Cranberry Chicken

Note: This is an idea I wanted to write down before I forgot. I haven't had a chance to try it yet, so try at your own risk.

Ingredients:
3 large chicken breasts, cut into bite-sized pieces.
Your favorite sweet-and-sour batter.
2 Cups oil
1 cup water
3/4 cup sugar
1 12 oz. package frozen cranberries
zest of 1 orange
2 t red pepper flakes
2 t soy sauce

Marinade chicken overnight in soy sauce, garlic and ginger. Drain off marinade. Batter and fry chicken pieces and place in large bowl. Bring water and sugar to boil in medium sauce pan. Add remaining ingredients. return to boil. Reduce heat and boil an additional 15 minutes. Pour over chicken. Serve over rice.

Thai Yellow Curry with Vegetables and Rice

Yellow Curry with Vegetables
Serves 4

Ingredients:
2 T sesame oil
1 T five-spice powder
1/2 t salt
3 cloves garlic, minced
1 inch ginger, minced.
1/2 t pepper
1/2 t cayenne pepper
1 T soy sauce
2 large, unpeeled potatoes, coarsely chopped
1 can garbanzo beans, rinsed
1 1/4 cup Thai culinary stock
1 14 oz. can lite coconut milk
2 T rice wine vinegar
1 T yellow curry powder
1 package fresh stir-fry vegetables
1 large red bell pepper, sliced
1 cup chopped cashews

Directions:
Measure out five-spice powder, salt, ginger, garlic, pepper and cayenne pepper. Set aside. Heat oil over high heat until slightly smoking. Decrease temperature to medium. Add seasonings and cook 1 minute. Add potatoes, and cook 3-5 minutes. Add beans, stock, coconut milk, vinegar and curry powder. Let simmer over medium heat. Blanch stir-fry vegetables and pepper in salty, boiling water for 30 seconds. Add vegetables and cashews to curry. Cook until vegetables are soft and curry has desired texture. Serve over rice.

Note: This is a fairly mild dish. If you would like more spice, add more cayenne pepper, chili sauce or a diced hot pepper like a jalapeno or Thai red chili pepper while sauteing the spices.

Rice:
Rinse one cup of brown rice until water runs clear. Place in pot with 1 cup water and 1 cup Thai culinary stock. Place on high heat until water begins to boil. Reduce heat and cover. Cook until water is gone and rice is tender, about 45 minutes. Makes 3 cups of rice.

Pasta Dough

Ingredients:
5 1/2 C flour (Durham is best, but all-purpose works as well)
8 eggs, slightly beaten.
2-3 T olive oil

Directions:
Measure the flour into a pile on a cookie sheet and make a well in the center. Putting it on the cookie sheet will help avoid a big mess. Slowly add the eggs into the center of the well, lightly blending with a fork after each addition. Add the olive oil and knead until the dough is elastic. If needed, wet your fingers with water and knead in to add more moisture. You may need to divide the dough into smaller sections to help. The dough should be thick and difficult to work. If it is too soft, the pasta will be mushy.
Divide the dough into 3-4 balls. Wrap in plastic wrap and refridgerate until ready to roll out and cut. Use a pasta bike or a rolling pin to roll out the pasta, and then cut and shape as desired.
Bring 4-8 cups of water to a rolling boil. Add 3-4 T of olive oil and then cut pasta. Cook 3 minutes for spaghetti or longer for thicker pastas. Taste the pasta for readiness. The pasta should be starting to float and the water should look slightly frothy when the pasta is gone.

Note: This may seem like a lot of work, but I see it as an investment. When we make pasta, it typically lasts at least 4 meals. The dough can also be frozen and saved for a few weeks.

Orange Tinted Cous Cous

Orange-tinted Couscous
Prep Time: 30 minutes
Serves: 6

Ingredients:
1 small onion, finely chopped
3 cloves minced garlic
¼ cup olive oil
2 zuchini, coarsely chopped
3 large carrots, coarsely chopped.
5-6 large tomato, chopped or 1 can chopped tomatoes
1 can (15 to 16 oz.) garbanzo beans, rinsed and drained
½ cup raisins or currants
¼ cup balsamic vinegar
½ cup sherry
1/4 t pepper
1/8 t cayenne pepper
½ cup chopped fresh parsley
Zest of 1 orange
3 cups vegetable or chicken stock
1-2 t salt to taste
2 cups uncooked couscous

Instructions:
Saute onions and garlic in oil. Add zucchini, tomatoes, beans, raisins, vinegar, sherry,pepper, cayenne pepper, parsley, orange zest, and, and cook for 3 minutes. Add stock and salt and cook until boiling. Stir in couscous and remove from heat. Cover and let stand about 5 minutes or until liquid is absorbed. Stir gently. Garnish with fresh parsley springs and orange slices.

NOTE: If you do not have stock, add 1/2 water and 1/2 broth, and omit the salt.