Foreign Dishes

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Ants on a Tree

Prep: 20 mins | Cooking: About 10 mins | Other: 20 mins for soaking | Total: About 50 mins

3 oz cellophane noodles
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon chili paste with garlic
1 teaspoon sugar
1/2 cup (4 fl oz) beef stock
2 tablespoons peanut or vegetable oil
1/2 pound ground pork or beef
2 green onions, including tender green tips, sliced
1 teaspoon peeled and minced fresh ginger
1/2 cup (2-ounces) canned water chestnuts, rinsed, well drained, and sliced

Place the noodles in a large bowl and add boiling water to cover. Let stand for 20 minutes. Drain well and cut the noodles into 2-inch lengths. Spread out the noodles on a kitchen towel to absorb excess moisture.
Meanwhile, in a small bowl, stir together the soy sauce, sherry, chili paste, sugar and stock. Set aside.
In a wok or frying pan over high heat, warm the oil, swirling to coat the bottom and sides of the pan. When the oil is very hot but not quite smoking, add the pork or beef and stir and toss every 15-20 seconds until no pinkness remains, 3-4 minutes.
Push the meat to one side of the pan, add the green onions and ginger and stir and toss for 30 seconds. Add the water chestnuts and stir and toss together all of the ingredients, including the meat, for 30 seconds longer.
Quickly stir the reserved soy sauce mixture and add to the pan. Bring to a boil. Reduce the heat to medium-high and add the reserved noodles. Cook until the liquid is absorbed but the mixture is still moist, about 3 minutes longer. Taste and adjust the seasonings. Serve immediately.

Per Serving: Calories: 312; Protein: 10 g; Carbs: 23 g; Total Fat: 19 g; Saturated: 6 g; MonoUn: 9 g; PolyUn: 3 g; Cholesterol: 41 mg; Sodium: 561 mg; Dietary Fiber: 0 g. Serves 4. Source: Williams-Sonoma Guide to Good Cooking, © 1996.

Basil Chicken in Coconut Curry Sauce

1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chile powder
1/4 teaspoon tumeric

1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)

1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeño peppers, seeded and minced
2 Tbsp olive oil or grapeseed oil
1 14-oz can coconut milk
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
3 Tbsp fresh basil leaves, chopped
1 Tbsp finely chopped fresh ginger

Hot cooked rice

In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chile powder, and tumeric. Set aside.
Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.
In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and jalapeños and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.
Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.
Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn starch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the Worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through.

Serve over rice. Serves 4. Simply Recipes http://www.simplyrecipes.com

Cashew Chicken

4 chicken breasts, skinless and boneless, cut into 1-inch cubes
Peanut Oil
Chile Powder (about 3 Tbsp)
Tamari (about 1/2 cup) (use Wheat-free tamari if you need to cook gluten-free, and if you don’t have access to tamari you can substitute soy sauce)
Honey (about 1/2 cup)
2 cups raw cashews
3 cups roughly chopped onions
3 cups roughly chopped mushrooms

Marinate the chicken. Put the chicken cubes in a dish. Cover the chicken with peanut oil. Add tamari until the marinade turns brown (about 2 Tbsp per breast). Sprinkle the chile powder all over the top of the chicken. Stir, and sprinkle again. Stir and sprinkle again, stir. You should be able to see each piece o f chicken with lots of sprinkles of chile powder. Add some honey, about 2 Tbsp for each breast. Marinate from anywhere from a half an hour to several hours, the longer the better.
Put cashews into a saucepan and cover with water. Bring to a boil and simmer until they are soft, (a couple of minutes – the water will get foamy.) Remove from heat. Strain and set aside.
In a large skillet, sauté chicken pieces on medium high heat until just cooked. Reserve any extra marinade. Remove chicken from skillet and set aside.
In the same skillet sauté onions on medium high to high heat with reserved marinade for several of minutes. (Elise’s note: for food safety reasons you may want to simmer the marinade first, for several minutes before adding the onions. The marinade had been in contact with raw chicken and needs to thoroughly cook to kill any bacteria. Add a little water if the marinade reduces too much.) Add mushrooms and continue to sauté until onions are translucent and mushrooms are cooked, several minutes more. Add additional marinade ingredients if necessary – peanut oil, tamari, chile powder, honey.
Combine chicken, mushrooms, onions, with the cashews. Serve over (brown) rice.

Serves four. Simply Recipes http://www.simplyrecipes.com

Chiang Mai Curry Noodles* (Kao Soi)

2 tablespoons vegetable oil
1 tablespoon finely chopped garlic
2 tablespoons red curry paste or pananeng curry paste
3/4 pound boneless chicken, or boneless beef, such as tri-tip or flank steak, thinly sliced crosswise into 2-inch strips
2 cups unsweetened coconut milk
1-3/4 cups chicken broth
2 teaspoons ground tumeric or curry powder
2 tablespoons dark soy sauce or soy sauce
1 teaspoon sugar
1 teaspoon salt
2 tablespoons freshly squeezed lime juice
1 pound fresh Chinese-style noodles, or 1/2 pound dried Chinese-style egg noodles, angel hair pasta, or spaghetti
1/3 cup coarsely chopped shallots
1/3 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced green onions

To make crispy noodle nests, you’ll need about 1/2 pound thin fresh egg noodles. Heat about 2 cups vegetable oil in a wok or small deep skillet to about 375°F. Carefully add a handful of noodles, let it sizzle and brown for a few seconds, turn gently with tongs, and transfer the “nest” to a platter to cool. Serve in individual soup bowls with chopsticks or forks for the noodles, and big spoons for the delicious curry sauce.

Heat the vegetable oil in a medium saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1 to 2 minutes, tossing now and then to brown it evenly and mix it with the curry paste. Add the coconut milk, chicken broth, turmeric, soy sauce, sugar, and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes, until meat is cooked through. Stir in lime juice, remove from heat, and cover to keep curry warm while you prepare the noodles.

Cook the noodles in a large pot of rapidly boiling water, until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again, and divide the noodles among individual serving bowls. Ladle on hot curry, and sprinkle each serving with the shallots, cilantro, and green onions. Serve hot.

Serves 4 to 6. Quick & easy Thai: 70 everyday recipes, by Nancie McDermott, page 116.

Chicken Baked in Coconut-Curry Sauce

The rich coconut milk, hot curry paste, and garlic create a sauce that keeps the chicken moist. Serve over basmati rice.
1/2 cup coconut milk
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons minced garlic
1 to 1-1/2 teaspoons red curry paste
4 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium zucchinis, halved lengthwise and thinly sliced (about 2 cups)
1 cup thinly sliced yellow squash (about 2 small)
1 cup 1/4-inch-thick red bell pepper strips (about 1 large)
1/2 cup diagonally cut green onions
4 teaspoons chopped fresh cilantro
4 lime wedges

Preheat oven to 425°F. Combine first 4 ingredients in a medium bowl; stir with a whisk.

