April 23, 2020 / Day
Lunch Menu
Chicken with Artichokes, Green Olives, White wine and herbs.
Stir Fried Carrots With Mediterranean Spices
Broccoli Quick Stir Fry
Left-Over Brown Rice with Cumin & Raisins
Chicken with Artichokes, Green Olives, White wine and herbs.
Carrots With Mediterranean Spices
- Mixed sliced carrot with Olive Oil, Garlic Powder, Salt and Chili Flakes
- You can either bake in oven or lay them flat on hot Iron Skillet.
- Cook until crispy on one side. Turn and quick a bit more. Keep it so that it has a little bite. Do not overcook.
Broccoli Quick Stir Fry
- Rinse Broccoli head
- Cut the Broccoli in florets
- Put the florets in microwave safe pan. Sprinkle a bit of water
- Microwave for 30 seconds. Additional 30 seconds if the broccoli is too raw.
- Add olive oil to hot pan
- Add broccoli and stir fry until they brown a bit - do not BURN!
- Sprinkle with salt
- Note: If making broccoli only - add slices of garlic and then broccoli and sprinkle of salt and red pepper flakes.
Left-Over Brown Rice Stir Fry
This is good with cold leftover rice. Fresh rice might be gummy or you can use it after it has cooled down completely.
- Heat oil in pan;
- Add the brown rice;
- Stir fry until heated;
- Push aside a bit of rice to the side of the pan;
- Add a tsp. of oil and add some raisins. Fry until they puff up.
- Mix it with rice.
- Sprinkle cumin powder; salt and mix before serving.
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