If you are looking a quick meal idea, this EasyBroccoli Stir Fry is it. I was inspired to make this recipe by my Thai Peanut Sauce recipe. I thought it would go really well with the broccoli since I sometimes put broccoli in my Peanut Noodle Stir Fry recipe.
I slightly tweaked the peanut sauce for this recipe. It came out pretty yummy!
I added peanuts for some crunch and extra protein. If you wanted, you can stretch this meal by serving it over rice or quinoa. As is, this Broccoli stir fry is vegan and gluten free.
Slow Cooker Apple Butter. I had about 8 apples to use up in the fridge, so I decided to attempt some slow cooker apple butter. I was so glad I did. Not only was it super easy to make, but it let me use up all those bruised apples!
I added a little bit of sweetener to my apples because I wanted to make sure this was very different than my slow cooker applesauce.
I thought the small amount of sugar would help give it a thicker texture once cooked down. I really do think it helped, but next time I am going to try it with no sugar at all and see how it turns out.
I know some of you are probably wondering if you can make this in the Instant Pot. I did find this recipe online if you want to try it.
This wonderful apple butter will make your house smell amazing as it cooks! It’s perfect to use as a spread or even as a dip. The possibilities are endless.
I plan on using this apple butter in an upcoming recipe too!
Key Lime Larabars. I had a reader request a key lime larabar recipe. I have got to say that I like these a lot. I am not really a fan of key lime anything, but these little bars are good!
They reminded me of the Coconut Cream Larabars, which are like crack and also my favorite. These larabars are so easy to make. How can you not try them when they take only 5 minutes?
The taste of lime comes out real nice in the finish. It’s a subtle taste. I only used the juice of 1 lime, bit you can add more if you like. Now I have one question. Is there any flavor I am forgetting about? I thought maybe the blueberry flavor.
We had a lot of random veggies left in our fridge today. Since I am going shopping tomorrow, thought I would use them up. The best way to do that is in a stir fry. There are no rules really, just throw everything together with some sauce. We love stir fries and have several on the blog already. The Peanut Noodle Stir Fry is my husband’s favorite.
As you can see from the picture, I added tofu to ours. If you are going to use tofu, try to get an organic brand that is non GMO verified since 90% of the soy products in this country contain GMOs. Feel free to add a protein of your choice if soy is not your thing. I tossed in some black rice that we had laying around the fridge as well. We usually make a big pot of rice every week and add it to various meals to stretch them out longer.
This is a dish we have been making for a long time. We got the recipe from my mother-in-law. I love cold salads. I recently wrote 5 Quick and Easy Salad Ideas that included a lot of my other salad recipes. They taste great and don’t take much effort at all. My kind of recipe if you haven’t noticed by now!
We used dried beans for the recipe and just soaked them all in one big jar overnight, and then boiled them in the morning for about 15-20 minutes until they became soft. Then, we let them cool before putting this recipe together. Dried beans are far cheaper and taste much cleaner too. I never noticed that until I started eating them on a regular basis.
Whisk together the vinegar, oil, garlic, oregano, cumin and salt in a bowl.
Add the beans and corn.
Then, add the onions,celery and parsley and toss to coat.
You can eat this right away, but for the best flavor, please let sit in the fridge for at least 8 hours. That’s it. Easy! This makes about 6 good size servings servings. It should keep for at least a week in the fridge.