Today | March 16, 2012

Today, March 16, 2012, was an intensely satisfying day.  

Today, my sons obeyed, served, and worked cheerfully throughout the entire day.

Today, the weather cooperated with my very long outdoor chore list.

Today, my energy level seemed unlimited, and I never grew tired.

Today, the sun warm my face, and the wind dried the sweat from it.

Today, I tackled physical chores that I usually leave for my husband, and I felt strong and proud.

Today, Mizzou lost.

Today, I ran in the field with my sons and my dogs, laughing the entire time.

Today, I learned a new button on my camera.

Today, I watched pear tree blossoms fall gently to the ground.

Today, I found brussel sprouts sprouting in my garden.

Today, I ate dark, dark chocolate.

Today, I snuggled with my youngest who is teething and running a slight fever.

Today, I taught my oldest to drive our John Deer gator.

Today, I comforted my 8 year-old when he broke some landscape pavers.

Today, I giggled at my 3 year-old when he tried to clean up his potty-accident with a kitchen towel.

Today, I watched my 6 year-old attack an old railing on the chicken coop with a hammer, determined to knock it down for me.

Today, I praised God for the special gift He gave me 

Today.

 

Thai Chicken Quinoa Stir-Fry Bowl

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Thai Chicken Quinoa Stir Fry Bowl

Serves: 4

Ingredients:

2 cups cooked quinoa

1 cup frozen corn, thawed

1 cup frozen peas, thawed

1 cup shredded cooked chicken

1 cup fresh broccoli, chopped

1 cup red cabbage, chopped

1 cup carrots, sliced

1/2 med red onion, chopped

1/2 cup natural peanut butter

1/2 cup coconut milk

2 tbsp soy sauce

3 tbsp sesame oil, divided

1 tbsp grated, fresh ginger

1/4 cup chicken broth

1/4 tsp red pepper (optional)

Mix well using blender or whisk the following ingredients: peanut butter, coconut milk, soy sauce, 1 tablespoon sesame oil, ginger, chicken broth, and red pepper (leave out if you like mild flavorings).  Set aside.

In large saute or stir-fry pan, heat sesame oil on medium high heat.  Add vegetables and cook until tender.   Add chicken and quinoa, stirring until heated through.  Add peanut sauce, stirring quickly until warm and mixed throughout.

Prep time: 30 minutes (not including pre-cooked chicken or quinoa)

Cook time: 10-15

Description:  Using quinoa and chicken already prepared, cuts down on the prep time for this recipe.  Packed full of vegetables, this main dish covers the entire meal.  Batch cooking of quinoa and shredded chicken in advance also saves time.