Stir-fried Beef with Pineapple - Serves 4-6

From: Vietnamese Cooking made easy (modified)

Ingredients:
1 lb sirloin or topside steak, very thinly sliced across the grain
3 cloves garlic, minced
1 tablespoon fish sauce
1/2 teaspoon freshly ground black pepper
3 tablespoons oil
1 large yellow onion, cut into wedges
1 large red bell pepper, deseeded and cubed
2 cups small pineapple chunks (use fresh if possible)
1 tablespoon oyster sauce
2 teaspoons sugar
2 teaspoons cornstarch, dissolved in 1/2 cup beef stock or water

1) Combine the beef slices, garlic, 1/2 tablespoon of the fish sauce and black pepper in a large bowl, and mix with your fingers until the beef is well coated. Set aside for at least 10 minutes to marinate.
2) Heat 1 tablespoon of the oil in a wok or skillet over high heat until very hot. Stir-fry the marinated beef until it changes color, about 1 minute. Remove from the pan and set aside.
3) Heat the remaining oil in the wok or skillet over high heat until hot, stir-fry the onion and bell pepper for about 1 minute until tender, then add the pineapple and stir-fry for 1 to 2 more minutes, seasoning with the remaining fish sauce, oyster sauce and sugar. Return the beef to the pan and mix well. Pour in the cornstarch mixture and stir-fry until the sauce is thickened. Remove from the heat.
4) Transfer to a serving platter and serve immediately.

Serves 4 to 6

Spicy Lemongrass Tamarind Chicken - Serves 4

From: Vietnamese Cooking made easy

Ingredients:
1 lb boneless chicken thighs, sliced into bite-sized pieces (or use breasts)
2 tablespoons oil
3 cloves garlic, minced
1 finger-length red chili, deseeded, then cubed
1 small bell pepper, deseeded, then cubed (use colored)
1/2 cup chicken stock
2 tablespoons tamarind juice
1 tablespoon sugar
Sprigs of coriander or cilantro, to garnish

Marinade:
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon dried chili flakes or 1 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part thinly sliced (small rings)

1) Combine the Marinade ingredients in a large bowl and mix well. Place the chicken pieces in the Marinade and mix well until coated. Cover with cloth and allow to marinate for at least 30 minutes.
2) Heat the oil in a wok or skillet over medium heat, stir-fry the garlic for 1 to 2 minutes until fragrant and golden brown. Add the chicken, chili, and bell pepper, increase the heat to high and stir-fry until the chicken is browned, about 2 minutes. Reduce the heat to medium, add the chicken stock, tamarind juice and sugar, and bring the mixture to boil. Simmer uncovered for about 3 minutes, stirring occasionally, until the chicken is tender and cooked. Remove from the heat.
3) Transfer to a serving platter, garnish with  coriander leaves (or cilantro) and serve with steamed rice.

Serves 4

Honey Ginger Chicken - Serves 4

Modified from: Vietnamese Cooking made easy

Ingredients:
3 tablespoons oil
1 large onion, cut into wedges (yellow)
1 lb chicken breasts (or thighs)
1 tablespoon minced garlic
2 in fresh ginger root, peeled and cut into very thin strips (or minced) (about 3 tbs)
1 tablespoon Chinese 5-Spice (equal parts: crushed cloves, cinnamon, star anise, nutmeg, ginger)
1 tablespoon fish sauce
2 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon freshly ground black pepper
1 finger-length red chili, deseeded and cut into thin strips, to garnish

Heat the oil in a wok or skillet over high heat until very hot. Stir-fry the onion until fragrant and translucent, 30 seconds to 1 minute. Add the chicken and stir-fry for 1 to 2 minutes. Add the garlic and ginger, and stir-fry for another 30 seconds. Reduce the heat to medium, add the five spice powder and mix well. Season with the fish sauce, soy sauce and honey, and stir-fry for 2 more minutes until the chicken is cooked and well coated with the sauce. Remove from heat and transfer to a serving platter.

Sprinkle the black pepper on top and garnish with chili. Serve hot with steamed rice.

Serves 4

Roasted Brussels Sprouts - Serves 4

Adapted From: Real Simple Oct 2013

Serves 4
Hands-on Time: 10 minutes
Total Time: 35 minutes

Ingredients:
1 pound Brussels sprouts, trimmed (JR: and halved)
1 sprig fresh rosemary, chopped
1 lemon, thinly sliced
1 tablespoons olive oil

1) Heat oven to 425 degree with the racks in the upper and lower thirds. 

2) On a rimmed baking sheet, toss the Brussels sprouts, rosemary, lemon slices, oil, and 1/4 teaspoon each salt and pepper.

3) Roast the sprouts on the bottom rack (can do at the same time as chicken or potatoes), tossing once, until tender, 18 to 22 minutes.

Carrot Cake - Serves 8-10

From: Taste of Colorado by Michele Morris / The Bradley Boulder Inn, Boulder / Katie Coble

Serves 8-10

Ingredients:

Cake:
4 large eggs
1 1/2 cups canola oil
2 1/4 cups sugar
1 tablespoon vanilla extract
1 1/2 cup walnuts (JR: or try pecans)
1 cup shredded carrots (about 2 large carrots)
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
1 tablespoon cinnamon (JR: fresh Vietnamese works wonders)

Frosting
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1 pound powdered sugar (JR: start with 1/2 and make to taste)

For the cake:
Preheat the over to 350 degrees. Lightly beat the eggs in a large mixing bowl using an electric mixer, and then add the oil, sugar, and vanilla and mix together. Mix in the walnuts and carrots. Add the flour, salt, baking soda, baking powder, and the cinnamon; beat until combined, but do not over-mix.