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound each piece to an even thickness using a meat mallet or small heavy skillet. Sprinkle salt and pepper evenly over both sides of chicken.

Fold 4 (16 x 12-inch) sheets of heavy-duty aluminum foil in half crosswise. Open foil; layer 1/2 cup zucchini, 1/4 cup squash, 1/4 cup bell pepper, 2 tablespoons green onions, and 1 chicken breast half on half of each foil sheet. Spoon 3 tablespoons of coconut milk mixture over each serving. Fold foil over chicken and vegetables; tightly seal edges.

Place packets on a baking sheet. Bake at 425°F for 22 minutes. Remove from oven; let stand 5 minutes. Place on plates. Unfold packets carefully, and sprinkle each serving with 1 teaspoon cilantro. Garnish with lime wedges. Serve immediately.

_{Nutrition Per Serving: Calories 278(27% From Fat); Fat 8.4g (Sat 5.9g, Mono 0.8g,Poly 0.6g); Protein 41.7g; Cholesterol 99mg; Calcium 57mg; Sodium 523mg; Fiber 2.3g; Iron 2.8mg; Carbohydrate 8.4g. Yield: 4 Servings (Serving Size: 1 Packet And 1 Lime Wedge), Source: Cooking Light, April 2007.}

Chicken-Coconut Soup (Tome Kah Gai)

2 tablespoons freshly squeezed lime juice
2 tablespoons fish sauce
2 green onions, very thinly sliced crosswise
6 wild lime leaves, torn or cut into quarters (optional)
2 tablespoons coarsely chopped cilantro
1-1/2 cups unsweetened coconut milk
1-1/2 cups chicken broth or water
10 to 12 slices galanga, fresh, frozen, or dried
2 stalks fresh lemongrass
3/4 pound boneless chicken, cut into big, bite-sized chunks
1 cup thinly sliced fresh mushrooms

In a large serving bowl, combine the lime juice, fish sauce, green onions, and half the wild lime leaves, if using. Place this bowl by the stove, along with a small bowl containing the chopped cilantro.

In a medium saucepan, combine the coconut milk and the chicken broth and bring to a gentle boil over medium-high heat. Stir in the galanga, lemongrass, and remaining lime leaves. Add the chicken and mushrooms, return to a gentle boil, and simmer gently until chicken is cooked through, about 10 minutes.

Remove from heat, pour the hot soup over the herbs and seasonings in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot.

You can remove the galanga and lemongrass before serving soup.

Serves 4 to 6. Quick & easy Thai : 70 everyday recipes, by Nancie McDermott, page 28.

Chicken Coconut Soup with Lemongrass

One of the most-requested dishes in Thai restaurants is this soup, called tom kha gai. It is also easy to prepare at home, however, once you have the right ingredients on hand. While you may not be able to find kaffir lime leaves or galangal (a ginger like rhizome) at your market, grated lime zest and fresh ginger work well in their place. Bottled fish sauce and canned coconut milk are now widely available, so this delicate and fragrant soup can grace your table often.

4 cups chicken broth
8 large slices peeled fresh galangal or 4 slices peeled fresh ginger
1 large lemongrass stalk, cut into 2-inch pieces, crushed
16 fresh kaffir lime leaves, torn in half, or grated zest of 1 large lime
2 cans (14 ounces each) coconut milk
1/4 cup lime or lemon juice
2 to 3 Tbs. Thai fish sauce
2 Tbs. light brown sugar
1 Tbs. red chile paste
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1/2 lb. fresh white mushrooms, brushed clean and thinly sliced
5 small fresh red or green chilees, sliced crosswise paper-thin
Fresh cilantro leaves for garnish

In a large saucepan, combine the broth, galangal, lemongrass and lime leaves. Place over medium heat and slowly bring to a boil. Boil for 1 minute.

Reduce the heat to low, add the coconut milk, stir to combine and bring to a simmer. Add the lime juice, fish sauce, brown sugar and chile paste; mix well and simmer for 5 minutes. Add the chicken pieces and simmer until tender, 4 to 5 minutes. Add the mushrooms and simmer until tender, about 1 minute more.

To serve, ladle into warmed bowls. Float the chile slices and cilantro leaves on top. Serves 4 to 6. Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998).

Chicken Hidden in Curried Rice (Kao Moke Gai)

3 tablespoons vegetable oil
1 tablespoon coarsely chopped garlic
1/3 cup coarsely chopped onion
1 tablespoon curry powder or ground spice mixture*
1-1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1-1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
2 cups long-grain rice
2-1/2 cups chicken broth if using an electric rice cooker, or 3-1/2 cups broth is rice is cooked on the stove
3 tablespoons coarsely chopped fresh cilantro
1/3 cup thinly sliced shallots, fried in veggie oil until golden brown and crisp, or 2 tablespoons thinly sliced green onions (optional accompaniments)

Place a medium bowl and tongs by the stove and heat the oil in a large skillet over medium heat. Add the garlic and onion and toss well. Sprinkle in the curry powder, along with the salt and pepper. Cook 1 minute, stir well, and then add the chicken pieces. Cook 2 to 3 minutes, turning once or twice, until they are coated with the spices and beginning to brown. Transfer the partially cooked chicken pieces to the bowl and add the rice to the skillet. Cook 2 to 3 minutes, stirring now and then to evenly color and season the rice.

To cook in an electric rice cooker: Put half the rice in a large rice cooker and place the chicken and any juices from the bowl on top of the rice. Scatter the rest of the rice over the chicken pieces, and then pour in the 2-1/2 cups chicken broth. Cover, press the start button, and cook until rice and chicken are tender and cooked through, around 40 minutes, depending on your machine.

To cook on the stove: Transfer the seasoned rice to a large saucepan or Dutch oven, and add the 3 1/2 cups chicken broth. Bring to a boil over medium heat, stir well, and cook, stirring often, until the rice swells and looks rather dry, 10 to 15 minutes. Reduce heat to medium-low and add the chicken pieces to the pan, along with any juices from the bowl. Use a spoon to bury them one by one near the bottom of the pan, under the partially cooked rice. Smooth out the rice to hide the chicken completely, cover, and cook until rice is tender and chicken is cooked through, about 40 to 50 minutes, stirring gently once or twice.

For either cooking method: When rice and chicken are cooked, let stand, covered, for 10 minutes. Fluff the rice gently and then mound it on a serving platter. Arrange chicken pieces around the mound of rice, garnish with the cilantro and any of the optional accompaniments, and serve hot or warm.

