Superstar Veggie Stir Fry

If you are craving a huge dose of fresh, crunchy veggies with a splash of flavor, this is your recipe! Outside of the simplicity, this is such a satisfying and fulfilling meal that will quickly become a favorite! Add more of, or delete, those things that you like or dislike more...make this your own!

2 TBSP canola oil

1 red bell pepper, julienned

1 yellow bell pepper, julienned

1/2 cup red onion, thinly sliced

1 cup small broccoli florets

1 cup sliced mushrooms

2+ cloves of garlic, minced

1/2 cup Szechuan Stir Fry Sauce

2 cups sliced bok choy

1 cup bean sprouts

1/2 cup snow peas

1/2 tsp black pepper, or more to taste

1/2 tsp salt, or more to taste

2 TBSP sesame oil

Cut up all your veggies first....this goes quick and you need to be ready to go! 

Using a large wok, or similar pan, heat the oil until it is almost smoking. Add garlic, onion, and peppers. Cook down about two minutes.  Add broccoli and stir fry sauce, stirring constantly, for about another two minutes.  Add bok choy, sprouts, salt, pepper, and mushrooms.  Cook for about another 2 minutes until crisp tender.  Stir in snow peas sesame oil, salt to taste, and serve immediately!

Indian Jeera Rice

So I guess there is a RICE theme this month! This time it is perfect, "buttery", and delicious Indian Jeera rice.  As you can likely tell, I am a big fan of any international cuisine...namely Indian.  I serve this rice with my Channa Masala, curry dishes, or just plain!

2 cups Basmati Rice

3 TBSP olive oil

1 1/2 teaspoon cumin SEED

2 bay leaves

1 1/2 teaspoon salt

4 cups hot water

1. Wash the rice in luke warm water, drain it completely and let it sit. ** Don't skip this step!

2. Heat the oil on medium heat.  Add the bay leaves and cumin seeds and saute for one minute.

3. Add the rice and saute for a few minutes

4. Add the hot water and the salt.  Boil until almost all of the water has evaporated.

5. Cover and reduce the heat to low and cook for another 10 minutes or so - stir it often and make sure that it doesn't stick to the bottom of the pan

6. When there is just a TINY TINY bit of moisture left, remove it from the heat and let it steam out the water..the extra water will evaporate.  

Perfect Brown Rice Every Time...

Rice has been my nemesis for quite a long time....but I am fortunate enough to do good internet searches.  I came across this idea a while ago at Saveur Magazine site, and it planted the seed for a great base.  Like most all internet recipes I found, it took a little tweaking - and now it works for me! So, likely you will need to do the same to my recipe to make it work perfectly for you :) 

You need:

Brown Long Grain Rice

Water

A strainer

A large pot with a lid

salt

For every 1 cup of dry rice, place 4 cups of water in the large pot.  2 cups rice to 8 cups water, etc.  Rinse the rice REALLY well....for at least 30 seconds, passing your hand through the rice to make sure that it has all been covered.  This takes out the extra starch, and is very important.

Bring that water to a boil.  Once it boils, add the rice to the water.  Reduce the heat to MEDIUM and boil UNCOVERED for another 30 minutes.  Next, STRAIN the rice and RETURN it to the pot and put the lid on.  Reduce the heat to the LOW setting and let the rice STEAM until the remainder of the rice has evaporated.  SALT to taste and SERVE!!