Thai Green Chicken Curry with Coconut Rice

http://www.readersdigest.ca/food/recipes/main-courses/thai-green-chicken-curry-coconut-rice

With the subtle sweetness of coconut and traditional Asian ingredients and flavours, this mouthwatering spring-inspired meal will delight parents and kids alike. Served with coconut brown rice, it’s a simple and healthy weeknight meal.

Ingredients

1 cup U.S. long grain brown rice
1 cup coconut milk (can be low fat), divided
2 cups gluten-free vegetable or chicken broth, divided
1 lb boneless skinless chicken, cut into thin strips
1 tsp each, baking soda and corn starch
1 tbsp low sodium gluten-free soy sauce
2 tbsp vegetable oil
1 cup snap peas, trimmed
1 cup sliced red pepper
1 cup red onion, sliced
1 cup button mushrooms, halved
2 tbsp Thai green curry paste
1 cup torn fresh basil leaves
2 tsp fresh lime juice

Directions

1. In saucepan, combine rice with ½ cup (125 mL) coconut milk and 1 ½ cups (375 mL) broth. Stir. Bring to boil over medium-high heat and reduce heat to low; cover and simmer until liquid has been absorbed, about 45 minutes. Remove from heat.
2. In a bowl, combine chicken with baking soda, cornstarch and soy sauce, mixing well to coat chicken. Let sit while preparing vegetables.
3. In large heavy skillet, heat oil over medium heat. Cook chicken just until browned on the outside, about 5 minutes (will not be cooked through; will finish cooking in sauce). Transfer to clean bowl. Add snap peas, red pepper and onions; sprinkle with salt and pepper, stirring frequently until onion begins to soften, about 5 minutes.
4. Stir in curry paste; cook until paste begins to darken, about 3 minutes. Add remaining coconut milk, scraping any brown residue from the bottom of the pan. Add remaining chicken broth and reserved chicken and bring to a simmer. Cook until vegetables are tender crisp and sauce is slightly thickened, stirring occasionally, about 5 minutes. Remove from heat and stir in basil and lime juice. Serve over brown coconut rice.

Tip: Add a couple of fresh lime leaves and replace regular basil with Thai basil for a more authentic flavour profile. This recipe can also be easily adjusted for vegetarians by replacing chicken with cubed firm or extra firm tofu.

Nutrition Facts

PER SERVING: about 380 cal, 24 g pro, 10 g total fat (6 g sat fat), 35 g carb, 4 g fibre, 45 mg chol, 470 mg sodium. %RDI: iron 15%, calcium 6%, vit A 35%, vit C 90%

Buttermilk Baked Chicken

Buttermilk Baked Chicken
Description: Here's a yummy dish for your holiday buffet table - and it's simple to make. Bread chicken pieces in flour, then bake until cooked through. If you've made this recipe ahead of time, refrigerate and warm up before serving, or serve cold. The chicken is delicious either way!
http://www.carnationmilk.ca/recipe-details.aspx?rid=1457

How to make dosas: Recipe

http://www.thestar.com/living/food/recipes/article/1110458--how-to-make-dosas-recipe

By Jennifer Bain

Food Editor

Dosas are thin, lacy, crisp South Indian pancakes made from fermented rice and lentil batter. They’re huge in restaurants, but more modest at home. Geetha Upadhyaya cooks hers in a cast-iron skillet. She serves two to four per person with chutney ans uses “idli” rice. I could only find it in 20-pound (9-kg) bags (for a reasonable $12.99) so also tried a batch with long-grain rice that was almost as good.


Dosas

2 cups (500 mL) idli, white long-grain or white basmati rice, washed several times
1/2 cup (125 mL) white urad dal (skinned, split, black urad lentils), rinsed
1/4 cup (60 mL) channa dal (split, yellow chickpeas), rinsed
1/2 tsp (2 mL) fenugreek (methi) seeds, rinsed

Table or fine sea salt to taste
Water as needed for thinning batter
Olive oil for brushing pan
Ghee (clarified butter) for drizzling

Coconut & Red Chili Chutney (recipe follows) or purchased coconut chutney.


In large bowl at room temperature, soak rice in cold water to cover by 1 inch (2.5 cm), 6 to 12 hours. Drain; reserving soaking liquid.

In separate medium bowl at room temperature, soak urad dal, channa dal and fenugreek seeds in cold water to cover by 2 inches (5 cm), 6 to 12 hours. Drain; reserving soaking liquid.

In blender, process rice, with a little reserved soaking water, until smooth but slightly grainy. Transfer to large bowl.

In blender, process urad dal mixture, with a little soaking water, until smooth but slightly grainy. Transfer to bowl with rice; stir well to combine.

Let mixture stand, uncovered and at room temperature, in warm place 12 to 24 hours. Mixture should froth a bit when swirled. Depending on the season and temperature of your kitchen, you may need to put the bowl in an unheated oven with its lights on for 5 hours.

Just before making dosas, stir well and thin with water if needed to create pourable consistency of pancake batter. Season with salt.

Brush large (about 12 inch/30.5 cm) cast-iron or non-stick skillet with oil (or use paper towel to spread oil). The oil should be barely visible. Heat over medium. (If you like, use 2 skillets at once.)

