In the winter we probably have this soup once a week. Nothing like a big bowl of soup on a cold winter day.

Years ago, when my kids were little I made granola. A lot. My sons are in their 20s now and won’t eat the stuff. Sad, huh? ;)

Having a tiny cooking area presents some special challenges. So does having specific dietary needs and the other half and I both have those, some in common and some different. Argh! Cooking can be quite an adventure here.

We eat a lot of fresh vegetables, and although I love them raw, the other half prefers cooked so stir fry is a pretty decent compromise and a staple for us. We eat lean meat so buffalo, fish, and poultry are also staples.

Here’s a favorite dish with a little south of the border kick. I vary this according to what vegetables we have so it’s always different but it’s always tasty and filling.

Lean beef or chicken, sliced very thin
Fresh broccoli and cauliflower florets
Carrot, sliced thin
Green onions, chopped
Green beans, snapped into 1 inch pieces
Asparagus, cut into 1/2 inch pieces
Zucchini, sliced
Chili powder
Chipotle seasoning
Garlic
Other spices as preferred

In a wok or skillet with a little olive oil (or sesame oil for a really nice subtle flavor), stir fry the meat, carrot, broccoli, green beans, and cauliflower until tender. Add a smidge of chili powder, Chipotle seasoning (I use the one from Mrs. Dash), garlic, pepper, and other spices then add remaining vegetables. Turn the heat way down and let simmer about 5 minutes until the asparagus is fairly tender. Remove lid and serve immediately.

This is really good over wild rice but it’s also very good alone.

Of course, if you like your veggies less cooked, you can cook it just a little. Or not at all! lol

I want to try to come up with a little low fat granola recipe too.