I love summer…and I love fresh veggies. I love being able to buy new things at the Farmer’s Market – and I love knowing that I can go to my fridge and pull out any assortment of veggies that are fresh. Yummmmmmmmmmmmmm. There is something so refreshing about fresh produce. Don’t you agree? If you don’t, then don’t read this post. It’s about fresh veggies.
In the summer, I like light meals…and I like heavy meals in the winter. Probably because I hate heating up the house and the oven tends to do that. This is made on the stovetop so it’s a bit cooler – plus it uses whatever you have in the fridge. Except fudge sauce. This doesn’t use fudge sauce.
We’re looking at my second Pioneer Woman cookbook today: Food From My Frontier (hello government agent, this is my affiliate link). I just love all of the stuff Ree puts out in print. I love looking through it and seeing all her pretty photos. Cookbooks with photos trump cookbooks without photos – even if the recipes rock.
Her children’s books are good too – I get those at the library for Annie. Charlie is such a cute little dog – he reminds me of myself. Totally unobservant. Check out your library for Charlie, The Ranch Dog.
All of Ree’s (or as I refer to her here at home, PW) recipes are pretty amazing. Even if I have to tweak them to make them work, they always taste delicious. She’s amazing. I love her. Have you gotten that feeling yet? I’m pretty sure if I ever met her, I’d pee my pants.
I chose Summer Stir-Fry for this week…because it’s summer. And because I have summer veggies. I had to tweak this recipe a bit because I wanted to make a meal that I could serve it with quinoa.
I used chicken instead of shrimp because pregnancy ruined shrimp for me for all of eternity…I also cut back on the butter and garlic, saving the butter for an S setting and because I hate when garlic overpowers a recipe.
The best part about this recipe is that you can just use whatever veggies you have. I used cabbage, tomatoes, onions, peppers, zucchini and patty pan squash. I’m slobbering all over myself again. Is it dinnertime yet?
I really enjoy chopping fresh veggies. Am I the only one? It’s just so fulfilling to know I’m going to be FILLING myself with them later. Or while I’m chopping. Sometimes I sneak bites. But, they’re vegetables so who cares, right?
For a little extra somethin’-somethin’, I added chopped fresh cilantro to my cooked quinoa…mainly because I’m quite smitten with cilantro. And I find it organic and cheap at the Farmer’s Market. So, I put it in everything….even on top of salad. YUMMY IN MY TUMMY. It would also be good in your brown rice if you’re not using quinoa.
This whole meal came together very quickly and it was so good. I will be adding it to my regular rotation. Good job, Ree…even if I did tweak it. I love you. Sincerely, Stacy.
- 6-7 cups chopped veggies of your choice (I like cabbage, tomatoes, onions, peppers, zucchini, summer squash, etc.)
- Chicken broth
- 1 pound diced chicken breast
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons Bragg Liquid Aminos or soy sauce
- 1 tablespoon nutritional yeast, optional but stinkin’ delicious
- Quinoa or brown rice for serving
- Sauté Chicken in a small amount of chicken broth. Season with salt and pepper.
- Remove chicken from skillet.
- In same skillet, stir-fry veggies in a small amount of chicken broth with garlic, salt, pepper, and Bragg’s until they are done to your desire. You may need to drain some of the liquid off.
- Add chicken back to skillet to warm.
- Stir in nutritional yeast. Toss to combine.
- Serve mixture over quinoa or brown rice.
Yield: 4 servings
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