Morrocan Pork Tagine

1-2 pounds pork

1 T. flour

1 t. cumin

1 t. paprika

1/2 t. tumeric

1/4 t. red pepper

1/4 t. ginger

1 T. olive oil

1 chopped onion

3 garlic cloves

1/3 c. raisins

1/4 c. almonds

3/4 c. chicken broth

Toss pork in seasonings. Heat oil over medium high heat in large pan. Saute onion for 5 min. Add pork and garlic- cook until not pink. Add broth and raisins. Boil at high heat. Reduce to medium heat; simmer 7-8 minutes uncovered.

Serve over couscous.

Thai Ribbons

[Ooooo, my first recipe post! :) :) Thanks for the add Ash. I made these for 4th of July with chicken, and Will grilled them. I thought they were really yummy!!! ]

1-1/2 lbs. flank steak (or chicken)
1 cup teriyaki sauce
6 Tbsp. vegetable oil
1/4 cup fresh ginger, finely chopped
1/3 cup garlic, minced
1-1/2 tsp. crushed red pepper
24 wooden skewers

Cut beef or chicken diagonally, across the grain, into 1/4-inch thick slices. Thread each slice onto a bamboo skewer. Prepare marinade by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red pepper. Pour marinade over beef/chicken in shallow pan, reserving 1/4-cup for basting. Marinate in refrigerator 1 to 2 hours. Broil or grill 3 minutes per side to desired doneness, basting once or twice and turning occasionally.