Pumpkin Dessert Squares

This recipe calls for 1 jar of pecan pumpkin butter that can only be purchased from Williams-Sonoma, but we just used one from Trader Joe's. It was just as delicious and less expensive!

1 box yellow cake mix (set aside 1 cup)
8 tablespoons unsalted butter, melted plus
4 tablespoons cold unsalted butter (cut into small chunks)
3 large eggs
1 jar Muirhead Pecan Pumpkin Butter
2 tablespoons milk
1 tablespoon all-purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon

1. Preheat oven to 350. Lightly grease a 9" x 13" inch baking pan.

2. Stir together the remaining cake mix, 8 tbsp. melted butter, and 1 of the eggs. Pour into the prepared pan.

3. Stir together the pumpkin butter, 2 eggs, and the milk. Pour over the cake batter in the pan.

4. Add the flour, sugar, and cinnamon to the bowl with the reserved 1 cup cake mix. Add the 4 tbsp. cold butter. Using a pastry blender, cut in the butter until pea-sized crumbs form and the mixture clumps together. Crumble over the pumpkin butter mixture.

5. Bake until golden, 35-40 minutes. Transfer the pan to a wire rack and let cool, then cut into squares and serve.

Dana's Best Chocolate Chip Cookies

Cream together in a small bowl:
3/4 cup butter, melted
1 cup brown sugar
1/2 cup white sugar

Sift together in a separate bowl:
2 cups flour
1/2 tsp. salt
1/2 tsp. baking soda

Add to butter-sugar mixture:
1 egg
1 egg yolk
1 tbsp. vanilla

Slowly add dry ingredients to wet ingredeants.
Fold in semi-sweet chocolate chips.
Preheat oven to 325.
Bake 15-17 minutes on a greased cookie sheet.
When the edges are golden brown, remove & enjoy!

Latin Chicken Soup

This recipe serves 4.

2-3 chicken bouillon cubes
1 whole chicken, cut-up
potatoes or yucca
mini corn-on-cobs
root veggie
carrots
calabaza (similar to pumpkin)
noodles, very thin (optional)

Put cold water in pot-enough to cover all.
Put veggies in cold water and bring to boil.
Add bouillon.
Then add chicken.
Cook at least 1 hour.
At the end, put in very thin noodles, if desired.

Pulled Pork

This recipe was given to us by our friend Sira. It is good comfort food
perfect for the cool weather.

2 lbs. pork tenderloin
i regular size bottle BBQ sauce (any flavor)
1 can COKE
1 1/2 cups chopped onion

Mix BBQ sauce, soda, & onions in a small bowl.
Place pork in slow cooker. Pour sauce over pork.
Cook on high for 4-6 hours. Shred pork and put
back in slow cooker. If too much liquid, remove
cover and cook an additional 30 minutes.

Serve on rolls w/ cole slaw & baked beans or serve
over rice or mashed potatoes and a veggie. Yum!

Escarole and Beans

This was given to me by my new friend Michelle. I saw her eating this at school one day and it looked delicious!

Ingredients:
2 heads escarole
8-10 cloves garlic
Olive oil
2 cans cannellini beans

Directions:
1. Saute garlic with olive oil.
3. Put escarole on top of garlic mixture and let wilt. Add beans and cook for about 25 minutes on low heat.
4. Add salt and pepper to taste.

Best Meat Loaf Ever

Peter found this meat loaf recipe online. Take our word for it...
the best EVER! Enjoy! Serves 4-6 with leftovers.

