Coconut Curry Chicken (Tom)

What you will need for dinner for 4 peeps:

- 1 Chicken breast, boneless and skinned cut into 1" x 1/2" cubes
- 1 Red bell pepper, 1" pieces
- 1 Onion, small, diced
- 2 Carrots, 1" pieces
- 1 Tomato, small, diced
- 2 Celery stalks, 1/4" pieces
- 1 Garlic clove, large, chopped in small pieces
- 1 tablespoon of curry powder
- 8 oz. can of Cream of Coconut
- 1 cup of cooked rice, we like Jasmine Rice
- 3 tablespoons of vegetable oil

Time to cook.

The flavors of the curry and the sweetness from the coconut cream really make your taste buds jump up and down.
We like to cut our veggies and chicken and set them on the side or put back in refrigerator until we're ready to go.

Have an additional clean plate on the side for the chicken.

Start your rice if you have not.
Rice is great because it will stay warm for 20 minutes.

Have your wok or large pan ready.
Add 1 1/2 tablespoons of oil to your pan. Heat medium to high depending how fast you work.
Stir in the chicken cubes and cook for about 3 minutes until all sides are no longer pink. Take out put in a clean plate. Add the remaining vegetable oil to the wok or pan, heat for one minute.
Add the peppers, onions, celery and carrots. Stir fry for 5 minutes. add the garlic and diced tomatoes.

Add the chicken.

Stir in the curry powder followed by the cream of coconut. Cook for one to minutes, stirring the mixture to create a sauce. 

Pork Balls in a Creamy Pasta Sauce [Tom]

Did you ever just want some pasta. Well it was my day off and and had a craving. It is funny when I think back, my Mom would say I have a wollie for such and such a food. I took that to mean a craving.
Sorry no way to explain. But I had a wollie for some pasta and some meat but not red sauce.

So, here we go. I had an idea and went with it. It turned out pretty good. Well at least June said it was good.

This recipe is for Four
Accompany with a salad or some garlic bread or both
So we can get on with this, Yes.

Pork Balls

1 ~ lb Ground Pork
6 ~ 8 Leaves of finely chopped Fresh Basil
2 ~ Cloves of minced Garlic
4 ~ Teaspoons grated Parmesian Cheese
~ Salt and Pepper

In a bowl mix all the ingredients well.
Roll by hand 1" to 1 1/4" balls.
1 lb will make 20 to 24 balls

Place balls in a steamer turn once or twice until balls are whiteish in color. Cook for about 6 minutes.
Set aside.

The Pasta

I used Linguini but I feel Penne would be good too.

1/2 ~ lb Pasta
5 ~ sprigs Chives cut into 1/2" lenghts

The Sauce

2 ~ tbspns Butter
3/4 ~ cup Half and Half
1/2 cup and 1/2 cup of each Parmesian and Romano cheeses mixed
1/4 cup of whipped Cream Cheese

Place a pan with water on the range to boil for the Pasta

On medium heat place Butter in a large sauce pan to melt
Add the Half and Half, Cream Cheese and Cheese mixture
Wisk the mixture until smooth.
Lower the heat and add the Pork balls and simmer for 3 to 5 minutes

Drain cooked Pasta and place into the cream mixture and toss to coat the Pasta

Plate and top with the Chives.
I tossed some torn Basil Leaves on top too

Buon Appetito

Roasted Red Pepper Lasagna Roll-Ups [Tom]

We received this wonder gift, Roasted Red Pepper lasagna from Don and Silvia.

What to do? Okay, so we went for roll-ups staying with the red pepper theme.

Takes 2 hours from start to serving.

Here we go:

We made 8 Roll-Ups. This may serve 4 peeps - 2 each or serve 8 peeps 1 - each, if you serve something along side and or an appetizer.

June and I enjoyed 1 Roll-Up each accompanied by a side salad. That was enough. It is not a heavy dish, but very fullfilling.

Your shopping list includes:

~ Roasted Red Pepper Lasagna

~ 1 - 8 oz Container of Ricotta Cheese
~ 1 Egg

~ 4 oz of crumbled Feta Cheese

~ 1 - 8 oz package of shredded Mozzarella Cheese - Divid in half

~ 1 - 12 to 15 oz jar of Roasted Red Peppers diced - Divid in half

~ 1/2 cup of chopped fresh Spinach

~ 1/4 cup of diced Onion

~ 2 - Cloves of minced Garlic

~ 1 - 15 oz can of diced Tomatoes

~ 2 Tablespoons of Olive Oil

~ 1/4 teaspoon of Salt

~ 1/2 teaspoon of Pepper

~ 1/4 cup of Parmesian Cheese

Beat the egg in a large bowl. Add the chopped spinach, 4 oz mozzarella, parmesian cheese, 6 to 7 oz diced red peppers, ricotta, feta cheese, 1/8 teaspoon salt & 1/4 teaspoon pepper. Mix well. Cover and store in refrigerator.

Place a large pasta pot with water on the range to boil. Water should take 15 minutes to boiling.

Place the olive oil in a large sauce pan over medium heat. When the oil is hot, not burning add the onion and garlic. Sweat down for 2 minutes. add 6 to 7 oz of the diced red pepper and diced tomatoes. Add 1/8 teaspoon of salt and 1/4 teaspoon of pepper. Stirring ocassionally. Hold at a slow simmer. This sauce cooks in 20 to 30 minutes.

When the water boils add pasta. Cook to package directions.

Rince the pasta in cool water so pasta is cool enough to handle.

Coat the bottom of a 9" x 9" roasting dish with the sauce.

Preheat oven to 350 degrees.

Lay on pasta sheet on a flat surface. Spread a thin layer of the ricotta mixture over the sheet. Be careful not to use too much, you have 7 more to do. Start rolling form one end to the other. Place in roasting dish. Continue until all eight are complete. Spoon sauce over roll-ups and coat with remainder of mozzarella cheese. Cover with alumium foil. Bake for 30 minutes with foil and 15 minutes without foil.

Let rest for 5 minutes before serving.

Healthy Brunch Quesadilla [Tom]

This is a quick and easy Breakfast or Brunch.

What you will need:

1/4 cup diced onion
1/4 cup diced bell pepper
1/4 cup diced ham
1/4 cup shredded cheddar/jack cheese
2 large eggs
3 tablespoons milk
2 whole wheat tortillas
Salsa
Light sour cream
Cooking spray
A pinch of salt and pepper

Spray 2 frying pans with cooking spray. Heat one pan for the eggs.
Beat the 2 eggs and milk together
Saute the onion and pepper for 4 minutes until tender.
Stir in the ham and cook for 2 more minutes.
Pour the egg mixture in the pan to make an omelet. Heat the 2nd pan to medium low heat. Place one of the tortillas in the 2nd pan. When cooked to your desired taste, place omelet on the tortilla. Add the cheese and then place the second tortilla on top of the omelet and cheese. Cook for 1 to 2 minutes and then carefully turn over the tortillas and cook for 1 to 2 minutes.
Serve with salsa and sour cream.

Enjoy.