Posts Tagged ‘broccoli’

Hot & Sour Stir Fry

This hot & sour sauce actually isn’t terribly hot or sour.  You can add a tablespoon of jalapeno sauce and a tablespoon of rice vinegar for an extra kick, but I suggest trying it as is first.  It’s delicious!


The sauce:

  • 1 cup chicken or vegetable broth
  • 5 tablespoons soy or tamari sauce
  • 1 1/2 tablespoons worchestershire sauce
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 tablespoon powdered ginger or 2 1/2 tablespoons fresh grated ginger
  • 2 tablespoons minced garlic
  • 1 teaspoon jalapeno sauce
  • 1 tablespoon lemon juice

Just whisk it all together and marinate your veggies in it.

Veggies I used:

  • 3 sliced carrots
  • 4 sliced celery sticks
  • 1/2 roughly chopped onion
  • 1 small head broccoli, separated into small florets

8 oz of sliced mushrooms would have made this dish divine!

What I did:

  • Stir fry until level of desired doneness is achieved.
  • After the veggies were done, I stir fried up four cubed chicken breasts.  It was a lot, but M and I were hungry from our afternoon of gardening.
  • Serve over rice.

Dinner for my Sweetie

I am involved with a man who eats gluten-free, no dairy, and no red meat.   He tends to stick with chicken breast, brown rice, and mixed vegetables for his meals.  I decided that last night I was going to surprise him with a meatloaf (one of my very favorite meals).  All he had to do was provide me with 1.5 lbs of ground turkey.

Turkey & Rice Meatloaf


  • 1.5lbs of lean ground turkey
  • 1 cup cooked brown rice
  • 1 beaten egg
  • 1/2 diced onion
  • 2 diced celery stalks
  • 1 shredded carrot
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon black pepper

What I did:

  • Preheat the oven to 350 F.
  • Dice the onion & celery and shred the carrot.  Saute them in a little olive oil until the onion is translucent.  Try to maintain your cool even though you were spotted wearing sunglasses while chopping the onion.  Dodge all comparisons to Corey Hart.
  • Beat the egg in a large bowl.
  • Add everything else to the bowl and mix thoroughly.
  • Pat firmly into a loaf pan.
  • Bake for 1 hour, or until the top is lightly browned.


  • Use 1/2 cup diced celery and 1/2 teaspoon onion powder if you don’t have onion around.
  • Use ground chicken instead of turkey
  • Use any kind of cooked rice.
  • Add about 1 teaspoon of diced fresh herbs for different flavors.

The meatloaf was served with steamed purple broccoli and a new batch of vegetable mash.

Steamed Broccoli


  • 1 head of broccoli, chopped into bite-sized pieces
  • sea salt

What I did:

  • I don’t have a steaming basket, but I do have a metal colander.  I set the colander into a large, heavy-bottomed pot and filled the pot with about 2 inches of water.  If you have a steaming basket,  set that up appropriately.
  • Chop the broccoli and put it in the colander/basket.
  • Cover and cook on medium heat for 30 minutes, med/high heat for 15.  The broccoli was still too crunchy after 30 minutes,  so I turned up the heat after making sure there was still sufficient water in the pot.  Be careful to not scorch your pot by running out of water!
  • Serve with a light dash of sea salt.  That’s really all it needs!

The veggie mash up was almost exactly the same as last time,  but I only used one rutabaga and three potatoes last night.  I also don’t think I cooked it QUITE long enough as there were a few hard bits in the mash.   Maybe soft boil for 25 minutes?  I’ll let you know next time!

P.S.  the meatloaf was so good we ended up eating the last 1/3 of it for breakfast.  Cold.