PORK & ASPARAGUS STIR FRY WITH LIGHT PEANUT SAUCE

 PORK & ASPARAGUS STIR FRY WITH LIGHT PEANUT SAUCE

INGREDIENTS: 1 POUND GROUND PORK, 1 POUND ASPARAGUS (ENDS CUT OFF AND BROKEN IN 1/2), 2 SCALLIONS, 1/2 SLICED PURPLE ONION, 3 TBS GRATED FRESH GINGER, 4 CLOVES CHOPPED GARLIC, 2 TBS SESAME OIL, 1 TBS BLACK PEPPER

1/2 POUND THAI RICE LINGUINE NOODLES

SAUCE: 1/4 CUP SOY SAUCE, 3 TBS CREAMY PEANUT BUTTER, 2 TBS HONEY, 2 TBS LIME JUICE, 2 CUPS CHICKEN STOCK, 1 TBS GRATED GINGER, 2 CLOVES CRUSHED GARLIC, 1/2 TSP BLACK PEPPER

PUT ALL THE INGREDIENTS FOR THE SAUCE IN A SAUCEPAN AND SIMMER THE WHOLE TIME YOU'RE COOKING THE MEAT AND VEGETABLES.

SAUTE THE PURPLE ONION, ASPARAGUS, GINGER &  GARLIC IN THE OIL FOR 5 MINUTES. SET ASIDE. IN THE SAME PAN SAUTE THE PORK AND SCALLIONS UNTIL COOKED. ADD THE ASPARAGUS BACK TO THE MIX AND COOK FOR ANOTHER 5 MINUTES. 

IN A 3RD POT, COOK THE NOODLES ACCORDING TO THE DIRECTIONS. 

I SPRINKLED SOME HUNGARIAN PAPRIKA ON TOP JUST FOR FUN!

MIX EVERYTHING TOGETHER AND ENJOY!

TWICE BAKED SWEET POTATOES

 TWICE BAKED SWEET POTATOES

INGREDIENTS:

4 SWEET POTATOES, 1 CUP HEAVY CREAM, 2 TBS CHIPOTLE PEPPERS IN ADOBO SAUCE, 2 TBS BUTTER, 2 TBS CREME FRAICE, 1 TSP SALT AND PEPPER, 2 TBS MAPLE SYRUP

GARNISH: MAPLE SYRUP AND FRESH PARSLEY

BAKED THE POTATOES FOR 45 MINUTES IN A 350 DEGREE OVEN. LET COOL (NOT COMPLETELY) CUT IN HALF AND SCOOP OUT THE INSIDES. MASH THE PEPPERS SEPARATELY AND THEN MIX EVERYTHING TOGETHER

FILL THE SHELLS WITH THE MIX AND BAKE FOR ANOTHER HALF HOUR.

GARNISH WITH A DRIZZLE OF MAPLE SYRUP AND PARSLEY

SOUR DOUGH STUFFING WITH SAUSAGE

 STUFFING WITH SAUSAGE

INGREDIENTS: 1 LOAF SOUR DOUGH BREAD LEFT OUT TO GET STALE AND THEN BROKEN INTO SMALL PIECES, 1 POUND HOT ITALIAN SAUSAGE, 2 TBS BUTTER, 1 RED ONION, 2 CELERY, 1 CARROT, 4 GARLIC, 6 SPRIGS OF SAGE, 1 EGG, 2 CUPS CHICKEN STOCK, 1 TSP SALT, 1 TBS BLACK PEPPER, 4 TBS OLIVE OIL

EXTRA BUTTER

TAKE THE SAUSAGE OUT OF THE CASING, CHOP UP INTO SMALL PIECES AND BROWN IN THE OLIVE OIL. 

PUT THE ONION, CELERY, CARROT, GARLIC AND SAGE IN A FOOD PROCESSOR AND CHOP SMALL

ADD VEGGIES, STOCK, BREAD AND SPICES TO THE MIX. THOROUGHLY MIX THEN TURN OFF TO COOL. MIX IN THE EGG. 

