Fried Stirs!

When I was little my father always referred to stir-fry as Fried Stirs. Which at the time, was hilarious. Now, it's just become what it's called, lol.

Fried Stirs on the cheap!

This is a dish that can be made with whatever meat/protein you have on hand. That package of chicken that was a great buy, but had enough in it for 1.5 meals? Yeah. like that.

Protein, choose one: 1-2 chicken breasts, 3-4 thighs, fairly firm tofu, 1lb beef of any sort except ground, ditto pork.

Vegetables, choose any:frozen broccoli, cauliflower, "winter mix", "california blend", basically whatever you have on hand or was cheap that day in the frozen veg aisle.

cut up protein into bite size pieces, and toss into hot pan with a bit of oil and start frying, stirring often (hence the name, no?) add soy sauce, garlic and ginger to taste, stir, stir, stir. when protein is nearly cooked, add veg, more garlic, more ginger, more soy sauce.
cook just until veg are hot all through.
Serve with rice.

CLAP soup

Ok, not as clever as it could be, but it works. Carrot, Leek, Apple and Parsnip.

Served with cheese biscuits it is an amazing delicately sweet soup that is super-filling. With vegetable stock it's totally vegetarian, milk being the only animal product. Someone try this with soymilk and let me know, yes?

CLAP soup

3 tbsp (45 mL) olive oil
3 well washed Leeks; use white and pale green part sliced
4 sliced, large Carrots
2 sliced, large Parsnips
2 peeled and chopped Apples (I used Granny smith)
2-1/2 cups (625 mL) veg stock, preferably the non-tomato-containing kind Or...chicken if that's all you have.
4-5 cups (1-1.25 L) Milk, any variety
salt and pepper
Basil

In large saucepan, heat oil over medium heat. Add leeks, carrots, parsnips and apples and cook about 5 minutes, stirring often. Cover, reduce heat to low and cook 10 minutes to soften vegetables. Stir in basil, stock and sugar, bring to a boil, reduce heat, cover and simmer until vegetables are very tender, 15 to 20 minutes. Cool slightly. Working in batches, purée vegetables in blender or food processor with some of the milk. Return soup to saucepan and stir in remaining milk. Heat through but do not boil. Season to taste with salt and pepper and thin with additional milk, if desired.

Cribbed and adjusted from a Foodland Ontario recipe.
A certifiable hit with El Hubbito and the carnivorous girl buddy.


I thought it was about time to actually USE this blog, and this was my first hit of 2008.
Coming soon: The recipe for the Famous Oatcakes!