1 cup finely chopped onion
1 celery rib, chopped fine
1 T. minced garlic
1 carrot, chopped fine
1/2 cup finely chopped scallions
2 T. unsalted butter
1 1/2 tsp. salt
1 1/2 tsp. pepper
2 tsp. Worcestershire sauce
2/3 cup ketchup
1 1/2 lbs. ground chuck
3/4 lb. Italian sausage (mix sweet & spicy)
1 cup bread crumbs
2 large eggs, beaten slightly
1/3 cup fresh minced parsley leaves

1. Preheat oven to 350.
2. In a heavy skillet, cook onion, celery, carrot, garlic, & scallions in butter, over medium heat, stirring for about 5 minutes. Cover & stir occasionally until carrots are tender, about 5 more minutes. Stir in S&P. W sauce, & 1/3 cup ketchup. Cook for 1 more minute.
3. In a large bowl, combine the meats, eggs, vegetables, bread crumbs, & parsley. Form into a loaf and put into rectangular baking pan w/ 2 inch high sides. Cover the loaf with remaining ketchup.
4. Bake for 1 hour.

Viviana's Meat Sauce

Ingredients:
1/2 lb. lean ground beef
1/2 cup minced onion
1 can tomato sauce (8 oz.)
garlic
Goya Adobo
1 1/2 cups beef or chicken broth (low sodium)
1/2 tablespoon or less soy sauce (low sodium)

Directions:
1. Brown meat with onions, soy sauce, garlic and Adobo (drain fat)
2. Then add can of tomato sauce and broth
3. Cook it on low for about 40-45 minutes
4. If desired, add more tomato sauce or broth (if needed)

Makes 2 servings

Soft and Chewy M&M Cookies

Ingredients:
1 cup Crisco shortening (or salt-free butter)
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups M&M's plain chocolate candy

Directions:
1. Cream together shortening and sugars until light and fluffy.
2. Add eggs and vanilla and beat until combined.
3. Add combined flour, salt, and baking soda and mix until well combined.
4. Stir in 1/2 cup M&M's.
5. Drop by tablespoonfuls onto ungreased cookie sheet.
6. Press 2-3 M&M's onto top of each cookie.
7. Bake at 375 for 10-12 minutes.

Miso Salmon with Cucumber Salad

Servings: Serves 4

Ingredients

2 Tbsp. sweet white miso paste
2 Tbsp. mirin (Japanese rice wine)
1 Tbsp. low sodium soy sauce
1 Tbsp. fresh ginger, peeled and grated
1 1/4 pound center-cut salmon fillet, cut into 4 portions
1 scallion, thinly sliced
1 tsp. olive oil for drizzling
2 tsp. toasted sesame seeds
Fresh sprigs of parsley or cilantro, for garnish
Cucumber Salad

6 Persian cucumbers, sliced paper-thin
1 Tbsp. low sodium soy sauce
1 Tbsp. rice wine vinegar
1 Tbsp. toasted sesame seeds
Directions

Preheat broiler.

For the salmon: Line a baking pan with aluminum foil. Coat foil with cooking spray. Whisk miso, mirin, soy sauce and ginger in a small bowl until smooth. Place salmon fillets, skin side down, in the prepared pan. Brush generously with miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, for about 8 to 10 minutes.

For the cucumber salad: Wash and slice the cucumbers paper-thin. Squeeze out excess liquid and place in a medium bowl and toss with soy sauce, rice vinegar and sesame seeds.

Arrange cucumber salad on plate. Place broiled salmon on top. Garnish with scallion, sesame seeds, cilantro or parsley and drizzle with olive oil (optional).

Creamy Asparagus Soup

Servings: Serves 4–6

Ingredients

3 pounds asparagus, trimmed
2 cups yellow onions, chopped
4 Tbsp. extra-virgin olive oil
Pinch Kosher salt
Black pepper to taste
4 ounces soft tofu
2 cups chicken broth
2 scallions, chopped fine
Extra olive oil for drizzling
3 Tbsp. toasted pine nuts
1 jalapeño, seeded and chopped fine (optional)
Directions

Preheat oven to 450°.

Cut tough ends off asparagus. Lay asparagus flat on a roasting sheet. Drizzle with 2 tablespoons of extra-virgin olive oil and a healthy pinch of Kosher salt. Toss to coat asparagus in olive oil and salt.

In a second roasting sheet, place the sliced onions and drizzle with 2 tablespoons of olive oil. Add a sprinkle of Kosher salt and toss to coat.

