When I first gave up milk and cheese to help my allergies I felt the world was at an end. Over time, however, I discovered that food can taste good WITHOUT. You know what I mean right? WITHOUT additives. WITHOUT heavy fats. WITHOUT chemicals. By the time I started growing a front lawn vegetable garden I had figured out that some of the most amazing and memorable flavors are discovered when you seek out dinners that have the WITH. Today we fixed Broccoli Garlic Rotisserie Chicken Stir Fry WITH organic vegetables and herbs like fresh sweet peppers, garlic, lemon thyme, onions, and broccoli. In the end it has become my practice to see the “food glass” WITH a half full mindset.
“Sacrificing”, for example, sounds so horrid and painful. “Enjoying new flavors” sounds so positive and good. Granted, sometimes new flavors give me a sourpuss face. It happens. Yet inherently, risk is a part of living life with learning and growth in mind. I learn every time I try a new recipe which might change the way I see a certain food. As long as I keep learning I will be forever positive because learning new things makes me see the world in a fresh way. Food especially.
I have been filming a series of Google+ Hangouts on AIR. Events where we are cooking fresh, organic, healthy foods LIVE on the AIR in my front lawn vegetable garden. I have been doing my darnedest to exclude milk, cheese, and gluten in each recipe so I can bring you healthy alternatives that are yummy and delicious. This week’s feature is an insanely simple Broccoli Garlic Rotisserie Chicken Stir Fry which is downright magical.
RECIPE – Broccoli Garlic Rotisserie Chicken Stir Fry
- 1 tablespoon oil
- 4 cloves crushed garlic
- 1 red bell pepper, seeded and sliced into strips OR several small snacking peppers
- 1 onion, sliced thin
- 2 crowns broccoli, cut into florets
- ½ a rotisserie chicken
- 3 tablespoons soy sauce
- Lemon Thyme, several sprigs
- Ground black pepper to taste
Heat oil in a wok or large iron skillet over high heat. Add the vegetables; cook about 5 minutes. Stir often. Add remaining ingredients. Cook an additional 5 minutes. Serve over rice.
*This recipe serves 4 to 6 people. All vegetables from my garden are grown organically and I am basing the price of each vegetable on how many veggies it typically yields per plant, divided by the plant cost at planting time. Most of the herbs in the garden are perennials and I have had them for years, I’m counting them as “free”. I also count salt and pepper as “free”.
*Above is the video and recipe we made this week for the stir fry. It serves 4 to 6 people. All vegetables from my garden are grown organically and I am basing the price of each vegetable on how many veggies it typically yields per plant, divided by the plant cost at planting time. Most of the herbs in the garden are perennials and I have had them for years, I’m counting them as “free”. I also count salt and pepper as “free”.
Hangout Participants -
Special Note – Because the FTC requires it, I am letting you know that Jobes Organic Fertilizer, Bonnie Plants, Organic Mechanics Soil, Midwest Trading, and Natural Industries supplied the plants, mulch, soil, and soil additives I used in this garden. I have used their products because I WOULD even if they had not given the products to me and they have produced great success. I donate a large portion of the vegetables I grow in my soil-improved garden to the local food pantry when harvested. All opinions are my own!