“Music has healing power. It has the ability to take people out of themselves for a few hours.” ~ Elton John
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It has been a few years since I sang with a regular group and when I got an email from a former client and friend inviting me to audition for a new women’s choir she was forming it struck a chord with me. I am now part of the inaugural season for Bella Lumina… spreading light, hope and joy through song. I am excited to see what this year brings!
RECIPE OF THE WEEK
I was drawn to this recipe because my husband loves all its ingredients. I am not a fan of soy sauces so it was a bigger hit with John than with me but he said he would like more of the spices… next time I might just leave the sauce out of it for me!
CHICKEN GINGER STIR-FRY with asparagus and mushrooms
- 1+ pounds boneless skinless chicken breasts, cut into 3/4-inch pieces
- 1/4 cup flour
- 1 cup chicken stock
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
- 2 tablespoons olive oil, divided
- 1 pound asparagus, trimmed and cut in 1-inch pieces
- 1 small onion, cut into thin wedges
- 8 ounces shiitake mushrooms, sliced
Coat chicken with flour in medium bowl. Remove chicken and set aside. Add stock, honey, soy sauce, ginger, garlic powder and red pepper to remaining flour in bowl. Stir until smooth.
Heat 1 tablespoon of the oil in wok or large skillet on medium-high heat. Add chicken and stir-fry 5 minutes or until browned. Remove from pan. Add vegetables and mushrooms, stiry-fry 5 minutes or until tender-crisp.
Stir stock mixture and add to pan, stirring constantly. Bring to a boil on medium heat and boil 2 minutes or until thickened. Add chicken and stir-fry until heated through. Serve with cooked rice, if desired.