Honey Glazed Chicken Stir Fry

2 boneless, skinless chicken breasts, cut into strips
2 tbsp honey
2 tbsp vinegar
2 tbsp orange juice
4 tsp soy sauce
1 1/2 tsp cornstarch
2 tbsp olive oil
4 cups vegetables, cut up (mushrooms, red/yellow peppers, onions, etc)
2 cups hot cooked rice

In a small bowl, stir together honey, vinegar, orange juice, soy sauce and corn starch. Set aside.

In a large skillet, heat oil over medium-high heat. Add vegetables. Cook and stir 3 to 4 minutes or until tender crisp. Remove vegetables. Add chicken. Cook and stir until no longer pink. Push chicken from centre of skillet. Stir sauce and add to centre. Cook and stir until thickened and bubbly.

Return cooked vegetables to skillet. Cook and stir about 1 minute or until heated through. Serve over hot rice.

*From Peak of the Market recipes

Turkey Taco Tortillas

1 lb ground turkey
1 can black beans
2 tsp chili powder
1 1/2 tsp paprika
1 1/2 tsp cumin
1 tsp onion powder
3/4 tsp garlic powder
dash of cayenne pepper
3-4 heaping tbsps of salsa

Brown turkey over medium heat. Add beans, spices and salsa. Serve with lettuce, tomatoes, cheese and sour cream, wrapped up in a flour tortilla.

Mediterranean Orzo Salad

Thanks for the recipe Mom! This salad is so good and keeps really well.

3-6 garlic cloves, minced
1 medium onion, chopped
2 cups sweet potato, cubed
sprinkle of salt
2-3 tbsp olive oil

Combine the above in a pan and roast in 450 degree oven for 15-25 minutes.

Cook 1-3 cups of wild rice, red rice, barley or orzo (or a combination) according to package directions.

1 pepper, chopped
1/2 cup pine nuts, toasted
1/2 cup feta cheese
salt & pepper to taste
fresh parsley

Combine the above, add the roasted vegetables and rice/orzo combination. Mix well and refrigerate.

Peach & Blackberry Cornmeal Cobbler

This dessert is quite delicious, especially with a scoop of vanilla ice cream on top. I used raspberries in place of the blackberries, as I couldn't find blackberries at the grocery store. Also, the recipe says 7 cups of sliced peaches. This seemed a bit much for an 8x8 pan, so instead I used one 28 oz tin of sliced peaches.

7 cups sliced pitted peeled firm ripe peaches
1 cup blackberries (or raspberries)
1/3 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice

In a large bowl, gently toss together peaches, blackberries, sugar, cornstarch and lemon juice; scrape into 8-inch square glass baking dish.

1 cup all-purpose flour
1/2 cup cornmeal
1/4 cup granulated sugar
1 tsp grated lemon rind
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/3 cup cold unsalted butter, cubed
2/3 cup milk

In large bowl, whisk together flour, cornmeal, sugar, lemon rind, baking powder, baking soda and salt; using a pastry blender or 2 knives, cut in butter until crumbly. Drizzle with milk, stirring to form soft, sticky dough. Drop topping by 1 tbsp onto peach mixture.

Bake in 375F oven until bubbly and biscuits are golden and no longer doughy underneath when lifted, about 50 minutes.

Lemon Asparagus Pasta

I thought this recipe sounded interesting. I love asparagus and I love pasta, so I thought I'd try it out. Turns out its really good!

8 oz (250 g) angel hair pasta
2 1/2 cups asparagus (cut into 1-inch pieces)
1 tbsp butter
1/2 cup green onion, chopped
1 1/2 tsp lemon peel, grated
3 tbsp lemon juice
3/4 cup milk
2 eggs
1 tbsp fresh dill, chopped (or 1 tsp dried)
1/4 tsp salt
1/8 tsp ground nutmeg

Cook pasta in boiling water for 4 minutes. Add asparagus and cook 2 minutes longer or until tender. Drain.

While pasta cooks, melt butter in large frypan over medium heat. Add green onions and lemon peel and saute 1 minute. Add lemon juice and cook until liquid is almost evaporated.

Beat eggs and milk together. Add with pasta and asparagus to pan with green onions. Cook over low heat until milk mixture is slightly thick, about 4 minutes. Do not boil.

Stir in dill, salt and nutmeg. Serve immediately.

*From Simply in Season

Hamburger Soup

I actually made this a couple days ago. So good on a chilly day!

1 1/2 lb ground beef
1 medium onion, chopped
1 - 28 oz can stewed tomatoes
2 cups water
2 cups beef broth
2 - 10 oz cans tomato soup
8 tbsp pot barley
4 carrots, sliced
1 bay leaf
3 stalks celery, chopped
1/2 tsp thyme
2 tsp parsley
pepper to taste

Brown ground beef and drain. Add all ingredients to soup pot and simmer for an hour or cook on low in a slow cooker all day.

Sweet Potato Quesadillas

1 1/2 cups onion, minced
4 cloves garlic, minced
2 tsps dried oregano
1 1/2 tsps each dried basil, marjoram, chili powder, cumin
4 cups sweet potatoes, cooked and mashed
8 tortillas
1 cup cheddar cheese, shredded

Saute onion and garlic in large pan in 1 tbsp oil until translucent.

Add spices and cook another minute.

Add sweet potatoes to pan and heat through, frequently stirring to prevent sticking.

Spread about 1/2 cup filling and 2 tbsps cheese on half of each tortilla, leaving a 1/2 inch border on the sides. Fold tortilla in half. Place on oiled baking sheets. Brush tops with oil. Bake in preheated oven at 400F until brown, 15-20 minutes. Serve with sour cream and salsa.

Variation: Use shredded raw sweet potatoes, sauteed with the onions and garlic until soft.

*From Simply in Season