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Wednesday, March 3, 2010

So, Why do you Post Recipes Here Anyway?

I was chatting with a friend on the phone the other day and she heard my keyboard clicking away. I told her, I promise, I'm paying attention, I'm just putting a recipe on my blog. She laughed and said, "You're crazy." She's right, but not because I put recipes on my blog.

I don't want to be a famous foodie blogger with three book deals and a Food Network show in the works. I don't want to be a food photographer.

It's a simply selfish reason. I have The Recipe Drawer aka The Abyss in my kitchen that sucks in recipes that I find on the Internet or magazines or wherever. I rip them out, print them, and they end up in The Abyss and sometimes they come out. And then I, really, I should put them in a binder or whatever, but I don't. I enter them in my blog, so I have them forever. Search, make, eat.

It works for me.

So, here's another one. I think this is going to be the only way that I make chicken stir fry from now on.

Simple Chicken Stir Fry

1 lb chicken breasts
A couple of TB of cornstarch, more than you think, less than 1/3 cup
A couple of glugs of soy sauce
A heaping teaspoon of garlic
" " fresh ginger
A glug of sesame oil

Toss to coat well, and set aside as you clean and chop vegetables.

Now, look in your veggie drawers in the fridge and scowl. Then take out all the vegetables in there that look forlorn and lonely. This time around, we used:

1/2 head of cabbage
2 broccoli crowns
A bunch of green onions
2 packages of mushrooms

You also need chicken stock.

Heat a nonstick pan or wok over medium heat. Add 2 tsp canola oil or spray with nonstick spray. Add chicken and stir fry until no longer pink in the center. Remove from pan and set aside, keep warm by tenting with foil or use the pan/wok cover to cover it. Add a little more oil (if needed) and saute vegetables until almost crisp tender, add in chicken and pour in about 1/2 cup of chicken stock (you can add more if you need it). Stir fry is done when the sauce is thickened and vegetables are crisp tender. Season with a little more soy sauce if desired.

3 comments:

  1. I'm with ya girl!! It's easier this way and we get to share some goodness with others :)

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  2. One of my favorite features of my new kitchen is the breakfast bar that sits at a higher level than the counter - perfect for propping up my computer so I can view recipes online while I'm cooking! It's a far better method than my previous one - which involved about 10 million index cards and pieces of paper floating about my kitchen.

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Taking a little time to play with words, to play with food, and just to play!