Best-Ever Peanut Satay

This marinade/sauce is GREAT with chicken or beef. Use half for an overnight marinade, reserve out the other half, warm it up a bit and use as a dipping sauce.

Prep time: 5 minutes
Cook time: Marinade overnight
Serves: 4 servings (l lb. of chicken or beef)

Mix together:
3 T peanut butter (either smooth or chunky)
1/4 c. very hot water

Add:
1/3 c. soy sauce
1 tsp. garlic powder
1/2 tsp. cayenne pepper
1 T. lime juice

Cut meat either into bite-sized cubes, or long strips. Add in plastic bag to marinade overnight, if you've got the time - a couple of hours works almost as well.

To cook: Load the cubes or strips onto wooden skewers that you've soaked for 30 minutes in warm water. Cook on grill or stovetop, 7 minutes per side, medium heat.

Karen's Italian Sausage and Tortellini Soup

My pal Karen in New Canaan, CT is the best cook I know. She says this soup is great, especially on a cold winter night. It looks impressive, and yet doesn't take much time at all. Put a pot on the stove and go clean a closet. Or something.

Prep time: 15 minutes
Cook time: 45 minutes, total
Serves 12

1 lb. Italian sausage
1 c. chopped onion (frozen, good shortcut)
2 cloves garlic, minced (in the jar, already done!)
3 - 133/4 oz. cans beef broth
1/2 c. red wine
1 - 28 oz. can crushed tomatoes
1 - 28 oz. can peeled tomatoes, cut up
1 - 15 oz. can tomato sauce
1 c. sliced carrots
1/2 t. dried basil
1/2 t. dried oregano
1 T. parsely flakes
1 c. sliced zucchini
9 oz. package of fresh, cheese-filled tortellini
1 med. green pepper, chopped
Parmesan cheese

Remove casings from sausage, brown over medium heat. Remove from pan, add in onion and garlic for 10 minutes. Add back in the cooked sausage, remaining ingredients except tortellini and green pepper. Bring to a boil, reduce heat and simmer, covered, about 30 minutes. Stir in tortellini and green pepper. Cover and simmer 20-25 minutes until the pasta is tender. Sprinkle with Parmesan cheese.