Wednesday, August 21, 2013

After Work Stir Fry for #WeekdaySupper




It was back to school this week for us in the Fuller home. Unlike most families who's kids go back to school giving parents a break, we homeschool so time in the kitchen becomes even more scarce! We like to make things as quick and easy as possible on busy school days and can be found turning to home made freezer meals or 20 min or less dinners.





This after work stir fry is a favorite on our home. You can even prechop the meats and veggies days before for an even quicker meal prep on the day!


Ingredients:

  • 2 tablespoons peanut oil
  • 1/2 lb thinly cut sirloin (or protein of choice)
  • 1 cup green beans cut into 1-2 inch pieces 
  • 1 carrot thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 garlic clove, crushed
  • 1/4 cup beef stock (or chicken/veg depending on chosen protein)
  • 1/4 cup black bean sauce
  • 4 green onions thinly sliced 
  • 1 can bamboo shoots, drained 
Directions:

Heat half of oil in wok or pan. Stir fry protein until browned all over. Remove from pan and set aside. Heat remaining oil in same wok/pan.  Stir fry beans, carrot, bell pepper, and garlic until tender. Return beef to wok/pan with remaining ingredients and stir fry until hot.

 
Back to School Time is a time when we are busier than ever!  I am excited to turn to our other #weekdaysupper contributors for help with Easy Weekday Supper Meals:


The Weekend Gourmet  - Easy Cheesy-Chicken Enchiladas
The Foodie Army Wife – Creamy Farfalle with Peas & Carrots
Doggie At The Dinner Table – After Work Chicken Stir Fry
Daily Dish Recipes – Roasted Vegetable and Chicken Pesto Penne
Hezzi-D’s Books and Cooks - Baked Orange Chicken




Hope everyone has a great Back to School season with all your family and friends and may your last days of summer be filled with fun!

Sunday, August 11, 2013

Thai Cashew Chicken for #Sunday Supper

I have a confession. Daddy F and I are obsessed with heat. I mean, we have competitions all the time to see who can eat hotter things. Habenero, Thai, even Ghost chiles....yep we are nuts. The hotter the better and we sit there and cry and sweat to our delight. Did I mention I am pretty sure we are also now poster children for peptic ulcer aggravation?



Our family has lived in a lovely little home for about a year and a half now. The first few days we lived here we didnt have all of our furniture and were forced to venture out and find places to eat. The first night we happened into this little Thai restaurant and it was the best thing ever! We ended up eating there 3 nights in a row and for the last year have eaten there about once a week. They know all our kids names and know my "regular" order. Yeah, it's an addiction. Earlier this year we hit hard times in the Fuller home and our income was scarce so eating out was no longer an option. I begged the owner to give me the recipe and she finally obliged but would not tell me her secret ingredient. So to the best of my guessing, here is the recipe we have been using and loving the last 6 months to feed our habits!

Ingredients:

  • 2 tablespoons peanut oil 
  • 2 chicken breasts thinly sliced 
  • 2 garlic cloves, crushed 
  • 1 teaspoon fresh grated ginger 
  • 4 thai chiles thinly sliced (more or less for personal heat level)
  • 1 medium onion thinly sliced
  • 1/2 cup mushrooms thinly sliced 
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped 
  •  1/4 cup dry roasted cashews
  • 1 large carrot thinly sliced 
  • 1/4 cup oyster sauce 
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1/2 cup chicken stock 

Directions:

Heat half of oil in wok or large pan. Stir fry chicken in small batches until cooked and browned.
Heat remaining oil in wok. stir fry vegetables until onion softens and mixture is fragrant (about 2 mins). Return chicken to wok with sauces and stock and cook until sauce slightly thickens. Serve over jasmine rice! For even more spice you can mix in hot oil by the teaspoon until the desired level of heat is achieved.

Our Ratings:


Mama F - 10 - It is one of my favorite dishes for a reason! We love the heat and cooked ours with 6 chiles and plenty of hot oil!





 Daddy F - 10 - Wow! That was so good! I am pretty sure I sweat out any toxins I may have had in my body!







 Fuller Girls - 3 - Only Middle E was brave enough to try this dish. She started to chew and then spit it out screaming and crying and then wanted her drink. The 3 rating is mostly for the laugh we got as parents after she said "it's not too hot, I will like it". We recommend omitting any spice if you will be feeding this dish to children!




 Lucky the Dog - 0 - Although she sat and did her best at begging, I was not about to give her some and then endure the aftermath of doggie indigestion at 3 am. :/




For more great recipes to spice up your life - check out these other great dishes from my fellow #sunday supper contributors!


