Thai Chicken Basil

This dish has been one of dear hubby’s favorites over the past few years. There is also another friend of ours that always talks about the time we had this dish together. It became one of his favorite meals and most times when we were together it was brought up one way or another! Continue reading “Thai Chicken Basil”

Beef Tip Broccoli Stir Fry

I think I’ve mentioned in the past that I’m all about one pot or plate dishes. I like to make one major portion of the meal and not have lots of sides much less complicated sides to concoct. This one fits the bill! It was quick and simple and took less than an hour easy to throw together.

It was a hit in the family and everyone had seconds. I think Tonchi had fourths and we had only one tiny dish of leftovers for Brian’s lunch the next day! We did serve it over rice, but it would taste good over quinoa as well if that is prefered. Sometimes I can do that, but often times it’s near mutiny by husband and kids if there isn’t rice to go with a stir fry. Their Asian blood definitely shows in this preference!

Dear hubby would prefer to have rice once daily if not thrice daily! So limiting it to once a week is quite an adjustment, but it’s all I can do! It is also a relatively cheap filler, which is nice. When we have these types of meals over rice them the whole family can easily eat on a pound of meat. Otherwise it’s a bit of a stretch if there aren’t enough sides to fill them up!

Even though the kids are young it is amazing how much food they can put away. If you’ve ever seen them eat or you’ve been generous enough to have us over, you might not have prepared enough food. The way they eat, you’d think I hadn’t fed them in the last week!

So check out this recipe and let me know what you think!

 photo 5 (1)

Beef Tip Broccoli Stir Fry

4 servings

3 TBSP Arrowroot
¾ cup water, plus
1 lb beef tips cubed
1 small onion sliced
6 garlic cloves finely chopped
2 TBSP chopped fresh ginger
2 TBSP coconut oil
4 cups broccoli florets
⅓ cup tamari
2 TBSP raw honey


  1. In a bowl combine 2 TBSP arrowroot and 2 TBSP of water and mix till smooth
  2. Add beef and mix well till completely covered – Let sit for 30 minutes
  3. Saute onion, garlic and ginger in coconut oil till soft, remove from pan and set aside
  4. In wok over medium high heat stir-fry beef in coconut oil until reaches desired doneness; remove from pan and keep warm.
  5. Steam broccoli in about ¼ cup water until soft and water is mostly gone.
  6. Return beef to pain.
  7. Combine tamari, honey remaining 1 TBSP arrowroot and ½ cup water until smooth
  8. Add to pan
  9. Return all ingredients to the wok and cook for 2 minutes or until warm and thick.
  10. Serve over rice, quinoa or cauliflower rice.

If you try it, let me know how it works out for you and what the rating is with your family!

Chicken Lettuce Wraps a la PF Chang’s

Granted I haven’t been to PF Chang’s in a few years probably, but if I remember correctly, this recipe tastes pretty authentic.  I found a recipe in a magazine somewhere that had an imitation recipe, but it had lots of ingredients that were taboo … like sugar, soy sauce, oyster sauce and a few others. Continue reading “Chicken Lettuce Wraps a la PF Chang’s”

Cauliflower Fried Rice

Being that hubby is Asian, he has the strong preference of eating rice three times a day!  That is NOT an option any more.  Poor man.  I can’t imagine! Last year I posted about my hubbies significant health issues and diet changes that ensued.  We have continued with the changes and have added additional restrictions as we’ve been dealing with our kids allergies as well.   Continue reading “Cauliflower Fried Rice”

Simple Veggie Stir Fry

We just LOVE stir fry around this house! The kids eat it up like it’s going out of style. Also since dear hubby is Asian he has a true love affair with WHITE rice. The kids definitely take after him in that! I think they have his Asian blood! I too have been bitten by the bug and would definitely prefer white rice over pasta or other carbs, but in our current lives we’ve cut it out almost entirely.

Occasionally we will have fried rice and for that there is no substitute! I just go with it, have the white rice and treat it like dessert! SO yummy… but that is a post for another day… although maybe it won’t be a post at all. I do most of the cooking around here, but hubby is definitely the pro at fried rice. I’ve attempted a few times, but my kids well tell me, “It isn’t as good as Papa’s!” So it probably isn’t worth posting one of my recipes! Maybe we will have a guest post and dear hubby can share! Don’t hold your breath! 😉 Not sure that will ever happen!