Place the pans in the oven and roast for 20 to 30 minutes, turning vegetables one time . Remove from oven when onions are soft and caramelized and asparagus begins to sweat and brown slightly. In a blender, add half the asparagus, half the onions, 2 ounces tofu and 1 cup chicken broth. Purée for 1 minute. Pass the purée through a strainer into a separate pot. Repeat blending and straining with remaining asparagus, onions, tofu and chicken broth.

Heat the blended soup through until hot, approximately 5 minutes.

To toast the pine nuts, put 2 tablespoons of pine nuts onto a cold frying pan on medium heat for 3 to 4 minutes, shaking the pan back and forth until the nuts start to turn golden and toasty. Do not overheat nuts; they will burn easily. Remove from heat and set aside.

Ladle hot soup into a bowl and garnish with scallions, pine nuts, and chopped jalapeño. Soup can be served hot or cold. Salt and pepper to taste.

Roasted Vegetable Quinoa

Servings: Serves 4–6

Ingredients

3 parsnips , peeled and chopped
1 large onion, chopped
6 medium carrots, peeled and chopped
2 Tbsp. olive oil
1 Tbsp. Kosher salt
1 large sweet potato, peeled and chopped (optional)
6-8 sprigs fresh thyme
1/4 tsp. ground black pepper (optional)
1 cup quinoa, rinsed
Dressing

3 Tbsp. olive oil
3 Tbsp. lemon juice
1 tsp. honey or agave nectar
1 tsp. chopped fresh parsley
1 clove garlic, crushed (optional)
Salt and pepper to taste
Directions

Preheat oven to 400° for vegetables.

To roast vegetables: Line a baking sheet with aluminum foil. Toss vegetables with olive oil, salt, thyme and pepper. Arrange vegetables in a single layer and bake for 40 minutes. Stir vegetables once and turn baking sheet halfway through cooking.

To prepare the quinoa: Bring 2 cups of water to a boil in a medium saucepan. Add quinoa and bring to a boil again. Reduce heat, cover and let simmer for 12 to 14 minutes until fully cooked. Fluff with a fork.

To make dressing: Whisk together all the ingredients in a medium-size bowl.

To assemble, mix the dressing and the quinoa, then add vegetables and toss to combine.

French Crepes

Ingredients

1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
Directions

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Makes 12 servings.

Gina's Salad

Baby Greens
Sliced Strawberries
Blueberries
Raspberries
Bleu Cheese, Gorgonzola, or Goat Cheese
Candied Pecans

For dressing, use raspberry vinaigrette.

For candied pecans, put 1/2 cup water, brown sugar, and vanilla in saucepan. Boil and mix until it forms a glaze. Throw in pecans. Dry on waxed paper.

Roasted Swiss Chard

Makes 4 servings.

4 cups Swiss chard, tough ribs removed and chopped into 1/2-inch strips (about 1 to 2 heads)
1 teaspoon extra virgin olive oil
dash of kosher salt

1. Preheat oven to 400 degrees.
2. Lay chopped chard out over one to two rimmed baking sheets. Do not overpack chard or it will steam and take longer to cook to crispiness.
3. Drizzle with oil until the chard is lightly coated. Sprinkle with salt. Roast for 5 to 7 minutes, or until several pieces are crispy. For an extra zip, splash with balsamic vinegar at the end.

Plum Pie

1 recipe for double-crust pie dough (below)
2 lbs fresh plums (8-10, depending on size)
1 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 tsp vanilla extract
2 tbsp milk
3-4 tbsp [coarse] sugar

Preheat oven to 375F.

