Pad Thai (Thai Noodle with Vegetables) - Serves 2 to 3

Pad Thai
Adapted from Various

Ingredients:

The Sauce

• 1/4 cup Tamarind Sauce
• 1/4 cup Fish Sauce
• 1/4 cup Coconut Palm Sugar (or use Brown Sugar)
• Note: make the sauce as part of the mes en place process

The Base/Foundation

• 3 tbs oil
• ~7 ounces (200 grams) pressed tofu, cut into cubes
• 1/4 cup (about 2) shallots, diced
• ~10.5 ounces (300 grams) chicken diced
• ~ 6 Shrimp (optional)
• ~7 ounces (200 grams) flat rice noodles (fresh noodles best)
• 1 tbs salt preserved radish (or use diakon pickled), diced
• 1/4 - 1/4 cup garlic chives
• 1/2 cup plain water
• 3 eggs
• Chili powder to taste

Garnishes

• 1 or 2 Limes (halved and quartered)
• 3 spring onions, diced
• 2 tbs crushed peanuts
• 1 handful fresh bean sprouts
• Dry Chili Powder (i.e., extra spice)

Directions:

1. Heat oil in work
2. Fry shallots until translucent
3. Add in radish, for one minute
4. Add in tofu, for one minute
5. Add in noodle and stir
6. Add in sauce and stir
7. Push noodles et al to the side, add a tbsp of oil, and crack the eggs. Lightly mix eggs until the white and yellow just mix together. Allow to fry without additional mixing. Once almost 3/4 cooked through flip noodle mixture on top of frying eggs for an additional minute.
8. Add chicken and/or prawns, stir fry until cooked
9. Add Garlic Chives, Bean Sprouts, and the Chili powder and mix thoroughly to taste.
10. Serve immediately with garnishes.

Hints:

• If using dry noodles consider a pre-soaking the rice noodles for twenty to thirty minutes (cooks up much more quickly without over cooking the ingredients.
• If you like heat - add the chili powder during step 5 above (1 tsp was mild)

Kuner's Slow Cooker Chicken Taco Chili - Serves 10

Slow Cooker Chicken Taco Chili
KunersFoods.com

Ingredients:

• 1 (15.25 oz) can Red Kidney Beans, drained and rinsed
• 1 (15 oz) can Black Beans, drained and rinsed
• 1 (15 oz) can Whole Kernel Corn, drained
• 2 (14.5 oz) cans Southwestern Diced Tomatoes with Chili Spices (do not drain)
• 1 large onion (chopped)
• 1 (1 oz) package taco seasoning (see homemade seasoning recipe)
• 1 tbs cumin
• 20 oz boneless/skinless chicken breasts (about 2)
• 1 (8 oz) can tomato sauce

Preparation:

1. Spray the 3 1/2 to 4 1/2-quart cooker with cooking spray. Add all ingredients except chicken and tomato sauce to slow cooker. ; mix well. Place chicken over the top of the ingredients. Pour tomato sauce over the chicken.
2. Cover; cook on low heat setting for 6 to 8 hours or until chicken is fork tender and temperature in center of chicken is at least 165 degrees F.
3. Remove chicken to cutting board. With 2 forks, shred into bite-size pieces. Return to slow cooker; stir to combine. Serve.

Suggestion:

1. Add-on: shredded cheese, sour cream, or fresh cilantro.

Spaghetti Squash Fritters - Yields about 4 dozen

Spaghetti Squash Fritters
Executive Chef Kate Ranch | Cafe Diva, Steamboat Springs
Tasting Colorado by Michele Morris

Ingredients:

• 1 spaghetti squash (about 3 cups cooked squash)
• Olive Oil
• 1 cup grated Parmesan Cheese (xxx)
• 4 cups panko bread crumbs
• 1/2 tbs salt (recommends 1 tbs)
• 1 tsp White Pepper (or substitute black pepper)
• 2 tablespoons basil, cut into thin strips (use fresh basil)
• 6 large eggs
• Canola Oil, for frying

Directions:

1. Preheat the oven to 450 degrees. Cut the spaghetti squash in half and remove the seeds with a spoon. Rub the cut side with olive oil and place cut side down on a nonstick baking sheet. Roast until squash is cooked (flesh will flake easily with a fork), about 30 to 60 minutes. Remove from oven and cool.
2. When squash is cool enough to handle, use a fork to pull the strands of squash from the shell. Place strands in a colander and extract all of the water out of the squash by pressing very hard.
3. Combine the squash with the Parmesan, bread crumbs, salt, white pepper, basil, and eggs in a large bowl and stir together to make the dough.
4. Heat about 4 inches of canola oil in a deep stockpot over medium heat. Shape the dough into silver dollar-size balls.
5. When oil is hot enough that a small piece of dough sizzles, fry the fritters in batches until golden brown. Remove each batch to a paper towel to drain. Fritter may be made ahead and reheated in the oven for a party.

Tomato Soup - Serves 4 to 6

Tomato Soup
Chef/Owner Bradford Heap | Salt Bistro
5280 The Cookbook / edited by Amanda M. Faison

Ingredients:

• 4 tbs extra-virgin olive oil
• 3 large carrots, peeled, medium sliced
• 1 large yellow onion, peeled, medium sliced
• 32-ounce can San Marzano canned plum tomatoes
• 1/4 pound unsalted butter (calls for 1/2 but 1/4 works just fine)
• sea salt to taste
• 4 tablespoons extra-virgin olive oil

Directions:

1. In a large stainless-steel pot, heat 4 tablespoons olive oil over medium heat. Add carrots and sweat on low heat until lightly colored. Add the onions and cook until translucent, about 10 minutes.
2. Add tomatoes and simmer on low for 30 minutes. Remove from heat and allow to cook. In a blender (food processor), fill the pitcher 2/3 full with tomato soup. Add 1/2 the butter and puree until perfectly smooth. Transfer to a clean sauce pot. Repeat with the remaining butter and soup until all has been processed.Season with sea salt. Serve with a drizzle of olive oil.
3. The most important part of finishing this soup is creating a balance between the sweetness of the carrots and onions against the acidity of the tomatoes.

