry with chicken. Which is not so bad, because it is really, really good.! and fast!! and easy to make!!!
Chicken Stir Fry w/ White Rice
(This recipe makes enough for 2 people, with left overs!)

1/2 cup Orange Juice
1 tablespoon Lime Juice
1 1/2 teaspoons Fresh Ginger
  2 Scallion
1 tablespoon Ketchup
1 teaspoon Cornstarch
Salt and Pepper
  1 cup White Rice
1 pound Boneless, Skinless Chicken Breast
1 medium Onion
1/4 Red Pepper
1/8 Green Pepper
2 Eggs
I prep everything before I start making the meal.
I especially do this when there are a lot of 
ingredients that need to be chopped or measured.
It makes things go quicker, and I never lose
control of what I am doing.
So, anyway, I butterflied my chicken breast, 
then I cut it into strips. I cut the strips
into small chunks like...
I only used 1/4 of the red pepper. I didn't want the red or 
the green pepper to over power the meal. I cut the pepper
into strips,
and then I cut them into smaller, bite size strips.
I did the same with the green pepper.
I chopped the scallions into minced pieces. I separated
the two scallions because I need one for the sauce, 
and one for the stir fry.
I cut the ends off of my onion, 
then I peeled the onion, and cut it in half.
I only used about 5 thin slices.
Peel the fresh ginger with a veggie peeler, then chop with a knife.
This is hard to see. But really chop them tiny. Minced actually!
Now that your chopping is done, make your rice.
I used a medium grain rice. Follow the directions on
the package.
While the rice is cooking, make the sauce.
Add the orange juice, lime juice, ginger, and 1 chopped
scallion to the pot.
Next add the ketchup, the salt and the pepper.
It's time to add the cornstarch.
The cornstarch is added to act as a thickener to your sauce.
In order for it to work effectively, add the cornstarch to
1 tablespoon of water in a small bowl. 
Mix it together very well.
Add it to the pot.
Add it to your pot, and bring it to a boil.
Reduce to medium, and simmer until thick and shiny.
This should only take about 1 minute.
Then set your sauce aside.
Start the chicken cooking. 
Because you are stir frying, cook on med-high to high,
and keep turning the chicken. Keep it moving around the pot.

Whip your 2 eggs together. You are making scrambled eggs
Get them cooking.
Now start your veggies. I put them in a separate pan,
but you could put them in the pan with the chicken if you would like.
Cook the veggies with some butter, or pan spray
on medium high.
When the egg is just about done, add it to the
veggies to finish cooking. If you stir fried your veggies in the
same pan as the chicken, still add the eggs to the pan.
It won't make any difference.
Build the plate by first laying down a scoop of rice.
Flatten it a little on the plate. 
Top with the veggie and egg mixture, then some chicken,
and finally the sauce, drizzled over the top.

Here is a side note to this recipe.
If you would like, once you have built your plate,
take the plate and put everything on it in a frying pan.
Stir fry on high for just a few minutes, until the rice gets
brown with little crispies. 
Then put it back on your plate and eat. 
It's delicious both ways!
(The sauce recipe is from Get Saucy by Grace Parisi)

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Stop by every day for a different Christmas treat by one of our talented bloggers.
See you tomorrow!