*Ground spice mixture: 1 teaspoon each of ground cumin, coriander, and tumeric, and 1/2 teaspoon each of ground cinnamon and dried red chilies.

Serves 6 to 8. Quick & easy Thai : 70 everyday recipes, by Nancie McDermott, pages 54-55_.

Chicken Papadoris

1/4 cup pine nuts
1/4 cup butter
2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1 onion, chopped
4 cloves garlic, minced
2 tablespoons soy sauce
1 (14 ounce) can unsweetened coconut milk
1 ½ teaspoons paprika
¼ teaspoon ground cumin
1 teaspoon curry powder
2 teaspoons cornstarch
1/4 cup cold water

Hot rice for serving

Heat a skillet over medium-high heat. Add pine nuts, and cook stirring frequently, until evenly toasted. Remove from heat, and set aside.
In a large frying pan, melt butter, add onion and garlic and sauté’ until onions are translucent.
Add chicken pieces, cover and fry until cooked through and have turned white, about 6 minutes, stirring occasionally.
Stir in pine nuts, soy sauce, paprika, coconut milk, cumin and curry powder; cover and continue cooking for about 5 more minutes, stirring occasionally.
In a cup, mix together tapioca starch and water until dissolved.
Near the end of cooking the chicken and while sauce is bubbling, add cornstarch mixture, small amounts at a time, stirring constantly until the sauce thickens.
Use only enough tapioca mixture so that the sauce has the consistency of gravy.
Adjust seasonings to taste. Serve over rice.

You can use chicken drumettes, wings or thighs, but remember to cook them somewhat longer. If coconut milk is not available, substitute 1 1/2 cups whipping cream. You can also use any left over chicken for appetizers. Chop chicken into smaller pieces, mix together with sauce and fill small pastry shells with chicken mixture. Serve these appetizers hot or cold.

_{Nutritional Information: Servings Per Recipe: 8; Calories: 311; Total Fat: 19.9g; Saturated Fat: 13.6g; Cholesterol: 81mg; Sodium: 348mg; Potassium: 474mg; Carbohydrates: 5.1g; Fiber: 1.3g; Sugar: 1g; Protein: 28.9g; Exchange Other Carbs: 1; Vitamin A Iu: 432IU; Niacin Equivalents: 19mg; Vitamin B6: 1mg; Vitamin C: 4mg; Folate: 18mcg; Calcium: 33mg; Iron: 3mg; Magnesium: 70mg. Source: https://www.allrecipes.com/recipe/8678/chicken-papadoris/}

Chicken Peanut Curry

The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott’s The Curry Book. With a little less broth and a lot more chicken you have a great peanut curry dish. Control the level of hotness you want with the amount of chile. We didn’t have serranos when we made this, and we wanted it very spicy so we used 4 fresh large jalapeños instead of the 2 serranos called for in the following recipe. The lime, coriander seed, onion, cilantro, mint, ginger, chile, and peanut combine wonderfully.

3 lbs boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1-1/2 inch wide chunks or strips
1/2 cup flour
4 Tbsp yellow curry powder
2 teaspoons Kosher salt
1/2 teaspoon freshly ground peppercorns
1/2 cup olive oil
2 Tbsp fresh ginger, minced
2 Tbsp garlic, minced
2 serrano chile peppers, seeded, de-veined, minced
4 cups chicken broth
1/2 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar)
1 teaspoon ground coriander seeds
8 green onions, chopped, greens included
1/3 cup each finely chopped mint and cilantro
2 limes cut into wedges

Rinse chicken and pat dry. In a small sturdy paper bag, combine the flour, curry powder, salt and pepper. Shake well. Add the chicken pieces and shake to coat well.
Heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes (depending on size of chicken pieces) tossing occasionally to cook chicken evenly. Add the ginger, garlic, chile pepper and 1/2 cup of the chicken broth to the saucepan. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine everything well.
Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Right before serving, add the coriander and green onions. Salt to taste.
Serve with rice. Top each serving with fresh cilantro and mint. Squeeze a little lime juice over it as well. Serves 6-8. Simply Recipes http://www.simplyrecipes.com.

Chicken with Potatoes, Peas & Coconut-Curry Sauce

Potatoes and peas make this curry a meal-in-one, but it’s also delicious with basmati rice. Serves 2-3.

1 lb. boneless, skinless chicken breast halves (about 3)
Kosher salt and freshly ground pepper
2 Tbs. vegetable oil; more as needed
1/2 medium onion, finely diced (to yield about 1/2 cup)
1 Tbs. minced fresh ginger
2 tsp. seeded, minced fresh jalapeño
1 Tbs. sweet curry powder (not Madras or hot)
1 cup homemade or low-salt chicken broth
1 medium (6-oz.) red or yellow potato, peeled and cut into 1/4-inch dice (to yield about 1 cup)
5-1/2 oz. can coconut milk, well shaken
1/2 cup frozen peas
2 Tbs. roughly chopped fresh cilantro

Trim the chicken, removing the tenders and slice on an angle into 3/4-inch pieces; season generously with salt and pepper. In a 10-inch straight-sided sauté pan, heat the oil over medium-high heat until it’s hot enough to shimmer. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.

Return the pan to medium heat and, if it looks dry, add another 1 Tbs. oil. Add the onion, ginger, and jalapeño and sauté, stirring almost constantly with a wooden spoon, until the vegetables soften, about 2 minutes. Add the curry powder and sauté for 30 seconds. Pour in the chicken broth and scrape the pan with a spoon to loosen any browned bits. Add the potato and 1/2 tsp. salt. Bring to a simmer and cook, partially covered, until the potato is barely tender, 7 to 8 minutes. Add the coconut milk and peas; simmer uncovered until the peas are thawed, the potato is fully tender, and the sauce is somewhat thickened, 4 to 5 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices to the sauce and turn to coat with the sauce. Serve immediately, sprinkled with the cilantro.

Drink Suggestions: Choose a young, fairly fruity, un-oaked white wine that has just a touch of sweetness, such as Viognier, Chenin Blanc, or Riesling. Source: Fine Cooking #63, pp. 43.

Chicken Satay with Peanut Sauce

This recipe calls for coconut milk and coconut cream, the rich layer of fat that rises to the top of canned coconut milk. Do not shake the can before opening. Spoon off the layer of cream for the marinade, then stir the remaining milk and use it in the sauce.

