Vegetable Stir Fry
Collection of delicious crisp-tender vegetables
Stir Fry is a great side dish and the perfect way to use up extra veggies. We’re sharing our preferred combination but many delicious veggies can be substituted. The secret to very good Stir Fry is to cut each veggie in equal-bite-sized pieces. That will ensure even cooking and enjoyable eating.
Vegetable Stir Fry
Gather & prep veggies (place each in a separate prep bowl) listed below.
Preheat skillet over medium heat, add:
1 tsp oil
1/2 cup onions, cut lengthwise into narrow strips
2 tsp garlic cloves, minced
Sauté for 2-3 minutes, then add:
1 tsp oil
1 cup carrots, peeled and cut into 1/8” disks
Allow to cook for 3 minutes, stir and cook an additional 3 minutes. Add:
1 tsp oil
1 cup broccoli, trimmed and cut in bite size pieces
1 cup cauliflower, trimmed and cut into bite size pieces
Cook 3 minutes then stir. Continue to cook until veggies are crisp-tender, about 5 more minutes.
Serve hot over Rice with Sweet & Sour Sauce and Crispy Chicken Bites.
Brenda’s tips:
Serving size: serve 4
Scale this recipe for more servings by adding additional veggies or increasing the amount of any or all veggies.
If needed, prepare the veggies in batches and combine in a large pot to keep warm.
Strawberry Ice Cream
Because: fresh strawberries!
Speckled with bits of berries, fresh strawberry ice cream encapsulates the delicate flavors of summer.
Strawberry Ice Cream
Step 1: Prepare fresh strawberries
wash
dice (3/8" cubes), to make:
1 1/2 cups diced strawberries
Sprinkle with:
2 Tbsp sugar
Toss together. Refrigerate while fruit macerates, about 30-60 minutes.
Step 2: Strain fruit, retaining liquid in bowl.
Return strained fruit (covered) to refrigerator until time to go into ice cream machine.
Measure liquid. Take note for next step.
Step 3: Make ice cream mixture:
Recommended to use custard ice cream base, but no-cook vanilla is great too.
When making, replace milk with fruit liquid from Step 2, substituting 1:1.
Ex: 1/8 cup fruit juice, decrease milk by 1/8 cup.
Remember to refrigerate!
Step 4: Churn ice cream. Review Homemade Ice Cream: Methodology for how.
Once it is thickening nicely (~15 minutes into cycle), pour in the refrigerated fruit.
Note: fruit will have likely continued to release juice while refrigerating. Adding up to 2 Tbsp of that liquid will not compromise the outcome of the ice cream.
Finish churning.
Step 5: Transfer frozen ice cream to . . .
Bowls for immediate serving
Slab of cookie to become ice cream sandwiches
Freezer-safe container for later consumption
Brenda’s tips:
Serving size: ~8 (1/2 cup)
This recipe is designed for fresh strawberries, but in place of diced fruit, substitute with 1 cup strawberry jam and it will be delicious
Window to B’s kitchen . . .
Sautéed Zucchini
Combine a few ingredients from your garden to make this quick side dish.
The secret to using the zucchini your garden produces is to pick it while it is still very small. For real. Summer squash ideally needs to be picked when it’s about 8” long. At this length it has the best flavor, the seeds are tiny (practically indiscernible), and the texture is crisp.
Combine a few ingredients from your garden to make this quick side dish. It is so good you can serve it with just about any meal.
Sautéed Zucchini
Heat a cast iron or non-stick skillet over medium heat. Add:
1 Tbsp butter
Swirl around skillet to melt, then add:
1/4 cup onions, finely diced
1 tsp garlic, finely minced
Sauté for 1 minute, then toss in:
~2 cups zucchini, sliced into 1/8” disks
Sprinkle lightly with:
Salt
Continue to cook for ~5 minutes, turning zucchini two or three times. The veggies should get a bit of color on some of the disks but should remain fairly crisp. Sprinkle lightly with:
Grated cheese
Allow cheese to melt, serve immediately.
Brenda’s tips:
Serving size: 2-4
This is THE way to prepare zucchini. For the absolute best taste, use small zucchinis
A few ideas on how to serve this dish:
As a side to any meal
Toss with cooked pasta
Crack a few eggs into the zucchini to make an omelet
