Marinade:
1 onion, minced
6 green onions, minced
2 tsp dried thyme
1 tsp salt
2 tsp sugar
1 tsp allspice
1/2 tsp grated nutmeg
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1 tsp ground black pepper
3 Tbsp soy sauce
1 Tbsp olive oil
1 Tbsp cider vinegar

On the skewers:
1 kg chicken breast, cut into 1″ chunks
2 red peppers, cut into 1″ chunks
Also good: mushrooms, red onion, cherry tomatoes, mango, pineapple, zucchini

Combine the marinade ingredients and toss with the chicken. I like to use a big ziploc bag or a pyrex dish. Cover and chill for 24 hours.

While you heat up a grill soak 16-20 bamboo skewers in cold water for at least thirty minutes.

Thread the marinated chicken onto the skewers with red peppers and any other kebab ingredients you have. Grill for 3-4 minutes on each side, turning occasionally, until chicken is cooked through.

These are great with a sour-cream or yogurt-based sauce for dipping. Try with Tzatziki.

8 oz dry Soba noodles
1/2 red pepper, diced
1/2 green pepper, diced
1 green onion, thinly sliced
1/8 c fresh parsley, chopped
1 Tbsp sesame seeds, lightly toasted

Dressing:
1 Tbsp hot chili sesame oil
2 Tbsp dark rice vinegar
2 Tbsp mirin
1/8 tsp sea salt

Cook the pasta according to package directions; rinse and drain. If you are pressed for time you can run cold water over the noodles to chill them.

In a medium bowl, toss the cooked noodles with vegetables and sesame seeds.

Combine the ingrediets for dressing in a small bowl, then pour over noodle mixture and toss well. Serve chilled.

This is an easy and delicious recipe. My boyfriend and my daughter both liked it; so it’s one of those rare all-family hits! It’s flavorful and tangy without being too spicy. Using boneless skinless chicken breasts keeps the fat content low, but the marinating and grilling keeps the meat wonderfully moist.

2 lbs chicken breasts (about 5 breasts)
1/2 tsp ginger root, minced
1/2 tsp garlic, minced
1/2 tsp chili powder (optional)
1 cup plain yogurt
1 Tbsp tomato paste
1 Tbsp vegetable oil
1 tsp tandoori powder
1 tsp salt

In a big bowl, mix all of the ingredients except the chicken. Spread the mixture evenly over the chicken breasts and refrigerate overnight.

Remove the chicken from the fridge and let sit out for about an hour to come to room temperature. Grill the chicken on both sides, about ten minutes each side, or until cooked through.

Serve with rice and/or naan.

Serves 4-5

4 1/2 lbs ripe tomatoes
2 carrots
2 stalks celery
1 large onion
14 leaves fresh basil
2 sprigs fresh parsley
pepper
salt

Blanch and peel the tomatoes and squish out the seeds (most of them).

Peel the carrots, chop all the veggies and herbs roughly.

Put everything in a large saucepan, heat to boiling. Reduce the heat and simmer covered for 30 minutes, then uncover and simmer for another 20 minutes.

Use an immersion blender (or food processor, food mill, or regular blender) to puree the sauce ingredients. Continue to simmer until the sauce is reduced to the thickness you like. Adjust spices to your tastes.

1/2 lb bacon, chopped
3 medium onions
5 stalks celery
1 1/2 tsp salt
3/4 tsp celery seed
1/2 tsp pepper
2 lbs small red potatoes
1 cup chicken broth
1/4 cup sugar
2 Tbsp cornstarch
1/4 cup cider vinegar

Cook bacon in a frypan, stirring frequently, until crisp. Remove with a slotted spoon or spatula, leaving the grease in the pan. Cook onions and celery in the grease until crisp-tender. Sprinkle with the salt, celery seed, and pepper.

Cover and refrigerate bacon for later.

Layer half of the potatoes, then half the onion mixture. Repeat the layers and pour the chicken broth over top.

Cover and cook on low for 5-6 hours.

Remove potatoes from cooker, using slotted spoon. Mix sugar, cornstarch and vinegar in small bowl; stir into liquid in cooker. Stir in bacon. Gently fold in potatoes. Increase the heat setting to high. Cover and cook 20-30 minutes or until potatoes have thickened.

