Vegetable Medley Stir Fry

Weekends in this little town can be quite dull.

Mark and I decided to go to the movies after plans to go bowling fell through last night. I was happy with that but I didn’t think it was going to cost just as much (if not more) than bowling! It was probably close to $40 for two tickets and some popcorn. I thought that was quite a splurge but maybe it’s just because I’m used to watching an unlimited amount of movies on Netflix and over the Internet.

We picked American Hustle over all the other good movies in theaters currently and I really enjoyed the film. I thought Amy Adams’ character and acting was brilliant. It ran a little over two hours but I was hooked the entire time. I’d recommend it as a good drama to watch.

I was lucky to have Mark make dinner tonight. I think he likes cooking every now and then and he’s not bad at it at all! He’s the best at making breakfasts, especially eggs! I can always count on him to make a darn good omelette on the weekends. Mmm…

Tonight he came up with a vegetable turkey stir-fry. We had just bought a bunch of veggies so I guess it made sense to put it all together. He also picked up a cajun-rubbed turkey breast at the store. It came pre-cooked but I figured you could always substitute it with chicken or a meat of your choice. I think shrimp would work well too.

I thought it turned out well for how quickly put together it was. He said it was an original recipe and I suppose he’s right. The only oversight on our part was not seeding the jalapenos before adding them to the dish. Boy… it was spicy! Being away from home for so long and away from spicy food in general have substantially lowered my tolerance to heat. I can maybe only do some Tabasco now so the heat from the peppers kicked my butt.

He was constantly making sure that I took enough pictures of our dinner for the blog and stopped to ask if I had snapped a shot every other step of the way. I suppose it’s pretty fun having him in the kitchen with me. He’s not a picky eater and will eat just about anything (except seafood! sigh…) but it’s interesting to see what he comes up with.

He chose to add some sun-dried tomato dressing, which I thought was a little odd but in the turned out wonderfully because it brought out the sweetness of the tomatoes and toned down the heat from the jalapenos a lot. With that being said, I still highly recommend that the jalapenos be seeded, unless you’re the kind who particularly enjoys the burn.

Vegetable medley stir-fry 

Ingredients:
1 red, green or yellow bell pepper, diced
1 medium onion, diced
1 yellow or green zucchini, chopped
1 tomato, diced
2 tbsp. vegetable oil
1 jalapeno, seeded (optional)
8 to 12 oz. of protein of choice (optional)
1/4 cup sun-dried tomato salad dressing
1 tsp garlic powder
Salt and pepper to taste

Directions:

On medium-high, coat the pan with oil and wait until heated through. Place onions, peppers and jalapenos into pan. Cook until onions are tender and translucent then add zucchinis. If using uncooked meat, add meat first and stir until meat is fully cooked. 

Close pan with lid and wait 1 to 2 minutes for the steam to cook and soften the vegetables. Stir in tomatoes, sun-dried tomato dressing and seasonings. Stir until all the ingredients are evenly coated with the sauce. Let simmer for a couple of minutes before removing pan from heat.

Serve warm with rice or quinoa. Or serve chilled with penne pasta as a pasta salad.

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