So.. on to our stir fry. I often just take a gander at what is in the fridge and just throw it all together. It’s a great way to use what veggies are left over and hide some not so favorites! We have also started serving it over [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] instead of rice. Not quite as good, but a great substitute. The kids love it and Brian is ok with it. I also like stir fry because it is a cheap and easy way to feed lots of people. Also, by using the [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] which is high in protein it helps to fill you up without having to add meat!

I often don’t add meat to it, especially if I’m making it for lunch. Here are the most common ingredients that I use, but it can be changed in 1001 different ways. I’ll have a few variations at the bottom!

Basic Simple Stir Fry
2 carrots chopped
1 head of broccoli chopped in bite sized pieces
Large handful (about 1 cup) sweet peas
1 onion chopped
4 cloves of garlic diced
1 can sliced water chestnuts
2 cups [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link] uncooked
3 TBSP [amazon_link id=”B0043RKUP6″ target=”_blank” container=”” container_class=”” ]tamari[/amazon_link]
3 TBSP water
3 TBSP [amazon_link id=”B0001DMTJG” target=”_blank” container=”” container_class=”” ]oyster sauce[/amazon_link]

Cook [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link]. Usually takes 2 cups of water per cup of quinoa. I often cook mine in the [amazon_link id=”B002CVTT52″ target=”_blank” container=”” container_class=”” ]rice cooker[/amazon_link]. Then it’s quick and hands off!
Add oil of choice to wok (I usually use [amazon_link id=”B003QDRJXY” target=”_blank” container=”” container_class=”” ]coconut oil[/amazon_link], occasionally bacon grease) and cook onions until transparent and garlic soft. Add broccoli, carrots, [amazon_link id=”B0043RKUP6″ target=”_blank” container=”” container_class=”” ]tamari[/amazon_link], water and [amazon_link id=”B0001DMTJG” target=”_blank” container=”” container_class=”” ]oyster sauce[/amazon_link]. Cook for about 5 minutes with lid on to cover and steam. At end add water chestnuts and sweet peas. Cook until water chestnuts are warm and sweet peas are blanched. Serve over [amazon_link id=”B0036FB6FY” target=”_blank” container=”” container_class=”” ]quinoa[/amazon_link]!

[amazon_link id=”B0001DMTJG” target=”_blank” container=”” container_class=”” ]Oyster sauce[/amazon_link] often has a lot of sugar in it. If you have a good fermented version please share! In place of [amazon_link id=”B0001DMTJG” target=”_blank” container=”” container_class=”” ]oyster sauce[/amazon_link] can use fish sauce and a bit more water and a bit of [amazon_link id=”B000EDM6KU” target=”_blank” container=”” container_class=”” ]arrowroot[/amazon_link] to help thicken it.
Sometimes we add green beans, a bit of kale or spinach, peppers,
Can add hot peppers or some hot sauce to give it a bit of a kick!
The possibilities are endless!

And this is what you end up with!  No veggies left in the bowl!  When we had this last week, my oldest, Tonchi (4), had THREE servings and still wanted more!  And then cried when there wasn’t any broccoli in his last serving!

Curry-Spiced Noodles

We rarely eat noodles but every now and again it is nice to have.  We probably haven’t had any noodles in the last year.  I had heard of the [amazon_link id=”B004CLCEDE” target=”_blank” container=”” container_class=”” ]miracle noodles[/amazon_link] or [amazon_link id=”B002GDH5Y8″ target=”_blank” container=”” container_class=”” ]shiratake noodles[/amazon_link], but didn’t really research it too much since they were made of potato starch.  I did look for them once or twice at our local Asian grocery, but they were made of soy which isn’t in our menu! Continue reading “Curry-Spiced Noodles”

Spicy Thai Tofu with Red Bell Peppers and Peanuts

What to do about soy? As I’m sure many of you know soy (unless fermented) really isn’t a good idea to eat a lot of. We used to eat tofu once weekly to make it easier to have a meatless meal and save a few bucks (or quite a few bucks if buying the good stuff!). We have severely cut down on the tofu and now eat it only about once a month. I’d like to try a few recipes with tempeh since it is fermented and actually quite good for you, but haven’t worked myself up to it. I need to find a few recipes that sound good before I purchase it! Any ideas or recipes would be quite helpful! Continue reading “Spicy Thai Tofu with Red Bell Peppers and Peanuts”

Indonesian Beef Curry with Coconut Rice

Brian has been asking for this recipe for the last week or two and I finally got around to making it.  It really turned out well even though he isn’t really supposed to have much rice.  He did eat a small serving of the rice and had a lot more of the meat… just so that he could get his rice fix! Continue reading “Indonesian Beef Curry with Coconut Rice”