Shrimp and Veggie Stir Fry

This delicious and healthy meal is very simple to make. Chopping and preparing takes the longest. Break the tough ends of the asparagus, and break stalks into bite-size pieces. Wash and slice mushrooms. Slice peppers and onions. I cut my shrimp into small pieces.

Cooked a box of brown mushrooms first, in a cast iron. (I used my favorite cast iron with the high sides). Remove and set aside. Cook broken up asparagus in ghee for a few minutes, until it’s still crunchy.

Remove asparagus and add sliced red pepper, onion, and after a minute or so, chopped (bite size) shrimp. Cook a couple minutes until shrimp is turning pink.

Add all ingredients back into the pot, heat off, and stir in Tamari. Stir well and remove to a dish. Serve with something else like spaghetti squash or noodles, or eat plain. It’s really good!

stir fry in cast iron
Stir in the Tamari last, and it’s done!

I never, well almost never, add salt while cooking. The Tamari is a form of soy sauce, and I buy low sodium. That adds the salt at at the end. The vegetables in my meal are crunchy, and I cook them separately so none will be mushy.

Use any vegetables on hand. When I go shopping I buy whatever looks freshest and good, then I decide what to do with it all. This recipe would work with chicken, or beef as well.

Any leftover veggies in the kitchen, that are going out of date, can be used to make broth. Add chicken bones, or beef if you have it, or simply make a vegetable broth. Freeze the broth to use in chili, soup or other dishes.

Shrimp cooks very quickly and can get tough if you over-cook it. We caught this shrimp ourselves and froze it. Since we’ve had it a while, I know we need to use it up.

Homemade Cranberry Sauce

cranberry sauce
Boiling the cranberries
Because I took ideas from more than one recipe, I need to write it down here.  Thanksgiving Day 2016 was spent in Florida, in my new home, with my two sons.

Because I didn’t have any cranberry sauce, but I had a bag of fresh cranberries, I made my own sauce.  Here’s how I did it.

Rinse cranberries and pick out defective ones.

Dump them into a pan.  Add 1/3 cup of water or cranberry juice (I used juice – real, not sweetened).  Add 1 cup of sugar.  I would cut down on the sugar, or use real Maple Syrup in it’s place.  One recipe called for syrup.  How I wish I was in NH where the syrup is plentiful.

Cook over medium heat and bring to a boil.  Cook until it looks mushy.  Add orange juice – how much?.  (I had an orange so I squeezed the juice and added that.)

I also added some cinnamon.  

The sauce came out very tasty, if chunky.  I could strain the chunks out, but don’t have to. I plan to use this new recipe each Thanksgiving, even if I am the only one who will eat it.