Pork in Peanut Sauce

The original recipe comes from Allrecipes.com. As usual, I've modified a bit, but not too much this time. Mostly, instead of frozen mixed vegetables, I used fresh vegetables (whatever I had in the fridge, which today happened to be broccoli, bell pepper and a little zucchini). I served the pork over brown rice.

2 teaspoons chopped fresh ginger root
3 cloves garlic, thinly sliced (I minced the garlic)
1/4 teaspoon crushed red pepper flakes
1/2 cup soy sauce
1/2 cup chicken broth
4 tablespoons peanut butter
1 1/2 pounds boneless pork loin, cut into strips
2 tablespoons peanut oil for frying (I used sesame oil instead of peanut oil)
1 onion, chopped
3/4 cup cashew nuts
2 cups frozen mixed stir-fry vegetables (I used fresh vegetables instead)

Directions

1. In a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. Stir in pork to coat. Set aside. (Note: I marinated the pork in the fridge for an hour.)
2. Heat oil in a wok or large skillet over medium-high heat. Stir in onions, and cook about 1 minute. Stir in cashews. Cook until unions are soft and translucent. Pour in pork and marinade. Cook until pork pieces are done, about 10 minutes. Stir in mixed vegetables, and cook 5 minutes more.
   
   NOTE: Since I was using fresh vegetables, and they require a little more cooking time than frozen, I removed the pork mixture from the skillet before adding the vegetables. Then I sauteed the vegetables until crisp-tender and added the pork mixture back in.

Chicken Supreme

This recipe comes from an old Friend magazine. It's a yummy, simple curried chicken. I typically serve the chicken over rice or noodles.

1/4 cup butter/margarine, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon curry powder
1 teaspoon salt
*3 pounds (1.4 kg) chicken cut into pieces, or 4-5 chicken breasts

* I usually use boneless chicken breasts or thighs. If using the chicken breasts, I cut them into smaller pieces about the size of chicken tenders. The smaller pieces of chicken soak up the flavor better and cook a little faster (45 minutes should be enough).

1. In a 9" x 13" (23 cm x 33 cm) pan, mix all the ingredients together except the chicken.
2. Add the chicken to the mixture, turning the pieces to coat. Bake uncovered at 375° F (190° C) for 45-60 minutes, basting the chicken frequently and turning it after 30 minutes.

Cranberry Pumpkin Muffins

The original recipe came from Allrecipes.com, but I've modified it a fair amount (reducing the sugar and oil, adding in nuts and chocolate chips, substituting oat bran and wheat germ for half of the flour, etc.). I'll just include my modifications, rather than the original ingredients. If you want the original recipe, click here. Makes 12 muffins, 210 calories each.

Ingredients

1 Cup all - purpose flour
1/2 Cup oat bran
1/2 Cup wheat germ
1/2 Cup brown sugar, packed
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1 1/2 Cups canned unsweetened pumpkin puree
2 eggbeaters (or 2 eggs, if you'd rather)
1/4 Cup oil
1/4 Cup buttermilk (although I just used regular milk)
2 tsp vanilla extract
1/2 Cup dried, sweetened cranberries
1/4 Cup walnuts
1/4 Cup choc chips

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
2. Mix the flour, oat bran, wheat germ, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
3. Beat the canned pumpkin, eggs, oil, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries, walnuts and chocolate chips until evenly blended. Spoon batter into muffin tins about 3/4 full.
4. Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 minutes or so.