- went to Old Navy and bought my daughter some new clothes. I can barely keep her in jeans these days!!
- went to Starbucks and got myself a grande iced latte with 2 Equals (this is the only time I will ingest artificial sweeteners, as I think they are practically poison, but the Equal just disolves so well in the cold coffee and gives it the perfect sweetness.) And--if you were wondering--no, I do not get my latte made with skim milk. It's 2% all the way, baby. We drink 1% at home but, good grief, I only go to Starbucks like 3 times a year, so what the hell.
- went to Walmart to pick up a few groceries. Yes, we have one of those Walmarts that has a full grocery store. I used to be real snobby about Walmart and avoid it like the plague. Then I realized that they sell the big Stoneyfield Farms Organic yogurt for about $2 less than our regular grocery store. That's all it took. I'm easy.
Tonight I made a really good Beef-Broccoli Stir-Fry. Everybody loved it, so in my books that's a big success. It was in the most recent issue of Cooking Light (have I ever mentioned how much I love that magazine?). So, you could probably go to their website and look the recipe up, but I'll save you the trouble and give it to you right now.
3 cups hot cooked white rice (or it would also be great with brown rice--I have a great recipe for that too)
2 tablespoons dry sherry, divided
2 tablespoons lower-sodium soy sauce (I used regular. For shame.), divided
1 teaspoon sugar
1 pound boneless sirloin steak, cut diagonally across grain into thin slices (great tip: put steak in the freezer for approx. 15 minutes before slicing--makes it a lot easier to slice evenly)
1/2 cup lower-sodium beef broth (again, I used regular. again, for shame.)
1 tablespoon cornstarch
1 tablespoon hoisin sauce
1 teaspoon Sriracha (hot chile sauce) *LOVE THIS STUFF!*
2 tablespoons canola oil, divided
1 tablespoon bottled ground fresh ginger (I just keep a knob of fresh ginger in the freezer and take it out to grate or chop up when needed. It stays forever in the freezer.)
2 teaspoons minced garlic (I couldn't live without a garlic press)
4 cups broccoli florets
1/4 cup water
1/3 cup sliced green onions
1. In a small bowl, whisk together 1 tablespoon sherry, 1 tablespoon soy sauce, sugar. Add sliced beef and stir to coat. Set aside.
2. In another bowl, combine 1 tablespoon sherry, 1 tablespoon soy sauce, beef broth, cornstarch, hoisin, and Sriracha.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add beef mixture; saute 3 minutes or until browned. Remove beef and all juices from pan. Set aside.
4. Add remaining 1 tablespoon oil to pan. Add ginger and garlic; cook 30 seconds, stirring constantly. Add broccoli and 1/4 cup of water; cook 1 minute. Add onions; cook 1 minute, stirring constantly. Add broth mixture and beef mixture; cook 2 minutes or until beef is thoroughly heated and sauce is slightly thick. Serve over rice.
We at it ALL. NO leftovers. It was really good. And, for some reason, I find Chinese food the most difficult to reproduce at home. But this had just the right mixture of flavors and little bit of spicyness from the Sriracha. Sorry--no photos. Our camera battery is dead and just sitting next to the camera on our counter waiting to be charged. But the broccoli stayed a beautiful bright green and was perfectly cooked, if I do say so myself.
Last night we tried another Cooking Light recipe: Chicken Souvlaki Pitas with Tahini Sauce. It was equally awesome. But, seeing that I was too tired to go to the gym today, I should get off of this computer and get my butt to bed.
I'm feeling too lazy to come up with any good questions tonight...