Thai Mussam Gai pic

 
 

Thai Mussaman Gai

Yellow Chicken Curry

Serves 4

2 Cups Chicken cut into 2 inch cubes
1 T Vegetable Oil
4 C Coconut Milk
2 T Roasted Peanuts
5 Each Small Onions - sliced
4 Each New Potatoes - cut into 3x3 cm cubes
3 T Mussaman Curry Paste (or if Mussaman not available, add bay leaves, cardamom and cinnamon to yellow curry paste)
2 T Fish Sauce
3 T Palm sugar (or regular)
3 T Tamarind Juice
3 Each Bay Leaves

Don't shake can of coconut milk, when open discard cream off the top
Put up rice.

In a wok, heat oil, curry paste, and 1 cup coconut milk and stir over a low heat until fragrant.
Stir in meat
Add remaining coconut milk and simmer gnetly for 5 minutes
Add potatoes, peanuts, onions, fish sauce, sugar, tamarind juice. Simmer until tender.
Remove from heat and serve over rice.

Potato Salad

 
 

Mediteranean Feast

 
 

Winter Squash Soup w/Cilantro Walnut Pesto

 
 

Winter Squash soup prep

 
 

Portabella Burger & Couscous

 
 

Carrot Ginger Soup pic

 
 

Carot Ginger Soup

Ginger-Carrot Soup
Usually found in tropical gardens, ginger root - which is actually an underground stem, or rhizome - sprouts large pink and orange flowers that look as if they've been carved out of wax. Although they are a much more common sight in home gardens, carrots (a member of the parsley family) aren't given to such showy blooms. Nevertheless, carrots pack a nutritional punch as impressive as any ginger blossom. Put the two roots together and you've got one of the most delicious flavor combinations I know of. Buy smooth ginger pieces (wrinkled ones are old and dry) and peel the skin away. Ginger is a wonderful digestive aid that strengthens the lining of the upper gastrointestinal tract, protecting against ulcers and parasites. The carotenes from carrots fortify the immune system and help maintain healthy skin and hair. When buying carrots, avoid those with cracks and be sure to remove carrot greenery, as it leaches moisture and vitamins from the roots.

Serves 4


2 teaspoons expeller-pressed canola oil
1 medium onion, chopped
3 tablespoons finely chopped fresh ginger root
3 cups carrots, chopped
1 medium potato, peeled and chopped
8 cups vegetable stock
Salt to taste
Dash of dry sherry
Dash of nutmeg
Chopped fresh parsley or cilantro (optional)

1. Heat the canola oil in a large pot, add the onion and ginger, and sauté, stirring, just until the onion is translucent.

2. Add the carrots, potato and vegetable stock. Bring to a boil, cover, reduce heat and boil gently until the vegetables are tender, about 30-45 minutes.

3. Purée the soup in batches in a blender or food processor.

4. Add salt to taste and flavor with the sherry and nutmeg. Serve plain or garnished with chopped fresh parsley or cilantro.

Nutrients Per Serving
Calories: 140.8
Protein: 6.5 grams
Fat: 1.5 grams
Saturated Fat: 0.1 grams
Monounsat Fat: 0.6 grams
Polyunsat Fat: 0.5 grams
Carbohydrate: 24.8 grams
Fiber: 4.9 grams
Cholesterol: 0.0 mg
Vitamin A: 28,566. IU
Vitamin E: 0.7 mg/IU
Vitamin C: 11.2 mg
Calcium: 59.2 mg
Magnesium: 40.5 mg

Source: Dr Weil

Pasta Puttanesca

Pasta Puttanesca
Legend has it that this pasta dish was concocted by ladies of the evening after work was done, perhaps because it is both fast and spicy. At any rate, it is a perfect quick meal that has more than its share of flavor. Anchovies are a traditional ingredient and a source of omega-3 fatty acids, so use them if you like their flavor.

Serves 6

Nutrients Per Serving
Calories: 418.5
Protein: 17.8 grams
Fat: 8.7 grams
Saturated Fat: 3.1 grams
Monounsat Fat: 3.5 grams
Polyunsat Fat: 1.2 grams
Carbohydrate: 67.0 grams
Fiber: 5.2 grams
Cholesterol: 13.9 mg
Vitamin A: 886.2 IU
Vitamin E: 1.3 mg/IU
Vitamin C: 23.9 mg
Calcium: 210.4 mg
Magnesium: 62.1 mg
5-6 cups fresh tomatoes, peeled, seeded and crushed (or use two 28-ounce cans Italian tomatoes, drained and crushed)
1 tablespoon extra-virgin olive oil
1 teaspoon dried hot red pepper flakes
1 1/2 tablespoons capers, drained and rinsed
3 tablespoons black olives (Kalamata or oil-cured), pitted and chopped
1 tablespoon garlic, minced
2 tablespoons fresh basil leaves, minced
4 anchovy fillets, minced (optional)
1 pound dried penne pasta
3/4 cup Parmesan cheese, grated

1. In a large bowl, combine the tomatoes, olive oil, red pepper flakes, capers, olives, garlic and basil. Let stand at room temperature for 1 hour.

2. Cook the pasta in rapidly boiling water until al dente. Drain well.

3. Toss the hot pasta with the tomato mixture. Add the grated Parmesan cheese and serve immediately.

Source: Dr Weil