5 shallots, quartered
5 garlic cloves, halved
3 red serrano chilies, halved
3 Tbs. finely chopped lemongrass, center white part only
2 Tbs. ground coriander
2 tsp. granulated sugar
2 tsp. ground cumin
1-1/2 tsp. salt
About 4 Tbs. water
2 Tbs. unsweetened coconut cream
8 boneless, skinless chicken thighs, about 1-1/2 lb. total, cut into 1-inch pieces
1 piece fresh or frozen galangal, about 1 inch long, chopped
2 Tbs. peanut or corn oil
1/4 cup chunky peanut butter
1 tsp. palm sugar or brown sugar
1 tsp. fish sauce, or to taste
1/4 cup unsweetened coconut milk, or more as needed
1/4 cup fresh lime juice
1 small cucumber, peeled and thinly sliced, for garnish

In a blender, combine 2 shallots, 2 garlic cloves, 1 chile and 2 Tbs. of the lemongrass. Process until finely chopped. Add 1 Tbs. of the coriander, the granulated sugar, 1 tsp. of the cumin, 1 tsp. of the salt and about 2 Tbs. of the water, just enough to facilitate blending. Process until a smooth paste is formed. Pour into a non-aluminum bowl, add the coconut cream and mix thoroughly. Add the chicken, turn to coat evenly, cover, and refrigerate for at least 4 hours or up to overnight.

Prepare a fire in a grill. Position a rack about 2 inches from the heat source. Metal or wooden skewers can be used; if using wooden skewers, soak in water to cover for 20 to 30 minutes and drain.

In a blender, combine the galangal, the remaining 3 shallots, remaining 3 garlic cloves, remaining 2 chilies, remaining 1 Tbs. lemongrass, remaining 1 Tbs. coriander, remaining 1 tsp. cumin and about 2 Tbs. of the water, just enough to facilitate blending. Process until a smooth paste is formed.

In a saucepan over medium heat, warm the oil. Add the spice paste and cook, stirring occasionally, until fragrant, about 3 minutes. Add the peanut butter and cook for 2 minutes more. Stir in the palm sugar, fish sauce, remaining 1/2 tsp. salt and 1/4 cup coconut milk. Cook, stirring occasionally, until beads of oil appear on the surface, about 5 minutes. Stir in the lime juice. Add more coconut milk if needed to make a thick, creamy sauce. Pour the peanut sauce into a shallow bowl.

Remove the chicken from the marinade, discarding the marinade. Thread 5 or 6 pieces on each skewer, allowing them to touch. Place directly on the grill rack. Cook, turning once, until the chicken has charred edges, 8 to 10 minutes. Arrange the skewers on a serving platter, garnish with the cucumber, and accompany with the peanut sauce.

Serves 6. Adapted from Williams-Sonoma Lifestyles Series, Asian Flavors, by Joyce Jue (Time-Life Books, 1999).

Chicken Satay with Spicy Peanut Sauce (Gai Satay)

To make in advance, marinate the meat, make the sauce, and then cover and chill.

Marinade for the chicken:
1/2 cup unsweetened coconut milk
1 teaspoon fish sauce
1 teaspoon brown sugar
1 teaspoon curry powder
1 pound boneless, skinless chicken thighs or breasts
Spicy Peanut Sauce:
3/4 cup unsweetened coconut milk
1 tablespoon red curry paste, or massamun curry paste
2 teaspoons roasted chile paste (nahm prik pao; optional)
1/2 cup chicken broth or water
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1/4 cup chunky peanut butter or very finely ground peanuts
1 tablespoon freshly squeezed lime juice or tamarind liquid
About 60 bamboo skewers, soaked in water for at least 30 minutes

Combine the coconut milk, fish sauce, brown sugar, and curry powder in a large mixing bowl and stir well. Cut the chicken breast meat lengthwise into 1/2-inch strips. Add the meat to the marinade and mix well. Cover and refrigerate for at least 30 minutes or as long as overnight.

To prepare the peanut sauce, bring the coconut milk to a gentle boil in a medium saucepan over medium-high heat. Add the curry paste and roasted chile paste and cook 4 to 5 minutes, mashing and stirring occasionally to dissolve them. Add the chicken broth, fish sauce, palm sugar, peanut butter and lime juice and cook 1 minute more, stirring well to make a smooth sauce. Remove from heat, transfer to a small serving bowl, and set aside to cool. The sauce can be served warm or at room temperature, or cover and refrigerate, reheating gently just before serving time.

Thread meat onto tips of bamboo skewers, and cook on a lightly oiled, hot grill or under the broiler, turning often, until browned and cooked through, 4 to 6 minutes. Serve at once with the peanut sauce.

Serves 6 to 8. Quick & easy Thai: 70 everyday recipes, by Nancie McDermott, page 24.

Chicken Tikka Masala

6 Chicken thigh pieces (boneless) OR 4 boneless breasts
Marinade for Tikkas:
6 tbsp. Yogurt
1 tsp red chile powder
1 tbsp Garlic paste
2 tbsp Ginger paste
1 tsp Cumin Powder
1 tsp Curry Powder (Garam Masala)
4-5 tsp lemon juice
Salt to taste
For Gravy:
2 Tomatoes(chopped)
1 Onion
1 tsp Ginger-garlic paste
1/2 tsp. Cumin powder
1/2 tsp. Coriander powder
1/4 cup Milk
1 tsp Sugar
Salt to taste

Chicken tikka masala is a two-step process, Tikka and Gravy. Grilling the chicken definitely flavors this dish but if you do not have a grill, you could use any oven too. Once you have your chicken grilling, you could start the gravy process in parallel.

Cut chicken into smaller pieces. Drain any water.
Mix all ingredients for the marinade and add chicken into it. Set aside for at least 1 hour
Grill chicken on hot grill (barbecue) to golden brown. Baste butter (or oil) frequently to ensure that chicken remains tender and moist. Do not overcook.
Heat oil and add ginger, garlic paste. Fry a little and add chopped onions.
Keep heat on high to slightly caramelize the onions. Caramelizing onions enhances its flavors for this dish.
When onions turn golden, add chopped tomatoes and keep frying on medium heat until the oil separates.
Add cumin and coriander powder. Mix
Add salt and sugar and drop the chicken tikka pieces in it.
Let it simmer for 5 minutes on low heat and let the flavors mingle a little.
Increase heat to high and incorporate milk slowly. Stirring continuously.
Once the gravy is of right consistency, reduce heat to low. Prepare any garnish
Serve with white rice. Source: https://www.khanakhazana.com/recipes/view.aspx?id=1066, submitted by Rajiv Anand.

Coconut Rice

1 cup Thai jasmine-scented rice
1 cup coconut milk
1 cup water
1/2 tsp. Salt

Pour water, salt, and coconut milk into a pot placed over high heat. Add the rice. Stir well to mix water and coconut milk, and to keep rice from sticking to the bottom. Allow to come to a boil. When coconut-water reaches the bubbling point, turn down the heat to medium-low (around #2.5) and half-cover the pot by tilting the lid, allowing some of the steam to escape. Allow to cook like this for 20 minutes, or until all the liquid is gone. Now cover the pot completely and turn off the heat, allowing the rice to “steam” cook with its own heat until the curry is ready.