Chef's Tip:

• If you prefer a lighter soup, simply use more carrot and onion, and omit the butter.
• This soup is fantastic served with a miniature grilled goat-cheese sandwich.

Tom Kha Gai (Coconut Soup with Chicken) - Serves 4

Tom Kha Gai

Cooking with Poo (Bangkok, Thailand)

Ingredients:

• 14 oz (400 grams) Chicken, sliced into bite sized pieces
• 7 oz (200 grams) Mushrooms (quartered - no stem)
• 2 cups of Thai coconut milk
• 1 cup water
• 4 tbsp chicken stock
• 2 tbsp fish sauce (or 2 more tbsp chicken stock)
• 2 tbsp Coriander or cilantro (stem and leaves)
• 5 slices of Galangal (or ginger)
• 2 Lemongrass (sliced)
• 6 Kaffir lime leaves (torn)
• 3 tbsp Lime juice
• 2 bunches of fresh coriander/cilantro for garnish

Directions:

1. Heat water, coconut milk, fish sauce, kaffir leaves, mushrooms, lemongrass, galangal and bring to a boil.
2. Add chicken and heat until cooked
3. Turn off heat (remove soup from heat source)
4. Add coriander and lime juice
5. Add fresh chili to taste
6. Serve with rice

Tips:

1. Use fresh small finger length Red Chilli - to taste only
• Consider adding Thai Chili paste to soup for extra kick (note: will turn soup pinkish)
2. Rice is optional but Jasmine or similar is best
3. Substitute Cilantro for Coriander
4. Substitute Ginger for Galangal

Yogurt Panna Cotta - Serves 6

Yogurt Panna Cotta

Silver Queen Bed & Breakfast, Goergetown / Owner Joyce Jamele
Tasting Colorado by Michele Morris

Ingredients:
1/4 cup water
1 envelope unflavored gelatin
1 1/4 cups heavy cream
1/2 cup sugar
2 cups plain yogurt (Greek yogurt is best)
1 teaspoon vanilla extract

Directions:

1. Pour the water into a small bowl, sprinkle gelatin over it, and let stand for 10 minutes.
2. Bring the cream and sugar to a simmer in a medium saucepan over medium hear, stirring until sugar dissolves.
3. Remove from heat and whisk in the gelatin mixture until dissolved. 
4. Whisk in the yogurt and vanilla.
5. Pour into six (6-ounce) ramekins and place them on a baking sheet.
6. Cover with plastic wrap and refrigerate overnight.

Presentation:

1. Run a knife around the inside edge of each ramekin, and then place each ramekin in a shallow bowl of hot water for 10 seconds. Invert panna cotta onto a serving plate and top with fruit of your choice.
2. Considerations for toppers:
• sliced strawberries
• mint
• cacao nibs
• pistachios

Cabbage & Chicken Salad (Goi Ga) - Serves 4 to 5 as a side, or 2 as a main

CHICKEN INGREDIENTS

• 8 oz Chicken (any parts)
• 1 small onion (yellow or white)
• 1" Ginger piece, sliced
• 1 garlic clove

To poach the chicken: Add water to a medium pot (enough where 1 to 2" will cover the chicken). Then add all of the above EXCEPT for the chicken.  Bring to a boil.  Slip in the chicken, put on the lid, and immediately turn off the stove and remove the pot from the heat.  Let sit according to the cut: 1 Breast - 20 to 25 min; 2 Fillets - 15 min; Thighs, Drums - 18 to 23 min.  Remove chicken from the pot and let it rest on the counter for 10 minutes.  When cool, tear it into bite-sized pieces.

SALAD INGREDIENTS 

• 1/4 head of Cabbage (a wedge)
• 1/2 Red Onion
• 1/2 cup Cilantro leaves, chopped
• 1/4 cup Mint leaves, chopped or torn
• 2 tbsp peanuts, crushed and toasted/roasted
• 1/4 cup fried shallots (pre-fried in a container are fine)

1. To prepare the salad, cut the cabbage into the finest shreds that you can manage.  It should feel as light and satisfying as running your fingers through shredded paper.  Put it in a large bowl.
2. Slice the onion as paper-thin as possible, then soak it in a bowl of cold water to tone down its pungency.  Drain well or give it a gentle squeeze to get the excess water out.
3. Set the cabbage and onion aside.

SALAD DRESSING

• 1 Garlic cloves
• 2 tbsp Lime juice (Fresh)
• 2 tbsp Sugar (raw cane preferred)
• 2 tbsp Fish sauce
• 1 Thai chili or chili paste (optional)
• 1/2 cup water

1. To make the dressing, pound garlic, chili, and sugar into a paste (mortar and pestle is perfect for this), OR just mince the garlic and chili with a knife or crush using the back of a strong spoon.  
2. Add lime juice or vinegar, and mix together.  Pour into a small bowl or jar, and add fish sauce and water.  Mix.  Set aside until ready to serve.

DIRECTIONS TO SERVE

1. To serve, gently toss together the cabbage, onion, cilantro/coriander leaves, mint leaves, shredded chicken, and half of the fish sauce dressing.
2. Add the remaining dressing as you taste until it's to your liking.
3. Arrange the salad on a plate, then top it with fried shallots and crushed roasted peanuts.
4. Serve immediately.