Monday's Simple "House of Tsang" Stir Fry

Another cloudy day and another rough Monday morning. This weekend I ordered Indian food, watched eps of True Blood Season 1 (now awaiting disc 3...Netflix better kick into high gear so I can get my Bill fill), barbequed, and stayed out way too late on Saturday celebrating my sister's birthday. Since I'm still sleepy and gluttonously full from my super fun weekend, tonight will be spent doing laundry, writing up a storm, and making a low key dinner for hubby and me. I'll be making one of my Monday night faves, Asian stir fry starring my new favorite sauce, House of Tsang Stir Fry Sauce. Packed with vegetables, this easy recipe is healthy, savory, and a sure fire crowd-pleaser. Please take note that this recipe has little measurements in it. I typically just eyeball everything and throw it into a wok or pan together.

Rachel's Spicy Stir Fry
Ingredients:
1 lb cubed chicken
1/2 onion, minced
Olive oil
Brown rice, cooked (about 1 C per person)
String beans, washed and tips cut off
Broccoli, washed and cut into florets
Carrots (I use bag of baby carrots, available from Fruit Guy at $1/bag)
Cauliflower, washed and cut into florets
Basically any other vegetable you want in your stir fry
House of Tsang Stir Fry Sauce
House of Tsang Spicy Stir Fry Sauce
Salt & pepper to taste

Saute cubed chicken with minced onion in a bit of olive oil. Sprinkle on salt and pepper to season. Once cooked through, remove from wok or saute pan. Add cut, washed veggies to pan over medium heat. Add stir fry sauce to taste (I use half regular, half spicy for a bit of a kick without lighting my mouth on fire). Mix well, cover, and cook vegetables in sauce until tender. Add chicken back into pan, mix well, and cook another few minutes. Serve over brown rice.

Note: Since I enjoy my food completely doused in sauce (after all, isn't the food just a vehicle for the sauce?), I'm not recommending amounts of the stir fry sauce, but instead suggest adding to your own taste.

*Special thanks to Alicia Durand for introducing me to the House of Tsang family of Asian-inspired sauces.
*House of Tsang sauces can be found in the International aisle of your grocery store

Freebies on Friday: National Donut Day!

On a gloomy, wet, rainy New York City day (and we all know how I feel about those), what could be better than knowing it's Friday and fun weekend escapades await? This: It's National Donut Day! Head over to your nearest Dunkin' Donuts, purchase any beverage and get a free donut! I'll be there getting hot coffee (I had really wanted iced, but since it's cold in June (?!) I'll be going hot today) and a chocolate glazed. My Friday just got a little better...

Baba Booey's Peanutastic Cupcake

I am a long time fan of The Howard Stern Show. Yes I, sophisticated Manhattan chick, love Howard & crew, ok? Fart jokes, sex jokes, and all. (Except Sal & Richard...sorry guys). And while commuting by definition is miserable, I do miss getting my daily Sirius-streamed dose. After my fantastic sushi dinner last weekend, hubby and I decided to check out the brandy new Hoboken Crumbs, and imagine my surprise and excitement at the addition of a Baba Booey-inspired cupcake.

Yes, as I and any self-respecting Howard fan knows, Artie started the designer trend by creating his namesake cupcake years ago. Since Crumbs currently ranks atop my "Favorite Cupcake Place" list, I have viewed this glass-cased confection many times, if only to pass over it. Unfortunately Artie, this cupcake is a little too 'fat kid' for me - chocolate buttercream-filled vanilla cake with even more chocolate buttercream and fondant on top. Anyhow, back to Baba Booey. So I am a simple Manhattan chick with simple taste buds, and therefore tend to stick to my standard chocolate cake with vanilla buttercream and sprinkles. But when the sweet gal behind the counter told me that the Baba Booey was made of chocolate and peanut butter, it was though it was designed after my own heart.

The Baba Booey Cupcake

Peanut butter cream-filled chocolate cake

Half peanut butter, half chocolate buttercream frosting
Chocolate sprinkles on top
Peanut butter chips on top

Ok Artie, perhaps this one is a little 'fat kid' too. You still have my love, but I'm just a peanut butter kind of girl at heart. While I made it through 3/4 of the cupcake before my stomach just said 'no', it was a delicious cupcake that I will definitely be enjoying again...especially at the new super convenient Hoboken locale. Baba Booey, I applaud you and your taste buds.

*Crumbs in Hoboken is conveniently located at 409 Washington Street
*Fans can you can join their Crumbs Bake Shop group on Facebook