Coconut Peanut Curry

Recipe slightly modified from From The Whole Foods Market Cookbook
Makes 4 1/2 Cups

1 teaspoon canola oil
1 small red onion, minced
3 cloves garlic, minced (1 1/2 teaspoons)
1-2 serrano pepper (or any hot pepper from the garden), seeded and minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
4 teaspoons cumin
1 (13.5-ounce) can coconut milk
1/3 cup creamy peanut butter
1/4 cup fresh cilantro, minced
5 teaspoons soy sauce
4 teaspoons honey
1/8 cup lime juice
1/8 cup ketchup
3/4 cup water

Heat canola oil in a saucepan over medium heat. Sauté onion, garlic, serrano pepper, and ginger until onion is translucent. Add curry powder and cumin; sauté over low heat for 1 minute. Add coconut milk, peanut butter, cilantro, soy sauce, honey, lime juice, ketchup, and water. Bring sauce to a boil, whisking often. Reduce the heat; simmer for 10 minutes.

Saute vegetables, meat or tofu (I used eggplant, fresh green beans and beets)in a wok a few minutes with a smidge of oil, then added the cooked sauce and simmer until tender, stirring and adding water occasionally if it gets too thick. I served with basmati rice, which was delicious. I think jasmine rice would be even better.

This is such a good dish to use the cornucopia of vegetables that are available, cheap and yummy right now.

You all would appreciate a good bran muffin recipe, right?

Mix:
3 T. canola oil
2 eggs
2 T. honey and or/molasses
1 c. milk

Mix (in another bowl):
1/2 c. wheat flour
1/2 c. white flour
1 c. bran (I buy in bulk at Whole Paycheck)
3 t. baking powder
pinch salt
1/4 c. sugar
raisins (optional)

Mix wet ingredients and dry ingredients only until combined.

Pour into 12 lined muffin cups. Bake 18 minutes at 425 degrees.

These are not tough at "healthy" tasting-- they are light and yummy. And, rumor has it, they do wonder's for Ben W.'s intestinal tract.

Zesty Grilled Chicken

Here's a basic chicken marinade that we've been enjoying lately. I usually let the chicken remain in the marinade at least 6 hours. While grilling the chicken, I boil the remaining marinade for seven minutes & spoon over the meat when it's finished as a sauce. We have enjoyed the chicken with & without the sauce.

6 T. White Vinegar

3 T. Canola Oil

2 T. Ketchup

2 t. Parsley

1 1/2 t. Garlic Salt

1/2 t. Paprika

1/4 Dried Oregano

1/8 t. Hot Pepper Sauce (I use Frank's/Tabasco)

1/8 t. Worcestershire Sauce

1 Bay Leaf

4 Boneless Skinless Chicken Breasts

Combine the first 10 ingredients in a mixing bowl. Place chicken breasts in large, re-sealable plastic bag and pour marinade over chicken. Turn to coat. Refrigerate for 4-8 hours, turning occasionally. Grill chicken on medium heat for 6-8 minutes per side.

Slap Your Mama Good Yogurt Pancakes

These aren't healthy but they're the best we've made. SO GOOD and easy. This might be the last we try. I think a cast iron pan makes a difference. The real maple syrup, tapped from one of Caleb's co-worker's trees, may have made the difference as well.

Slightly less than 2 cups flour, all-purpose
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 teaspoon salt
1 3/4 cup yogurt, plain (we used whole yogurt, so good...and bad)
1/2 cup sour milk
2 large eggs slightly beaten
5 tablespoons butter, melted

Sift together flour, baking powder, soda, sugar, and salt.

In a separate bowl combine yogurt, milk, and eggs. Stir in melted butter.

Pour liquids into flour mixture, mixing just until dampened.

Cook on hot cast iron pan, sprayed lightly with cooking oil.

Modified from this recipe

Extra zucchini?

Make this amazing pasta dish from Smitten Kitchen.

making it with what you got

we only have one shelf in the fridge and pantry each here at the bonny doon.

so i dont have tons of ingredients to choose from all the time. we're keeping it simple. it's nice.

here was a surprisingly delicious meal, the highlight being the last of our week's arugula and spinach from the CSA. yes a box of veggies is delivered to our house each thursday for us to share! it's amazing.

-1 box annie's mac and cheese (white cheddar)
-lots of arugula and a little spinach
-onion
-garlic
-fresh oregano
-oil
-cashews

saute chopped onion and sliced garlic in oil in a cast iron pan. add the spinach, arugula and oregano, and give it just enough time to wilt. season w/ salt/pepper.

plop a serving of mac/n/cheese on the plate
add a big dallop of the greens
sprinkle some crushed toasted cashews on top.

caleb loved it. it's pretty and delicious! one of those quick but yum meals when you dont have time or much in the fridge.

What I did with my farmer's market broccoli today

Broccoli Slaw
Adapted a bit from a Smitten Kitchen recipe


1 heads of broccoli, broken into bits
1/4 cup thinly sliced almonds, toasted
1/4 cup raisins
1/4 c. red onion, finely chopped

Dressing-- whisk together
1/4 cup mayonnaise )
1ish tablespoons cider vinegar
1 tablespoon sugar
milk to thin