Orange-Scented Beef Stir Fry

Also adapted from an Eating Well recipe

Ingredients:

1/2 cup reduced-sodium chicken broth

1 Tbsp cornstarch

2 Tbsp reduced sodium soy sauce

2 Tbsp orange marmalade

1 Tbsp oyster-flavored sauce

1 Tbsp rice vinegar

1 1/2 - 2 tsp chile garlic sauce

4 tsp canola oil, divided

12 oz - 1 lb beef top sirloin cut in bite size pieces. (Can use chicken)

1Tbsp minced fresh ginger

1 medium onion slivered*

1 red bell pepper, diced*

1 lb broccoli florets*

*Sometimes I just use a frozen-stir fry mix with peppers, onions, sugar snap peas, etc....

1. Combine 1/2 cup broth, cornstarch, soy sauce, marmalade, vinegar and chile-garlic sauce in a small bowl; mix well.

2. Heat 1 tsp oil in a wok or large non stick skillet over high heat. Add beef; stir fry until brown. Transfer to plate.

3. Add the remaining oil. Add ginger and stir-fry until fragrant. Add onion, stir fry for 30 seconds. Add remaining vegetables. Add sauce mixture. Cook, stirring, until the sauce becomes thick and translucent. Stir in beef. Toss to coat. Serve over hot rice.

Chicken Edamame Lo Mein (adapted from Eating Well)

Ingredients:

8 oz lo mein noodles

2 cups frozen edamame (shelled soy beans)

4 scallions, thinly sliced

1/4 C oyster sauce

1/4 C rice cooking wine

3 Tbsp reduced-sodium soy sauce

2 Tbsp sugar

2 Tbsp sesame oil

1/8 tsp crushed red pepper

2 Tbsp canola oil

1 lb chicken breast cut into bite size pieces

2 medium carrots cut into match sticks

2 small red peppers cut into match sticks

1. Bring a large pot of water to boil. Add lo mein. Cook according to directions. During the last 3 minutes, add edamame. Drain.

2. Meanwhile whisk scallions, oyster sauce, cooking wine, soy sauce, sugar, sesame oil, and crushed red pepper in small bowl until the sugar is dissolved.

3. Heat the canola oil in a large nonstick skillet over high heat. Add chicken. Sear. Add carrots and bell peppers and cook, stirring often, 3 to 4 minutes. Add the lo mein and edamame. Cook, stirring occasionally. Add the sauce and stir until combined. Enjoy!

"Chicken Tikka Masala"

Ingredients:

2 Tbsp canola oil

1 medium onion diced

6 cloves fresh garlic

4 tsp minced fresh ginger

4 tsp garam masala

1-2 tsp curry chicken tikka masala powder (you may or may not add if you have it- I add for additional flavor)

1/2 tsp salt (to taste)

1/4 tsp tumeric

1 lb chicken cut to bite size pieces (I prefer dark meat with bones)

1 16 0z can crushed tomatoes, undrained

1- 1 1/2 cup whipping cream

*you can add potatoes, as well.

1. Heat canola oil to med-high heat in dutch oven (you may need to use more or less depending on whether the dutch oven is non-stick). In a food processor, blend the onion until fully diced. Add the onion to hot oil (med-high heat) and cook until fully caramelized (10-15 minutes). Blend garlic and ginger in food processor. Once the onion is caramelized, add ginger and garlic to onion mixture. Cook for an additional 5 minutes. Add garam masala, tikka masala powder, salt, and tumeric to the onion mixture. Stir for 1 minute. Add chicken, and cook until seared (approx 3-5 minutes). Add tomatoes (undrained) and then whipping cream. Bring to boil, then simmer on low for 2 - 3 hours. Serve over hot rice.

Gourmet Carrot Cake (adapted from Book Lovers Cafe Gainesville, FL recipe)

Ingredients:

2 cups Flour

2 tsp baking soda

2 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1 1/2 cup sugar

1 1/4 cup canola oil

4 eggs

3 cups grated carrots

3/4 cups diced walnuts

1 Tbsp lemon zest

dash of vanilla

Preheat oven at 350 degrees.

Sift dry ingredients (first 7 ingredients) in separate bowl. Beat together sugar and oil in a large bowl. Then beat in the eggs one at a time. Slowly mix in flour mixture, then add the rest of the ingredients: carrots, walnuts, zest, vanilla. Pour into (2) 9 inch greased and floured rounds cake pans. Bake 50-60 minutes. Then cool, ice and garnish with walnuts.

Icing:

8z cream cheese, softened

6 Tbsp unsalted butter, softened

1 tsp pure vanilla extract

2 1/c cup powdered sugar

1/4 tsp lemon zest

1 Tbsp lemon juice

1 tsp powdered cloves

Blend all ingredients until smooth with an electric mixer.