Wash plums and cut in half, removing the pits. Cut about half of the plums into quarters and half into sixths (the size variety helps them fit into the pie plate well). Place plums in a large bowl, add in sugar, cornstarch, salt and vanilla extract and stir well with a spatula. Set aside.
Roll out the bottom pie crust on a lightly floured surface, making sure there will be a bit of overhang around the edge of the pie plate, and transfer to pie plate. Fill pie crust with plum mixture. Roll out top pie crust, and lay on top of the pie plate, crimping or pinching edges to seal filling in completely.
Brush the top of the crust with milk and sprinkle generously with sugar, preferably coarse sugar. Cut 5-7 slits in the top crust with a sharp knife.
Bake for 65-75 minutes, until crust is well browned and the filling is thick and bubbling through the vents on the top of the pie.
Cool pie on a wire rack completely before slicing, to ensure that the filling thickens up and sets.

Serves 8

Double Crust Pie Dough
2 1/4 cups all purpose flour
1 tbsp sugar
1 tsp salt
3/4 cup butter, chilled and cut into chunks
approx 2/3 cup cold water

Whisk together flour, salt and sugar in a large bowl. Rub in butter with your fingertips until mixture is very coarse, but no pieces bigger than a large pea remain. Using a fork, stir in cold water until dough almost comes together into a ball (you might not need to use all the water, so add it in as you go). This process may be done in the food processor, as well.
Divide dough in half and shape each half into a ball with your hands. Wrap each in plastic wrap. Chill in the refrigerator for at least 30-60 minutes before baking.

Carol's Noodle Kugel

1 lb. cooked egg noodles (drained)
1 stick butter, melted
1 1/2 cups sugar
1 1/2 tsp. vanilla
1 tsp. salt
1 1/2 tsp. cinnamon
1 8-oz. farmer cheese
1 pt. sour cream (16 oz.)
5 eggs

Oven - 350 degrees

Put in 2 greased loaf pans

Bake 1 hr. 15 minutes

When cooled, turn upside down and slice with serrated knife

Angel Food Cake

1 3/4 cups sugar
1/4 tsp. salt
1 cup cake flour, sifted
12 egg whites (room temp.)
1/3 cup warm water
1 tsp. orange or any extract
1 1/2 tsp. cream of tartar

Preheat oven to 350.
Spin sugar in food processor for 2 minutes to make superfine.
Sift half of sugar w/ salt & cake flour. Save the other half of sugar.
In a large bowl, whisk the egg whites, water, extract, & cream of tartar.
After 2 minutes, beat with an electric hand mixer. Slowly sift the remaining sugar into the mixture, beating continuously at medium speed. Once medium peaks have formed, sift enough of flour mixture to dust the top of foam. Using a spatula, fold in flour mixture gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into ungreased tube pan. Bake for 35 minutes until wooden toothpick comes out dry. Cool upside down on rack for 1 hour before removing from pan.

Chicken with Artichokes and Angel Hair

This is an easy, fast-cooking chicken recipe from Martha Stewart. It takes about 25 minutes prep time.

coarse salt & ground pepper
1/4 cup all-purpose flour
1 1/2 lbs. thin chicken cutlets, 8 cutlets
2 tbsp. olive oil
1 cup reduced sodium chicken broth
1 can (14 oz.) artichoke hearts, packed in water, rinsed, drained, & quartered
2 tbsp. rinsed & drained capers
2 tbsp. butter
8 oz. angel hair pasta
1/2 cup parsley leaves

Place flour in dish and season with salt & pepper. Dredge cutlets. Heat 1 tbsp. oil
in large skillet, over medium-high heat. Cook chicken in batches, adding remaining oil as needed, until light golden, 1-3 minutes per side. Transfer to dish.

Add broth to skillet and bring to a boil. Cook until reduced by half. Add artichokes, capers, and chicken with any juices. Gently swirl to combine and bring just to a boil. Remove skillet from heat. Swirl in butter and cover to keep warm.

Cook pasta according to package directions, al dente. Serve chicken & sauce over pasta, topped with parsley.

