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Simple Sunday: Stir Fry

It’s been a couple weeks since we’ve done a Simple Sunday post, but we’re back, and today we have quite possibly one of the easiest dinners you could make!

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Because in our opinion there is no simpler a meal than a stir-fry! But simple does not mean boring or bland- all you need is a few ingredients to give it a pop of flavour.

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All you need is one pan, a handful of veggies, a source of protein and a little seasoning and you’re in business, people!

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Ok, so you actually need two pans, one for the stir fry and one to cook your noodles or rice or whatever you decide to serve it over. ¬†But the pot you cook your grain in hardly gets dirty at all so in our minds it doesn’t really count ūüôā

So what went into our stir fry this time around?  Carrots, bok choy, onions, mushrooms and salmon. Only a few ingredients but we assure you our family ate it right up!

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We feel as though the stir-fry has been shoved under the rug. ¬†Its a meal that many cooks turn there noses up at, one that is considered “too simple” or “commonplace”. ¬†Stir-frys are under appreciated in our opinions, so today we’d like to give them the spotlight. ¬†Let them take back the credit that is rightfully theirs.

So grab your frying pans and join us in a deliciously simple stir-fry-making extravaganza!

Simple Salmon Stir Fry

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Prep: 10 minutes
Cook Time: 25 minutes
Serves: 6

Ingredients:

450 g. salmon filets
1 tbsp olive, grape seed or coconut oil
ground black pepper
Garlic salt or powder
1 small yellow onion
2 cloves garlic, minced
2 bunches of bok choy
2 large carrots
1 c. sliced mushrooms
2 tbsp low-sodium soy sauce
1 tsp lemon juice
1 tbsp sesame seeds (optional)
1/4 tsp ground ginger
1/4-1/2 tsp black pepper

Directions:

Heat the oil in a large frying pan over medium-high heat.  Sprinkle the salmon filets with black pepper and garlic salt or powder.  Place in the pan and cook for 5 minutes on each side.  Put the lid on the pan, reduce the heat to medium and cook for another 4-5 minutes, or until the salmon is cooked through.  Remove the filets and set aside.

Add the minced garlic and diced onion to the pan and saute for 2-3 minutes, until the onions soften and become translucent.  Julienne the carrots (aka- cut them into thin match-stick pieces) and add them to the pan. Cook for 2 minutes. Slice the bok choy and mushrooms and add them to the pan.  Continue cooking for another 2 minutes.  Add all other ingredients and cook for another 2-3 minutes, or until all the vegetables are tender yet still crisp.

Serves over rice or noodles, is desired.

~twosaucysisters

What are your favourite veggies to put in a stir-fry?

Cross-Cultural Dipping

Today, we’re bringing you the last of the three hummus recipes that we told you about in last week’s What I Ate Wednesday post. ¬†(We’d like to point out that we’re actually getting to all three of them before¬†this week’s What I Ate Wednesday, so koodos to us! :))

So let’s do a quick recap. ¬†First, we made Spinach hummus:

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And that recipe turned out so well, that we decided to try our hand at Roasted Garlic Hummus:

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But here’s the thing. ¬†No matter how often we eat hummus, or even how much we eat in one sitting, we¬†never¬†get tired of it, and we¬†never¬†truly satisfy our craving for it. ¬†So after we had made (and devoured) both of these delicious creations, we knew we just couldn’t stop there.

But there was one problem.  We had completely run out of tahini!  Tragic, we know.  But with our hummus craving reaching an all-time high, and only getting stronger, we had to get creative.

Enter peanut butter. ¬†(is there anything peanut butter can’t fix?)

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Of course, we weren’t going to try to make a traditional hummus with peanut butter. ¬†It’s distinct flavour deserved something a little more exciting than that!

So we open the fridge and realize: we have limes, we have ginger.  this could be good.

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And what did we end up with?  Thai peanut-ginger hummus.

Oh yeah.

We have to say, out of the three hummus recipes that we made last week, this one was our¬†favourite. ¬†It was so unique and full of flavour- We suppose you could call it a middle-eastern-Asian fusion. ¬†(is that a thing? ¬†We don’t know, but it should be!)

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If you’re tired of traditional hummus flavours, you should¬†definitely¬† try this stuff! ¬†(We also can’t be friends, but that’s something else altogether ;))

We have since bought a new jar of tahini, so we’ll probably be back in the near future with some new hummus recipes, but not without making a few more batches of this stuff, first! ūüôā

Happy dipping!

Thai Peanut-Ginger Hummus

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Time: 10 min
Makes: ~2 cups

Ingredients:

2 c. cooked chickpeas (~1 can drained and rinsed)
1/4 c. olive oil
1/4 c. peanut butter (we used all-natural, but use what you have!)
2 tbsp lime juice
2 tbsp low-sodium soy sauce
1-2 tbsp fresh ginger, finely chopped
2 medium garlic cloves, minced
1 tbsp hot pepper flakes (optional)
pepper, to taste
water (up to a 1/4 c, if needed)

Directions:

Place all ingredients in a high-powered blender or food processor (except for water) and blend until smooth.  Gradually add water if you would like your hummus to be smoother.

~twosaucysisters

What is the most interesting hummus flavour you have tried?