Cucumber Raita

2 slicing cucumbers, peeled, seeded, and grated or chopped
1 cup plain nonfat yogurt
1 teaspoon chopped fresh mint leaves
1/4 teaspoon ground cumin

Press the cucumbers through a strainer to remove some of the water.
Combine with other ingredients and take to a picnic in a small covered dish.

Fatayir Mah Batata (Potato Pies)

Basic frozen bread dough, defrosted

2 lb. ground lamb
1 lg. shredded onion
1/2 c. pine nuts
1 lb. shredded potato
juice of 1 lemon
chopped tomato, if desired

Place lamb, onion, pine nuts, potato and lemon in a frying pan and cook over medium heat. Drain off fat. Using a basic frozen dough, place filling in center of small dough patties, form a triangle. Bake at 400°F until golden brown. Source: One Million Recipes.

Humaria’s Basmati Rice

1 onion, thinly sliced cooking oil OR 2 tablespoons butter 1 teaspoon salt Whole black peppers OR 1/8 teaspoon ground pepper Whole cloves OR 1/8 teaspoon ground cloves Cinnamon sticks – the little ones OR 1/2 teaspoon ground cinnamon Red chile powder – a tiny bit (optional) 1 can of garbanzo beans, drained (reserve liquid)

2 cups Basmati rice (from Costco, Dawat in the brown bag)

Prepare rice: Pick the rice over and place in a bowl. Wash in several changes of water. Drain. Pour 5 cups of fresh water over the rice and let it soak for half an hour. Drain thoroughly.

While rice is draining, fry onion in butter until golden brown in a stock pot on medium heat. Reduce heat to low. Using directions on the rice bag, substitute equal parts water and reserved garbanzo been liquid for plain water. Bring to a boil, then add basmati rice, beans, and seasonings. Reduce heat to medium. Follow direction on rice bag to complete.

Indian Brown Beef Stew

This is what you would call an “everyday” meat curry in India. It’s simple to put together but you’ll need to simmer the beef for about an hour until tender. Indians accomplish this in approximately one-third that time with a pressure cooker–an indispensable tool in every Indian kitchen. If you have a pressure cooker you inherited from Grandma, dust it off and put it to work; this curry would be ready in a mere twenty minutes. If you favor carrots over potatoes, feel free to substitute them.

3 tablespoons canola oil
1 large yellow onion, finely chopped (about 2 cups)
2 tablespoons coriander seeds, finely ground
2 teaspoons finely grated garlic (about 4 large cloves)
1 teaspoon finely grated fresh ginger (about 2-inch piece)
1 teaspoon cayenne
1/2 teaspoon ground turmeric
1 pound beef sirloin, cut into 1-inch square pieces
2 cups water
1 1/2 teaspoons salt
2 large russet potatoes (about 1 pound), cut into 2-inch cubes
1 medium green serrano chile, cut lengthwise in quarters
1 tablespoon rice vinegar or apple cider vinegar

Heat the oil in a large stockpot and sauté the onion until golden. Add the coriander, garlic, ginger, cayenne, and turmeric and stir over medium heat until browned, about 4 minutes. Deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits, if the mixture starts sticking to the bottom.

Add the beef and sauté over medium heat until well browned, 5 to 10 minutes. Add the 2 cups water and salt and bring to a boil. Reduce the heat to a simmer and cook, covered, for 1 hour. Add the potatoes and chile and continue cooking until the beef and potatoes are tender, another 15 to 20 minutes.

Add the vinegar, simmer for an additional 2 minutes, and remove from the heat. Serve hot with crusty bread or steamed white rice. Serves 4. Recipe from 5 Spices, 50 Dishes, Simple Indian Recipes Using Five Common Spices, by Ruta Kahate.

Kibbeh with Yogurt-Garlic Sauce (Lebanon)

Difficulty: Medium | Prep Time: 30 minutes | Cook Time: 30 minutes | Yield: 1-1/2 to 2 dozen

Outer Shells:
1-1/2 cups fine bulgur wheat
1-1/2 pounds ground beef
1-1/2 cups roughly chopped yellow onions
3 teaspoons ground cumin
2-1/4 teaspoons salt
1-1/2 teaspoons ground black pepper
Stuffing:
1/2 pound ground beef
3/4 cups finely chopped yellow onions
1/3 cup pine nuts, lightly toasted
3/4 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon ground pepper
1/4 teaspoon ground cinnamon

Vegetable oil, for frying
Chopped parsley, garnish
Yogurt Garlic Sauce, recipe follows

To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.

In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.

To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.

To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.

Preheat the oil to 360ºF. In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.

Recipe courtesy Emeril Lagasse, 2002. https://www.foodnetwork.com/recipes/kibbeh-with-yogurt-garlic-sauce-lebanon-3645016

Massaman Curry

1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon chopped fresh ginger
1 teaspoon Chinese five spice powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon turmeric
1 teaspoon salt
1 cup canned low-sodium chicken broth or homemade stock
1/2 cup canned unsweetened coconut milk or heavy cream
1/2 pound boiling potatoes (about 2), peeled and cut into 1/2-inch pieces
1-1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
1/2 cup chopped peanuts
1/2 pound plum tomatoes (about 4), cut into wedges
3 tablespoons chopped cilantro

In a large saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic, ginger, five-spice powder, cumin, cayenne, turmeric, and 1/2 teaspoon of the salt. Stir until fragrant, about 1 minute. Whisk in the broth and then the coconut milk; bring to a simmer. Stir in the potatoes, cover, and cook over low heat until they are almost tender, about 12 minutes.

Add the chicken to the sauce, cover, and simmer for 5 minutes. Stir in the peanuts, tomatoes, cilantro, and the remaining 1/2 teaspoon salt. Turn the heat off, cover, and let steam until the chicken is just done, about 2 minutes longer.

For this curry, steamed white rice is the only accompaniment you need.

Serves 4, Facts per Serving: Calories:428 Fat:20g Carbohydrates:20g Cholesterol: 87mg Sodium:737mg Protein:43g Fiber:4g % Cal. from Fat:42% % Cal. from Carbs: 19% , Source: Quick from Scratch – Chicken, Turkey, and Cornish Hen, through Cooking.com_.

