Saturday, September 28, 2013

{recetas} Hot Pepper Stir Fry

Okay, technically, this isn't stir fry as it wasn't made over super high heat. I suppose I should call it Hot Pepper Sautée. Either way, it was delicious and I can't wait to make it again!

What you need:
1 family sized steak (sliced)
1 broccoli crown (chopped into small pieces)
1 package baby Bella mushrooms (sliced)
4 or 5 hot red peppers
Minced garlic
3 tbsp. fish sauce
Another cooking fat (I used bacon drippings)
Shredded cabbage (I used the prebagged coleslaw mix)

What you do:
Mix together the fish sauce, 3 to 4 teaspoons minced garlic, and the hot peppers (finely chopped, seeds and ribs removed).
Thinly slice the steak, mix in eith marinade. Allow to marinate for a few hours.
After marinating, heat your cooking fat over medium-high heat and cook your steak. Set aside. 
Add butter to the same pan and sautée broccoli and mushrooms. I added a splash or two of fish sauce here, too. Once complete, add the meat back to the pan and mix together.
In another pan, warm the cabbage for a few minutes (warm and crunchy).
Serve the stir fry over a bed of warmed cabbage. Enjoy!

Friday, September 27, 2013

((this moment))

((this moment))
A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

Sunday, September 22, 2013

{recetas} Chicken Taco Stew

Hello! It's been ages! I've (slowly) been adjusting to the new routine...the back to school routine.

I love going back to school, but this was the first time I've done it as a mom. It sure is different! I'm no longer able to stay at work as long as I'd like to get everything done. Instead, I have to get to daycare so I can love up my little man. I bring work home, but don't pull it out until the little peanut is asleep. It's different, but it's worth it.

Part of the routine is having lunches ready to go the night before. It's an easy task when we are home for dinner and have leftovers. It's not so easy when we eat at my parents house and have a semi empty fridge.

So this morning, I "came up" with a crock pot recipe to use what little ingredients I had on hand.

What you need:
4 chicken breasts (frozen is fine)
1 jar salsa (I went with medium)
1 can diced tomatoes with chiles
1 can black beans (rinsed)
1 can (minus the 3/4 cup I needed for my quiche) coconut milk
1 cup chicken broth

What you do:
Place the chicken breasts in the crock pot.
Add the rest of the ingredients on top and cover. 
Turn the crock pot on low and let it work it's magic all day. Mine went for 9 hours, but that's because we went to dinner at my parents. Yours could take way less time. Especially if you cook it on high.

Picture to come when I eat lunch tomorrow. But quite frankly, I'm just too tired right now and I want to go to bed!