Saturday, September 19, 2009

Harvest Toss















Serves 6

2 tablespoons margarine or butter
1 lb. boneless pork, cut into thin bite-sized strips
3 cups cut (1-inch pieces)cabbage
1 medium or 1 butternut squash, peeled, halved and sliced (3 cups)
2 medium apples, peeled, sliced
1/2 teaspoon chinnese five spice
1/2 cup maple-flavored syrup

Melt margarine in large skillet over medium-high heat. Add pork; cook and stir 5 to 7 minutes or until lightly browned and no longer pink in center.
Reduce heat to medium. Add cabbage, sweet potatoes, apples and five spice; stir gently to mix. Cover; cook 8 to 10 minutes or until vegetables are tender, stirring occasionally. Add syrup; stir gently to mix.

Sorry What's for Dinner was down for a week


I appologize for the inconvenience we had a death in the family and I have been out of town. I'm back now and have caught up on most of my work, so here we go again.

Tuesday, September 15, 2009

Spicy Cucumber Salad

Spicy Cucumber Salad
serves:4

This Thai-American salad is a refreshing side dish for Grilled Thai Sweet Chili Chicken Satay

ingredients
1/4 cup rice vinegar
1/4 cup sugar
3 tablespoons water
1/2 teaspoon salt
2 medium cucumber, seeded cut thinly lengthwise
1/4 cup sweet onion, diced fine
10 whole fresh mint leaves, chopped fine
1 tablespoon fresh cilantro, chopped
1/2 teaspoon chiles, dry, crushed
2 tablespoons peanuts, dry-roasted, chopped

Method
Combine vinegar, sugar, water and salt in a medium bowl. Whisk until sugar dissolves. Add cucumber, onion, mint, cilantro and chile. Toss until evenly coated. Let sit for 15 minutes. Garnish with peanuts and serve.