Chinese BBQ Pork

This is a Soy Sauce Free version of Chinese BBQ Pork!

1 or 2 Boneless Pork Tenderloin 2-3 lbs (Picture is only 1 tenderloin)

For Marinade:
1/4 cup Coconut Secret Coconut Aminos
2 T. honey
2 T. brown sugar
2 T. red wine vinegar
1 tsp. salt
1 tsp. five spice powder
red food coloring (optional) (No food coloring in the pictured version)

For the Sauce: Marinade plus 1/2 T. cornstarch
Sesame Seeds

Trim all fat from meat. Place tenderloin(s) in a gallon zippered bag. Combine remaining ingredients with a whisk until sugar is dissolved.  Pour over tenderloin(s) in the bag.  Seal out as much air as possible.  Place in the refrigerate overnight, turning occasionally.

To cook:  Heat oven to 350 degrees.  Reserving the marinade, place tenderloin(s) on a race in a baking pan.  Put in the oven and bake 45 min. or until internal temperature measures 165 degrees. Remove from oven, wrap in foil and let rest 10-15 min.

To make sauce:  Add cornstarch to a small saucepan.  Whisk in reserved marinade.  Bring to boil, reduce heat to low and simmer 1 min. more or until thickened.

Use an electric knife to thinly slice the tenderloin.  Serve with thickened sauce and sesame seeds.

Quinoa Chili

Made this up for a Relief Society activity and the ladies all loved it! Spiced nicely, but not hot spicey. Hannah liked it too.

(I doubled the recipe for the activity)

2 tsp. olive oil
1 med. onion, diced finely
3 cloves garlic, minced
2/3 cup quinoa, rinsed well until water runs clear and drained ( I used red quinoa)
2 large carrots, peeled and grated
2 cups tomato sauce
3 tsp. cumin
1 tsp. dried oregano
1/8 to 1/4 tsp. chili powder or cayenne (I use chili powder)
1/4 tsp cinnamon
1 cup water plus more (added as quinoa cooks for good consistency)
1 can bean (cannellini, red, pinto, or black) drained and rinsed well.  (I used pinto and black)

In a large saucepan, saute onion in olive oil until clear; add garlic.  Add quinoa, carrots, tomato sauce, spices and water.  Bring to simmer and cook 20 min. Add beans, cook 5 min. more.  Add water as needed.  It shouldn't be too thick, but also not runny like soup.

Oatmeal Apple Cinnamon Muffins

"Their not good, THEIR YUMMM!" Hannah, age 12, Jun 30, 2013

Makes 12-14 muffins

1 medium apple, peeled, cored, shredded
Lemon juice
3/4 cup gluten free rolled oats, chopped smaller
1 1/3 cups gluten free flour or Rice Flour Mix
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 1/2 - 2 tsp cinnamon
2 T. warm water
1 1/2 tsp. Ener-G egg replacer
7 oz. rice milk
1/4 cup applesauce

Heat oven to 400 degrees.  Prepare the shredded apple, pack into a 1/2 cup measuring cup, dump into a cereal size bowl.  Sprinkled with lemon juice and stir.  Set aside.
Measure gluten free rolled oats onto a cutting board. Using a large knife, chop the oats through 3 or 4 times to make smaller "quick" oats. Put the "quick" oats into a large mixing bowl.  Add gluten free flour, sugar, baking powder, salt and cinnamon.
In a small bowl, combine warm water and egg replacer, wisk until egg replacer is dissolved and mixture is fluffy. Set aside.
Measure rice milk into a 2 cup measuring cup.  Add applesauce and the shredded apples.  Pour the apple rice milk into dry ingredients and stir a second until it begins to moistened. Add the fluffy egg replacer and continue mixing until completely moistened.  Spoon batter into lightly greased muffin tins or silicon muffin liners (do not use paper muffin liners) until 3/4 full.  Bake in a 400 degree oven about 23- 25 min.