Get a delicious dinner on the table FAST! I think I’m wearing my rice cooker out, it didn’t want to start for me this time but I finally coerced it into working. Start the rice first, then stir fry the rest.
1 large skillet with a lid….or use foil to cover
2 tablespoons of vegetable oil
1 pound sliced smoked sausage (a spicy one if you like)
1 pound of peeled and deveined shrimp
1 teaspoon finely chopped fresh ginger
4 cups of broccoli florets
1 tablespoon soy sauce
3 tablespoons apricot preserves
1 tablespoon rice vinegar or apple cider vinegar
2 tablespoons of water if necessary
Heat oil in a medium/hot skillet and sauté sausage. Add shrimp and cook until it just turns pink. Remove shrimp and sausage from the pan.
Add the finely chopped ginger, broccoli, soy sauce, apricot jam and vinegar stir and cover. Let the broccoli steam for 3-5 minutes. Add up to 2 tablespoons of water if needed to keep from burning. Add the shrimp and sausage, stirring to coat with the sauce.
So here it is, the final part of my factory farm versus family farm Chicken Challenge, the EATING. What could be better than that??….NOTHING, that’s what. I’ve cooked the chicken two ways, I fried the legs wings and thighs and pan roasted the breasts. In the video I describe the frying and roasting techniques used .
Does the $17 chicken taste better than the $4 chicken? Check out the Video and see
Here it is! Watch part 1 of the chicken challenge video. In this video a take a close look at a chicken from a factory farm purchased from the local grocery store and a chicken from a local family farm purchased at a high end grocery store. There are differences in more than just the price.
As you watch the video you will notice there are no giblets included with the chicken from the family farm. I emailed them about this and what they told me was that their distributors tell them that the customers do not want the giblets.
I grew up with two brothers but no sisters. Through the North Fulton, GA chapter of Mocha Moms I now have about 80 sisters and I am so thankful for them all. Last night my sisters and I had a wonderful evening of chatting, chocolate and cooking.
I was honored to have the pleasure of doing a cooking demo for about 30 ladies, but what to cook for such a large group with diverse tastes and dietary needs. This cauliflower gratin relies on vegan “cream cheese” for it’s creamy sauce and nutritional yeast for it’s cheesy taste. If you need a GLUTEN FREE version of this recipe leave off the panko gratin topping, replace them with potato chips and enjoy.
So, I made roasted broccoli for dinner the other day and I have about 2 cups leftover roasted broccoli. It’s time to remix that into a delicious new meal. Here it is:
1 pound of spaghetti
2 cups roasted broccoli
1 tablespoon olive oil
½ cup half and half
¼ cup grated parmesan cheese
Red pepper flakes
Salt and pepper to taste
2 beaten eggs
Boil pasta until al-dente. While the pasta is boiling, sauté the broccoli in the olive oil.Drain the pasta (save about a cup of the pasta water) add the pasta to the broccoli.Add half and half and bring the pasta to a simmer. Add the parmesan cheese , salt, pepper and red pepper flakes then remove from heat. Stir in the two beaten eggs , if the sauce is too thick you can thin it with the pasta water (just add a little bit at a time)Serve immediately with a little more grated parmesan if you like.