Wow. It is November already. Weird. Next week is Thanksgiving and Hanukkah.
I have been busy - just like all of you. Homeschooling is going well. It is nice to be able to do things without signing a million papers and paying a bus fee. For example, last week we were able to drive to New London, CT to help build a memorial playground for our sweet friend Emilie Parker. She was one of the young victims of the Sandy Hook shooting last December.
|Alissa and Robbie Parker, friends of ours.|
It felt good.
When you home school you can do things like that. Last month we went to the Jewish History Museum in NYC. A couple of weeks ago we went to the CT Science Center. We went to a revolutionary war reenactment. We read, we paint, we try to speak French together, my kiddo tries to teach me algebra. Good times.
|Emily inside the "Temple" piece.|
|My first painting in 30 years. Em's is not done yet.|
|The Redcoats are coming!|
It helps to have fast meals to fall back on.
This is one of them.
I can't believe that I hadn't posted it before. It is one of those easy, versatile meals where you adjust the ingredients to whatever you have on hand.
Ginger Chicken or Pork or Tofu
6 boned chicken breasts or thighs OR pork chops OR tofu - diced
1/2 cup flour OR cornstarch
1 Tablespoon oil
1/2 cup fruit juice (my favorite for this is orange, but I have used apple or grape or pineapple)
1/4 cup honey
1/4 cup soy sauce
1 Tablespoon fresh ginger, minced OR 1/2 teaspoon dried, ground ginger
1 Tablespoon garlic, minced OR 1/2 teaspoon powdered garlic
whatever veggies you have, diced or sliced - I used 1 onion, 1 bell pepper, 2 carrots and 1/3 head of cabbage this time. Other veggies that are good are green beans, broccoli, cauliflower, or anything you like
Shake whatever protein you are using in a large ziplock bag with the flour or cornstarch.
Add oil to a large skillet.
Brown flour covered meat and veggies in oil.
Mix the juice, honey, soy sauce, ginger, and garlic in a bowl.
Add to the skillet with everything else. Cook until the meat is done and veggies are tender, about 10-15 minutes.
Serve over rice.