greek lemon rice

 

I forgot to get a photo of my greek lemon rice until my greek bowl was stirred up and looking not so photogenic.  That's alright- the rice was great!

greek lemon rice (creme de la crumb)

1 cup long grain white rice

1 tablespoon butter

2 cups chicken broth

1/4 cup fresh squeezed lemon juice

1 teaspoon salt

1 teaspoon turmeric

1 tablespoon finely chopped fresh herbs (I used 1 teaspoon dried dill)

In a large skillet over medium high heat, melt butter.  Stir in rice for 1 minute then stir in turmeric.  Stir in the broth, lemon juice and salt and bring to a boil.  Reduce to a high simmer, cover, and cook for 20-25 minutes, stirring once or twice throughout.  Fluff with a fork, stir in fresh herbs if desired and serve.

ginger chicken asparagus stir fry

 

This is the best stir fry I've ever made.  My son had three helpings!

I halved the sugar; the full amount is not necessary.

ginger chicken asparagus stir fry (foxandbriar.com)

1 pound skinless boneless chicken breasts cut into bite sized pieces

1 pound asparagus, ends trimmed and cut into 1-inch pieces

8 ounces crimini mushrooms, sliced

1 onion, sliced

2 tablespoons oil

salt

pepper

for the sauce

1/4 cup soy sauce

1/4 cup brown sugar (I used 2 tablespoons and it was plenty!)

2 tablespoons rice vinegar

1 tablespoon cornstarch

1 tablespoon fresh grated ginger root 

4 garlic cloves, minced

1 teaspoon garlic chili sauce

Whisk together all ingredients for the sauce and set aside.

Heat a large non-stick skillet over medium-high heat.  Add the mushrooms and saute until they have released their water and the pan is dry 5-10 minutes.  Remove mushrooms from the pan.

Return pan to heat and add one tablespoon of oil.  Add the chicken and season with salt and pepper.  Cook, stirring often until chicken is cooked through.  Remove chicken from pan.

Wipe out pan if needed.  Return pan to heat and add the other tablespoon of oil.  Add the onion and saute for about 5 minutes until softened and starting to turn golden.

Add the mushrooms and the chicken back to the pan, cook for 3 minutes, until starting to brown.

Add the asparagus and cook 1-2 minutes, until turning bright green.

Add the sauce and stir until everything is coated and sauce has thickened, about 1 minute.

Serve over rice if desired.