Asian Ribs

6 pounds pork baby back ribs, cut into serving-size pieces

1-1/3 cups packed brown sugar

1 cup reduced-sodium soy sauce

1/4 cup rice vinegar

1/4 cup sesame oil

1/4 cup minced fresh gingerroot

6 garlic cloves, minced

1 teaspoon crushed red pepper flakes

1/4 cup cornstarch

1/4 cup cold water

Thinly sliced green onions and sesame seeds, optional

Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired.

Peanut Butter Pasta 

10 ounces thin pasta 

2 tablespoons olive oil

2/3 cup chicken stock 

One 12-ounce bag frozen stir-fry veggie medley, thawed

1/2 cup creamy peanut butter 

6 tablespoons sweet chili sauce 

2 tablespoons low-sodium soy sauce 

1 lime, juiced 

1/2 cup finely chopped green onion 

2 teaspoons red pepper flakes 

1/4 tsp. sesame oil (optional)

2/3 cups chicken stock

3 cups shredded chicken

chopped peanuts (optional)

chopped cilantro (optional)

In a large stockpot set over medium-high heat, cook the pasta according to the package directions, then drain and set aside. Heat 2 tablespoons of olive oil in a high-sided medium skillet over medium heat. Add the veggie medley and then the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes, sesame oil, and chicken stock. Cook, whisking, until the peanut butter is melted and the oil is incorporated, 3 to 5 minutes. Add the drained noodles and the chicken, and toss to coat. Cook until heated through, 3 to 5 minutes. Transfer to a large serving dish and top with chopped peanuts and cilantro if desired. Serve warm.

Farm-Style Sausage Bake

6 medium potatoes (about 2 pounds), peeled and cubed

3/4 cup milk

2 tablespoons butter

3 to 4 green onions, sliced

2 garlic cloves, minced

2 egg yolks

Dash each pepper and ground nutmeg

1 pound smoked sausage, sliced

1/2 cup cubed part-skim mozzarella cheese

2 tablespoons grated Parmesan cheese

2 tablespoons dried parsley flakes

1 teaspoon dried thyme or rubbed sage

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Preheat oven to 400°. Drain potatoes and transfer to a large bowl; mash potatoes. Beat in milk, butter, green onions, garlic, egg yolks, pepper and nutmeg until light and fluffy. Stir in sausage, cheeses and parsley. Spoon into a greased 2-qt. baking dish. Sprinkle with thyme. Bake, uncovered, 30 minutes or until a thermometer reads 160°.