If you are following the Glycemic Index way of eating you have a refrigerator full of vegetables and fruit. If you are like me you stand in front of the refrigerator with the door open trying to figure out what to do with all this stuff. Our refrigerator has a big problem with the upper part not being cold and the bottom part (vegetable drawer) freezing so standing with the door open and trying to figure out what the heck to do with all these vegetables is not good for the food, the refrigerator, or me.
Joe came up with an idea for dinner so if this looks like something you will do for dinner then he gets the credit and not me.
Before I go much further, and totally forget this bit altogether, I got my “ears boxed” by a reader of my blog. For some reason people leave comments in the “About Me” section of this blog and those comments get lumped into SPAM. I don’t know who is pulling my leg, promoting their own stuff, or actually leaving a comment. I’ve turned the feature off that allows comments in the About Me section. Still one got through and I’m pretty sure you may be interested in what their blog has to say about Cholesterol and how to lower yours if it is high. The blog is Cholesterol Lowering Foods and you can read the most recent article posted.
Okay, on to tonight’s dinner….or last night for me.
Meat? Use what you have. Chicken, sirloin, ground beef, ground turkey, even stew meat. Stew meat will have to simmer for 1-1/2 hours before it is edible because it is so tough but it works in this dish. How much meat? Not more than a pound for four people. It is going to be sliced thin or already ground. Which ever it is you choose.
Mostly, adjust the meat to your needs. If you find you have cooked too much just put the extra in a storage container and use it for something else later in the week.
Start with one medium sized onion peeled and cut in half and one clove of garlic chopped up fairly fine after you have “squashed it like a bug” :-). One half of the onion will be chopped up to cook with the meat and the other half will be chunked to go in with the vegetables.
I have a post several days back showing how to peel and cut up garlic by mashing the fool out of it with the broad side of a kitchen knife blade.
While your meat is cooking add the onion and garlic and cook until the onion is no longer translucent. For those of you beginning to cook this means the onions are no longer white but kind of see through.
This was stew meat I did last week to try this recipe out. Quite a bit of this meat is now in our freezer waiting for some other experiment 🙂
While the meat is cooking the next part of this is time consuming. Prepping lots of vegetables!!!
One carrot of a fairly good size. Cut off the leaf end at the bottom of where they merge, and cut off the root tip a bit. Clean your carrot under running water to get any stray dirt left behind. Leave the peel on just get the dirt off.
Make diagonal slices on the carrot to get some good pieces. Please be careful when doing this because the fool thing likes to roll around.
A green pepper halved and cleaned of seeds. You can use any color pepper you wish to use. Red or yellow would work also. Taste is pretty much the same it is just a color thing. Slice the pepper into strips from the top to the bottom.
A handful of mushrooms, either pre-sliced from your grocer or slice them yourself. Doesn’t matter.
Next will be cabbage. One quarter of the head will be more than enough. Slice through the cabbage in about 1/2 inch slices.
When the meat is finished cooking remove it from the pan onto a plate and put aside for these next few steps.
I forgot about these guys. Check the can of Water Chestnuts you pick up at the store. Get the already sliced Water Chestnuts if you can. I didn’t so I had to slice through these puppies.
Next step is to get the carrots cooking for the first 3 minutes. Carrots take longer to cook than the other vegetables do so I put them on first.
Now it is time for the mass of chopped vegetables you have slaved over. Onions, cabbage, green peppers, mushrooms, and the water chestnuts. We picked up some Sugar Snap Peas at the grocer today so I added a handful of those also. I love crunchy things in my Chinese food 🙂
Let this mess of goodness cook for 3 minutes stirring frequently to keep them from burning. Watch the cabbage as this is cooking. When it wilts you are ready to add the meat back to the pan.
The Stir Fry sauce I have purchased is 70% lower in sodium. You will need 1/3 cup of the sauce.
Pour the Stir Fry sauce over the vegetables and stir around to coat everything in the pan. You will know when you have accomplished that because everything will have a brown tinge to it. Cook this for an additional 3 minutes to heat the sauce up and flavor this dish.
You are now ready to eat 🙂 Spoon this mess over rice if you choose. There was a lengthy discussion in my house about which rice to use. I offered to cook Joe his white rice while I cooked the wild rice mix I like. In the end….no rice got cooked because we were both trying to please each other so I just said “Fine! No rice then.” Temperamental person that I am 🙂
Joe is under strict orders to not bother me this week. I’m crafting this week since all of my paperwork is finished – WOO HOO!! – and I will get in an hour a day of housework…..maybe.
I have some snack sized baggies I purchased a long time ago at Wal-Mart.
One cup of grapes has been put in a baggie. Yes, I slaved over the sink to get the grapes washed and taken off the stems then measured and put in the baggies. Don’t you just feel sorry for me and all the work I do? Ya, ya. I know. You feel for me but you just can’t quite reach me 🙂
Speaking of grapes, here is a photo I took in July while we were in California doing the Wal-Mart trucks from Red Bluff to Las Vegas. This arbor is full of grapes.
You are eating almonds aren’t you? We are. This is what they look like as they grow on the trees. Once again on our trip from Red Bluff to Las Vegas we took a couple of moments to take photos.
Today I am down to 227 pounds and Joe is down to 319. My body is changing in more ways than one. I am not only losing the weight by eating in this healthier way I no longer crave sugar, potato chips, nor chocolate.
I have a bag of Tootsie Roll candies in my room from last year. I ate one day before yesterday. Before….I would eat a handful of those little guys with not even a blink of an eye. I had not finished eating just the one day before yesterday and I was ready to spit it out. Too sweet for me and I got a headache not long after I ate it.
I was sort of bad yesterday. Didn’t eat breakfast because we had lots of things to do away from home and were gone most of the day. I weighed before we left the house and the scale read 226. I didn’t eat until after 11 a.m. and we went to a buffet type place, called Furr’s, and I had mostly vegetables with a couple chicken wings then the faux Chinese food last night. I’ve put a pound on because of this…I think.
I felt grumpy and a bit sluggish. How are you guys doing that are following along with this style of eating? Do you notice anything going on with your bodies or food cravings? I’d really love to know. Actually, I’d like to know that I am not the only one that is having delusions 🙂
Okay, my business is done for today. I’m off to my craft room and you may not hear from me for a couple days. I’m going to roll around in paper, glue, glitter, and all kinds of fun stuff 🙂