Well, it’s been close to a year and sadly, I am only thirty-three dishes into my 365 Real Foods Series! AHHH! At the rate I am going, it will be another eleven years before the series is complete! Homeschooling, working two days per week, running a homeschool group, and parenting has taken precedent. Hopefully, I can get back into the swing of blogging more often. 🙂
The below stir-fry dish is sure to please everyone in your home. It’s super easy, super quick to make, and tastes delicious. My kids thoroughly enjoyed it. You may not like sauerkraut but you can’t taste it, plus it gives that bit of sour, and you need it for this dish.
My friend Alicia gave me a jar of Ethiopian Ghee for my birthday (eeek, I love food gifts) and it is insanely good. Her recipe is at the bottom of this post. Thanks, Lish!
If you have never made ghee, and want to try, check out my recipe on how to make it. Don’t buy it! It’s cheaper to make it yourself. http://thejoyfulhomemaker.com/?p=846)
- Ethiopian Ghee (or regular ghee with a bit of turmeric, ginger, cinnamon, clove, and nutmeg, should work as a decent substitute). If you have a mildly sweet, mildly spicy BBQ spice, that would work well too.
- Cooked rice noodles (sub spaghetti squash if making Paleo).
- Cooked chicken cubed or chunks
- Liquid coconut aminos (or Braggs if you prefer fermented soy aminos).
- Toss a large spoonful of ghee into a wok or frying pan.
- Turn stove up to medium / high heat.
- Toss diced carrots in pan.
- Once carrots are soft, add sauerkraut, chicken, and cooked rice noodles.
- Mix together well and add a few tablespoons of coconut aminos (or as much or as little as you wish).
- Add a bit more Ghee if you wish.
- Cook for a bit longer, stirring often, until well blended and hot.
Viola! A very easy, very healthy meal. It’s great for lunch or dinner. 🙂
The Joyful Homemaker
** Ethiopian Ghee Recipe**
- 1 lb of butter
- tiny onion minced
- big spoonful chopped garlic
- two tablespoons fresh ginger chopped
- half teaspoon turmeric
- two cardamom pods or half teaspoon seeds
- a cinnamon stick
- three cloves
- a quarter teaspoon grated nutmeg
- Melt butter
- Add all other ingredients
- Simmer really low for an hour, you shouldn’t brown the onion or garlic much if at all
- Strain twice
- Pour into jar
- Store at room temperature
- Ghee will be bright yellow!