Meatball Soup with Spinach and Crispy Garlic (Gaeng Jeut Look Chin Moo Ru Neua)

4 cups water
3 tablespoons vegetable oil
2 tablespoons coarsely chopped garlic
1/2 pound ground pork or beef
About 8 cups fresh spinach leaves, washed and trimmed (about 10 ounces)
2 green onions, thinly sliced crosswise
1 tablespoon fish sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

In a medium saucepan over medium-high heat, bring the water to a rolling boil. Meanwhile, for the crispy garlic in oil: Place a small heatproof bowl by the stove. Heat the oil in a small frying pan over medium heat until a bit of garlic sizzles at once. Add the garlic and cook, stirring often, until it is fragrant and golden, 1 to 2 minutes. Remove from heat, pour hot garlic and oil into the heatproof bowl, and set aside to cool.

When the water is boiling wildly, add the ground pork in generous pinches, by hand or by teaspoons, making free-form meatballs. Stir well, and simmer 3 to 4 minutes until meat is cooked.

Remove from heat and stir in the spinach, green onions, fish sauce, salt, and pepper. Transfer to serving bowl, pour the crispy garlic and oil mixture over the soup, and serve hot.

You can ladle the soup over a big bowl of cooked rice noodles, jasmine rice, or elbow macaroni if you want to use this as a main course.

Makes 4 servings. Quick & Easy Thai: 70 everyday recipes, by Nancie McDermott, page 29.

Meatballs in Panaeng Curry Sauce (Panaeng Look Chin Neua Sahp)

Serve with jasmine rice or spooned over a bowl of noodles. If you can not find lime leaves, you can substitute cilantro or just omit herbs.

1-1/2 cups unsweetened coconut milk
1 pound ground beef
1/2 teaspoon salt
2 tablespoons panaeng curry paste or red curry paste
1/2 cup water
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
6 wild lime leaves (optional)

Heat the coconut milk in a medium saucepan over medium heat, stirring occasionally, until it thickens a little and becomes smooth and fragrant, about 5 minutes.

Meanwhile, season the ground beef with the salt and shape it into meatballs. Use about 1 tablespoon for each one, and place them on a plate.

Add the curry paste to the saucepan and cook about 3 minutes more, mashing and stirring to dissolve the paste into the coconut milk. Add the meatballs and cook, turning gently to coat, 1-2 minutes.

Increase the heat to medium-high, bring to a gentle boil, and add the water, fish sauce, and palm sugar. Crush the lime leaves, if using, in your hand and stir them in. Simmer, stirring gently now and then, until the meatballs are cooked through and the sauce is smooth, about 5 minutes. Remove from heat, transfer to a serving bowl, and serve hot or warm.

Makes 2 to 3 dozen meatballs. Quick & Easy Thai: 70 everyday recipes, by Nancie McDermott, page 14.

Rice Soup with Chicken, Cilantro, and Crispy Garlic (Kao Tome Gai)

3 tablespoons vegetable oil
2 tablespoons coarsely chopped garlic
4 cups chicken stock
2 cups cooked rice
1/4 pound ground pork, chicken, or turkey
1 tablespoon fish sauce
1 teaspoon freshly ground pepper
1 tablespoon minced fresh ginger (optional)
3 green onions, thinly sliced crosswise
A handful of fresh cilantro leaves, coarsely chopped

Place a small heatproof bowl by the stove. Heat the oil in a small frying pan over medium heat until a bit of garlic sizzles at once. Add the garlic and cook, stirring often, until it is fragrant and golden, 1 to 2 minutes. Remove from heat, pour hot garlic and oil into the heatproof bowl, and set aside to cool.

Bring the chicken stock to a boil in a medium saucepan over medium-high heat, and then stir in the cooked rice. When the soup returns to a boil, add the ground pork in generous pinches, by hand or by teaspoon, making free-form meatballs. Stir well, and add the fish sauce. Simmer 3 to 4 minutes, until meat is cooked.

Transfer the hot soup to a serving bowl and top with the crispy garlic in oil, pepper, ginger (if using), green onions, and cilantro. Just before serving, stir well and serve hot. Serves 4 to 6. . Quick & easy Thai: 70 everyday recipes, by Nancie McDermott, page 33.

Sfeeha (Baked Lamb Pies)

Dough: (or use frozen Bridgeford bread dough)
2-3/4 c Water; lukewarm (110 to 115 degrees)
2 pk Active dry yeast
pinch Sugar
8 c All purpose flour
2 tsp Salt
1/4 c Olive oil
Filling:
2 c Onion; finely chopped
1 tablespoons Salt
2 tsp Salt
4 tablespoons Olive oil
1/2 c Pine nuts
2 lb Lamb; lean, boneless and coarsely ground
2 md Tomato; fresh, ripe, peeled, seeded and finely chopped
1/2 c Green pepper; finely chopped
1/2 c Parsley; finely chopped prefer flat leaf parsley
1/2 c Lemon juice, fresh
1/4 c Red wine vinegar
1 tbls Tomato paste
1 tsp Cayenne pepper
1 tsp Allspice
2 tsp Salt
Black pepper; freshly ground

Make the dough in the following fashion: pour 1/4 cup of the lukewarm water into a small, shallow bowl and sprinkle it with the yeast and sugar. Let the mixture rest for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 minutes, or until the mixture almost doubles in volume. In a deep mixing bowl, combine the flour and the 2 teaspoons of alt, make a well in the center and into it pour the yeast mixture, the 1/4 cup of olive oil, and 2 cups of the remaining lukewarm water. Gently stir the center ingredients together with a large spoon, then lowly incorporate the flour and continue to beat until the ingredients are well combined. Add up to 1/2 cup more lukewarm water, beating it in a tablespoon or so at a time, and using as much as necessary to form a dough that can be gathered into a compact ball. If the dough is difficult to stir, work in the water with your fingers.

Place the dough on a lightly floured surface and knead it by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself. Repeat for about 20 minutes, or until the dough is smooth and elastic. Sprinkle it from time to time with a little flour to prevent it from sticking to the board. Shape the dough into a ball and place it in a lightly oiled bowl. Drape loosely with a kitchen towel and set aside in the warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in bulk. Punch the dough down with a single blow of your fist and divide it into 16 equal pieces. Roll each piece into a ball about 1-1/2 inches in diameter, cover the balls with a towel and let them rest for 30 minutes.

Filling: Meanwhile, prepare the filling. Drop the onions into a deep bowl and sprinkle them with 1 tablespoon of the salt, turning them about with a spoon to coat them evenly. Let the onions rest at room temperature for at least 30 minutes, then squeeze them dry and return them to the bowl. In a small skillet or saucepan, heat 1 tablespoon of olive oil until a light haze forms above it. Add the pine nuts and, stirring constantly, brown them lightly. Add them to the bowl of onions, along with the lamb, tomatoes, green pepper, parsley, lemon juice, vinegar, tomato paste, cayenne pepper, allspice, 2 teaspoons of salt and a liberal grinding of black pepper. Knead the mixture vigorously with both hands, then beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning.

