New Wok= Stir Fry Time!

Today I met my friend, Kristen, at Ikea in College Park.  I tend to frequent Ikea, and I am a tad-bit obsessed with it (of course I had already blogged about Ikea in my Craft room post).  While she was looking for furniture for her new apartment, I had my eye set on a new wok!  I have been using a really large, deep frying pan to make stir fry, but I have always wanted a wok.  I am sure that she thought that I was crazy, but as soon as I saw it, I got super pumped.

Dan, of course, was also pumped (not really, but he did appreciate my stir fry that I made tonight).  My mom had given me a bunch of cook books for Christmas one year, so I decided to use the Taste of Home: Winning Recipes book for a stir fry recipe.  Of course I ended up changing things around a little bit, but it was DELICIOUS!  Here is the Taste of Home‘s recipe:


  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 cup cold water
  • 1/4 cup soy sauce
  • 1 pound beef top sirloin steak, cut into thin strips
  • 2 tablespoons vegetable oil
  • 2 cups broccoli florets
  • 2 cups cauliflowerets
  • 1 large onion, chopped
  • 1 cup sliced carrots
  • Hot cooked riceDirections
    • In a small bowl, whisk together the first eight ingredients until smooth; set aside.
    • In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice. Yield: 4 servings.**In my recipe I did not use the ginger, I marinated my sliced beef in Trader Joe’s Soyaki marinade, and I did not use cauliflower (I used canned baby corn, a diced portabella mushroom cap, and water chestnuts instead).

Eggplant Parm… Yum!

Giant Purple Eggplant.

A follow-up to the farmer’s market post… what to do with the giant eggplant.

I had attempted eggplant parmesan before with a smaller eggplant from Wegman’s, but I don’t think that I made it correctly (Dan liked it of course, but I didn’t).  So, I wanted to give it another shot with the eggplant from the Oakland Mills Farmer’s Market.  The eggplant was seriously giant, and it made a ton of food in the end.  I ended up making dinner for my entire family and brought it to my parents house to feed them.

When I decided to make the eggplant parm, I found a recipe from and loosely used it.  Here is what I ended up doing:

Coated Eggplant Slices ready for baking.

Prepare Eggplant

– Peel and slice eggplant into 3/4 in pieces (width) and sprinkle each side with salt.

– Place paper towels onto a cookie sheet and lay a single layer of eggplant onto paper towels.

– Lay a single layer of paper towels on top of slices and press with something heavy (ie. iron skillet, heavy pan).

– Press for 20- 30 mins.

– Remove eggplant pieces and rinse with cold water, dry.

Bake the slices at 350 degrees.

Bake Eggplant

– Preheat oven to 350 degrees.

– Make a mixture of bread crumbs on a large plate (I used plain bread crumbs, garlic powder, salt, and italian spices).

– Coat each slice with egg (I use egg beaters), lay slices on bread crumbs and coat each side thoroughly, and place a single layer onto a greased cookie tray.

– I bake my slices for about 10 mins on each side, but they should looked a little browned when they are finished.

Eggplant Parmesan over noodles.


– After removing baked slices from the oven, leave the oven at 350 degrees.

– In a glass pan (size of pan and amount of ingredients depends on how much eggplant you have), pour tomato sauce/ pasta sauce to coat bottom.

– Place single layer of baked eggplant slices on top of sauce and coat with cheese (I used a mixture of grated parmesan and mozzarella with italian spices mixed in).

– Cover with more tomato/ pasta sauce and top off with cheese mixture.

– Bake at 350 degrees for 30 mins.

– When the Eggplant Parm is done, you should be able to stick a fork into the slices easily (they should be squishy).



Ramen Stir Fry. Spruce It up!


Pretty much everyone has either heard of or tried the packaged instant Ramen noodles sold in virtually every quick stop hop or grocery store in the U.S.  (If you haven’t, I am not really sure what to say to you.  Perhaps you should go try some.)  Ramen/ Oodles of Noodles is pretty much the camping/ college food.

As much as I like Ramen on its own, I do try to figure out ways to spruce it up from time to time.  A couple of nights ago, Dan and I realized that once again we had some vegetables that we needed to use up and I didn’t have a lot of time to make a fancy dinner.  So while browsing the pantry I came across chicken flavored Ramen.  First thought- gross with veggies.  Second thought- oh. Don’t use the flavor packet. Duh.

I cut up some yellow onion, half a clove of garlic, diced carrots, a portabella cap, and half of a yellow squash.  I found some Soy Sauce and sesame seeds.  In a my deep frying pan (I do not have a Wok), I sauteed the veggies, onion, and garlic (using some soy sauce and oil).  While doing that I cooked the Ramen according to the instructions on the packaging, but I did not use the flavor packet.  After the veggies were soft, I drained the Ramen and added it to my pan (med.-low heat).  As I cooked them, I added a little more oil and more soy sauce for flavoring (the oil helps the noodles not the stick to your pan).  I added the sesame seeds at the end.

Stir Fry!

This is very quick!  You can use up some of those veggies in your fridge/ counter without having to spend a lot of time cooking! Yum!

About Me.

Oh hi.

My name is Allison.

I am an art teacher based in Maryland.

I enjoy art, ceramics, sketchbooking, dancing when no one is around, singing in the car, decorating.. and redecorating, cooking, people-watching, and random music.

I am engaged to the love of my life... I can't wait to be married to him.

I like learning about new things.

I find people to be interesting.

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