You can keep the potatoes warm on low for up to 2 hours.

Nutritional Breakdown: 140 calories, 3g fat, 1g sat, 5mg chol, 490mg sod, 24g carbs, 2g fiber, 4g protein, 2% vitA, 8% vitC, 2%cal, 6%iron

Add 1 tsp sugar and 1 Tbsp yeast to 1/2 cup water. Let stand 10 minutes. Add beaten egg to milk, plus yeast mixture. Mix well, then add flour and salt. Slowly add more flour if the dough is very sticky, but it should be just a bit wet/sticky. Work butter and basil into dough. Cover and place in a warm spot for an hour to rise. Will make one deep-pan pizza or two thin-crust pizzas.

Mix margarine and flour. Press into a 9×13″ pan. Cover with most of the almonds. Bake about 10 minutes at 350 degrees until golden, cool. Beat cream cheese, icing sugar, and 1/2 cup Cool Whip together. Spread on top of crust. Mix milk and puddings. Spread over the cream cheese layer. Spread on remaining Cool Whip and almonds. Refrigerate, serve.

Directions
1 Preheat oven to 400 degrees F (200 degrees C).
2 In a medium bowl, combine the sausage, cheese, and dry
baking mix. Mix together, and shape mixture into walnut-sized
balls. Place on a foil-lined cookie sheet.
3 Bake for 12 to 15 minutes. Serve hot.

*This calls for loose sausage meat. If you only have sausages in casings available just squeeze the meat out of the casing before continuing with the recipe.
**Bisquick or similar baking mix.

Bun Dough:
2 2/3 c Flour
2 t Baking powder
3/4 c Sugar
2/3 T Lard or vegetables oil
2/3 T Vinegar
1 Egg white
1 lb Yeast dough, previously prepared

To prepare yeast dough: Dissolve 1 tablespoon dry yeast in 1-1/3 cups luke warm water. Mix well with 2-2/3cups of flour and knead until smooth. Cover with a damp cloth and set aside for 5 hours.

8 oz Barbecue Pork
2 Pieces green onion, each 2-inch long
3 Cloves garlic
3 T Sugar

Seasoning Mixture:
1 T Soy sauce
1 T Oyster sauce
1 T Sesame oil
1 t Salt
1/2 t Ground white pepper
2/3 c Water
2 t Cornstarch, dissolved in 4 tsp. water
3 T Vegetables oil

Combine all the ingredients for buns in a bowl. Mix thoroughly and knead well until smooth. Press into a large ball and let stand for a while.

Cut barbecued pork into 3/5-inch (1.5cm) squares, 1/8-inch (3 mm) thick. Crush green onions and cloves of garlic.

Heat 3 tablespoons oil in a wok. Stir-fry green onions and garlic until the oil is well-flavored. Add sugar, continue stir-frying until sugar becomes amber colored.
Remove green onions and garlic from the pan. Add pre combined Seasoning Mixture. When it comes to a boil, pour in the dissolved cornstarch so it will thicken.
Transfer this sauce to a bowl and cool completely. Then add pork pieces. Mix well.

Divide dough for buns to 20 portions, one portion weighs about 1-2/3 oz. (50 g).
Flatten each piece to 2 1/2-inch (6 cm) diameter patty. Place 1 Tbs. pork filling in the center of each patty. Fold dough over the filling and pinch tightly to seal.
Place 2-inch (5 cm) square parchment paper at the bottom of each bun. Place buns in a heated steamer and steam over high heat for 15 minutes.

Choose meat which has fat running through the center. I prefer all lean. Cut into long strips, 1 x 1¼ x 5 inches. Makes 3-4 small diamond slits on each strip. Lay pork strips at the base of flat-bottomed container and sprinkle green onion and slices of ginger on top.

Combine soy sauce, rice wine, and sugar with red food coloring. Stir well. Pour over meat and set it aside for 3 hours. Drain pork but reserve liquid (sauce).
In a non-stick baking pan, place the drained pork strips. Roast in a hot oven 350ºF for about 15 minutes. Take the pan out, baste meat with the reserve sauce and turn it over. Put the pan back in the oven to bake for additional 10 minutes. Brush the warm meat win a mixture of corn syrup and oil and let it cool. Slice thinly before serving.
Make 5-8 servings.