Thai Red Chicken Curry

Ingredients:

1 pound of chicken legs or breasts (I usually just use whatever is left over from the previous nights rotisserie chicken)

I tablespoon of red curry paste (Thai Kitchen)

3 medium potatoes, cubed

4 carrots, peeled and cut into 1 inch pieces

2 cloves of garlic

sweet thai basil (I have used regular before or not at all if I didn’t have any fresh basil

1 tablespoon of olive oil

1 can of coconut milk (Thai Kitchen 13.66 0z. can)

2-3 cups of water

salt and sugar

Directions:

Heat up oil in pan/wok, add garlic and curry paste. Cook for 30 seconds then add chicken and cook until chicken is almost done (or tear up rotisserie chicken and add to pan). Add water, carrots and potatoes and let simmer until carrots and potatoes are soft. Add coconut milk and let simmer for 2 minutes. Add sweet basil and turn off heat. Serve alone or with rice.

Leak Latke Pancakes

This recipe comes to us from Gloria Shimoni, about.com to Kosher Food. When I made it for the family, the spouse stated that this dish could be served in a nice restaurant. I’d say that the amounts used below would serve a group of 6 people. I usually cut the recipe in half for the 3 people in our family.

Prep Time: 0 hour, 25 minutes

Cook Time: 0 hour, 30 minutes

Ingredients:

4 large leeks, washed and sliced into 1/4 inch circles

4 eggs, beaten

1/2 -1 cup gluten free flour mix (just enough to bind ingredients-start with smaller amount and add gradually)

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon basil (optional)

Oil for frying

Preparation:

Add 3 inches of water to boil in a stockpot. Add leeks. Cover stockpot with a lid, reduce heat and simmer for 5-7 minutes or until the leeks are bright green and just tender. Drain the leeks in a colander and let them cool a bit.

Place leeks in a mixing bowl. Add eggs and gluten free all purpose flour. Season with salt, pepper and basil. Mix well.

Pour about 3 tablespoons of oil in a large frying pan and heat on medium high. When the oil is hot, drop batter by tablespoonsfuls (I use a soup spoon) into pan.  Flatten the pancakes a bit so they are not too thick to cook well in the middle. Fry approximately 3 minutes on each side, until browned on each side and firm in the middle. Remove from frying pan and pat with paper towels to remove excess oil.

Repeat until all of the batter is used.

Hamburger Casserole

Hamburger Casserole

My mom fed me this meal as a child…

coming soon…