June has been fun but its almost over

This is what Dugan and I have been up to for the past month. It's been pretty fun.

Dugan's good friend Jeff was married to Shasta.

This is my friend Carrie's little girl. She just turned 1 and is so fun and cute.

Bro and Sister Foote (new members in my ward) and Brother and sister Brown (Service missionary's in my ward) at the Jordan River Temple. The Foote's went and did Baptisms for the first time. I LOVE the Temple. It was such a wonderful experience to share with them.

Just call me Mrs. Frehner! This is a picture of my class from the U of U collage day's.

I love teaching.

Outside playing with Charcoal.

Jason and Amanda Barber's Wedding.

(my sisters bro-in-law)

It was a beautiful wedding.

These two Love birds are so cute.

Well here is our June in a few pictures. We have been having a wonderful Summer and are excited for more summer fun. Hope to hang out with everyone we can this summer before Architecture school starts up again.

Oodles of Noodles

Some of you know I have been working on my Personal Recipe book for a few years now but I am actually starting to assemble it now. I never wanted this to be a recipe blog so that is why I don't post them. But I thought that I would share two of my recent recipes that have left us with Oodles of noodles.

Beef and Broccoli Stir- Fry

1/4 cup soy sauce

1/2 red onion, sliced

1 Tablespoon garlic, minced

1-1/2 lb. top sirloin steak, sliced 1 inch thick

1 Tablespoon sesame oil

2 Tablespoons rice vinegar

1 Tablespoon ginger, minced

4 cups broccoli florets

8 oz noodles

Bring 2 quarts if water to a boil. Meanwhile, heat a small amount of soy sauce in large saute pan, add the onions and garlic, and saute until opaque. Add beef and saute, turning often with tongs, for 7 to 10 minutes. Stir together the oil, vinegar, and ginger and add to the saute mixture. Blanch broccoli in the boiling water, when done add to meat mixture. Prepare noodles according to package directions. Drain, toss with the beef and broccoli, and serve

Asian Vegetable Noodles

12 ounces Spaghetti

2 tablespoons dark sesame oil, divided

2 tablespoons vegetable oil

2 tablespoons chopped fresh ginger

3 tablespoons chopped garlic

6 ounces mushrooms, sliced

1/2 red bell pepper, chopped

2 medium carrots, cut into matchsticks

1 large head bok choy (about 1 pound), stems thinly sliced, leaves torn into small pieces

1/3 cup teriyaki sauce

2 tablespoons soy sauce

2 tablespoons finely chopped green onions (optional)

2 tablespoons chopped peanuts* (optional)

Directions:

Prepare pasta according to package directions. Reserve 1/4 cup pasta cooking water and drain the rest. Transfer pasta to a large bowl and toss with 1 tablespoon of the sesame oil. Cover lightly with plastic wrap.In pasta pot, heat vegetable oil on high until it shimmers. Add ginger and garlic and cook, stirring, 30 seconds, until fragrant. Add mushrooms; cook 1 minute more. Add red pepper; cook 1 minute more. Add carrots and bok choy stems; cook 1 minute more (add 2 tablespoons reserved pasta water if necessary). Remove pot from heat. Add bok choy leaves, teriyaki sauce, soy sauce and remaining tablespoon sesame oil. Toss well to mix. Divide pasta on four plates. Make a depression in the center of each and mound with one-fourth of the vegetable mixture. Garnish with chopped green onions and peanuts, if desired.

Let me know if you have any questions. 

Bon Appetit

Summer is already busy

I hadn't realized how long it had been since I had posted so here are a few things. 

Going shopping with Char

This is more for my Cousin Kathy but it is easier for me to post it on my blog then e-mail it. So this is the majority of what I buy at the store to use to cook from. I do buy dariy products like skim milk, soy milk, yogurt, cottage cheese (a must for staying healthy) and cheese. I also buy things like wheat past and whole wheat bread from Great Harvest (Yummy). Protein is a huge thing. I am personally a chicken, fish, and all around ok with meat person. But these pictures pretty much cover the rest. Fruit and Veggies of current choice should be in season. This usually keeps the price down a little. Also if you have a Farmers Market in your area USE IT! Buy Local first.

 Ok I realize I have 6 containers of raspberries but they are so delicious. I use them in homemade raspberry lemonade and smoothies ( raspberries, vanilla yogurt, soy milk and ice). Banana's and apples are always good with a little bit of peanut butter but the peanut butter must be ground from peanuts with no sugar.

Yummy veggie choices, I forgot to put the mushrooms out for the pic (but I LOVE them). I prep things for the week in little serving size bags. Make sure to date the bags. I use spinach A LOT. I also use Romaine lettuce often in place of bread. I put tuna salad, chicken salad, lunch meat in a few lettuce leafs and eat up. I often use the Bok Choy in any Asian dishes. I love fresh Artichokes but a lot of people I know would rather use frozen. To each his own. 

Well believe it or not I need to go and make dinner but I will try and post my recipe soon.

Good Times

A few weeks ago Dugan and I went to our High school drafting teachers retirement party. It was bitter sweet. He really was the one who helped spark the Flame of our Architecture passion. It is hard to give him enough thanks.