Thai fish curry

Ingredients

1/3 cup finely chopped onion
2 tbsp minced fresh cilantro stems
2 tbsp minced fresh lemon grass (from bottom 6″ of stalk)
1 tbsp turmeric
1 tbsp minced fresh ginger
1 tbsp ground cumin

3 large garlic cloves, halved
3/4 tsp dried crushed red pepper
1 tbsp vegetable oil
3/4 lb 1 1/2″ thick sea bass fillets, cut into 3″ pieces
1 cup canned unsweetened coconut milk

2/3 cup bottled clam juice
minced fresh cilantro freshly
cooked rice

How to prepare

Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl. (paste can be prepared 3 days ahead. Cover and chill.) Heat oil in medium non stick skillet over medium-high heat. Add 2 rounded tbsp spice paste; stir 1 minute. Add fish and cook 2 minutes, turning occasionally with tongs. Add coconut milk and clam juice and simmer until fish is cooked through, turning occasionally, about 6 minutes. Transfer fish to plate. Boil liquid until reduced to thick sauce, about 8 minutes. Season with salt. Return fish to sauce and heat through. Sprinkle with cilantro. Serve over rice. The mild spice paste is also great used as a base for chicken and shrimp curries. Serves: 2

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Borani – cold spinach and yogurt salad

Ingredients

1 package frozen spinach
2 tbsp fresh lemon juice
1 tsp finely grated onion
1/2 tsp salt
freshly ground black pepper
1 cup plain yogurt
1 tbsp fresh mint, minced

How to prepare

1) thaw spinach, squeeze out as much moisture as possible.
2) combine remaining ingredients with spinach until well incorporated.
3) refrigerate for a half hour and serve.

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CHICKEN ITALIAN

Ingredients

3 pounds Skinned chicken breasts
2 tablespoons Olive oil
2 tablespoons Lemon juice
2 Cloves garlic – crushed
1/4 teaspoon Oregano
2 tablespoons Dry white wine
pepper to taste

How to prepare

If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan @ 375 degrees for 45 minutes to 1 hour or until tender

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Tomato fritters

Ingredients

4 cups fresh tomatoes – chopped
2 eggs
Salt
Pepper
Flour
Vegetable oil for frying

How to prepare

Peel and chop very ripe tomatoes into thumbnail size pieces add salt and pepper to Taste add eggs and mix well add flour 1/2 cup at a time, mixing well after each Addition until you have a thick batter. Batter should pour from a spoon, but be Thicker than pancake batter heat 1/2″ vegetable oil in skillet over medium-high heat Spoon batter into patties and fry until golden brown on each side remove from pan And drain on paper towel.

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Corn and roasted pepper soup

Ingredients

2 medium onions, chopped
4-6 cloves garlic, chopped
1/2 stick butter
1 large red bell pepper, chopped, roasted
2 jalapenos, seeded and chopped, roasted
2 large tomatoes, chopped and preferably roasted
4-1/2 cups corn (fresh or frozen)
5-6 cups rich chicken broth
1/2 tsp dried oregano
1/2 tsp sweet paprika salt to taste 1/2 tsp freshly ground pepper
3 sprigs epazote

1-1/2 tbsp grated cheese per bowl (queso fresco, monterey jack)
6 corn tortillas, cut & fried to make chips
1/2 poblano or anaheim chile per bowl, roasted, peeled, cut into strips
avocado wedges for garnish

How to prepare

Saut

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Carrot-Mushroom Loaf

Ingredients

1 cup chopped onion
4 1/2 cup grated carrots
1 lb chopped mushrooms
5 eggs
2 cloves garlic
1 cup fresh, wholewheat breadcrumbs
1 cup grated cheddar cheese

1/4 cup butter
salt
pepper
basil
thyme

How to prepare

Crush garlic into melting butter. Add onions and mushrooms and saute until soft. Combine all ingredients (saving half the breadcrumbs and cheese for the top). Season to taste. Spread into buttered oblong baking pan. Sprinkle with remaining cheese and breadcrumbs. Dot with butter. Bake at 350 F. for 30 min. covered, then 5 uncovered, or until browned. from the Moosewood Cookbook. Makes 4 to 6 servings.

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CHICKEN TONNATO D’ESTE

Ingredients

4 1/4 cups Chicken stock
6 Chicken breast halves – skinned
1/2 cup Mayonnaise
1/4 cup Dry white wine
4 Flat Anchovy fillets
1 tablespoonOil from anchovies
1 can Water packed tuna, (7 oz.) – drained
2 tablespoons Lemon juice
1/4 teaspoon Oregano
Salt and pepper to taste
1 tablespoonCapers – drained (garnish)
2 tablespoons Chopped fresh parsley – (garnish)
1 Lemon – sliced (garnish)

How to prepare

Bring 4 cups chicken stock to boil in covered saucepan. Poach chicken breasts 15 minutes and allow to cool in stock For tonnato sauce, in blender or processor, combine mayonnaise, wine, 1/2 cup stock, anchovies, oil from anchovies, tuna, lemon juice amd oregano and process until well blended. Season to taste with salt and pepper Remove bones from chicken breasts and cut meat into 1/2″ thick slices Layer on serving platter, so that they overlap slightly. Pour tonnato sauce over all. Sprinkle capers and parsley on top and garnish with lemon slices Serve cold or at room temperature

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Mustard sauce for corned beef

Ingredients

1-1/2 tbsp butter
1/4 cup prepared mustard
1 egg
1/4 tsp salt
1/3 cup light brown sugar, firmly packed
1/8 tsp pepper
1/4 cup sugar

3/4 cup cider vinegar

How to prepare

Melt butter in small pan; cool. In small bowl beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar. Stir mixture into cool butter. Over medium heat, bring to boil, stirring. Reduce heat. Simmer 3 minutes and then serve hot.

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Moroccan style stuffed eggs

Ingredients

6 hardcooked eggs
3 tbsp yogurt cheese (labni)
1 tsp olive oil
4 to 6 brined green olives, pitted and chopped fine
1/2 tsp ground cumin
1/2 tsp caraway seeds, ground
1/2 tsp ground coriander
Sprigs of flat leaf parsley to garnish

How to prepare

Cut a tiny little sliver off each end of the hardcooked egg cut eggs in half Crosswise in a sm food processor bowl combine egg yolks and all other Ingredients process until smooth using a pastry bag outfitted with a lg Decorator tip, pipe filling into the egg white mound the filling garnish with the Flat leaf parsley

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HONEY MUSTARD CHICKEN

Ingredients

1 can pineapple rings in juice
4 boneless skinless chicken breast halves
2 teaspoons vegetable oil
2 largegarlic cloves – pressed
1 teaspoon thyme – crumbled
1/4 cup honey
1 cup Dijon mustard
1 tablespooncornstarch

How to prepare

Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper to taste. Rub with garlic and thyme. Brown in hot oil in nonstick skillet. Combine 2 tablespoons reserved juice with cornstarch. Combine honey and mustard; stir into skillet with remaining juice. Spoon sauce over chicken. Cover and simmer for 15 minutes. Stir cornstarch mixture into pan juices. Add pineapple. Cook, stirring, until sauce boils and thickens.

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