I’ve been kind of holding out on you guys. I started making this wonderful Thai leaning Coconut Curry Chicken Soup a while back and neglected to share it. But maybe that’s a good thing, now that fall is on the horizon!
This recipe for Soy Pickled Jalapenos came by way of my sister. It was shown to her by her soon-to-be Mother-in-Law who came to the States from China and ran a successful restaurant with her husband for years before retiring.
As a Grandma (the littles call me “Amma”) I had kind of forgotten about some of the challenges in getting everyone “on board” with dinner. Especially now that I’m day to day with six very opinionated eaters. Gyudon Japanese Beef & Rice Bowls is something I trialed this week while the kids were gone and I think it’s going to be a winner.
I don’t think there’s any time of year that isn’t “right” for a fresh, quick stir fry, but I gotta admit I love making them especially in the summer! The thing is, I’m not always into measuring out a lot of ingredients for a sauce and I’m not that thrilled about some of the bottled or packets sauces at the store or the frozen options. They’re always quick and easy but it’s not a biggie to mix up your own “Universal” All Purpose Stir Fry Sauce at home.
I’m always getting great ideas from the grocery deli. I don’t necessarily buy, but def use them for inspiration. For me that’s almost better because not only can I usually make something similar at home, like this Spicy Thai Noodle Salad cheaper, I can customize to my taste and any dietary needs, too.