Ingredients:
3/4 Lbs. Pork cubes, 3/4 inch
2 T. Oil
1 clove Garlic, chopped
1/2 C. Onion, chopped
14 oz. Pineapple pieces, canned
2 C. Pineapple juice and beef broth, unsalted
3/4 t. Ginger
1/8 t. Pepper
1 1/2 C. Celery, cut on an angle
1 C. Green pepper, diced
2 T. Oil
Procedure:
Sauté pork in oil until it loses its pink colour and it has started to brown
Add garlic and onion. Continue to cook until onion is transparent
Drain pineapple juice from pineapple and keep the juice
Add pineapple juice, broth and seasonings. Simmer on low heat for 1 hour
Sauté celery and pepper in oil
Add vegetables to meat. Cook just enough to keep vegetables crisp (about 10 minutes)
Add pineapple. Reheat
Serve and garnish
Notes:
Serve with rice, or potatoes and vegetables
Can be garnished with sprigs or chopped fresh parsley, chives, etc.
Chicken or beef can be used in place of the pork
Ingredients:
6 Chicken legs
1/2 C. Honey
2 Garlic cloves, minced
2 Ginger slices, cut to matchstick size
2 T. Red onion, diced
2 to 3 t. Canola oil, for frying
Procedure:
Fry the chicken legs in a pan for 7 minutes on each side. Remove and put in a casserole dish
In another frying pan, add the chopped onion, ginger matchsticks, minced garlic and 1 tsp of oil. Fry for 1 minute. Add honey to mixture and deglaze the pan
Pour sauce over the chicken and cook for 35 minutes in a preheated 350°F oven
Serve and garnish
Notes:
Serve with rice, or potatoes and vegetables
Can be garnished with sprigs or chopped fresh parsley, chives, etc.
Ingredients:
2 T. Unsalted butter
3 Large Granny Smith apples, peeled and sliced
6 T. Sugar
1 t. Ground cinnamon
3 Eggs
1/2 C. All-purpose flour
1/2 C. Milk
1 T. Sour cream
1/4 t. Salt
1 t. Grated lemon zest
Procedure:
Melt butter over medium-high heat in an ovenproof pan
Add apples, sugar and cinnamon; saute and stir for 3 to 5 minutes. Remove from heat
In a bowl, beat eggs until frothy. Add flour, milk, sour cream, salt and zest. Beat until smooth batter forms Pour over apples and bake in 400°F oven until puffed and golden brown, about 25 minutes
Notes:
Cut into wedge and serve directly from the pan
Optional - drizzle honey or dust with powdered sugar
Yogurt Blueberry Bran Muffins:
Ingredients:
2 C. Plain yogurt
2 t. Baking soda
1 C. White sugar
2 Eggs
1/2 C. Oil
2 C. Bran
2 t. Vanilla
2 C. White flour
4 t. Baking powder
1 C. Unsweetened frozen blueberries
Procedure:
Mix sugar, eggs, oil, bran, and vanilla in bowl
Mix dry ingredients (flour, baking powder) together
Add baking soda to yogurt just before combining all three sections. Then add blueberries
Bake in a preheated 375°F for 30 minutes
Notes:
Nutrient analysis per muffin: 136 Calories, 3 g Protein, 240 mg Sodium, 89 mg Potassium, 5.3 g Fat, 19 g Carbohydrate, 2.7 g Dietary Fibre
Ingredients:
1/4 C. Water
1/2 C. Sugar
3 1/2 C. Fresh rhubarb (or frozen and thawed), chopped
1 t. Lemon zest
Procedure:
Combine all ingredients in a saucepan over medium heat
Simmer 5-7 minutes, or until rhubarb is tender
Notes:
Nutrient analysis per serving (1 cup): Fat (trace), Protein 0.5g, Carbohydrates 17g, Potassium 176 mg, Phosphorus 9mg, Sodium 3mg