Spray a 12-cup Bundt pan with cooking spray and pour the batter into the prepared pan. Set the pan on the center rack of the oven and bake until the edges of the cake have pulled away from the side of the pan and a toothpick inserted in the center comes out clean, about 45 to 55 minutes. (JR: I found 55 works in our oven at 6,035').

Cool the cake in the pan for 15 minutes, and then turn the cake on a wire rack and let cool completely, at least 3 hours.

For the frosting:
Beat all ingredients together until creamy and spreadable. If desired, add small amounts of water to thin the frosting and use as a glaze (JR: about 2-3 tsp). Frost or glaze the cake with the cream cheese frosting.

Lamb Slider with Mint and Tomato-Ginger Chutney - Serves 2-4

From: Taste of Colorado by Michele Morris / The Stanley Hotel, Estes Park / Executive Chef Richard Beichner and Food and Beverage Manager Mark Ortell

Makes 2 to 4 servings

Ingredients:
Burgers:
8 ounces ground lamb
1 teaspoon chopped fresh rosemary or thyme
1 ounce fresh chopped mint
1/4 teaspoon salt
1/8 teaspoon pepper
8 mini burger buns

Chutney:
1 tablespoon canola oil
1/2 pound Roma tomatoes (or about 3 tomatoes) roughly chopped
2 tablespoons minced fresh ginger
1/2 white onion, finely chopped
1/4 cup red wine vinegar
1/4 cup sugar

For the burgers:
Combine ground lamb, rosemary, mint, salt and pepper in a small bowl and mix well. Shape into eight small burgers. Grill or pan sear to desired doneness and place each burger in a mini bun. Top with tomato-ginger chutney.

For the chutney:
Combine all ingredients in a nonreactive saucepan, such as stainless steel, and cook over low heat until all ingredients have broken down and formed a thick sauce, about 1 hour. Chill before serving. Chutney may be stored in the refrigerator for up to 2 weeks.

Green Chile Posole - Serves 8-12

From: Tasting Colorado by Michele Morris / Doug Wulf Denver Chili cook-off winner

Grade Level - 4 (easy methods, but time-consuming), in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Serves 8-12

Ingredients:

Pork:

• 1 (4 to 5-pound) pork shoulder roast
• 5 tablespoons mesquite Liquid Smoke
• 1 teaspoon salt
• 2 teaspoons cumin
• 1 teaspoon ground coriander
• 2 teaspoons chili powder

Posole:

• 1 (14-ounce) can low-fat beef stock
• 1/4 cup extra virgin olive oil
• 2 (28-ounce) cans cooked hominy, drained and rinsed
• 1 bunch cilantro, large stems removed, finely chopped
• 4 ounces tomatillos, pureed
• 2 (14-ounce) cans stewed Mexican tomatoes
• 3 bunches scallions, finely chopped
• 1 tablespoon cumin
• Salt and Pepper
• 2 (14-ounce) cans green enchilada sauce
• 1/2 to 1 pound roasted chile peppers, skinned and seeded (mild, medium, or hot)
• Shredded Mexican cheese, for garnish (Manchego or Cotija)

For the pork roast:

1. Preheat the oven to 325 degrees. Use a knife to spear the pork roast all over, and then place it on a large piece of heavy-duty aluminum foil.
2. Mix together the Liquid Smoke, salt, cumin, coriander, and chili powder and pour over the roast. Seal the foil tightly and wrap in two more layers of foil.
3. Place the roast in a broiler pan with an inch of water in the bottom; place entire pan in the oven and cook for 3 hours.
4. Remove from the oven and let the meal cool slightly while still wrapped in the foil. Shred or cut the pork into bite-size pieces, discarding any chunks of fat or gristle.

For the posole:

1. Place the pork in a large stockpot and add the stock, olive oil, hominy, cilantro, tomatillo puree, tomatoes, scallions, cumin, salt and pepper to taste, enchilada sauce, and chilies.
2. Stir together, cover, and simmer for 1 hour to bring all the flavors together.
3. Garnish with cheese or other toppings of your choice. Leftovers freeze well.

Quinoa, Black Bean, and Corn Pilaf - Serves 6-8

From: Tasting Colorado by Michele Morris / 9545 Restaurant, The Inn at Lost Creek, Mountain Village in Telluride / Chef Chad Dillon

Serves 6-8

Ingredients:
1 cup rainbow quinoa (mix of red, black, and white)
1 cup diced bell peppers (red, green, yellow, or a mix)
1/2 small red onion, diced
2 Anaheim chilies, diced
1 (14 ounce) can black beans, rinsed and drained
1 cup charred corn kernels
1 teaspoon ground cumin
1 tablespoon chopped fresh thyme leaves
1/2 cup chopped fresh parsley
Zest and Juice of 2 limes
Juice of 1 small orange
Juice of 1 small lemon
1 small garlic clove, minced
Salt and Pepper

Directions
Cook quinoa according to package directions. Combined with remaining ingredients and saute just until vegetables are tender-crisp. Season with salt and pepper to taste.