Drunken Noodle (Guay Tiew Pad Kee Mao) - Serves 2

Adapted from: The High Heel Gourmet by Miranti

Difficult: 3 (medium)

INGREDIENTS

• 1/2 - 1 cup Protein of your choice (beef, pork, lamb, chicken, shrimp, or tofu), and marinate in a combination of the following for 10 - 15 minutes:
• 1 Tbs Sweet Soy Sauce
• 1 Tbs Oyster Sauce
• 1/2 Tsp Cornstarch
• Big Flat Rice Noodle (Size: XL), about 1/2 package
• Use Fresh Rice Noodle, if possible
• If using dry noodles, soak noodles in warm water for 20-30 minutes prior to cooking
• 2 Tbs Oil (Vegetable or Canola)
• 1/4 - 1/2 Yellow Onion - thinly sliced
• 1 Clove Garlic
• 2 Jalapeno Peppers - thinly sliced at angle
• 1/2 - 1 cup Tomatoes (grape/cherry cut in wedges)
• Sauce Mix consisting of:
• 2 Tbs Fish Sauce
• 1 Tbs Sweet Soy Sauce
• 1 Tbs Oyster Sauce
• 1 Tbs Sugar
• 1 - 2 Eggs
• 1/2 - 1 cup Basil (Thai or Holy), leaves only (no stems)
• 3 Scallions (Dice or Chop for garnish)

DIRECTIONS

1. Prepare the Mis En Place: separate the flat rice noodles, and prep the vegetables (pick the leaves, and either slice, cut, or chop the others)
2. Add 2 tablespoons of oil in the wok, set on high heat and wait for the oil to be really hot, smoking is allowed. The key is to get the wok really hot.  Then add chopped garlic and toss it around a few times, then add onion, chilies, and cook until the onion is translucent.
3. Add the marinated meat, tossing it around to cook, making sure that every piece of meat is seared to seal in the juice. We will be cooking some more so you don’t have to thoroughly cook the meat, just the surface.
4. Add the tomatoes to the wok and  stir-fry until they release their juice.  As soon as they release the juices, add the noodles
5. Add the sauce mix - you might want to add only half at first and see if you need the rest of the mix. Toss the contents around the wok.
6. If you want some char on the noodles, stop tossing for 5 – 10 seconds at a time to let the noodles burn, then toss them again, alternatively doing that for a few rounds, and you will get nice, fragrant burn spots on the noodles.
7. Push the noodles to one side of the wok, add more oil, then crack the egg in the oil and break the yolk with the spatula.  Flip the noodles back on top of the egg, then count to 15 slowly.
• The counting is the time the eggs need to set a little. If you crack the egg and start to stir-fry right away, the egg will just disappear and leave the fishy smell and fishy taste behind
8. Once you’re done counting, starting to push the noodles around the wok again. Sample it for the final taste adjustment.
9. TURN OFF THE HEAT and add the holy basil in the wok, tossing it to mix with the noodles. The heat left over from noodles is going to cook the delicate basil leaves. If you are using Italian basil, which has bigger, thicker leaves, you might end up with a slightly uncooked basil but it’s ok. It’s going to wilt down further anyway, but you can also continue the heat if you want to really cook the life out of the basil.  
10. Plate the Drunken Noodles.  Provide a garnish of scallions.

Mango Muffins - Serves 18

Source: Taste of Home

INGREDIENTS

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 eggs, lightly beaten
• 3/4 cup vegetable oil
• 1 tablespoon lime juice
• 2 cups diced ripe mango
• 1 medium ripe banana, mashed
• 1/2 cup raisins
• 1/2 cup chopped walnuts

DIRECTIONS

1. In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 2025 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Mango Chicken Curry - Serves 6

From: Simply Recipes

Difficult: 3 (medium)


INGREDIENTS

• 2 Tbsp vegetable oil
• 1 large onion, chopped (1 1/2 to 2 cups)
• 1/2 red bell pepper, chopped
• 2 garlic cloves, minced
• 2 Tbsp fresh minced ginger
• 2 Tbsp yellow curry powder
• 1/2 teaspoon ground cumin
• 2 mangos, peeled and diced
• 2 Tbsp cider vinegar or white vinegar
• 1 13.5 ounce can coconut milk (If using lowfat coconut milk, add 2 Tbsp heavy cream)
• 1 1/4 pound skinless boneless chicken thighs or breasts, cut into 1-inch pieces
• 1/3 cup golden raisins (optional)
• Salt and pepper
• Cilantro for garnish

DIRECTIONS:

1. Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and ginger and cook for another minute. Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.
2. Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally. Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan. 
3. Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.
4. Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle. Adjust seasonings. If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
5. Serve over rice. Garnish with cilantro.

