Coconut Lime Curry

I got this recipe (and photo) from Cookie magazine. I went to an Asian market in Salt Lake and they had everything I needed. Snow peas and red bell pepper make tasty additions. Even the kids gobbled this up!

1 small yellow onion 2 lemongrass stalks 2 tablespoons canola oil 1 heaping tablespoon grated fresh ginger 2 cloves garlic, pressed 1/4 teaspoon ground cumin 1 tablespoon firmly packed light brown sugar 1 14.5-ounce can coconut milk 1/2 cup chicken broth 2 to 3 tablespoons fish sauce 2 Kaffir lime leaves (optional) 1 pound boneless, skinless chicken breasts or thighs, thinly sliced 1/2 cup firmly packed fresh basil leaves 1 cup thinly sliced white mushrooms 2 tablespoons lime juice

Peel and thinly slice the onion. Trim the lemongrass to the white bulb only, then cut each bulb in half lengthwise and crush the pieces with the side of your knife. Heat the oil in a saucepan over medium-high heat. When the oil is hot, add the onion, lemongrass, ginger, and garlic, and sauté until the garlic is golden, 1 to 2 minutes. Add the cumin and brown sugar (and, if you want spicy curry, add chiles to taste), and let everything cook until the sugar bubbles, about 30 seconds. Add the coconut milk, broth, fish sauce, and lime leaves (if using), and bring the liquid to a boil. Reduce the heat to low, and let the mixture simmer for 15 minutes to blend the flavors. Add the chicken, basil, mushrooms, and lime juice, and let everything simmer until the chicken is opaque, about 10 minutes longer. Remove and discard the lemongrass stalks and lime leaves. Serve right away.

Asparagus

Wash, cut off ends, place on foil on a cookie sheet. Drizzle with olive oil and sprinkle with salt, pepper and rosemary. Bake at 400 for 10-15 minutes. So good!

Quick Chicken & Vegetable Soup

INGREDIENTS:

2 Tbsp. olive oil

1/2 onion, chopped

4 carrots, diced

2 cups thinly cliced baby spinach

3 cloves garlic, minced

6 cups chicken broth

1 can chicken

2 cups cooked brown rice

2 zuchinni, chopped small cubes

1/4 tsp garlic salt

1/4 tsp Cajun seasoning

salt and pepper

PROCEDURE:

Heat olive oil in large pot over medium. Saute the onion, carrots and spinach for about 8-10 minutes, stirring frequently. Add the zuchinni and garlic; stir 1 minute. Stir in chicken broth, chicken, rice, garlic salt, Cajun seasoning. Reduce heat and simmer for 15-30 minutes. Taste and season with salt and pepper.

Chicken & Spinach Enchiladas

INGREDIENTS:

2 Tbsp. olive oil

1 onion, diced

3 cloves garlic, minced

10 oz. bag baby spinach, chopped

4 boneless skinless chicken breast, cooked and shredded

1 tsp salt

1/2 tsp pepper

1/4 tsp garlic salt

1/2 tsp ground cumin

1 10oz can Mild Rotel tomatoes

2 cans cream of chicken

1 cup green enchilada sauce

1 cup sour cream

1/2 cup milk

1/2 cup pureed yellow squash-4 cubes (optional)

2 dozen corn tortillas

2-4 cups shredded cheddar cheese

PROCEDURE:

1. Place oil in a large skillet over medium high. Saute onion, about 5 minutes, then add garlic, about 1 minute. Add chopped spinach and cook until wilted down. Stir in chicken, salt, pepper, garlic salt, cumin, and Rotel tomatoes. Reduce heat to low and simmer.

2. In a bowl, mix soup, enchilada sauce, sour cream, squash, and milk.

3. Warm tortillas on a flat pan for easy rolling.

4. Ladle a small amount of soup into the bottom of a 13 X 9 pan (you will need two of these pans, or you can stack them all in one pan). Place a spoonful of chicken mixture into tortilla and a little cheese, roll and place seam side down in pan. Fill all tortillas until you use up all the chicken. Top evenly with sauce and cheese. Bake at 350 for 25-30 minutes or until hot and bubbly.

Juanita's chicken soup via Shauna

The first time I had this was at book club. My friend Shauna made it and I loved it. Tonight I made this for dinner and the kids inhaled it!

1 lb. of chicken breast or thighs (cut into 1" pieces)
2 large white onions (finely chopped)
4 (or more) garlic cloves (minced)
2 T. butter
1 T. Cinnamon
1/2 Cayenne pepper or to taste (if you aren't a super spicy person I would be careful with this ingredient, I uded 1 tsp of chili powder which is milder)
2 t. Cumin

Saute all of the above until onions are translucent (add garlic at the end) then add the following to the pan

4 C. chicken broth (you may need more)
juice from half a lime
1 t. salt or to taste (check chicken broth for sodium content)
1/2 t. black pepper
2 cans of garbonzo beans drained

I like to garnish it with different things such as ripe avacados, extra wedges of lime, chopped cilantro, julienne some radishes and/or carrots, finely chopped red onions, scallions, tortilla chips and maybe some queso fresca.