I’m back from Ontario and I’m a bit panicked. There’s so much to do and Christmas is only a week away! I did a some pre-homemade gifting to take with me to my family, but there’s still much stuff kicking my ass.
Here’s just some of the things I’ll be making from my own archives:
And then there’s all this yumminess from other blogs to consider:
- Gingerbread Popcorn
- Super-Cute Peppermint Yule Log
- Lemon Slice Cookies
- Espresso Caramels
- Salt Lick Bars
But before panic takes hold of me completely, it’s good to have something warm and nutritious in the belly. This recipe for Kung Pao vegetables was revamped from Thimble’s recipe and it made for a super delicious and easy lunch. Filling and hearty to keep up your stamina during the holidays.
kung pao vegetables (+ tofu + udon)
1 t sesame oil
1 T canola oil
4 cloves garlic, chopped
1/2 red onion, chopped
1 small head of broccoli, broken into florets
2 carrots, sliced on the diagonal
1 rib of celery, sliced on the diagonal
1 small packet of prepared udon noodles
1/2 block tofu, cubed
1/4 c peanuts, chopped
1/4 c soy sauce
1/4 c orange juice
1 T cider vinegar
1 T ginger, minced
1 T chili paste or asian hot sauce (the one with the rooster on the bottle)
1 T brown sugar
1 T bottled peanut sauce
1 T cornstarch
1. Mix sauce ingredients in and set aside.
2. Heat oil in a wok or large skillet. Add onion and garlic and saute for 1 minute. Add carrots, celery and broccoli and stirfry until crisp-tender. Add the sauce and the udon noodles and combine well so everything gets saucy.
3. In a separate pan, fry up tofu in a bit of oil until brown on all sides. Add tofu and peanuts to the vegetable mixture, stirring gently to coat with sauce. Serve in deep bowls.