Mushroom & Broccoli Stir-Fry

You can use your favorite mushrooms, I had baby bellas and they were delicious. Sliced thick and sauteed with the other veggies and then this sauce is spot on!! Serve this over your favorite rice and dinner is ready in no time (I used Uncle Ben's Minute Brown Rice)!

Stir-Fry

• 1 8-ounce package baby Bella mushrooms, sliced thick
• 1 package broccoli & cauliflower mix
• 1/4 cup water
• 1 small red bell pepper, sliced into strips
• 3 large cloves garlic, minced
• sesame seeds and sliced scallion for garnish

Sauce:

• 1/4 cup low sodium soy sauce
• 1/4 cup + 1 tablespoon water
• 1/4 cup coconut sugar
• 1 1/2 tablespoons Mirin
• 1 1/2 tablespoons cornstarch
• 1 tablespoon Chili Garlic Sauce

Start a pot of water to cook your Minute Rice in. Mix all the sauce ingredients in a small bowl and set aside.

Add rice to the boiling water and cook according to package directions. In a large nonstick skillet add 2 tablespoons water and then add the red onion and garlic. Saute 2-3 minutes until onion is beginning to soften. Add more water, 1 tablespoon at a time as needed.

Add the broccoli/cauliflower mixture and 1/4 cup water. Add a lid so it steams and cook about 3 minutes.

Add red bell peppers and saute a few more minutes. Don't over cook the veggies you want a bite.

Add mushrooms and cook for 2 minutes or so and then add the sauce. Let everything simmer until sauce thickens.

Serve stir-fry over rice Garnish with scallions and sesame seeds.

 Enjoy!

Fall Minestrone (WFPBNO)

With the cooler weather I decided to use some of the wonderful organic produce and make a big pot of soup. This turned out with amazing flavors. Jack and I finished a pot in two days and I made another batch to share with the kids. Feel free to leave out a vegetable you don't like or substitute with what you have on hand.

• 1 sweet onion, chopped
• 3 garlic cloves, minced
• 2 stalks celery, sliced
• 6 cups no chicken broth (I love Better Than Bouillon)
• 2 1/2 cups sweet potatoes, diced
• 2 1/2 cups peeled russets, diced
• 1 cup cut green beans
• 1/2 - 1 cup carrots, sliced
• 28 ounces diced tomatoes, no salt added
• 1 can cannellini beans, rinsed and drained
• 1 teaspoon dried oregano
• 2 bay leaves
• 1 teaspoon black pepper
• 4 cups chopped kale
• 3/4 cup elbow pasta

In a large Dutch oven add 2 tablespoons water over medium heat. Add onion, celery, carrots and garlic. Saute until onions are slightly translucent. Add more water if needed.

Add the rest of the ingredients EXCEPT for the kale and pasta. Stir well and bring to a boil. Once boiling reduce heat to medium-low and cover. Cook until potatoes are done.

Add pasta and kale. Cook for 10-15 minutes until the pasta is done.

Serve with a shot of Frank's hot sauce. We had a small salad to go with this soup. Delicious.

Enjoy!!