Using ladle, scoop about 1/3 cup (80 mL) batter into centre of skillet. Use bottom of ladle to gently spread batter in about 8 clockwise circles to make very thin, 8-inch (20-cm) crepe that has some tiny holes. Sprinkle lightly with ghee or more olive oil. Cook until bottom is golden, covering with lid if desired, several minutes. Using spatula, fold in half. Serve immediately. Repeat with remaining batter, brushing skillet with oil and adjusting heat as needed.

Batter will keep several days in fridge. Return to room temperature before using.

Serve dosas with chutney. To eat, break off pieces of dosa by hand and scoop up chutney.

Makes about 6 cups (1.5L), enough for about 18 dosas.

Star-tested by Jennifer Bain

jbain@thestar.ca

Savoury Quick Bread

http://www.metronews.ca/toronto/life/article/1027929--put-on-your-baker-s-hat

Savoury Quick Bread

Ingredients:
500 ml (2 cups) all-purpose flour
50 ml (1/4 cup) cornmeal
12 ml (2 1/2 tsp) baking powder
5 ml (1 tsp) salt
30 ml (2 tbsp) sugar
250 ml (1 cup) sour cream
45 ml (3 tbsp) melted butter
2 eggs
250 ml (1 cup) cooked, mashed potato (unseasoned)
Mix-ins (see fact box)

Preparation:
1. Heat oven to 180 C (350 F). Coat a loaf or muffin pan with cooking spray.

2. In a large bowl, whisk together flour, cornmeal, baking powder, salt and sugar. In another bowl, mix together sour cream, butter, eggs, mashed potato and the mix-ins of your choice. Add potato-sour cream mixture to flour mixture and mix just until combined.

3. For loaf, spread batter into prepared pan. Cook until a wooden skewer inserted at the centre comes out clean, 60 minutes. For muffins, spoon batter into prepared tins and bake 20 minutes. Let cool for 10 minutes in pan, then turn out onto a cooling rack. Let loaf cool fully before cutting.

• Emily Richards is a professional home economist, cookbook author and a tv celebrity chef. For more, visit emilyrichardscooks.ca.

Variations
    Southwestern
    125 ml (1/2 cup) diced cooked bacon, 50 ml (1/4 cup) cooked diced green pepper, 125 ml (1/2 cup) cooked diced onion, 15 ml (1 tbsp) diced jalapeno
    Olive-herb
     175 ml (3/4 cup) chopped olives, 125 ml (1/2 cup) grated Parmesan, 30 ml (2 tbsp) chopped capers, 15 ml (1 tbsp) chopped fresh thyme, 15 ml (1 tbsp) chopped fresh rosemary
    Blue  cheese walnut
    50 ml (1/4 cup) diced roasted red pepper, 125 ml (1/2 cup) toasted chopped walnuts, 125 ml (1/2 cup) crumbled blue cheese, 2 ml (1/2 tsp) black pepper

Pear Oatmeal Cookies

1/2 Butter

1 cup brown sugar

1 egg

2 cups rolled oats

1  1/2 cup flour

2 pears chopped

2 tsp cinnamon

1 tsp vanilla extract

1/2 baking soda

1/2 tsp salt

granulated sugar

Cream butter with brown sugar until smooth. Beat in remaining ingredients just until combined. Drop by rounded teaspoons onto lightly greased baking sheet. Sprinkle with granulated sugar. Bake in 350 degree oven 15 minutes or until lightly browned. Makes about 4 1/2 dozen.

Slow Cooker Creamy Chicken and Wild Rice Soup

http://www.bettycrocker.com/recipes/slow-cooker-creamy-chicken-and-wild-rice-soup/dd8f8c01-7124-43ed-b408-dce697c5c634

Mac and Cheese

http://www.chatelaine.com/en

http://www.chatelaine.com/en/article/21796--healthy-comfort-food-and-a-mac-and-cheese-recipe?utm_source=_BM-VYUB8WNr2OM&utm_content=heal11&utm_medium=email

"Cheesy" Macaroni Recipe




What’s in it

1 pound pasta (whole grain or brown rice)

Blend together:

1 1/4 cups water

1 cup plain rice milk or almond milk

2 cups softened butternut squash cut in cubes (can be steamed or roasted)

1/3 cup nutritional yeast (or brewer's yeast)

3 tablespoons arrowroot powder (or cornstarch)

1 tablespoon lemon juice

1 teaspoon salt (or more to taste)

1/2 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dry mustard

1/2 teaspoon paprika

1/2 teaspoon turmeric

2 tablespoons tahini

2 teaspoons mellow white miso (or additional salt)

black pepper to taste

1/4 cup brown rice bread crumbs



How it’s made

1. Put the pasta on to boil, according to package directions. While it's cooking, blend all remaining ingredients together in a blender.

2. When the pasta is al dente, drain it, reserving about 1/2 cup of the cooking water, and return the pasta to pan.

3. Add the sauce mixture and cook, stirring, until mixture boils and thickens. Add a little of the pasta water if more moistness is needed.

4. If the sauce is not as flavorful as you'd like, add a little more mustard and onion powder.

5. Place the pasta and the “cheese sauce” together in a large baking dish and top with brown rice bread crumbs and bake in the oven for 10-20 minutes (if you like the crispy baked kind).

6. If there is extra sauce, leave some aside for another batch.

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also visit: GTA Toronto Muslim Bulletin

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http://www.khanapakana.com/

http://www.khanapakana.com/