Tag Archives: stir-fry

Journey Journal: Days 152-153

Day 152: Saturday, June 1, 2013

Day One of Gluten-Free, Dairy-Free June! So far so good. Started with breakfast of a two-egg omelet with roasted tomatoes and garlic and caramelized onions, a glass of orange juice, and a press of coffee with coconut milk. During the morning, Bryan and some of our guy friends helped out on a yard work project at Frontline Missions. So to thank them for their hard work, we grilled them a lunch of teriyaki chicken thighs and shrimp, and grilled pineapple. I tossed together a spinach salad, and they shared a loaf of sourdough bread from Simple Gifts–Old World Artisan Breads (made by our friends Dave & Cathy Miller–I did not have a piece because I knew if I said “I’ll start gluten-free tomorrow” that tomorrow would never come). After lunch, the guys played a game and I took a nap. After my nap, I went on a 5 mile walk/run. It was just what I needed to get my mind ready for worship on Sunday. Then for dinner I heated up some leftover steak, caramelized a red onion, and threw it into some corn tortillas with some spinach. Then I cooked up a sweet potato with some garlic, thyme and tarragon.

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Day 153: Sunday, June 2, 2013

Grabbed a banana and some orange juice on our way out the door for church. For lunch, Bryan made us “breakfast tortillas” with scrambled eggs, sautéed spinach and mushrooms, salsa, and bacon in corn tortillas. Delicious! Did a workout video for about an hour. Then for dinner, we made a chicken teriyaki stir-fry with jasmine rice, carrots, mushrooms, daikon, and broccoli (I topped mine with a little bit of chopped cashews). We steeped a pot of Oolong tea and turned on some classical music as we listened to the raindrops and rumbles of thunder outside. A good ending to a good weekend.

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Recipe: Veggie Fried Rice with Stir-fried Eggs (aka Rice & Eggs)

Rice & Eggs is a staple at our house. It’s a great way to use up cooked rice. Bryan’s family made this growing up.

Rice: Bring 1 c. uncooked rice to a boil in 2 c. water. Reduce heat to low or medium low and cover (leaving lid slightly ajar, so it doesn’t seal and boil over). Simmer for 15 minutes and remove from heat.

Meanwhile, scramble about 6 eggs in butter. Add cooked rice to eggs and continue to stirfry. Add a generous sprinkling of garlic powder. (Salt and pepper are optional.)

At this point, Bryan’s dish is done.

But…while he’s cooking the rice and eggs, I prepped my own veggies. I stir-fried 1/4 c. finely chopped red onions, 1/4 c. finely chopped bell peppers, 1/2 c. chopped grape tomatoes in about a teaspoon of olive oil (or butter). Meanwhile, I steamed one bunch of chopped swiss chard with a little butter, salt and pepper. In a separate pot, I steamed a small head of broccoli and a handful of “de-podded” fresh peas from our produce basket. We both had broccoli, and the rest of the veggies went in my fried rice.

Serves 4 (dinner last night for both of us + lunch today for both of us).