GREASE YOUR PAN WITH A LITTLE BUTTER. ADD THE STUFFING. PUT HUNKS OF BUTTER ON TOP OF EVERYTHING. BAKE COVERED FOR 20 AND THEN UNCOVERED FOR 10 TO GET SOME CRUNCHY PIECES ON TOP. 

IT'S GOT GREAT FLAVOR!

DEVILED EGGS

 DEVILED EGGS

INGREDIENTS: DOZEN EGGS HARD BOILED AND PEELED, 1/2 CUP MAYO, 1 TBS STONE GROUND MUSTARD, 1 TSP APPLE CIDER VINEGAR, 1/2 MINCED RED ONION, 1 TSP PEPPER.

GARNISH: PAPRIKA

CUT EGGS IN HALF AND SCOOP OUT YOLKS. MIX YOLKS WITH ALL OF THE INGREDIENTS AND PUT MIXTURE IN WHITE PART OF EGG. GARNISH WITH PAPRIKA.  EASY!!

CREAMED KALE

 CREAMED KALE

INGREDIENTS: 1 POUND BAG OF KALE, 3 TBS BUTTER, 3/4 CUP HEAVY CREAM, 1/4 TSP NUTMEG, 1 TSP SALT, 1 TBS PEPPER, 4 CLOVES GARLIC

EXTRA SALT FOR WATER

BLANCH KALE IN SALTED WATER FOR 7 MINUTES. DRAIN.

SAUTEE GARLIC IN BUTTER UNTIL SOFTENS. ADD EVERYTHING ELSE AND SIMMER FOR 20 MINUTES COVERED.

ENJOY!!!

ETHIOPIAN EGGPLANT DIP

 ETHIOPIAN EGGPLANT DIP

INGREDIENTS: 2 EGGPLANTS, 1 SMALL WHITE ONION, 2 TBS OLIVE OIL, 4 CLOVES GARLIC, 1 TSP TURMERIC, 1 SMALL JALAPEÑO,  1/2 TSP SALT

FRESH CILANTRO FOR GARNISH AND 1/4 TSP HOT PAPRIKA

CUT THE EGGPLANT IN HALF, SCORE THE SKIN, SPRAY OLIVE OIL ON IT. BROIL PULP SIDE DOWN 15 MINUTES, TURN OVER, PUT BACK IN OVEN AND TURN OVEN OFF FOR 5 MINUTES.

MEANWHILE, CHOP THE ONION, JALAPEÑO AND GARLIC AND SAUTE IN OLIVE OIL UNTIL SOFT. ADD THE SALT, TURMERIC AND THE PULP FROM THE EGGPLANT AND MIX THOROUGHLY. 

PUT THE MIXTURE IN A FOOD PROCESSOR SO IT BECOMES SMOOTHER. 

GARNISH WITH CILANTRO AND PAPRIKA!

ASIAN SLAW

 ASIAN SLAW

INGREDIENTS: 1 BAG COLE SLAW MIX, 1/2 RED PEPPER SLICED THIN, 3 CHOPPED SCALLIONS, AT LEAST 1/2 CUP FRESH CILANTRO, 1/4 CUP FRESH MINT (YOU CAN ADD ANY VEGGIES - JUST SLICE THEM THIN)

DRESSING: 3 TBS SESAME OIL, 1 TBS CHILI OIL, 3 CLOVES CRUSHED GARLIC, 2 TBS SHREDDED GINGER, 3 TBS RICE VINEGAR, 1 TBS LIME JUICE, 1/2 TSP SALT AND PEPPER, 2 TBS AGAVE, 1 TSP SOY SAUCE

MIX THE DRESSING SEPARATELY AND TASTE IT. ADD WHATEVER YOU NEED THAT FITS YOUR TASTE.

MIX WITH COLE SLAW MIX AND LET IT SIT ON THE COUNTER FOR AT LEAST AN HOUR TO SOFTEN THE CABBAGE.