First appeared in the Seward Journal Newspaper 02/22/2017
If I had my way, I would literally eat every meal directly from a can.
As much as I love good food, I hate dishes. This is even more true
when I’ve spent 8 hours working, 4 hours caught in traffic, an hour
cajoling the children into finishing homework and entirely too much
time shoveling the driveway, which still has me concerned
archeologists might very well find my desiccated remains at the bottom
of a glacier in a thousand years. Rather than giving in and having
‘everything from a can’ tacos, I rely heavily on stir-fry to keep
dishes to a minimum while still providing something vaguely like a
nourishing meal. That said, I can only get away with tossing the very
nearly expired vegetables with tofu and chicken with some some
‘stir-fry sauce’ from the bottle about once every other week. In order
to combat this prohibition, which my wife assures me is, in fact,
enshrined in our wedding vows, I have to get creative with the stir
fry. It turns out that if the flavor profile is different enough, even
if the ingredients really aren’t, it doesn’t count against the
stir-fry limit. So, here was this week’s version of stir-fry.
What you need:
- 2Tbsp oil
- 2Tbsp chopped fresh basil
- 1Tsp Rosemary
- 1/2 Tsp Sage
- 3 Cloves of Garlic, minced
- 1 bunch of green onions, chopped – separate green tops from the white bottoms.
- 1/4 Cup white wine
- 2 Tbsp Lime juice
- salt & pepper to taste
- 3 Chicken breasts chopped into 1/2” – 3/4” cubes.
- 2-3 Cups thawed or fresh broccoli florets
- 2 small yellow squash
- 2 Cups jasmine rice
- 1 Can of chicken broth
- 1 C Water
- 2 Tbsp fresh chopped parsley
- 2 Tbsp Olive Oil
Cook the rice as you normally would in a pot by bringing the rice,
chicken broth, water, and parsley to a boil. Once the rice is cooked,
add the oil, mixing it in well. You can use 1-2 Tbsp or so of butter
instead of olive oil, but we’ve got food allergies to contend with so
this is what I use, it still gave a buttery taste.
Pour a couple of tablespoons into a 14” wok and brown the chicken,
garlic and the white parts of the onion. Once the chicken is browned,
add everything else, holding back only the green parts of the onion –
add those right near the end. Cook over high heat stirring frequently.
The goal is to cook down the water. There will be a lot of water
because a lot of water will come out of the veggies. Once the
vegetables are cooked through serve over the rice.