Challenge Accepted, Little One!

The reason you haven't seen many recipes around here lately is pretty simple... I've barely had time to eat never mind actually develop anything new! Our beautiful little bundle of loves-to-be-held makes getting anywhere near the stove quite the challenge! Well little one, challenge accepted!

I realize now, recipes I had dubbed, "easy" or "quick" are accurate if you're alone in the kitchen, with access to both hands & minus 14 adorable pounds sitting on your hip. Also using the words, "easy" or "quick" before the word Menu, is almost hypocritical! Getting one dish done is a success, getting through a whole menu is worthy of celebration!

That's where this one pot meal comes in handy now! My Mom got us this large pan and it's been a great addition to our kitchen! My Mom uses it for everything & I'm just starting to pull it out of the cupboard more often. When we go over to my parent's home on Sundays, we're incredibly fortunate to be able to enjoy our steaks or salmon but there's no denying the incredible aroma of what my family's preparing! A few weeks ago my parents made a stir fry and before we had even reached the kitchen, M had already requested that I find out what smelled so good & find out how to make it. I was super relieved to discover it was simple! 

*I want to be sure to mention that since we're not using a wok here, boiled the pasta & used a little more oil than traditionally used in a stir fry, I use the term loosely!*

Feel free to include whichever vegetables you prefer. Just be sure to add them to the pan in order of longest to shortest cook time! You don't want burnt mushrooms & peppers that are still raw!

We made it as part of Shabbos dinner a few weeks ago & loved it! Hope you do too!

                              



"Stir Fry" (Serves 4)

3 handfuls of Spaghettini (apparently I now measure ingredients Avo-stylez haha!)

1 Onion

1 Red Bell Pepper

1 10oz package of Mushrooms

1 medium size Zucchini

Canola Oil

1-2 tbsp Soy Sauce

Sesame Seeds (optional)


Boil Spaghettini as per package instructions. Drain, remove from pan & strain.

Slice onions into long and wide strips.

Peel & slice 5oz of mushrooms thinly. Peel & quarter the remaining 5 oz.

Finely slice the zucchini.

Slice the red pepper into long strips. Cut the strips in half.

Heat 2 tbsp of oil in a large pan over medium heat (add more or less depending on your preference).

Add the onion to the pan, sauteing until translucent.

Meanwhile add the red bell pepper, zucchini & mushrooms. Be sure to add each vegetable once the previous one is already partially cooked to avoid burning or raw pieces in the end.

Return the spaghettini to the pan. Add soy sauce (just enough to lightly coat) and sprinkle with sesame seeds, if you prefer! Toss, remove from heat & serve!