Snappy Starters & Snacks


  • Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
  • Spicy Tempeh Chips from The Urban Mrs
  • Sriracha Popcorn from The Girl In The Little Red Kitchen
  • Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
  • Baked Banana Pepper Poppers from Daily Dish Recipes
  • Spicy Black Bean and Corn Stew from Mama's Blissful Bites
  • Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
  • Bajia with Tomato and Chili Chutney from My cute bride
  • Buffalo Chicken {shredded} Salad from Casa de Crews
  • Baked Sriracha Potato Chips (Crisps) from Mess Makes Food
  • Smoky Salmon Chowder from Cindy's Recipes and Writings
  • Hummus with Spicy Turkish Ezme Salad from Neighborfood
  • Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
  • Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni's Food

  • Fiery Main Dishes

  • Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
  • Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
  • Baked Tilapia en Escabeche from La Cocina de Leslie
  • Spicy Grilled Chicken Wings with a Chipotle Honey Dipping Sauce from Runner's Tales
  • Chorizo and Scallop Skewers from Jane's Adventures in Dinner
  • Buffalo Chicken Pizza from Cookin' Mimi
  • Thai Cashew Chicken from Doggie at the Dinner Table
  • Skillet Jambalaya from Hezzi-D's Books and Cooks
  • Firecracker Chicken from Juanita's Cocina
  • Cumin, Coriander and Fennel Turkey Pitas from Cook the Story
  • Aubergine and Chickpea Curry from Small Wallet, Big
  • Savory Tomato & Poblano Pie from An Appealing Plan
  • Venison Mole Rojo from Curious Cuisiniere
  • Za'atar Chicken with Fattoush from Food Lust People Love
  • Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
  • Skinny Buffalo Chicken Strips from Webicurean
  • BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
  • Spicy Thai Beef Salad from Magnolia Days
  • Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
  • Spicy Lemon Paprika Chicken Thighs from Family Foodie

  • Searing Sauces & Seasonings

  • Homemade Buffalo Sauce from Growing Up Gabel
  • Homemade Creole & Cajun Seasonings from The Foodie Army Wife
  • Spicy Tomato Sauce from Basic N Delicious
  • Whole grain Mustard recipe - Moutarde à l'ancienne from Masala Herb
  • Homemade Sriracha Sauce from kimchi MOM

  • Zesty Sweets & Sips

  • Cinnamon Streusel Scones from Killer Bunnies, Inc
  • Chocolate Chili Ice Cream (No Machine) from Gotta Get Baked
  • Habanero Cooler from My Other City By The Bay
  • Cinnamon Monkey Bread from That Skinny Chick Can Bake
  • Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
  • Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com







  • Tuesday, July 30, 2013

    Here we go again with Balsamic Chicken and Root Veggies

    It has been almost a year since my last post. I had a lot going on with family health issues, going back to school, and just being a mommy of 3 kids 5 and under! For my birthday a few weeks back, my friends independently all purchased me kitchen items. "We know how much you love to cook" they all said. I realized then that with my busy life I was lucky if I had been getting a wholesome home cooked meal on the table once a week. What happened to me? It used to be so important to me to cook at home for my family. And to have my 3 girls in the kitchen cooking with me, teaching them the importance of the family's bond around the table.



     "It doesn't have to be a 5 course meal." Daddy F said, "We enjoy the simple things you cook just as much as the extravagant". He is so kind to me. I know he loves me even though I drive him crazy with my need to be super organized and wanting everything to be oh so Stepford. (Notice I said want, trust me my home is far from perfect!)



    So back to the kitchen I have gone to create simple, whole foods meals for a busy mom's lifestyle. I am sure I am not alone in that boat! This is one of my favorite go to weekly dinners. I fount this great local olive farm that makes flavored oils and vinegars. I used blueberry, but you can use whatever flavor suits your palate! I just make the marinade in the morning and throw everything in a giant ziplock after breakfast and let it sit till dinner time.

    Ingreidents:

    • 1/2 cup balsamic vinegar 
    • 1/4 cup olive oil 
    • 1 tablespoon sugar
    • 2 teaspoons salt 
    • 2 teaspoons ground black pepper
    • 2 tablespoons chopped fresh rosemary 
    • 2 teaspoons garlic, minced 
    • 2 tablespoons chopped fresh thyme 
    • 2 tablespoons chopped fresh sage 
    • 4 boneless skinless chicken breasts
    • 3 cups baby carrots
    • 4 cups red onions chopped in quarters 
    • 2 cups red bell pepper
    • 2 cups chopped parsnips 
    • 2 cups chopped sweet potato 
    • 3 cups chopped asparagus 
    • 2 cups sliced mushrooms 
    Directions:

    Preheat oven to 425F. 

    In a bowl, mix vinegar, oil, sugar, salt, garlic, and herbs. In two smaller bowls or air tight bags place chicken in one and veggies in another and pour half of marinade in each. Marinate in fridge for at least 2 hours but no more than 8. Drain the marinade and place chicken and veggies on a roasting pan. Make sure to have veggies in one layer or they may not roast properly. Bake for 45 mins or until chicken is no longer pink. I like to take out the chicken and then turn the broiler on the veggies for the last few minutes to give it that extra crunch!

    Our Ratings:

    Mama F - 8 - I love the flavor of Balsamic vinegar and the extra hint of blueberry that we used was really nice.





    Daddy F - 9 - Loved the flavor and the fact that is was low card and full of fresh local veg.







    Fuller Girls - 5 - They all liked the chicken and the carrots but the "other" veggies were not met with love. :/









    Lucky the Dog - 4 - Chicken good. Green stuff very, very bad.
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