Buffalo Blue Cheese Chicken Burgers

These are our new favorite burgers using ground chicken. They are so flavorful, moist, & filling. This recipe makes 4 burgers. Served with whole grain buns and home made sweet potato fries, it makes a healthy & delicious alternative to beef hamburgers. Serves 4.


canola cooking spray
1/4 cup your favorite BBQ sauce
1 1/2 tsp. hot pepper sauce (Frank's)
1 pound ground chicken breast
1/2 cup scallions, sliced
1/4 cup celery, chopped
1/4 cup dried bread crumbs, plain variety(seasoned will work too)
2 tsp. minced garlic
1/2 tsp. table salt
4 mixed-grain hamburger rolls
1 large tomato, cut into 8 slices
shredded lettuce
2 tbsp. blue cheese, crumbled

Coat a BBQ grill or grill pan with cooking spray to medium-high.
In a small bowl, combine BBQ & hot sauce. In a medium bowl, combine chicken, 1 tbsp. sauce mixture, scallions, celery, bread crumbs, garlic, & salt. Using wet hands, form 4 burgers with chicken mixture. Put sauce on top of burgers. Place burgers on grill, sauce side down. Brush tops with remaining sauce. Grill, turning once
until burgers cooked through, about 10 minutes. To serve, top each burger with shredded lettuce 2 tomato slices, and blue cheese. Cheese will melt a bit from the hot burger. Delish!

Asian Style Chicken Wings

This is another wing recipe that Julie's husband Peter found on allrecipes.com.
This one is an Asian style recipe that you bake instead of grill. These wings have a sweet & spicy flavor. They are different but equally as delicious as the BBQ wings.

6 whole chicken wings, without wing tips
1/4 cup soy sauce
2 tbsp. honey
2 tsp. rice wine vinegar
1 clove garlic, minced
1/2 tsp. grated, fresh gingeroot
1/2 tsp. sesame oil
cayenne pepper, to taste
1 tsp. sesame seeds
1 scallion, green & white parts, minced
1 tbsp. chopped fresh parsley

Preheat oven to 350.
In a medium bowl, add soy sauce, honey, rice wine vinegar, minced garlic, gingeroot,
sesame oil, & cayenne pepper.
Add wings and coat.
Marinate 30 minutes to an hour, turning occasionally.
Arrange wings in baking dish. Cover with marinade.
Bake 45 minutes, or until wings are cooked through and juices run clear.
Transfer wings to a serving plate.
Sprinkle with sesame seeds, scallion, and parsley.
Serve hot or with dipping sauce.

Spicy Cayenne Chicken Wings

This is a family favorite that Julie's husband Peter found on allrecipes.com.
Thanks to whoever posted this recipe!

16 chicken wings, tips removed


marinade:
1/4 cup extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. minced garlic
1 1/2 tsp. kosher salt
2 tsp. dried oregano
2 tsp. paprika
1 tsp. celery seed
1 tsp. ground cayenne pepper
In a small bowl, whisk marinade ingredients.
Put the chicken in a large resealable plastic bag and pour in the marinade.
Refrigerate for 2-3 hours.
Discard marinade and grill directly over medium heat, 16-18 minutes until meat
is no longer pink at the bone, turning occasionally. Serve warm. Serves 4.

Black and White Angel Food Cake

Ingredients
2 cups sifted superfine sugar (about 1 pound)
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
1 teaspoon pure vanilla extract
1/2 cup coarsely grated semisweet chocolate
For the glaze:

1/2 pound semisweet chocolate chips
3/4 cup plus 1 tablespoon heavy cream
Directions
Preheat the oven to 350 degrees F.

Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.

Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate.

Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.

For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.

Matt's Mojo Marinade

This is a recipe that Julie's son Matt concocted. You can use it to marinate pork or chicken. Marinate for a minimum of 1 hour in the refrigerator. Put meat on BBQ. Heat up the rest of the sauce until it boils and serve with meal. Delish!!!

4 garlic cloves
1 lemon, juiced w/ some zest
1 lime, juiced w/ zest
2 T. oregano
1/2 cup olive oil

Braised Short Ribs (no crock pot)

This is a braised short rib recipe that doesn't call for a crock pot. It is easy to make, but does take some time to cook. It goes great with mashed potatoes because of the gravy it creates. This recipe serves 4. Enjoy!