Preheat the oven to 500°F. With a pastry brush, coat 3 large baking sheets or jelly roll pans with the remaining 3 tablespoons of oil. On a lightly floured surface, roll each of the balls into a round about 4 inches in diameter and no more than 1/8 inch thick. to make open face pies, spoon about 1/2 cup of the lamb filling mixture on the center of each round. Then with a spatula or the back of the spoon, spread the filling to about 1/2 inch of the edge. To make closed pies, spoon about 1/2 cup of the filling on the center of each round. Pull up the edge from 3 equally distant points to make a roughly triangular shaped pie and pinch the dough securely together at the top. With a metal spatula, arrange the pies on the baking sheets. Bake in the lower third of the oven for 30 minutes, or until the pastry is lightly browned. Serve hot, or at room temperature, accompanied, if you like, with yogurt.

Source: Time Life Series: Middle Eastern Cooking, circa 1969.

Spicy Cashew Salad with Chilies, Cilantro, and Lime (Yum Meht Mahmuang Himapahn)

Raw cashews are widely available in Asian markets at a reasonable price, and they keep a long time uncooked. You can offer a plate of small lettuce cups so your guests can scoop up these delectable cashews bite by bite.

Vegetable oil for frying
1 cup fresh raw whole cashews (about 1/4 pound)
1/2 teaspoon salt
3 tablespoons coarsely chopped shallots
3 tablespoons thinly sliced green onions
2 teaspoons dried red chile flakes
2 tablespoons freshly squeezed lime juice

Line a plate with a double layer of paper towels, and place it by the stove, along with a slotted spoon or an Asian-style wire-mesh strainer. Heat 2 or 3 inches of vegetable oil in a medium skillet or wok over medium heat until a raw cashew begins to sizzle a few seconds after you add it to the oil, 4 to 5 minutes. Keep one raw cashew handy by the stove to help you judge the changes in color as the nuts cook.

Gently add cashews and cook, stirring gently and often, until the nuts turn a soft, pale golden brown, 2 to 3 minutes. Scoop the cashews out onto the prepared paper towels, using a slotted spoon or Asian-style wire-mesh strainer. Let them drain and cool a little while you set out a medium bowl and a small serving platter.

Turn the still-warm cashews into the bowl and toss with the salt. Add the shallots, green onions, and chile flakes and toss well. Just before serving, add the lime juice, toss well, and mound on the serving platter. Serve warm or at room temperature, with small spoons for eating, or as finger food.

Serves 3 to 4. Quick & Easy Thai: 70 everyday recipes, by Nancie McDermott, page 19.

Spicy Chinese Chicken and Rice Salad

6 tablespoons soy sauce
2 tablespoons molasses
4 tablespoons Asian sesame oil
1 chicken, about 3 1/2 pounds*
3/4 cup (5 1/2 ounces) long-grain rice or basmati rice
1-1/2 cup chicken stock
1/2 teaspoon salt, plus salt to taste
3 tablespoons peanut oil
1/4 cup rice vinegar
1 clove garlic, minced
1 tablespoon peeled and minced fresh ginger
1/2 fresh jalapeño chile pepper, seeded and minced
1 teaspoon sugar
freshly ground pepper
2 green onions, including tender green tops, thinly sliced

Preheat oven to 425°F. In a small bowl, whisk together 2 tablespoons of the soy sauce, the molasses and 2 tablespoons of the sesame oil. Place the chicken, breast side up, in a small roasting pan (on a rack, if you like) and roast for 15 minutes. Reduce the oven temperature to 375°F. Brush the chicken generously with some of the soy sauce mixture and continue roasting, brushing with the remaining soy mixture every 10 minutes, until the chicken is crisp and shiny, about 1 hour. To test for doneness, insert an instant read thermometer into the thickest part of the chicken away from the bone; it should register 180°F. Let cool. Bone the chicken, then cut the meat and crisp skin into long thin strips. Set aside.

Meanwhile, if using basmati rice, rinse well and drain. In a heavy saucepan, combine the stock and the 1/2 teaspoon salt and bring to a boil. Slowly add the rice, reduce heat to low, cover and cook, without stirring, for 20 minutes; do not remove the cover. After 20 minutes, uncover and check to see if the rice is tender. If not, re-cover and cook for a few minutes longer until the rice is done. Remove from heat, fluff the grains with a fork and place in a bowl to cool.

In another bowl, combine the peanut oil, vinegar, the remaining 4 tablespoons soy sauce, the remaining 2 tablespoons sesame oil, the garlic, ginger, jalapeno, sugar, and salt and pepper to taste. Whisk until smooth.

In a large bowl, mix together the cooled rice and dressing. Place on a platter and top with the chicken. Garnish with the green onions.

*Note: I want to adjust this recipe to use chicken breasts only.

_{Per Serving: Calories: 547; Protein: 35 g; Carbs: 27 g; Total Fat: 32 g; Saturated: 7 g; MonoUn: 13 g; PolyUn: 9 g; Cholesterol: 103 mg; Sodium: 1340 mg; Dietary Fiber: 0 g. Serves 6. Source: Williams-Sonoma Guide to Good Cooking, © 1996.}

Sweet and Sour Chicken

Cut the chicken into pieces while you wait for the pan to heat. Serve over long-grain white rice.

1 tablespoon olive oil
1 tablespoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/4 teaspoon crushed red pepper
1-1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
1 (15 1/4-ounce) can pineapple chunks in juice, undrained
1/3 cup reduced-sodium soy sauce
2 tablespoons dry sherry
1-1/2 tablespoons cornstarch
2 teaspoons brown sugar
1/4 cup dry-roasted chopped cashews

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, red pepper, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.

Add onion, celery, and bell pepper to pan, and sauté 4 minutes or until crisp-tender. Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook 30 seconds. Reserve remaining pineapple for another use. Combine the reserved 1/2 cup juice, soy sauce, sherry, cornstarch, and sugar in a bowl, stirring with a whisk until smooth.

Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1 minute. Sprinkle with cashews.

_{Nutrition Per Serving: Calories 388(27% From Fat); Fat 11.6g (Sat 2.4g,Mono 6.2g,Poly 2g); Protein 41.5g; Cholesterol 101mg; Calcium 58mg; Sodium 858mg; Fiber 2.1g; Iron 2.7mg; Carbohydrate 28.9g. Yield: 4 servings (serving size: about 1 cup), Source: Cooking Light, April 2007.}

Syrian Lamb Pies

2 lbs. ground lamb
2 lg. onions, chopped
1 clove garlic, minced
2-3 tsp. salt
1/2 tsp. pepper
1 c. pine nuts
Juice of 1 lemon (about 2 Tbls)
1 c. yogurt

Sautee onion in olive oil until browned. Add ground lamb and seasonings, then fry until all the meat starts to brown. Make sure meat is chopped up fine. Add the pine nuts and reduce heat to warm. When lamb is cooked through, remove from heat. Add yogurt. Set aside.

