Thanks to Live♥Laugh♥Love, on Flickr for the photo, click the image to see more of Sabrina’s photos.

2 tbsp sesame oil
1 chili, finely chopped
1 lb oriental mushrooms (oyster, shitake etc)
3 1/2 oz pine nuts
1 onion, sliced
1 lb green vegetables (Pak Choi, Bok Choi, Spinach, Chinese cabbage etc)
1 11 oz can baby corn, halved lengthwise
2 red bell peppers, sliced
3-4 tablespoons soy sauce
Handful fresh cilantro, chopped

Directions: Heat the sesame oil in a wok and add chili, pine nuts and garlic. Sautè for about 30 seconds on high heat. Add mushrooms, onion, green vegetables, baby corn and red pepper and stir-fry for a further 3 to 4 minutes. Pour in the soy sauce and stir-fry for about a minute. Sprinkle with cilantro, stir well and serve immediately with rice  or oriental noodles.
(Serves 4)

Stir fry tips:

• vegetable should be tender but still a bit crisp when done.
• left over stir fry keeps and reheats well, make extra for packed lunches. A healthier and cheaper alternative to fast foods.
• add some tofu or left over cooked meat to make this a main dish.
• don’t have pine nuts? substitute slivered almonds

Ingredients:
4 large sweet potatoes
2 tablespoons Watkins original grapeseed oil
1/2 cup skim milk
1/2 cup dry sherry
1/2 cup frozen orange juice concentrate
1/4 cup honey
1 teaspoon Watkins nutmeg
1 teaspoon Watkins cloves
1 teaspoon Watkins cinnamon
1 pinch salt
4 large egg whites
2 tablespoons sugar
2 oranges, sliced thin (optional)

Directions: Peel and cube the sweet potatoes, place in a large saucepan, cover them completely with water. Place the saucepan over high heat and bring to a quick boil. Reduce heat to medium and continue cooking 15 minutes or until the potatoes are fork tender. Drain the potatoes well and place them in a large mixing bowl.

Mash the potatoes with a potato masher or a fork, add the oil, milk, sherry, orange juice concentrate, and brown sugar into the bowl. Sprinkle in the nutmeg, cloves, cinnamon and salt. Using an electric mixer on medium speed, beat the ingredients together well for about 2 minutes. Spray a casserole or baking dish with Watkins non stick cooking spray. Spread the prepared potato mixture evenly in the dish.

Heat the oven temperature to 350 degrees. Bake the sweet potatoes for 20 minutes. Mean while, in a small bowl beat the egg whites with an electric mixer until stiff. Add the sugar 1 teaspoon at a time, beating after each addition until the peaks hold their shape. After baking for 20 minutes remove the potatoes from the oven and spread the meringue over top of the potatoes being sure to go all the way to the edge of the dish. Return the sweet potatoes to the oven and continue baking about 7 minutes or until the meringue is a nice light brown. Remove from the oven and garnish with the orange slices if desired.

Tip from the kitchen: don’t worry about the sherry in this recipe the alcohol will evaporate during baking. If you don’t have sherry increase the skim milk to 1 cup.

You’ll find the world’s finest quality gourmet spices here, in the Watkins US catalog or the Watkins Canadian catalog.

Ingredients for soufflé:
1 lb. carrots, peeled and cut into one inch chunks
3 eggs
2/3 cup sugar
6 tablespoons flour
2 teaspoons Watkins Vanilla
1/4 cup melted butter
1/4 teaspoon Watkins Nutmeg

Ingredients for topping:
1/2 cup walnuts, finely chopped
1/4 cup brown sugar
1/4 cup butter

Directions: Prepare carrots and cook until tender, drain well. Put carrots and eggs in a blender. Then add the remaining soufflé ingredients. Place mixture in a greased 2-qt. pan or soufflé dish. Can be prepared ahead to this point, and refrigerated until ready to cook. Bake at 350 degrees for 30 to 50 minutes. Mix together walnuts, brown sugar and soft butter until crumbly. Spread on top of baked soufflé and bake for an additional 5-10 minutes.

Tips from the kitchen: the Watkins nutmeg and vanilla really make this dish, so don’t leave them out!