Broccoli-Carrot Stir-Fry

Sauce:
2/3 c. chicken or vegetable broth (we like beef)
2 TB balsamic vinegar (2 TB red wine or apple cider vinegar plus 1 tea sugar)
2 tea. cornstarch
Mix & set aside

1 tea. grated fresh ginger
1 1/2 c. thinly bias-sliced carrots (about 3 medium)
2 c. broccoli florets
2 TB chopped walnuts, toasted*

Pour about 1 TB oil into a wok or large skillet (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger in hot oil for 15 seconds. Add carrots; stir-fry 1 minute. Add broccoli & stir-fry 3-4 minutes or until vegetables are crisp tender. Push vegetables from center of wok.

Stir sauce and add to middle of wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more until heated through. Sprinkle with nuts.

You can add chicken to this if you would like. We accidentally forgot to add the walnuts one time and it just wasn't the same. They really add to it.

*To toast, spread the food in a single layer in a shallow baking pan. Bake in a 350 oven for 5 to 10 minutes or until lightly golden brown, watching carefully and stirring once or twice so the food doesn't burn.

Italian Crusted Talapia

6 talapia fillets
1 1/2 cups bread crumbs (tastes best with homemade crumbs)
1 TB Italian seasoning
1 tsp. thyme
1 1/2 tsp. garlic
2 tsp. parsley flakes
Salt
Pepper
1/2 cup melted butter (I usually use less - just enough to moisten the bread crumbs)

Preparation

Spray baking dish with non-stick cooking spray. Lay 6 fillets in pan. Set aside.

In bowl combine bread crumbs, Italian seasoning, thyme, garlic, parsley, salt and pepper. Set aside.

Melt butter and pour into bread crumb mixture. Mix well. Spread over top of Talapia and press it on fairly firm. Spray top with non-stick spray.

Bake in preheated oven at 425 for 10 to 15 minutes, depending on oven.

Rice
1 1/3 c. plus 1 TB cold water
1/2 cup brown rice
1 chicken bouillon cube
1 teaspoon Italian Seasoning,
About 1/8 teaspoon garlic salt
A couple of shakes of paprika

Stir everything together in a pan. Bring to a boil, reduce heat to low and cover until done. Fluff with a fork before serving.

This makes 2 servings. When making more servings don't double, etc. the extra 1 TB water.

Serve rice & fish with freshly steamed vegetables.

Herbed Tomato-Vegetable Soup

2 cups water
1 14-oz can tomatoes, cut up or 1 1/4 pounds fresh tomatoes, peeled and chopped (2 cups)
2 medium carrots, thinly sliced (1 cup)
2 stalks celery, chopped (1 cup)
1-2 potatoes
1 TB instant chicken bouillon granules
Dash of nutmeg (or mace if you have it)
Pinch of Italian Seasoning
Dash crushed Thyme

Stir in water, undrained tomatoes, carrots, celery, potatoes, bouillon granules, and seasonings. Bring to boiling. Reduce heat; cover and simmer about 40 minutes or till vegetables are tender. Makes 4 servings.