Veggie Stirfry

Veggie Stir Fry 2
This is almost always the meal I make when Joel is working late or has something going on that takes him away at dinner time. I wait until Noah goes to bed then whip this up and eat my dinner in peace all by myself! As much as I love those boys of mine, sometimes it’s really nice to just have some time to myself and eat something Joel doesn’t like while enjoying silly, ridiculous shows that he makes fun of me for watching. My life is happy and uncomplicated so I sometimes like to get a little fix of stupid drama, so sue me.

Anyway, this is healthy and simple to throw together using ingredients I almost always have in the kitchen. You can add in anything you like, I just have listed what I had on hand that day. I also really like it with green beans and/or zucchini. I always look forward to whipping it up anytime I have a night to myself.
Veggie Stir Fry 1
Veggie Stirfry

6 oz. whole grain egg noodles
1-2 cups shredded cabbage
1/2 tsp. grated ginger (use microplane)
1 Tbsp. vegetable oil
1 egg
2 cloves garlic, finely minced
1/4 cup low sodium soy sauce
1/2 Tbsp. sesame oil
1/2 tsp. Sriracha
1/2 tsp. sugar
Sesame seeds
Additional add ins: green beans, zucchini, onion, carrots, mushrooms, peppers

1. Bring water to a boil then cook noodles according to package directions and add broccoli at the last 2 minutes.

2. Meanwhile, combine soy sauce, sesame oil, Sriracha and sugar in a small bowl. Heat a wok over medium high heat. Spray with non-stick spray and crack egg into it. Scramble it quickly then let it cook until set. Flip and cook until no longer runny. Remove from pan and chop into tiny pieces.

3. Pour vegetable oil into wok then saute ginger, garlic and cabbage for about 5 minutes or until translucent. Add in pasta, broccoli and sauce mixture and saute for 2-3 minutes. Sprinkle with sesame seeds. Enjoy!


Gingerbread Granola {Christmas Tray 2012}

Gingerbread Granola
As you can tell, I kind of have a thing for granola (and I have passed it on to Noah). We got addicted to all of Trader Joe’s granola but since we had never had a TJ’s in town (until now, mwhahaha) I always liked to make it homemade to snack on. We like it plain, vanilla flavored and especially this holiday gingerbread granola.

I made so many cookies and candies this year that I thought it would be nice to include something really different. Breakfast was the perfect solution and granola automatically popped into my head. And what says Christmas more than gingerbread?
Gingerbread Granola
The maple syrup, molasses and ginger all combine to create the perfect gingerbread taste. The crystallized ginger added a nice chewiness to the crunchy texture of the oats and nuts. A totally yummy treat for breakfast or an afternoon snack.

Gingerbread Granola
recipe from Disney Family

4 cups old-fashioned oats
1 cup blanched, slivered almonds
1/2 cup brown sugar
1/4 cup maple syrup
1/8 cup molasses
1/3 cup oil
pinch salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 cup crystallized ginger, chopped

1. Preheat oven to 325 degrees.

2. Mix oats and almonds together in a large bowl. In a small bowl, mix together brown sugar, ginger, cinnamon, salt, maple syrup, molasses and oil.

3. Pour sugar and oil mixture over the oats and stir well, making sure everything is evenly coated.

4. Pour into a greased 13×9 pan and bake for 25-30 minutes or until golden brown, stirring occasionally.

5. Let cool completely, stir in crystallized ginger and store in an airtight container for up to two weeks.

Pork and Ginger Potstickers with Honey Soy Dipping Sauce

Pork and Ginger Potstickers
I adore potstickers and have to order them whenever I see them on a menu. So when I was creating my Top 100, I knew they had to be on the list since they are one of my favorite appetizers and I had never made them before. I browsed around the internet for the perfect recipe and I’m pretty sure I found it. I was feeling a bit lazy after a crazy, busy day and decided to use wonton wrappers instead of making the homemade dough indicated in the recipe. If you are feeling ambitious, the link below provides the dough recipe.

These were deliciously crispy on one side and steamed to perfection on the other! The pork was moist and tender while the cabbage kept a bit of its crunch. Rather than dipping them in regular ‘ole soy sauce, I mixed up the Honey Soy Dipping Sauce below and am glad I did! I find soy sauce salty and just too much on its own so the honey really helped mellow it out and the red pepper flakes added a nice zing.
Pork and Ginger Potstickers
They were surprisingly easy to throw together and with Joel’s help only took about 5 minutes to fill and seal. I made a double batch and froze half for another time. I’m assuming (and hoping) I can cook them in the same manner from the freezer. I will update you once I find out!
Pork and Ginger Potstickers
Pork and Ginger Potstickers
recipe adapted from Food Network

1 cups chopped Napa cabbage
1/2 tablespoon salt
1/2 pound ground pork
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
1 egg
1 to 2 cups chicken stock or water
Wonton wrappers

1. Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock.

2. Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a triangle shape. Wet inside edges with water then press closed tightly. Rest the dumplings with the folded edges straight up.

3. In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the potstickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

Honey Soy Dipping Sauce
recipe from Food Network

1/4 cup soy sauce
2 tablespoons orange blossom honey
2 teaspoons minced peeled fresh ginger
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 teaspoon toasted sesame seeds

Whisk together soy sauce, honey, ginger, sesame oil and red pepper flakes in a small bowl. (Can be prepared 1 day ahead. Cover; chill. Just before serving stir in sesame seeds.

Maple Cream Gingersnaps {12 Weeks of Christmas Cookies}

I am not normally a big fan of maple but the unique flavor and undeniable cuteness of these cookies was just too much to resist. The cookies were chewy and spicy while the frosting was sweet and creamy. The color and cut-outs of these cookies were so adorable and added lots of charm to my cookie trays! They were by far the favorite cookie among our friends and Joel’s co-workers.

Ruthanne from Easy Baked recommends using a Linzer Cookie Cutter but since I didn’t have one, I used my biggest biscuit cutter and mini Chrismtas cutters for the middles. And make sure to roll the cookies out thin. Some of mine were a little thick and when they cooked the cut-outs didn’t keep their shape as well.

Maple Cream Gingersnaps
recipe from Easy Baked

1 cup butter
1 cup sugar
1 egg
1 cup dark molasses
2 Tbsp. vinegar
5 cups all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. ground cloves

Maple cream:
2 1/2 cups of powdered sugar
1/4 cup melted butter
1 tsp. maple flavoring
Gel food coloring

1. Cream together butter and sugar.

2. Beat in egg, molasses and vinegar.

3. Blend in sifted dry ingredients.

4. Chill 2-3 hours (this is important– the dough is very easy to roll after chilling)

5. Roll 1/8 inch to 1/4 inch thick on a floured counter or board (thinner is better!)

6. Cut dough into small, equally-sized cookies (if you want to make cookies with cute cut-outs on one side, you can use a Linzer cutter from Wilton or be creative like I did using a biscuit cutter for the rounds and mini Christmas cookie cutters for the middle – only cut middles out of half).

7. Place on greased cookie sheets.

8. Bake at 375 degrees for about 7-10 minutes.  Check often- take out when cookies have risen and are easily removed from sheet.

9. To make maple cream, combine powdered sugar, melted butter and a little water until a thick frosting consistency is reached.

10. Add maple flavoring (you can add vanilla if you don’t like maple)

11. Divide cream into 2 bowls and color as desired with food coloring.

12. Frost one cookie’s back and top with another cookie.  The filling will harden up and make these very easy to store and serve.

Recipe linked to Full Plate Thursday, Everyday Sisters Sharing Sundays, Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Crazy Sweet Tuesday,  2 Maids a Baking, Fusion Fridays, Foodie Friday, Seasonal Inspiration, Friday Potluck, Sweets for a Saturday and Strut Your Stuff Saturday.

Pumpkin Chocolate Chip Streusel Muffins

These muffins are just amazing. I know it’s not pumpkin season but I just couldn’t resist after stumbling upon the recipe.  And with the buttermilk and whole wheat flour they are healthy, right? That’s what I keep telling myself at least.

My husband doesn’t like pumpkin. I think he may have been dropped on his head as a child because that is just wrong.  I’m out of town visiting my parents this week so I jumped on the chance to make something pumpkin.

The spices perfectly compliment these moist, pumpkin-y little gems. The texture is more dense and chewy than an average muffin due to the whole wheat flour but I think it goes well with the pumpkin. If you prefer a lighter muffin, replace the whole wheat flour with all-purpose flour.

Pumpkin Chocolate Chip Streusel Muffins
recipe adapted from Sweet Tooth

1/4 cup of butter
1/2 cup sugar
1/4 cup brown sugar
2/3 cup pumpkin puree
1/2 cup buttermilk
2 eggs
2 tbsp molasses
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup semi sweet chocolate chips

1/3 cup all-purpose flour
3 tbsp brown sugar
2 tbsp rolled oats
2 tbsp butter
2 tbsp

1. Preheat oven to 375 degrees.
2. Cream together butter and sugars.
3. Add the pumpkin, buttermilk, eggs, and molasses and blend.
4. In a separate bowl, combine flours, baking soda, baking powder, cinnamon, ginger, salt, and chocolate chips.
5. Add dry ingredients to wet and stir until well mixed.
6. Put 12 liners into a muffin tin, and split the batter evenly between the liners.
7. Sprinkle the streusel topping on the batter evenly.
8. Bake for 25 minutes (or until fork comes out clean) and cool on a wire rack.

Recipe linked to:
Everyday Sisters Sharing Sunday