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Green Coconut Thai Curry Chicken

Yummy Thai goodness, I made this a while back and loved it.  I used store bought curry paste even though my original thought was to make the paste from scratch but all the research I did basically said that most Thai’s don’t  make their own at home so I went the easy way with no regrets. Maybe I will try it on some other post.

4-5 carrots, cut into ¼ to ½ inch rounds 1 medium white onion diced 2 cloves of garlic minced 1 4-ounce can or jar green curry paste 1 can (14oz or so) coconut milk

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Thai Chicken Fried Rice

This is a pretty basic Thai fried rice recipe, there are a lot of other options you could do with this recipe but this is a good starting point!  Use as a main course or a great starter.

2 cups of leftover rice – Jasmine rice is recommended (slightly dry is best) 1 lb of chicken breast or tenders cut into chunks (may use leftover meat too) 1 Tbls. soy sauce (low sodium) 1 tsp. fish sauce (optional) ½ onion sliced or 1 shallot sliced 2 cloves garlic minced 1-2 carrots diced or in match sticks 2-3 scallions sliced

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Pork Loin Roast – Czech Style

This is a simple but absolutely wonderful pork roast for a cool fall or winter day, no wonder why it’s the national meal of the Czech Republic!

I have made a Czech inspired pork roast before but this is much more traditional way of making it.

Again the measurements are more of a suggestion then an absolute depending on the size of the pork loin roast and personal taste.

2 ½-3 lb pork loin roast 2 tsp. kosher salt 1 tsp. fresh cracked pepper 2 tsp. Hungarian paprika 1-2 tsp. caraway seeds 1 onion quartered 2 cloves of garlic

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Potato Dumplings – Czech Style

This is something I grow up with and is so good, it is from my dad’s family and very traditional.

potato dumplings

I usually make 4 X’s the main ratio which makes about 20 – 24 dumplings.  What I don’t plan on cooking right away, I will wrap up tight in cling wrap and freeze in an air tight container for up to 6 months in the freezer for an easy side.

The ratio goes like this:

1 cup leftover cooled mashed potatoes (see this post) 1 cup flour 1 egg 1 tsp. kosher salt

Put mashed potatoes

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Couscous with Figs, Bacon & Goat Cheese

Goat Cheese stuffed Figs wrapped in Bacon and Sauteed are quite popular as an appetizer. The flavors are wondrous and succulent together. I love Lebanese Style Couccous;  http://www.tasteofbeirut.com/2012/02/lebanese-couscous-moghrabieh/

I use it often, it is so versatile, you can serve it hot or cold. What you add to it is as infinite as your imagination. For this recipe I’m going to use the flavors of the appetizer I’ve described above.

1 Cup Lebanese Style Couscous

1/2 Cup Walnuts, chopped

1 Tablespoon Olive Oil

12 Ounces Thick Cut Smokey Bacon, cut into 1/4 inch pieces

3 or 4 Stalks Celery Root,

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Better Then Take-Out Chicken Stir Fry

Stir fries are great because they are easy and fast and can be made with just about anything you have laying around or customized to whatever you are in the mood for right now.  This one is influenced by the Cantonese style with the use of hoisin sauce* as the base sauce.  This was better than anything I have taken out in a long time.  Feel free to swap out veggies you like or sub tofu for the chicken.

3 boneless/skinless chicken breasts cut thin or cubed 1” of fresh ginger peeled and julienned  2 cloves garlic diced Hand

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Tomato with Harissa & Pistachio Nuts

This is one of my favorite concoctions, I’ve been making it for years. Finally I’ve gotten round to taking some photos and posting it here!

A main component is Harissa, here’s the Wiki link;

http://en.wikipedia.org/wiki/Harissa

8 to 10 Extra Large Very Ripe Tomato, cut in quarters

1 Extra Large Yellow Onion, course chopped

2 Large Lemons, zested & juiced

6 Ounces Pistachio Nuts, Halves & Pieces, toasted, that real tiny toaster I bought on Craigslist really comes in handy!

4, 5, or 6 Teaspoons Harissa, I love this dish SPICY!

1 Bunch Green Onion, course chopped

Salt & Pepper

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Mango & Chili Pepper Marinated Beef

Start with your marinade 24 hours before making this.

2 1/2 to 3 Pounds London Broil, cut into bite size pieces

1 Cup Mango Juice, I’m using Fresh Cut Mango in Natural Juices, available in youe Produce Section

3 to 5 Tablespoons Chili Pepper Sauce

1 Cup Red Wine, I’ve used a nice Californian Shiraz

1 Teaspoon Smokey Paprika

1/8 Teaspoon Nutmeg

1 Clove Crushed Garlic

1 Bunch Green Onion, Medium Course Chopped

1 Medium White Onion, Medium Course Chopped

8 to 10 Leafs Fresh Basil, Pinched and Torn into Small Pieces

Salt & Pepper to taste

In a

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Asian Pepper Sauce Marinated Salmon (Sriracha)

This is a really good and easy marinade to make for salmon which will add an Asian twist to your meal.  You can grill or broil this dish for year round yum!

Pair with Pale Ale such as Odell’s Barrel Pale Ale

¼ cup Sriracha (Asian hot pepper sauce) 1 Tbls. Asian fish sauce (sub soy sauce if desired) ½ Tbls. grated fresh ginger 1 Tbls. fresh lime juice 4 servings salmon (half pound or so per serving)

Mix first four ingredients well, spread on top of salmon and let marinate for 1-2 hours in the fridge, take

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Naan Indian Flat Bread Version 2:

I have made my original Naan bread recipe several times with great success but I wanted to try some other options that I have seen in other places.  One group of recipes adds some yogurt to the dough; this made me excited so I tried it last night.  Here is what I did:

3/4 cup warm water (about 100-110 Degrees F.) 1 tsp. honey (or sugar) 1 packet of yeast ½ cup plain yogurt 2 ½ cups all purpose flour plus more 1 tsp. kosher salt

Add honey and yeast to warm water and let bloom for 10 to

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