Having two blogs is kind of confusing–no one really knows about this one yet–and where do all my personal entries go? Hmmm. Much to think about here.
I went to the library tonight to take out more cookbooks. Now really, what better a thing to do on a Tuesday night? Plus, I’m in love with libraries. I always go around 7 at night when no one is there. Then I walk up and down the aisles, marveling at just how many books exist, and just how many topics there are to write about. You can read more about my library nights and my cookbook reviews over at Baking Whims. (Please note that I’m probably moving my cookbook talk over to this blog, unless of course I take out the one that’s simply labeled CHOCOLATE, then I’ll probably have to talk about that one over at Baking Whims.)
But anyway, back to the library talk–It kind of befuddled me to find a whole section on how to make your house a home. I always thought that was common sense…pick out furniture you like, hang up some decor, buy some curtains…but I guess you need to read some literature for that extra homey inspiration…
So the reason I brought that up was because the home and garden inspiration is right next to the three rows of cookbooks. I’ve scanned these books dozens of times, but since there are so many, there are always four or five that strike my mood each time I go to the library.
Then I come home and I browse through them, copying the ones I want to try on some index cards. And many I’m sure will end up here, ready for you to try.
For tonight, I went with simple. The trauma from the car accident still isn’t over for me yet, and Chris was out tonight. But I want to start returning back to my normal routine as soon as possible. And what better way to weave my way into that than to throw together a stir fry. Plus, for an extra treat, I leaned away from vegetarian for once and bought some steak. I found this in one of the Kraft Food magazines that I photocopied from my Mom’s shelf before I moved–I’m sure it’s up on the Kraft website too.
Beef Stir Fry
- 1 1/2 cups Minute rice (white or brown will do–but be aware that brown rice takes 10 minutes to cook, not 5)
- 1 lb boneless beef sirloin steak, cut up into strips
- 1 can low sodium beef broth
- 1/4 cup water
- 1 can (7 oz) sliced mushrooms, drained
- 2 cups thinly sliced carrots
- 1/2 tsp dry thyme
- 1/2 tsp garlic powder
1. Spray a large skillet with cooking spray. Add meat and cook on medium high heat until the meat is browned, turning once throughout the cooking. This took me about 6-7 minutes. (And to reduce your fat content a little, drain the fat from the pan after you cook the meat.)
2. Add the broth, water and rice. Mix well and bring the mixture to a boil.
3. If you’re using white rice, after the liquids boil, stir in your vegetables and seasonings. Then cover and let it stand for 5 minutes until the liquid is absorbed.
4. If you’re using brown rice, after the liquids boil, stir in your vegetables and seasonings. Then cover and let it simmer, not stand, on low heat for 5 minutes. Then remove it from the heat and let it stand for 5 more minutes, or until the liquids are absorbed.
And that’s it. Plain and simple. Enjoy!