Archive for February 2015

Asian Sweet Potato Fries

February 15, 2015 Appetizer & Side Dish Recipes, Recipe's No comments

Ingredients

2 medium-size sweet potatoes, peeled
1 tablespoon Chinese five-spice powder seasoning (available in the Asian section of most supermarkets)
1/2 teaspoon granulated sugar
3/4 plum sauce for dipping
vegetable oil cooking spray

Directions

With sharp knife, cut sweet potatoes into strips three or four inches long and 1/4-inch thick. Line baking sheet with aluminum foil or parchment paper, and spread fries on it in one layer. Spray them lightly with cooking spray. In small bowl, stir together seasoning and sugar. Sprinkle this mixture on fries, tossing gently. Bake at 350° 45 to 55 minutes, until fries are soft. Serve with dipping sauce. Serves 4.

Asian Cranberry-Ginger Sloppy Pockets

February 15, 2015 Misc Recipes, Recipe's No comments

ASJP

Ingredients:

1 pound ground beef
1 can (14.5 ounces) cranberry sauce with whole cranberries
1 can (6 ounces) tomato paste
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground ginger
3 cups coleslaw mix
6 whole wheat pita pockets (6-inch diameter), cut in half crosswise, warmed
Directions:

Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, breaking beef up into 3/4 inch crumbles; drain.
Add cranberry sauce, tomato paste, honey, garlic, salt and ginger to skillet with beef; bring to boil.
Reduce heat; simmer 5 minutes, stirring often.
Stir in coleslaw mix.
Fill warm pita pocket halves with scant 1/2 cup beef mixture.
Serve immediately.

Stuffed Pepper Soup

February 15, 2015 Misc Recipes, Recipe's No comments

Ingredients:

1 pound ground beef (or sausage)
28 ounce can diced tomatoes
15 ounce can tomato sauce
4 cups water
1 Large onion, diced
2 Green peppers, diced
1 Red pepper, diced
2 teaspoons chili powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic
2 teaspoons basil
4 cups rice, cooked (for serving)
Directions:

In large pot or dutch oven, brown beef over medium high heat until no longer pink.
Drain, if needed.
Add onion and pepper blend and continue cooking until peppers are tender and onions are slightly translucent.
Stir in all other ingredients except for rice.
Bring to a boil over medium heat and then reduce heat and simmer for about thirty minutes, stirring from time to time.
Stir in rice to each bowl or the whole pot just before serving.

 
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