{chinese spaghetti and meatballs}

Prep time: 50min

Yields: 4 servings

Ingredients

Salt

1 lb whole-wheat spaghetti

1 lb ground pork or chicken

1 egg

2 c. puffed rice cereal or panko bread crumbs

Black pepper

½ tsp Chinese five spice

8 scallions, 2 finely chopped, 6 cut into 2-inch lengths

2 Tbsp plus 1/3 cup tamari dark soy, divided

4 Tbsp vegetable oil, divided

2 c. snow peas, thinly sliced on an angle

1 red bell pepper, very thinly sliced

2 in ginger root, grated

4 cloves garlic, grated

1 lb triple washed spinach, leaves stripped of larger stems, coarsely chopped

1 Tbsp toasted sesame oil, available on Asian foods aisle of market

3 Tbsp toasted sesame seeds, available on Asian foods aisle of market

Directions

Preheat oven to 375 degrees F.  Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.  Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.  Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.  When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.

(foodnetwork.c0m)

Peanut Chicken

This is a recipe I modified greatly. I saw the concept on TV and made it my own.

Ingredients:

3-4lbs boneless, skinless chicken breasts

1c. peanut butter (I prefer to use the chunky peanut butter)

2/3c. low sodium soy sauce

2 1/2Tbsp sugar

1 tsp ground ginger

1/8 tsp pepper

1/2 tsp garlic powder

1/2 of a 14oz can of chicken stock

2large or 4med size oranges

Directions:

Cut up chicken into small pieces and place in a deep frying pan or a large pot. Zest the oranges and then squeeze the juice into the pot making sure any seeds don't fall in. Then combine with all of the ingredients and cook on med heat until chicken is cooked thoroughly.

Or to make in Crockpot; add a whole 14oz can of chicken stock and combine all ingredients. Cook on low setting for 6hrs or high setting for 3-4hrs. Serve with rice or noodles.

Yields: approximately 4-6servings.