Beef Vegetable Stir Fry
avatar

Beef Vegetable Stir Fry

I make this stir fry for dinner quite often. It’s a fast, healthy meal to throw together, and the flavors are wonderful. I make mine using filet mignon, a.k.a beef tenderloin, though you may use a cheaper cut of beef if you prefer. I just love the way that filet falls apart in your mouth. Whatever you use, make sure it is cut into thin strips, or else the inside won’t cook before the outside is overdone. A good butcher shop can do this for you free of charge. … Continue Reading →

Wild Rice Stuffing with Hazelnuts and Dried Cranberries
avatar

Wild Rice Stuffing with Hazelnuts and Dried Cranberries

I’ve been making this “stuffing” since I first got the November issue of Bon Appétit in 1999. I use quotes because, while this makes a wonderful stuffing, it works just as well as a side dish. It’s really just a fancy pilaf. Just skip the baking portion if you’re serving it as a side dish. Essentially all the baking does is reheat it. What I really love about this recipe, aside from the wonderful flavor of course, is the bright color of the cranberries and the green onions.  It makes it look so festive. I find that this recipe makes … Continue Reading →

Easy Chicken and Rice Soup
avatar

Easy Chicken and Rice Soup

I had a craving for chicken and rice soup the other day and was looking for an easy way to make broth without resorting to canned broth. Allrecipes.com has a recipe that’s a compromise between canned and homemade broth. It uses a pre-cooked, store bought chicken and simmers the skin and bones in a mixture of water and canned broth. Sure, it’s cheating a bit, but you’d never know! Store bought rotisserie chicken comes in a variety of flavors now. I used one with cracked pepper and sea salt, so I didn’t need to add additional salt and pepper to … Continue Reading →

Spicy Wok Shrimp with Coconut Rice
avatar

Spicy Wok Shrimp with Coconut Rice

I love fish with coconut flavors, so I fell in love with this recipe as soon as I saw it in  the July 2006 issue of Gourmet magazine. I made it again last night and decided it was about time to get a picture of it up on this site! Sriracha, if you’ve never had it, is a wonderfully spicy chili sauce that can be found in the Asian section of many grocery stores. It’s thicker and more flavorful than American pepper sauces and has a wonderful aroma. The heat of the sauce is nicely balanced by the coconut milk, … Continue Reading →

Teriyaki Scallop Stir Fry
avatar

Terriyaki Scallop Stir Fry

Stir fries are great. They’re easy, filling, and you can substitute so many of the ingredients if you just want to use what’s on hand. I had a craving for scallops the other night and came up with this concoction. Print Teriyaki Scallop Stir Fry Prep Time: 10 minutesCook Time: 7 minutesTotal Time: 17 minutes Yield: 4 servings Ingredients2 tablespoons peanut oil 3/4 pound sea scallops 8 ounces sliced crimini mushrooms 1 red bell pepper, cut into 1″ pieces 1 zucchini, quartered lengthwise and cut into 1/2″ pieces 1 summer squash, quartered lengthwise and cut into 1/2″ pieces 1 small … Continue Reading →