3 bone-in short ribs (about 3 lbs.)
kosher salt
1 medium Spanish onion, cut into 1/2 inch pieces
1 rib celery, cut into 1/2 inch pieces
1 carrot, peeled, cut in 1/2 lengthwise, then 1/2 inch pieces
1 clove garlic, smashed
3/4 cup tomato paste
1 to 1 1/2 cups red wine
1 cup water
1/2 bunch fresh thyme, tied w/ string
1 bay leaf

Season each short rib generously with salt. Coat a large pot(large enough for meat & veggies) with olive oil and bring to a high heat. Add the short ribs and brown very well, about 2-3 minutes per side. Do not overcrowd pan; cook in batches if necessary. Preheat the oven to 375. While the ribs are browning, puree all the veggies & garlic in the food processor until it forms a coarse paste. When the ribs are very brown on all sides, remove from pan. Drain the fat. Coat the bottom of the same pan with olive oil and add the pureed veggies. Season the veggies generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan (about 5-7 minutes). Scrape the crud and let if reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half. Return the ribs to the pan and add water until it covers the meat. Add the thyme bundle and bay leaf. Cover the pan and place in the oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway during cooking time. Remove the lid during the last 20 minutes to let things get brown and to let the sauce reduce. When done, the meat should be very tender but not falling apart. Serve with the braising liquid.

Italian Meatballs

Julie found this recipe in a magazine. It is from the actress Patricia Heaton's family recipes. These meatballs are very moist probably due to the large amount of breadcrumbs the recipe calls for. Julie also added some ground pork (1/2 lb.) for more flavor For a simple and quick meatball recipe, these can't be beat!

1 cup Italian bread crumbs
1/2 cup water
1 egg
1/4 cup grated parmesan cheese
1 tsp. dried parsley
1/4 tsp. dried oregano
1 tsp. salt
dash of pepper
1 lb. ground beef
2 T. olive oil
Marinara sauce

Combine bread crumbs & water. Stir in egg, parmesan, herbs S & P.
Add meat and mix well. With wet hands, make 20-24 small meatballs.
Heat oil and cook meatballs until brown on all sides, turning regularly,
over low to medium heat. Place meatballs on paper towel to absorb any oil.
Heat sauce to a boil. Lower to simmer and add meatballs. Cook, loosely covered,
for 30-40 minutes. Serve with pasta.

Stir-fry Pork

Julie & Peter love to stir-fry food. It is quick, easy, & healthy. We were tired of stir-fry chicken or shrimp so we decided to try pork. We tried a few different recipes but this, in our opinion, is the best. Enjoy!

1 1/2 lbs. pork tenderloin (2 whole tenderloins)

marinade:
2 T. dark soy sauce
2 T. dry Sherry
1 T. cornstarch
2 T. vegetable oil
4 scallions, minced (green & white parts)
1 T. minced peeled fresh ginger
2 medium bell peppers, seeded & diced (any colors)
1/4 cup hoisin sauce
1/4 cup dry Sherry
pinch salt
2 tsp. freshly ground black pepper
1 T. sesame oil

Slice the pork into 1/4 inch thick pieces. In a bowl, combine these marinade ingredients: soy sauce, Sherry, & cornstarch. Add the pork and let stand for at least 10 minutes.

In a carbon-steel wok, heat the vegetable oil over high heat until just smoking.
Add the scallions & ginger, and stir-fry until aromatic, about 30 seconds. Add the pork, reserving any remaining marinade, and stir-fry for about 5 minutes, until the pork is just done.

Add the peppers, and stir-fry for another minute. Add the hoisin sauce, Sherry salt, & black pepper, and combine. Add 2 T. of water to the marinade remaining in the bowl and add to the wok. Toss well to blend well.

Remove from heat, drizzle with the sesame oil, and serve immediately over brown rice.