Usually Chloe and I are all about tradition in the kitchen, but sometimes it’s nice to mix things up a bit. Most recently, Chloe did so at the beginning of The Weaver’s Revenge.
As Roelke helps Chloe prepare for a road trip, her sister Kari arrives unexpectedly, prompting the following exchange:
“I didn’t expect to see you today, Kari,” Chloe said.
“Since you’re traveling, I brought Roelke dinner. Chicken pot pie.”
“That’s kind, but hardly necessary.” Chloe sounded mildly aggrieved. “I left plenty of food in the fridge, including a lingonberry-curry stir-fry.”
Kari looked aghast. “Lingonberry…what?”
“It’s actually quite good,” Roelke admitted, almost embarrassed by the admission.
I developed this recipe several years ago, and Mr. Ernst and I enjoy it as much as Roelke does! In addition to tasting good, it’s a quick and healthy meal. Scroll for the recipe.
The Sauce
Note: This recipe makes about 1 cup of sauce, which is enough for two stir-fries. I freeze half to have ready the next time I cook the dish.
1 10-oz. jar of Lingonberry preserves
4 T. white wine vinegar
1 T. Dijon mustard
1 T. minced garlic
3-4 T. curry powder
Stir all ingredients together until blended.
The Stir-Fry
For the version pictured below I used 14 oz. of vegetarian protein and 6 cups of mixed chopped vegetables (carrots, snap peas, broccoli, and bok choi.) You can use whatever your family favors.
To prepare, heat a large skillet and add enough cooking oil to lightly coat the bottom. Cook the veggie protein or meat as directed on the package, in a large skillet. Add the vegetables and cook for about three minutes, stirring frequently. Add half of the lingonberry-curry sauce (about 1/2 cup), mix in well, and bring to a simmer.
Serve over rice. These proportions make four servings.
Happy cooking!