Blog

Ingredients

5 cups chicken broth
1 cup white wine
1 cup water
1 onion, chopped
3 green onions, chopped
3 cloves garlic, chopped
4 large carrots, cut into 1 inch pieces
4 large stalks celery, cut into 1 inch pieces
1/2 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon curry powder
1/2 tablespoon dried sage
1/2 tablespoon poultry seasoning
1/2 tablespoon dried oregano
1 teaspoon ground cayenne pepper
2 tablespoons vegetable oil
3 skinless, boneless chicken breast halves – cut into 1 inch cubes
1 fresh red chile pepper, seeded and chopped
1/2 (12 ounce) package dried rice noodles

Directions

In a slow cooker on low heat, combine chicken broth, wine, water, onion, green onion, garlic, carrots, celery, salt, black pepper, curry, sage, poultry seasoning, oregano and cayenne.

In a skillet over medium heat, cook chicken in oil until brown. Stir into slow cooker.

Cook soup 8 hours on low or 5 hours on high.

About halfway through the cooking time, stir in the red pepper. 15 minutes prior to serving, stir in the noodles.

Ingredients

3 slices bread
1/2 cup vegetable oil
1/4 cup red wine vinegar
2 teaspoons Worcestershire sauce
1 garlic clove, minced
1/4 teaspoon salt
Dash pepper
8 cups torn romaine and leaf lettuce
1/2 cup grated or shredded Parmesan cheese
1/4 cup crumbled blue cheese

Directions

Cut bread into 1-in. cubes and place on a baking sheet. Toast at 225 degrees F for 1-2 hours or until crisp, turning occasionally. Meanwhile, combine the oil, vinegar, Worcestershire sauce, garlic, salt and pepper in a jar with tight-fitting lid; shake well. Refrigerate for several hours. In a large salad bowl, toss lettuce, cheeses and croutons. Shake the dressing; pour over the salad and toss to coat. Serve immediately.

Ingredients

2 tablespoons soy sauce
1 tablespoon white wine vinegar
1 teaspoon sesame oil
1 tablespoon honey
1 teaspoon Chinese five-spice powder
1/2 teaspoon minced garlic
1/2 teaspoon ground ginger
2 pounds pork short spareribs

Directions

Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.

Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.

Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

Ingredients

2 teaspoons sugar
2 teaspoons cornstarch
1/4 teaspoon ground ginger
1/4 cup reduced-sodium soy sauce
1 tablespoon white wine vinegar
1 pound beef flank steak, thinly sliced
2 medium green peppers, julienned
1 teaspoon vegetable oil
Hot cooked rice

Directions

In a large bowl, combine the sugar, cornstarch, ginger, soy sauce and vinegar until smooth. Add beef and toss to coat; set aside.

In a large skillet or wok, stir-fry green peppers in oil until crisp-tender, about 3 minutes. Remove with a slotted spoon and keep warm. Add beef with marinade to pan; stir-fry for 3 minutes or until meat reaches desired doneness. Return peppers to pan; heat through. Serve over rice if desired.