Ginger-flavored Creme Brulee - Serves 4

From: Vietnamese Cooking made easy

Difficult: 3 (medium)

INGREDIENTS

• 2 cups Cream
• 2 1/2 in fresh ginger root, peeled, then sliced into quarter discs and bruised
• 3 egg yolks
• 1/4 cup superfine caster sugar
• 4 tbsp sugar

DIRECTIONS

1. Heat the cream and ginger in a saucepan over low heat, stirring from time to time, until the mixture comes to a boil. Remove from heat, cover the pan and set aside for 15 minutes. Remove and discard the ginger pieces.
2. Preheat the oven to 350
3. Mix the egg yolks and caster sugar in a large bowl until the sugar is dissolved, then gradually pour in the ginger-flavored cream, whisking to mix well. Do not beat the cream as this will cause air bubbles in the custard.
4. Pour the custard mixture into 4 ovenproof bowls and place them in a deep baking dish. Carefully fill the baking pan with boiling water up to half the height of the bowls, then bake in the oven until the cream just sets in the middle, 30 to 35 minutes.
5. Remove and set aside to cool. When the custard is cool enough, chill in the refrigerator for at least 1 hour.
6. Sprinkle the top of each custard with 1 tablespoon of the sugar and grill under a preheated broiler for about 1 minute, until the sugar blisters and turns golden brown. (Recommend using a torch)
7. Return the custard to the refrigerator and chill for at least 1 hour before serving.

Lychee Muffins - 12 muffins

From: Lycheesonline.com
Difficult: 1 (easy)

INGREDIENTS

• 3/4 cup whole wheat flour
• 3/4 cup unbleached flour
• 1/2 cup sugar
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup low-fat buttermilk
• 1/4 cup fat-free egg substitute (or about 1 large egg)
• 3 tbsp Lychee jam or puree
• 1/3 cup chopped fresh or canned Lychees

DIRECTIONS

1. Line 12 muffin cups with paper baking cups or spray them with non-stick spray
2. In a medium bowl, whisk the flours, sugar, baking soda, cinnamon, and nutmeg
3. In small bowl, combine the buttermilk, egg substitute and fruit spread. Add the liquid ingredients to the dry ingredients and stir just until moistened. Fold in the chopped berries.
4. Divide the batter among the muffin cups. Bake at 350ºF until the muffins are lightly browned and a toothpick inserted in the center of one comes out clean, 20 to 25 minutes.

Pico de Gallo - serves 4 - 6

Difficulty: 1 (easy)

INGREDIENTS

• 1 Onion (red or yellow)
• 3 Jalapeno (for less heat heat try only 1 or 2)
• 2 tbsp Lime Juice (fresh squeezed)
• 2.5 cups Plum/Roma Tomatoes (slightly under ripe)
• 1 cup Cilantro (diced)
• 1 clove Garlic (optional)
• 1 tsp Salt

DIRECTIONS

1. Diced Onion, Jalapeno, Tomatoes, and Cilantro.
2. Mix Onion, Jalapeno, Lime Juice and let stand for 5 minutes.
3. Mix in tomatoes, cilantro, and salt and let stand in refrigerator for 15-20 minutes then serve.

Ginger Glazed Mahi Mahi

Ingredients:

• 3 tbs Honey
• 3 tbs Soy Sauce
• 3 tbs Balsamic Vinegar
• 1 tsp grated fresh Ginger Root
• 1 clove Garlic
• 2 tsp Olive Oil
• 4 (6 oz) Mahi Mahi Fillets
• Salt and Pepper to taste
• 1 tbs Vegetable Oil

Directions:

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Miso Soup - Serves 4

Adapted from SteamyKitchen.com and LemonThyme.com

10 minutes

Ingredients:

• 4 to 5 cups water
• 2 Tbsp Miso Paste**
• 1 sheet dried seaweed (Nori), cut up into 0.5" x 1" to 2" strips
• 2 Tbsp Scallions, chopped

**I used red miso, which turned out very dark but still tasted fine.  However, for the more traditional look, get 'white' miso or golden shinshu; you might find them in the refrigerated section of an Asian grocer).

Optional:

• Seafood stock boullion, or half a tub of Knorr Chicken Stock
• 1/2 cup firm Tofu, cut into half-inch cubes
• 2 to 3 Shiitake Mushrooms, thinly sliced, or more if pre-dried
• Spinach or kale
• Carrot & Celery, pre-sauteed for 3-5 minutes
• Minced garlic

Directions:

1. Add water in a medium pot.  If you wish, add half the tub of the Knorr Chicken Stock as well; bring it all to a boil.  Turn heat to medium-low.  Add dried seaweed (or spinach or kale), and if desired, shiitake and tofu.
2. Spoon miso paste into a bowl.  Ladle about a half cup of the broth into the bowl and whisk it with the miso until it is a smooth mixture.
3. Turn off the heat, add the miso paste to the pot, stir well.  Taste the soup - if it needs more flavor, whisk in another tsp or so of the miso paste.
4. To serve, ladle into small bowls and top with the scallions.

Serving variation:
You'll need 2 cups of cooked rice or barley... or rice noodles.  Put into the bottom of the individual serving bowl.  Add a poached egg on top.  Ladle the miso soup over it all but allow part of the egg to rise above the level of the soup.  Top the egg with sesame seeds, scallions, and cilantro.  Makes for a pretty dish!

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.