sept Theme: cooking with FRUIT (sarah d.)

Peaches

Peach and Snow Pea Stir Fry

8 oz. water chestnuts
2 oz. teriyaki-flavored baked tofu
4 oz. round or flat rice stick noodles
2 T vegetable oil
1 peach, peeled and sliced
3 oz. snow pea pods, trimmed
1/2 cup teriyaki sauce

Place water chestnuts and tofu in teriyaki sauce and set aside. Boil large pot of water and cook noodles about 8 minutes or until tender. Drain, rinse with cold water, drain again and set aside. Heat oil in wok or large skillet over medium heat. When hot, add water chestnuts, tofu and sauce. Stir fry for 2 min. Add peach slices and pea pods, stir fry for 2-3 minutes. Serve over noodles

Sept Theme: cooking with FRUIT (amanda)

Apples

Homemade Applesauce and Pork Chops

--4 large apples, skinned ,cored, and cut in quarters
--juice from 1 lemon
--1/2 tsp cinnamon
--1 tsp vanilla
--1 T brown sugar
--1/4 cup H20

The Directions

Skin, core, and cut your apples into quarters. Plop the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla and add the cinnamon and brown sugar.

Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork.

Grill or cook pork and serve alongside applesauce.

Sept Theme: cooking with FRUIT (sarah m.)

Apples

Quinoa Fruit and Chicken Salad

1 1/2 cup quinoa (cooked in water)
1 bunch green onions chopped
3/4 cup chopped celery
1/2 cup craisins
3 tart apples chopped
Pinch of cayenne
2 Tbs lemon juice
4 Tbs mayo
4 Tbs plain yogurt
1/4 tsp celery seed
3/4 cup nuts of choice

Mix above ingredients, eat, smile, eat more.

Sept Theme: cooking with FRUIT (heidi)

PLUMS

Chicken, Red Onion and Plum Kabobs

INGREDIENTS:

• 1/2 cup vegetable oil
• 1/3 cup apricot jam
• 2 tablespoons rice wine vinegar
• 1 1/2 tablespoons soy sauce
• 1 1/2 pounds skinless, boneless chicken thighs, quartered
• 8 plums (about 2 pounds), quartered lengthwise
• 1 red onion, quartered lengthwise and halved crosswise

DIRECTIONS:

1. In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce. Add the chicken and toss to coat; refrigerate for at least 30 minutes or up to 4 hours.

2. Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.

3. Preheat a grill or grill pan to medium. Thread the chicken, plums and onion onto 8 skewers. Grill the kebabs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.