Wednesday, September 24, 2014

Summer Fruit, Books.

cantalolupeI  just (yesterday) ate some Cantaloupe and I was thinking how much I love summer fruits. That is the thing which makes me most unhappy about the change of seasons I think. Peaches and Cantaloupes are my particular favourites, but cherries, and most berries all disappear around me and I savour them with much enjoyment. Some of them you can buy during the winter, but they aren’t the same.

After the Underrated Treasures Blogfest I have picked up a few book references in which I was interested. Trouble is I have so many to read already. Oh well, I guess I will never run out of reading material.

Not a lot happening in our lives at the moment, ran a lot of errands we have been putting off, you know how it goes. So that’s it for today.

This is a somewhat simplified recipe for Kung Pao Chicken it is also lower in calories. However, I would probably go for the more regular ingredients.

Kung Pao Chicken

Kung Pao Chicken RecipeCooking Light

Cut calories and sodium by making this takeout favorite at home. This recipe delivers authentic flavor in less than 30 minutes.

Yield: 4 servings (serving size: 1 cup)

  • 2 tablespoons dark sesame oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 3/4 cup water
  • 3 tablespoons lower-sodium soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon brown sugar
  • 1/2 teaspoon bottled minced ginger
  • 1 to 1 1/2 teaspoons crushed red pepper
  • 1 cup thinly sliced red bell pepper (about 1 large pepper)
  • 1 cup snow peas, trimmed
  • 2 tablespoons chopped unsalted, dry-roasted peanuts
  1. 1. Heat sesame oil in a large skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until softened. Add garlic; sauté 30 seconds, stirring constantly. Add chicken; sauté 3 minutes or until chicken begins to brown.
  2. 2. Combine 3/4 cup water and the next 5 ingredients (through crushed red pepper), stirring with a whisk until sugar dissolves. Add water mixture to pan; bring to a boil. Add bell pepper and snow peas to pan; cook for 2 minutes or until vegetables are crisp-tender and sauce thickens. Sprinkle with nuts.
Have a great day


  1. Hi Jo - I love fruits ... all sorts and the melons are around - which are delicious too ..

    I'd have the chicken if someone else cooked it! but it looks tasty ..cheers Hilary

    1. Me too.

      You'd better pop over Hilary, I'm planning to cook it any day now.

  2. I am always sad when summer fruit season comes to an end too. Then it's back to canned all winter. :( Washington apples should be in the stores soon though.

    1. I rarely eat canned anything. Oranges are what I mainly stick to in the winter. Bananas, I eat one every day anyway. Meant to ask you, what does Russell eat?

  3. I live for Kung Pao Chicken!
    We tend to freeze a lot of berries and then use them in smoothies during the winter.

    1. Well now you can make it if you haven't done so before. Planning it for the weekend.

      Good idea except hubby doesn't go for smoothies and there is always so much.

  4. That Kung Pao Chicken looks amazing! And I have lots of dark sesame oil just waiting for me to use. Glad life is peaceful at the moment.

    1. I'm planning to make it at the weekend Rusty. I have the snow peas now and everything else. I just wish the peas came without needing to be topped and tailed.

  5. Do you get mangoes over there Jo? Mangoes and paw paw are gorgeous!

    1. We get two kinds of mangoes, golden and ones with green/red skins. I love the golden but have never tried the others. Don't know about paw paws, not sure if they are available or not. I must admit there are lots of fruit I haven't tried which are available. I should do so I guess. My bad.