Story last updated at 4/16/2014 - 4:41 pm
This week I am experiencing a few bittersweet moments. Alex, my youngest daughter, is getting married. She and her new husband will be moving to Nebraska as soon as they return from their honeymoon. Sami, my oldest daughter, is moving with her family to North Dakota shortly after the wedding.
While I am happy and proud of both my daughters, it is hard to have them to be moving from Salt Lake City to these other states. It seems like it will be more difficult to go visit them and that they are further away. I of course am reminded repeatedly by my darling girls that it was I who moved to Alaska — a decision I never regretted.
I went to Salt Lake City the week prior to the wedding to help with final preparations and to spend time with both of my girls before their grand life changes. One thing I do miss the most is cooking with them.
I am thrilled to say that my Sami not only enjoys cooking, she also enjoys writing. I thought in her honor and for all mothers with daughters, I would share her writing this week and her thoughts from the kitchen. The recipe is absolutely delicious.
Each year, my husband Brad and I buy a cow that is raised on his friend’s ranch and butchered for us. We love this because we don’t have to buy any meat at the grocery store for nearly a full year.
In addition to the savings, we also learned that once one has had a homegrown cow, there’s no going back. It has so much flavor; it’s beyond tender and just overall better for you. This year we decided to go for a half of a cow instead of our usual quarter cow.
Oh boy, is that a lot of beef in my freezer. And a lot of steaks. My husband and I are planning a move across the country soon, which means we need to start eating beef like our lives depend on it.
I recently asked Brad to thaw some steaks for dinner. Unfortunately, I forgot that a few days before this our beloved grill had finally seen its end of days, which left us with no way to grill the steaks — and I didn’t have the necessary ingredients to make my favorite white wine sauce.
I pondered what I could possibly do with two beautiful sirloin steaks that were just calling my name. On my 20-mile commute home, it dawned on me: Stir fry! Who doesn’t love a good stir fry?
I remembered that on one of my many warehouse store trips I found this delicious sweet chili sauce that my mom used to grill with all the time when I was a kid.
I must add emphatically that my mom always did the grilling in our house. Anything food-related is her domain. Unless you have expressed written permission, thou shall not touch.
By the time I got to my freeway exit I had pretty much figured out the recipe I wanted to attempt, and my family was going to be the taste testers.
Brad is usually pretty willing as long as I don’t get condiment crazy. The ultimate taste tester was my 3-year-old, Lizzi. She’s got a pretty healthy appetite and does have a rather cultured palate. Spice has no meaning to the child.
She is particularly fond of Thai food. I am proud to say that my first attempt at stir fry was a success everyone enjoyed, Lizzi even had seconds. I am even more proud to present a picky eater and kid-tested and approved Sweet Chili Stir Fry.
Since I am a working mom of two, I look for any way possible to save cooking and prep time on work nights I chose to use frozen vegetables because it was one less step.
I invite you to use fresh vegetables, as the farmer’s markets will soon be full of wonderful choices. This recipe is not only simple, but absolutely delicious. If you cannot find the chili sauce in your grocery store, use red pepper to add the heat.
Thanks for letting me share,
As you can see, Sami enjoys tasty food too. I know that given time my Alex will also become a great cook and make some amazing meals for her new husband. I look forward to receiving the photos and emails.
This week, I present a recipe that is easy to make and created by the next generation of Midgi cooks: Sweet Pepper Stir Fry.
Until next time…
Eat and enjoy,
SWEET CHILI STIR FRY
10-12 ounces sirloin steak cut into ¼ inch strips
2 tablespoons olive oil
1 clove garlic, minced
Salt and pepper to taste
2 bags stir fry veggies
¾ cup sweet chili sauce
¼ cup soy sauce
2 tablespoons rice vinegar
Salt and pepper steak to taste, and heat olive oil in large skillet. Once oil is hot, add steak and start to brown. Once meat is browned, add garlic. Do not add too soon or it will burn — and that is a flavor no one wants.
Once meat is cooked through, mix in the vinegar, soy sauce and sweet chili sauce. Let simmer for about 5-10 minutes. Add veggies and let simmer about 10 minutes or until they are tender.
Serve over steam rice.