1 med. green bell pepper, cut into bite sized chunks
1 small onion, cut into 3/4 in. pieces
2 Tbls. cornstarch
2 Tbls. cold water
3 c. hot cooked rice (brown OR white)
Heat oil in deep pot or fryer. Stir together flour, 1 tsp. salt, baking powder and water until a thick batter forms. Dip pork or chicken into batter and drop into hot oil. Fry 10 - 15 pieces at a time, turning 2-3 times until golden brown. Drain on paper towels.
Add enough water to pineapple juice to measure 1 cup. In a Dutch oven, wok or large skillet, heat juice mixture, vinegar, sugar, molasses, 1 tsp. salt, soy sauce, garlic, carrots, celery, onion, bell pepper to boiling; reduce heat. Cover and simmer until until onions begin to turn translucent and carrots are crisp tender. Mix 2 Tblsp. cornstarch and 2 Tblsp. cold water, stir into sauce. Add pork OR chicken. Heat to boiling, stirring constantly. Serve over hot cooked rice.
Do ahead tip: After frying pork OR chicken cover and refrigerate up to 24 hours. Re-heat, uncovered, in a 400 degree oven until hot, 5-10 minutes.
And I just wanted to say thank you for choosing to follow my blog. Knowing that there are literally millions of blogs out in blogland, I know I am truly blessed that you all would choose to spend time in my little corner of the world. It is my prayer that you will be blessed and uplifted whenever you stop by for a visit.
I've been a little out of sorts during the past few weeks, hence the absence from posting on my blog. With little league softball and baseball seasons beginning to wind down and a few other things coming to an end I hope I'll get sorted out and begin posting more regularly.
Recently, I have been preparing and freezing meals for a little surgery scheduled within the next couple weeks. OG will be responsible for the kitchen while I recover. I've managed to put 4 meals into the freezer for her to thaw and prepare.
During the next couple weeks, as I cook meals that freeze well, I will continue to make double batches so OG will be able to manage the kitchen with ease.
While sleeping Saturday night I cooked a pound of dried pinto beans in my crock pot. Yesterday, I turned them into Mexican beans and chili. Using my crock pot to do some advanced prep will make this week's supper plan quick, easy and economical. One pound of dried pinto beans, much more economical than canned refried pinto beans and canned chili, makes up enough Mexican beans and chili for three of this week's meals.
Combine cookie mix and egg, milk and vanilla mixing well. Fold in add-ins. Drop by rounded tablespoonfuls onto GREASED baking sheet. Bake at 325 degrees for 12-15 min. or until lightly golden. For quick oatmeal cookies, eliminate add-ins and stir in 1/2 tsp. ground cinnamon and 1/4 tsp. ground nutmeg to dry cookie mix. makes about 2 doz. cookies per batch