If you are not brave, or lack time, substitute pie crust, bread dough or phyllo for pastry and skip to step 3.

1/2 lb. flour
4-6 oz. ice water
2 tsp. lemon juice
1/2 lb. sweet butter

Knead butter in 6-x-8-x1/4-inch rectangle. Refrigerate 15 minutes. Mix flour, water, lemon juice. Knead lightly. Refrigerate 15 minutes. Roll dough into 8×24-inch rectangle. Place butter on 1 end, fold dough over, and seal the butter in a dough pouch. Roll dough, maintaining width while doubling length. Fold in thirds, wrap, refrigerate 30 minutes. Repeat the rolling and folding process 3-4 times. Wrap and chill until needed. Keeps well in freezer. To use: Cut off a section, roll paper thin, cut the shape needed.
For lamb pies, cut 3 to 4-inch square, place 1-2 tablespoons lamb mixture on square, fold to triangle, and seal edges. Place on cookie sheet. Bake 20 minutes at 400ºF.

Source: One Million Recipes

Tandoori Chicken

Prep our lightly spiced version of this classic Indian main dish the night before, and you can have dinner on the table in less than 30 minutes!

1 cup plain nonfat yogurt
1 small onion, chopped, about 1/2 cup
1/4 cup chopped fresh cilantro
3 cloves garlic, minced
1 Tbs. grated fresh ginger
grated zest of 1 lime
2 tsp. Ground coriander
1 tsp. Cayenne pepper
1 tsp. Salt
red and yellow food coloring, optional
6 bone-in chicken breast halves, about 2-1/2 lbs., skin removed
Cooked rice, cilantro sprigs and lime wedges, optional

In blender or food processor combine first nine ingredients (yogurt-salt); process until smooth. Tint orange-red with food coloring, if using. Place chicken with yogurt mixture in re-sealable plastic food storage bag; refrigerate at least 8 hour or overnight. (Can also be frozen at this point). Position oven rack 4” from heat source; pre-heat broiler. Remove chicken from marinade; place chicken with clinging marinade on rack set in broiler pan. Broil, turning once, until meat juices run clear when pierced with fork, 10-12 minutes per side. Serve over rice, garnished with cilantro and lime, if desired.

_{Makes 6 servings. Per serving: 182 cals.; 31 g. protein; 3 g. fat; 78 mg. Chol.; 5 g. carbs.; 453 mg. Sodium; 1 g. fiber. Your time in the kitchen: 15 minutes; Ready to serve in 8 hours, 35 minutes. Source, Woman’s World, Low-fat Recipes.}

Thai Chicken Sauté

This delicious Thai chicken makes for an exotic weeknight dinner that comes together quickly. It features traditional Thai flavors like fish sauce, Sriracha, fresh ginger, coconut milk, and cilantro. For more dinner ideas like this, see our complete collection of Thai recipes.

*Use less hot sauce for milder flavor.
1 (3 1/2-ounce) bag boil-in-bag rice
1-1/2 pounds chicken breast tenders
1 tablespoon cornstarch
1 tablespoon fish sauce
4 teaspoons canola oil, divided
1 cup sliced onion
2 teaspoons bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/2 cup light coconut milk
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon sugar
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
4 lime wedges

Cook rice according to package directions, omitting salt and fat. Keep warm.

Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. Sprinkle each serving with 1-1/2 teaspoons cilantro. Serve chicken mixture over rice with lime wedges.

_{Yield: 4 Servings (Serving Size: 1-1/2 C. Chicken Mixture, 1/2 C. Rice, and 1 Lime Wedge);. Nutrition Per Serving: Calories 403(24% From Fat); Fat 10.8g (Sat 3.1g,Mono 4.3g,Poly 2.4g); Protein 42.6g; Cholesterol 108mg; Calcium 32mg; Sodium 650mg; Fiber 0.5g; Iron 2.4mg; Carbohydrate 31.4g. Source: Cooking Light, March 2007}

Vegetable Samosas

2 tbsp oil
1 Small onion, finely chopped
1-2 clove garlic, crushed
1 tsp cumin
1/2 tsp chile flakes
1 tbsp curry powder

1 cup Lentils (or canned garbanzo beans)
1 large potato, finely chopped
3/4 cup fresh or frozen peas
1 cup water

1 tbsp flour
1/4 cup water, extra

In a skillet, over medium heat, add canola oil, onion, garlic, curry powder, cumin, chile flakes, cook 1 minute, stirring. Add lentils, cook, and continue stirring for 2 minutes; add potatoes, peas, and water, bring to the boil, reduce heat, and simmer, covered 20 minutes or until potatoes are tender. Blend flour with second water, add to mixture, and stir until mixture boils and thickens.

3 cups all-purpose flour
3 tbsp oil
1 cup warm water

To make pastry, sift flour into bowl, stir in canola oil, and add cumin, gradually stir in enough water to mix to form dough. Knead on lightly floured surface for about 5 minutes or until smooth. Cover, let stand 10 minutes. Divide pastry in half, roll each half to 1/8 inch (3 mm) thickness.

**Note: You can use puff pastry instead of making your own dough

Cut into rounds/squares using 3.5 inches (9 cm) cutter. Place 1 tsp (5 mL) of filling into center of each round, brush edges of pastry lightly with water and fold in half. Press edges together with thumb and finger. Repeat with remaining pastry and filling. Deep fry samosas a few at a time until golden brown (about one to two minute); drain on paper towel.

Serve with cilantro and Tamarind or mint chutney, Servings 4-5.

Yellow Curry Chicken with Potatoes (Gaeng Kah-ree Gai)

2-3/4 cups unsweetened coconut milk
3 tablespoons yellow (kah-ree) curry paste, or 3 T. red curry paste plus 1 T. curry powder
1 pound boneless chicken breast, sliced crosswise into 2-inch strips
2 cups chicken broth or water
2 medium potatoes, peeled and cut into big, bite-sized chunks (about 1-1/2 cups)
1 medium onion, cut lengthwise into thick wedges (about 1 cup)
2 tablespoons fish sauce
1 tablespoon palm sugar or brown sugar

In a medium saucepan or heavy skillet, bring 1 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook another minute or two, tossing to coat it with the sauce.

Add the remaining 1-3/4 cups coconut milk, the chicken broth, potatoes, onion, fish sauce, and palm sugar, and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the potatoes are tender but firm, 6 to 8 minutes. Remove from the heat and serve hot or warm.

Serves 6 to 8. Quick & easy Thai: 70 everyday recipes, by Nancie McDermott, page 42.