Oatmeal Muffins

Prepare the following ingredients:

• 1 1/4 cups (300 ml) all purpose flour
• 1 cup (250 ml) rolled oats
• 1/4 cup (50 ml) brown sugar - packed
• 3 tsp. (15 ml) baking powder
• 1/2 tsp. (2 ml) salt
• 1/4 tsp. (2 ml) cinnamon
• 3/4 cup (175 ml) raisins
• 1 egg, beaten
• 2 tbsp. (30 ml) mollasses
• 1/4 (50 ml) cup cooking oil
• 1 (250 ml) cup milk
• 1 tsp. (5 ml) vanilla

Mix the first seven ingredients together in a large bowl. In another bowl, mix together egg, molasses, oil, milk and vanilla.

Pour into dry ingredients and stir only until moistened. (Batter will be lumpy) Fill greased muffin pan cups 3/4 full.

Bake in 400 degree F oven (200 degrees C) for 20-25 minutes. Let stand for about 5 minutes before removing from the pan. Serve warm.

Makes approximately 16 muffins.

Spinach Salad with Strawberries and Sesame Dressing

This is a lovely summer salad. Make the dressing a day ahead to allow the flavors to marry.















Mix the following ingredients in a jar:

• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• salt and pepper to taste
• 2 tablespoons sugar
• 1/4 cup white vinegar
• 3/4 teaspoon chili flakes
• 1/2 cup olive oil
• 1/2 teaspoon garlic flakes
• 1 teaspoon balsamic vinegar
• 1 teaspoon toasted sesame seeds
  

Close jar with lid and shake. Taste and modify if needed.

Refrigerate until needed. (dressing may thicken, but if you leave dressing out on the counter the oil will thin as it comes to room temperature)

Save 2-3 tablespoons toasted sesame seeds for garnish.















Wash baby spinach leaves and dry in salad spinner. Place portion of leaves in serving dish. Top with sliced green onion and sliced strawberries. Snap peas and diced sweet red pepper are nice for color and flavor. (Also nice on this salad is cooked bacon, sliced button mushrooms, and diced hard boiled eggs.)

Drizzle your sesame dressing over all and garnish with toasted sesame seeds.

Enjoy!

Veggie Stirfry

To compliment an Asian influenced chicken dish, make some steamed rice and a veggie stirfry.

First prepare the vegetables.















I had celery, carrots, zucchini, broccoli, cauliflower, bean sprouts, peas and onions, but you could use what ever you have on hand. Chinese cabbage and mushrooms are a nice change if you have them. Wash vegetables well and slice them diagonally so they will cook evenly.















Blanch the bean sprouts in boiling water for about 2 minutes. Drain and set aside.















Mince a couple of tablespoons of fresh ginger and garlic.















Heat wok and add a couple of tablespoons of vegetable oil to the wok.















Add garlic, ginger and a few chili flakes to the heated wok.















Add the chopped vegetables to the heated walk and stir fry until just barely tender. Add a dash of sugar and fresh pepper. Toss. Then add the peas and bean sprouts last.















Mix 1-2 tablespoons cornstarch and 1-2 tablespoons soy sauce into a cup of chicken broth.















Add to stir fried vegetables. Toss until thickened - 1 to 2 minutes.

Serve.

Spicy Sweet 'n Sour Chicken

You must try this tantalizing chicken dish. It won't disappoint. This recipe can be used for pork or salmon as well.

Prepare the following ingredients:

• 1 large onion sliced
• vegetable oil
• 6-8 chicken breasts cut into pieces
• 1 teaspoon chili flakes
• 1 teaspoon garlic flakes
• 1 & 1/2 cups spicy sweet and sour cooking sauce
• 1 tablespoon fresh ginger grated
• essence to season chicken
• sweet pepper (red or green)
• 1 cup or one can pineapple chunks drained (save 1/2 cup juice)
• 2 tablespoons soy sauce
• 2 tablespoons mustard

First, caramelize 1 large onion in hot pan with a little oil.
















Add a dash of chili flakes and some minced garlic. I used dried but fresh is always better. Remove onions to a baking pan. Cut 6-8 chicken breasts into pieces.















Season with essence.















Brown in hot pan.















Remove from pan and arrange over carmelized onions.
Pour 1 to 1 1/5 cups of spicy sweet and sour sauce over chicken.















(Costco had a prepared bottle that is "fat-free", only 1% sodium per tablespoon, and no MSG or ingredients that you can't pronounce - so we gave it a try. Also a nice dipping sauce for shrimp and egg rolls)
Set aside while you prepare peppers and pineapple.
Drain a can of pineapple chunks and dice a sweet pepper (green, red...your choice).















Caramelize the pineapple and pepper. Add a dash of chili flakes, 1 tablespoon freshly shredded ginger, and some garlic.















Add 2 tablespoons soy sauce and the pineapple juice (about 1/2 cup) to the pineapple and peppers. Add 2 tablespoons mustard.















Simmer about 10 minutes.















Add to chicken in baking pan.















Bake in preheated 400 degree F oven for about 20 to 30 minutes. Serve with veggie stir fry and steamed sticky rice.















Tasty!!