Super Easy Sweet & Sour Stir Fry Sauce

Ingredients:

Protein:
Prep one pound of the following proteins:
-peeled raw medium shrimp, bay or sea scallops (halve large sea scallops crosswise)
-boneless skinless chicken breasts or thighs cut into bite-size strips
-firm tofu cut in 3/4-inch chunks
-red meat thinly sliced across the grain (try pork tenderloin, sirloin, rib-eye, tenderloin, or flank or skirt steak)
1 tablespoon soy sauce
oil

Produce:
1 onion
1 pound fresh vegetables, choose from:
-carrots, thinly sliced
-pineapple chunks
-bell pepper, sliced
-snow peas
-zucchini, in 1/2-inch thick rounds
-yellow squash, in 1/2-inch thick rounds
-egg plant, in 3/4-inch cubes
-canned water chestnuts, drained
-canned baby corn, drained

Aromatics:
1 tablespoon fresh garlic, minced
1 tablespoon fresh ginger root, minced

Sauce:
1/4 cup chicken broth
2 Tbsp soy sauce
2 Tbsp cider, balsamic or rice wine vinegar
1 Tbsp brown sugar
1/2 tsp hot red pepper flakes

Glaze:
2 teaspoons cornstarch
2 tablespoons chicken broth, or water

Directions:
1. Heat your pan. As soon as you walk into the kitchen, set a 12-inch non-stick or cast-iron skillet over low heat.
2. Prepare your protein.
3. Marinate protein, using 1 tablespoon soy sauce. The protein doesn't need to marinate long--just make sure you do it soon after putting the skillet over low heat.
4. Prepare produce.
5. Prepare aromatics.
6. Combine all sauce ingredients in a 1-cup measuring cup. Prepare glaze in separate dish. Turn heat on skillet to high.
7. Add 1 tablespoon of oil, then protein to the pan. Stir-fry until well-browned and cooked through, 2 to 3 minutes. Remove from pan.
8. Drizzle another 2 Tbsp oil into the hot skillet. Add the onion and stir-fry until browned but still crisp, about 1 minute. Add the minced garlic and ginger next so they'll have a chance to flavor the entire dish. Next add vegetables and stir fry until crisp-tender.
9. Return protein to pan and stir in sauce. Coat vegetables well, then finally stir in glaze. Serve immediately with noodles or steamed rice.

Notes:
Really complicated and detailed way to spell out a stir fry, but it really is pretty easy and very tasty. Go easy on red pepper flakes in the sauce, 1/2 teaspoon was too spicy for me. My husband really like this compared to my other stir fry recipe. I even left out lots of things, like the ginger and garlic, though I plan to use them next time.

Source:
http://allrecipes.com/HowTo/super-easy-stir-fry/detail.aspx

Butternut Squash with Pumpkin-Seed Pesto

Ingredients:
1 3-pound butternut squash, peeled and cubed (1/2 inch; about 6 cups)
1/4 cup olive oil, divided
1/2 cup green (hulled) pumpkin seeds (pepitas; not toasted)
1/2 cup packed cilantro sprigs
1 1/2 teaspoons fresh lemon juice

Directions:
Preheat oven to 500°F with rack in middle.
Toss butternut squash with 2 tablespoons oil and 1/2 teaspoon salt, then arrange in 1 layer in a 17- by 12- by 1-inch baking pan and roast, turning occasionally, until golden brown on edges, 20 to 25 minutes.

Meanwhile, toast pumpkin seeds in 1 tablespoon oil in a large heavy skillet over medium-high heat, stirring frequently, until seeds are puffed and beginning to brown, 2 to 4 minutes. Transfer to a large plate and cool.

Pulse cooled seeds in a food processor with cilantro, lemon juice, 1/4 teaspoon each of salt and pepper, and remaining tablespoon oil to a coarse paste (not finely ground).
Toss squash with pesto and salt and pepper to taste. Serve immediately.

Time: About 30 minutes
Servings: 6-8

Notes:
This makes a nice side dish by itself, but I served it over pasta as a main course. It was my first experiment with butternut squash, and turned out quite delicious. Also, just be aware, that the majority of the prep is taken up by chopping all those cubes of squash!

Source:
Patricia Barnes, via www.epicurious.com (Lillian Chou)