3red, orange, and yellow bell peppers(cut into large chunks)
3cupscooked white rice
6diced green onions/scallions(greens only)
In a medium bowl, whisk together pineapple juice (from canned pineapple), mustard, ketchup, Worcestershire sauce, vinegar, and brown sugar.
Place pineapple chunks and bell peppers in a 7-quart slow cooker. Cover with sauce and cook on low for 3 to 4 hours.
About 30 minutes before sauce is done cooking, combine ground beef, egg, breadcrumbs, and garlic powder in a medium bowl. Mix thoroughly and shape into 18 meatballs.
In a large, nonstick skillet over medium-high heat, brown meatballs on all sides. Add a little bit of oil to the pan if the meatballs start to stick.
Place meatballs in slow cooker with the sauce, fully covering the meatballs. Turn slow cooker up to high and cook 30 minutes, or until meatballs are cooked through.
Serve over rice and top with diced green onions.
Notes: Frozen, pre-made meatballs can be used in place of the first four ingredients, in which case the cook time after adding meatballs can be reduced. For a healthier version, switch to a low-sodium ketchup and cut
the brown sugar by half.
In a saucepan over medium heat, melt butter. Cook shallots for 3 minutes, stirring often, until soft.
Add vinegar and white wine, stirring for 3 to 4 minutes until liquid is reduced by half. Add beef stock and continue cooking until liquid is reduced by half again. Whisk in cream and simmer to thicken, about 6 minutes. Stir in mustard, parsley, and tarragon. Set aside.
Rinse meat and pat dry. Cut into half-inch-thick slices. Pour flour, salt, and pepper onto a large, shallow plate and mix. Coat both sides of liver slices with flour mixture, shaking off the excess.
Heat oil in a clean, large skillet over high heat. When oil is hot, lay a few liver slices at a time in the bottom of the skillet. Fry 3 minutes per side, or to desired doneness.
During the last batch of frying, place saucepan with sauce back on the stove and heat carefully to rewarm. Place liver slices on serving plates and spoon sauce evenly over the top. Serve with favorite side dishes.
115-ounce can baby corn(drained and cut into chunks)
In a small bowl, whisk together yellow mustard, optional hot mustard, lemon juice, and garlic and set aside.
Heat oil in large skillet (or wok) over medium-high heat. Add shredded carrots and cook 5 minutes. Add edamame and broccoli and cook 3 more minutes. Toss in bok choy, snow peas, and baby corn and cook another 3 minutes.
Pour in the sauce, toss to coat, and serve solo, over rice, or with noodles.
Note: Other ingredients that work well in this dish: spinach, mustard greens, cauliflower, bean sprouts, tofu, scrambled egg. Mix and match!