Stir Fry & Beignets

There are two meals that are always easy to make and sure to please around our house: tacos and stir fry. We make both with lots of veggies and while they may not be authentic dishes, they are satisfying and delicious.

Frank & Julia’s Stir Fry
1/2 lb. sirloin tip, cut into thin strips or small cubes
1/4 lb. snow peas, with ends cut off
1 large green pepper, cut into thin strips or coarsely chopped
1 medium onion, cut into thin strips
1 jalapeno, seeds discarded for milder flavor, seeds included for hot heat
6 mushrooms, sliced
2 tablespoons Soy Sauce
1 teaspoon cayenne pepper
1 tablespoon garlic chili sauce

In skillet on medium-high heat, oil the pan and cook the meat, about 4 minutes. Salt and pepper the meat. Add the veggies and stir; add soy sauce, cayenne pepper and garlic chili sauce. Stir well so all pieces are coated with seasonings. Reduce heat to medium and cover, about 5 minutes. Veggies will be softened, but not mushy. Eat as is, or serve on top of rice.

I also made beignets on Sunday, in theme with the Vikings playing the Nola Saints. I can say one thing, the beignets were a bigger hit than the Vikings’ performance that night. Following the recipe from Epicurious was pretty easy. Getting peanut oil to the correct temperature in what I’m sure was the wrong kind of pan to use, was more of a challenge. As was getting the beignets off of the counter into the pot. They sure looked nice in their perfect squares pre-handling though.

First thing first: they say to lightly dust the counter with flour before you roll out your dough, but next time I may just put oil on the counter so when I go to get the dough off the counter, it actually does. The dough is ridiculously sticky, and if it sticks to your fingers, you’ve lost your pretty square shape. I ended up coating my hands with flour, separating the pieces, and reshaping the dough for easier handling. Then the heat: I lost the first ten beignets to too-high heat, so took it off heat completely to cool down. Once it had cooled to the right temperature (no thermometer, so I had to sacrifice some dough to test the temp), it was a pretty easy process. Five in at one time, then turn; add five more and when they needed to turn, took out the first five. Once to the party, they went in the oven at 200 for about an hour, then powdered with confectioners sugar and they were delicious! A note to those sensitive to post-cooking smell: the sweet fried scent was still lingering on Monday, a good 24 hours later.


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