Cheers To The Weekend🍹

 

السلام عليكم ورحمة الله وبركاته أختي  مرحباً

Cheers to the Weekend!

What a week it’s been! One highlight has been experimenting with meals in the kitchen. I made some amazing dinners, although one experiment didn’t quite hit the mark—vegan cheese in scrambled eggs. Let’s just say it’s not for me.

On a brighter note, I’m feeling much better than I did last week, Alhamdulilah. That being said, my current cheese restriction is testing my patience! I had no idea how much cheese was a staple in my diet until now. While giving up beef hasn’t been too hard, cheese has been a different story. Grilled cheese sandwiches with tomato soup? It’s the ultimate comfort food, especially now that it’s officially soup season. But I’ve committed to staying off cheese for at least one more week—wish me luck!

In other news, I whipped up a delicious leek stir-fry with mushrooms and chicken (thighs are the way to go!). The dish, with its sweet and savory Asian-inspired flavors, pairs beautifully with rice. It’s a recipe that’s sure to brighten your taste buds and leave you wanting seconds.

Did you know that December is peak leek season? That makes it the perfect time to grab some and try this recipe. I promise, once you taste it, you’ll wonder why you didn’t start eating your greens sooner.

Let me know if you give it a try!

Here’s the completed recipe:

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Leek Stir Fry Recipe

Ingredients:

• 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)

• 1–2 stalks of leeks (cleaned and sliced into thin rings)

• 1 cup mushrooms (sliced)

• 1 tbsp cornstarch

• 2 tbsp oyster sauce

• 2 tbsp soy sauce

• 1 tsp fresh ginger (grated or minced)

• 2 cloves garlic (minced)

• 2 tbsp oil (vegetable or sesame for flavor)

• Optional: Cooked rice for serving

Instructions:

Prep the Chicken:

In a bowl, toss chicken pieces with cornstarch until evenly coated.

Cook the Chicken:

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.

Add the chicken and cook until golden brown and cooked through, about 5–7 minutes. Remove and set aside.

Sauté the Aromatics:

Add the remaining oil to the skillet.

Stir in the ginger and garlic, cooking for 30 seconds until fragrant.

Add Vegetables:

Toss in the leeks and mushrooms. Stir-fry for 3–4 minutes, or until the leeks are tender and the mushrooms have softened.

Combine Sauces:

Mix the oyster sauce and soy sauce in a small bowl. Pour the mixture over the vegetables, stirring to coat evenly.

Finish the Dish:

Return the cooked chicken to the skillet. Toss everything together, letting the flavors meld for another 2–3 minutes. Adjust seasoning with more soy sauce or oyster sauce, if needed.

Serve:

Serve hot over a bed of steamed rice or noodles for a complete and satisfying meal.

Tips:

Ensure the leeks are thoroughly cleaned, as dirt can hide between the layers.

For a bit of heat, add a pinch of red pepper flakes or a drizzle of chili oil.

Feel free to substitute chicken with tofu or shrimp for variety.

Enjoy this simple yet flavorful dish that highlights the sweetness of leeks paired with savory Asian-inspired flavors!