stir-fry recipes

“As all cooks know, ingredients of the moment are the best guides.”
--Frances Mayes, Under the Tuscan Sun, 1996

Have you checked out the book Modern Spice by Monica Bhide yet?  It's tantalizing Indian cuisine without the hours-long prep times. And you know how we luv quick and delish here at QQM!  Thanks to Monica for sending me a review copy last year -- it's been read cover-to-cover and used many times, especially when we're in the mood for food that's exotically satisfying.

Whether you sear it quickly on the stove, roast it in the oven, or zap it in the microwave, chicken recipes are adaptable and economical. Chicken is lean, quick-cooking protein with a mild flavor and texture both kids and adults like. Whether it’s boneless tenders, legs and thighs, or whole bone-in breasts, chicken is one of the most popular protein meal choices today. Stock-up when chicken is on sale, freeze in commonly-used portions, and you’ll never be far away from a fast and healthy meal.

Here are 10 quick ways to make chicken:

Had an interesting back-and-forth with @JeniferPhD on twitter recently. She was looking for some ways to use the ingredients she had on hand, especially coconut milk. Hmmm, good question. Coconut milk adds a mildly tropical tang to rice, stir-fries, sauces, and desserts. It's commonly used in Asian, African, Indian, Indonesian, and South American dishes.

Tempeh. Unless you're a vegetarian, have vegetarian family and friends, or frequent natural foods stores, tempeh might be a new food for your tastebuds. But then again, if you have had the opportunity to try this fermented soybean protein, you know its appeal. Its one-of-a-kind flavor. It's nutty. It's tangy. It just so happens that a QQM subscriber recently searched for something to make with tempeh.