Red Curry with Basil

Recipe from Linda Brown


2T oil
1 1/2 T red curry paste
1 can coconut milk
1 1/2 lbs. chicken (cut into bite-size pieces) or the same amount yellow potatoes (my pref)
2 t. sugar
2 t. fish sauce
1 red bell pepper
10 large fresh basil leaves, chopped

Heat oil over medium heat. Add curry paste and simmer for 2 minutes so it is dissolved and foaming. Stir in coconut milk and continue stirring for 4 minutes over medium heat. Add chicken pieces while continuing to cook. Stir in sugar, fish sauce and bell pepper. Simmer for a few minutes more. Add chopped basil. Season to taste with more fish sauce & sugar as desired. Serve over warm rice.

Brie Panini

I am always on the lookout for a delicious lunch that I can make in the same amount of time as it takes to grill up my boys' cheese sandwich. Mel's Kitchen Cafe posted this Smoked Turkey, Brie, and Apple Panini and I had to run out and get me some brie. It was divine, and so much more exciting than cheddar on wheat. You can click on the link for more specific instructions, but basically it is sliced apples, sliced brie, caramelized red onions, and turkey lunch meat on a grilled sandwich.

Personally, I'm not a turkey breast person and I left the turkey off my second panini and still loved it, so when I saw this version on Paninihappy.com with pecans instead of turkey I knew it was even more up my alley.

My hybrid version is like this:

French bread
Caramelized Onions
Sliced Brie
Sliced apples
Pecans
French bread

Alas, today I had brie and french bread, but no apples. But, never fear, inspired by this pizza, I made this panini, and I think I might even like it more than the apple version.

French bread
Sliced Brie
Fig preserves
French bread

Next time maybe I'll add the onions and pecans.


And that is my rather long explanation for a pretty simple lunch.

Honey-Nut Green Beans

The original recipe is found on Sister's Cafe as Green Beans with Honey Cashew Sauce, but since we are such fans of Honey-Nut Cheerios around here, giving them a similar moniker boosted their credibility. Isaac was shocked to discover he liked these, and all three boys ate them up. Not a typical reaction to green veggie dishes.1 lb green beans, fresh or frozen, probably not canned though, steamed to your liking
1-2 Tbs butter (I used half olive oil due to the high butter content of my main dish)
1/2 cup coarsely chopped cashews
2 Tbsp honey

Melt butter in medium skillet over medium heat. Add cashews and toss until toasted golden. Stir in honey and cook 1 more minute stirring constantly. Remove from heat, add beans and toss in the hot pan (it helps to distribute the honey if the pan is still warm).

Steak Hoagies

This is a Dave meal for sure. I've cut the meat in half and double the veggies. I've never gotten any complaints.

Recipe adapted from My Kitchen Cafe

1 sirloin steak, about 1 inch thick
1/2 tsp each black pepper, salt, and garlic salt
1 tablespoons olive oil
1 onion, sliced thin
1 red bell pepper, seeded and sliced thin
8 ounces white mushrooms, sliced thin
1 tablespoons steak sauce (I used A-1)
1/2 teaspoon dried oregano
4 (6 inch) sub rolls, slit partially open lengthwise
4 slices deli provolone cheese

Adjust oven rack to upper middle position and heat oven to 450 degrees. Combine salt, pepper and garlic salt. Pat steak dry with paper towels and rub salt mixture liberally into each side. Heat 1/2 tablespoon oil in large skillet over medium high heat until rippling. Cook steaks until well browned, 5 to 6 minutes per side (or according to your preference). Transfer to plate and tent with foil. Let them rest for five minutes, then slice thinly against the grain.

Meanwhile, add remaining oil, onion, bell pepper, mushrooms, and 1/2 teaspoon salt to empty skillet and cook until vegetables are softened and golden brown, 6 to 8 minutes. Off the heat, stir in steak sauce, oregano, and sliced steak until well combined.

Divide steak mixture among rolls and top with cheese. Arrange sandwiches on rimmed baking sheets and bake until cheese is melted and rolls are golden brown around edges, about 5 minutes. Serve.

Ranch Dressing

I much prefer the freshly mixed ranch dressing to the bottled stuff, but we can never eat an entire package of Hidden Valley before it goes bad. This recipe makes half of what the packet does.

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4 teaspoon dried chives
• 1/4 teaspoon dried parsley
• 1/4 teaspoon dried dill weed
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• dash of salt
• dash of ground black pepper

Combine all ingredients. Chill a few hours to let flavors blend. Substitute buttermilk for sour cream for a thinner dressing.

Recipe adapted from allrecipes.com

Chili Mac

How could my boys not love the fusion of two of their favorite foods--chili and macaroni and cheese? Dave and I felt this was pretty good, though we still rank chili and mac made separately above the combination. Drew and Isaac wanted leftovers for both lunch and dinner the next day. I'd say it was a success.

1 tablespoon vegetable oil
1 onion, minced
3/4 tablespoon chili powder (next time I'll add more)
1/2 tablespoon ground coriander
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni
1 (15 oz) can beans (next time I'll two, or maybe 1-1/2)
2 cups frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used half cheddar, half Monterrey Jack)

Heat oil in a large non-stick skillet over medium heat. Add onion, chili powder, coriander, cumin and teaspoon salt. Cook until onions are tender. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, macaroni and beans. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12 minutes, adding a small amount of water if necessary (careful not to make it too soupy).

Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Lynette's Vegetarian Chili

3 cups dry red beans
1 cup wheat
6 cups water

1 (15 oz) can tomato sauce
1 (15 oz) can stewed tomatoes
1 small bay leaf
1 1/2 cups ketchup
1/2 Tbsp chili powder
2 Tbsp lemon juice
1 tsp vinegar
1-1/2 tsp. salt
1/4 tsp dry mustard
1-1/2 tsp Worcestershire sauce
1 Tbsp brown sugar
dash of garlic powder

1 cup chopped celery
1 cup chopped onion
1 cup chopped bell pepper

In 5 quart saucepan combine dry beans and wheat with water leaving just about 1/4 inch above beans. Cover and cook 1-1/2 hours, adding water as needed. To beans add second group of ingredients. Cover and simmer 3 hours. Add chopped celery, onion and peppers. Continue simmering 1 hour or until vegetables are tender. Makes about 3 1/2 quarts.

This can also be made in the crockpot.