Almond Flavored Sugi/Sugee Cookies

These are Chinese New Year cookies. Some recipes use ghee (clarified butter) instead of canola oil.

(A)
1 1/3 cup of unbleached all-purpose flour (or plain flour)
2/3 cup of icing sugar
1/2 tsp. salt
1/2 tsp. baking soda

(B)
1 tsp. almond extract
1/4 tsp vanilla extract
1/3 cup + 2 Tbp. canola oil

Method:

1. Sift (A) into a mixing bowl. Add (B) and use a fork to stir it. Mix well, a soft/wet dough should form. Collect the dough together and knead the dough a few times.

2. Use your hands and roll the dough into small balls (about 1 tsp. size). Place on parchment lined baking sheet.

3. Use the round end of a straw or a chopstick and lightly place an indentation in the middle of the cookie.

4. Bake at preheated 350'F oven for 15-18 mins.

Adapted from this website: http://belachan2.blogspot.com/2007/01/almond-flavored-sugi-cookies.html

Pork Fried Rice

Adapted from my Dinner Doctor cookbook.

12 oz pork (recipe calls for pork chops; I used pork tenderloin)
1/2 package fresh mushrooms, sliced
1 box Rice-A-Roni fried rice flavor
2 cups water
1/2 cup frozen peas
2 scallions, sliced

Cut the pork into 1/4-inch strips. Put a few tablespoons olive oil into a large skillet and toss in pork and mushrooms. Saute until pork is cooked through. Add rice and seasoning mix from Rice-A-Roni, and 2 cups water. Bring to a boil. Reduce heat and simmer, covered, for 15 minutes or until rice is cooked. Add frozen peas. Take off heat when peas have warmed up. Garnish with scallions.

Chocolate Oatmeal Cookies

1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups rolled oats
1/2 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
2. In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
3. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chili Verde

From slow cooker cookbook

2 lbs lean boneless pork, cut into thin strips or 3/4-inch cubes
3 Tbsp flour
1 cup water
2 Tbsp cumin
3/4 tsp chili powder
1/2 tsp dried oregano
1/2 tsp garlic pepper
1/2 tsp seasoned salt
3 medium onions, thinly sliced
2 7-oz cans whole green chiles, rinsed, drained, cut into strips
3/4 cup roasted red pepper strips
1 15-oz can black beans

In a 3 1/2 qt slow cooker, toss the pork with the flour until evenly coated. Stir in the water, cumin, chili powder, oregano, garlic pepper, seasoned salt, onions, and half of the chile strips. Mix well.

Cover and cook on the low setting about 6 hours, stirring twice, if possible, or until the pork is very tender. Increase the heat setting to high.

Stir in the remaining chile strips, the red pepper strips, and the black beans. Cover and cook on high 20-30 minutes longer, until heated through.

I forgot to reserve the chile strips and the red pepper strips, and I forgot to bump the heat up to high. Turned out just fine.

Tortellini And Vegetable Soup

From my slow cooker cookbook

1 14.5-oz cans vegetable broth
1 can corn
1 medium leek, rinsed well and chopped (white & tender green)
2 garlic cloves, crushed through a press
1/4 cup chopped fresh basil
1 28-oz can diced tomatoes
1 red bell pepper, chopped
2 cups chopped zucchini (1 medium) (I used squash we already had)
1 9-oz pkg fresh cheese tortellini
1/2 tsp garlic pepper
Parmesan cheese for serving

In a 4-qt slow cooker, mix together all the ingredients except the parmesan cheese (I also reserved the basil for the end, but you don't have to.)

Cover and cook on high 3 1/2 to 4 hours, or until the tortellini are tender. Do not overcook or the tortellini will become mushy. Serve immediately with parmesan cheese and basil. (Next time I reserve fresh basil for the end, I think I'll also add some to the soup during cooking.)