I love cookbooks that show you the patterns, the formulas, so you can easily adapt your dishes according to what’s in season or just what’s in your pantry. How to Cook Without a Book: Recipes and Techniques Every Cook Should Know by Heart is great for this.
Last night my daughter asked for something healthy, maybe a stir fy. We were at the grocery store to pick up some other needed items so I let her pick the vegetables for the stirfry. She chose mushrooms, an orange pepper, and a red bell pepper. I added some green onions. I used a couple of boneless skinless chicken breasts but you could have just as easily used pork, beef, shrimp, scallops or tofu. The vegetables should add up to about a pound, plus or minus.
NOTE: If you’re serving this with steamed rice, as we did, start that going before everything else.
Leftovers are delicious for lunch the next day!0