Magnificent Meal - Feeding the Flock 23

This recipe idea came to me from remembering when I was a Brownie. We made (what was then called Mulligan Stew) where all the girls brought a can of soup and we mixed it all together to be on big soup.  Tall Cool ☺ne says it's called Stone Soup. Basically I took all the leftovers in the the fridge and sautèd them together to make a big ole magnificent stir fry.  

Canola oil

1 lb. onion sausage, casing removed

1 lg. zucchini, chopped

8 oz. whole mushrooms, halved

1 lg. onion, chopped

1 head broccoli florets, separated

8 oz. bag fresh baby spinach

8 oz. shredded carrots

1 large tomato, chopped

1 cup artichoke spread

2 tbsp. corn starch

3 tbsp. soy sauce

¼ tabasco sauce (sweet & spicy)

¼ cup water, (more or less)

In WOK add 1-2 tbsp. cooking oil.  Cook the sausage until no longer pink, remove from pan, cover with aluminum foil to keep warm. Drain grease from pan.

Add 1 tbsp. oil to pan and heat 1 minute.  Add zucchini, onion, broccoli, carrots and sauté for about 5 minutes.  Add mushrooms, tomato and spinach and cover.  Cook another 2-3 minutes.  Add tomato and artichoke spread and cook 2-3 more minutes, covered.  

Uncover and stir in sausage.

In measuring cup, combine corn starch, soy sauce and tabasco sauce and mix well.  Make well in center of WOK by pushing veggies up against sides.  Pour sauce into center and stir until thickened.  Mix into veggies and sausage.  Stir and simmer 1-2 minutes.  Remove from heat and serve.

Serve as is, or with a side of rice or muffin.

Enjoy,

Don't forget to check out the M-devotional.

 

Summer Slaw

Summer Slaw

6 cups shredded cabbage

1 carrots, peeled and shredded

1 large red delicious apple, cored and chopped

¾ cup raisins

2 Tbsp lemon juice

½ cup coarsely chopped toasted pecans*

6 oz container vanilla yogurt

Toast pecans (*optional) by heating a cast iron skillet over medium heat for 5 minutes, lightly spray pecans with vegetable oil.  Place in skillet and sprinkle with ½ teaspoon allspice.  Stir or shake skillet every minute for five minutes.  Remove from pan and let cool completely.

Place cabbage, carrots, apples and raisins in large bowl; sprinkle with lemon juice and mix well.

Stir in yogurt to combine and sprinkle with pecans.  Chill before serving.

This can be made with your favorite yogurt, not just vanilla.  Next time I’m going to try piña colada yogurt.

© Crackerberries 2013

Crunchy Cole Slaw

Crunchy

Cole Slaw

¹/₃ cup vegetable oil

1 3 oz package Ramen noodles

½ tsp garlic salt

4 cups shredded cabbage

1-2 finely diced carrots

½ cup chopped pecans

In small sauce pan heat oil and whisk in flavor packet from noodles and garlic salt; heat 2-3 minutes until well blended.

In large bowl crush Ramen noodles, add cabbage and carrot and mix well.  Pour hot oil over top and toss to combine.  Sprinkle with pecans and serve immediately or cover and store in fridge until ready to serve.


© Crackerberries 2012