Christmas is one week away! The city is decked out. Presents are bought and shipped. The kitchen at work is overflowing with deliciousness from colleagues and vendors. Our Christmas Tree is filled with holiday cards. In light of recent events, we are using this time to appreciate what we have and not what we don't have -- something we should do more often. We are very lucky in our fifth floor two-by-four 'pent house.'
Newt feels otherwise. We have been waging a three-week battle because the placement of our Christmas tree required that we move Newt's litterbox four inches to the left. Apparently this has shattered Newt's world and he is agitated and will stand in the litter box and meow and do things that require Lysol and an entire roll of paper towels. (I'll stop there since a food blog is not the venue for this story). Our counter-insurgency method was to just move his litter box entirely. Away from the tree. And into the fireplace. Incredibly, he seems to have calmed down. Apparently Newt's middle name is Scrooge. And let's hope Santa knows we will be in Virginia for Christmas and doesn't try to come down our chimney.
For the sake of not having three straight cookie posts, I decided to throw in a savory recipe. Even though it is December and I usually live off of cookies, chocolate, and Red & Green M&Ms the entire month, I will need some protein in some form other than nougat. This recipe is quick to throw together and you can personalize it according to your preferences. Don't like Snap Peas? Leave them out. Add zucchini instead. Don't like Chicken? Use shrimp. Or pork.
Edamame Chicken Stir-fry
Adapted from Devilicious! A cookbook by Newton-Conover High School Alumni
For more information on this book, check out my friend and fellow-blogger's post about it here. Side note: This was one of her recipes in the book. Thanks Sharon!
1/8 cup hoisin sauce
2 tablespoons dry sherry wine
1 tablespoon rice vinegar
1 packet Splenda
8 oz. chicken breast, sliced
2 teaspoons sesame oil (I used light)
2 teaspoons minced garlic
1/2 teaspoon ground ginger
1 c. frozen edamame
2 c. snow peas
1 c. mushrooms
1 c. shredded carrots
Combine hoisin sauce, sherry wine, rice vinegar and Splenda in a Ziploc bag. Add chicken to the bac and let it sit for 30 minutes. Heat 1 teaspoon sesame oil in a skillet and add chicken. Cook until just done, then remove. Heat remaining teaspoon of the oil in the skillet. Add garlic and ginger. Cook for just a minute. Add vegetables and stir-fry for several minutes until desired tenderness. Add reserved chicken with any extra marinade you have and cook through until hot. Serve with rice.
16 hours ago