Chicken Curry in a Hurry

I think this is one of the recipes that people have requested from me the very most. It is so easy and delicious, especially your second time :). You don't have to use a rotisserie chicken, it just makes things faster. It says on the car that "I sometimes substitute coconut milk" for the heavy cream . . . but I ALWAYS do. 

I have added asparagus, mini sweet peppers, broccoli, carrots, even potatoes to this curry--it's a no fail!  And, as always, you can substitute kefir for the plain yogurt.

Cantonese Light Sauce

I love sesame oil!  This sauce uses just a little bit,
but the warm nutty flavor goes a long way.

I got those cute little salt and pepper shakers at the D.I.--
my kids love it when they each have their own!
Oh, and the sauce over brown rice & stir fried veggies is yummy.

I like this sauce with a pork stir fry, but it's just as good with chicken. If you don't have fresh ginger, use a tablespoon of ground ginger. Also, I usually use green onions instead of scallions, because I always have them on hand.

Thai-Style Squash Soup

There are never leftovers of this soup.  As soon as the "fullness" wears off from eating my first three bowls, I polish off the rest.  It is so flavorful and unique, and delicious with bread sticks for dipping.  By far my very favorite soup to eat.

I put the first seven ingredients in the saucepan first, then add the oil and turn on the heat--otherwise it starts smoking before you can get all the ingredients in.

You can definitely make this without the
Nam Pla (fish sauce)--I hardly notice the
difference, though it's more authentic with
real Thai ingredients, of course.

After you've simmered until the squash is tender, it's a cinch to blend it up in batches--I usually pour two servings worth right into a Tupperware container to freeze so Allen and I can have some later.  My kids do like it, but not as much as Allen and I do.  It's yummy to stir in cooked rice or steamed broccoli . . . or, if you can't stand eating an entirely vegetarian meal, crumbled bacon is always good, too.

Sesame Chicken

Elise made this divine dish for us during a dinner date.  Delish!

Chinese Chicken Salad

Curry Coconut Sauce

Oh my, anything tastes good over rice if this is the sauce. I'm a fool for coconut milk, what can I say? I love having sauce recipes, because then I can stir fry whatever meat and vegetables I have on hand. With this sauce, I usually do some kind of chicken/broccoli combination, but I know it'd be good with a shrimp or pork stir fry, too.

I used this sauce over a yummy chicken stir-fry I made up with the veggies I
had on hand--onions, tomatoes, bell peppers, and asparagus.  Yummers!

{If you haven't read it elsewhere on this blog, I am all about Jasmine rice--it's the yummiest rice out there}.

Asian Lettuce Wraps

I got this recipe from an old issue of Cook's Country (the best cooking magazine that exists, as far as I'm concerned). It is a favorite to serve for company--because lettuce wraps always look impressive, and are good as an appetizer if you're serving other Asian dishes.

I usually use green onions in place of scallions, because I always have them on hand. You can serve it with Bibb or Romaine lettuce, which are both easier to wrap, but it's crispier with iceberg. If I have a plum jam or jelly on hand, I'll add a tablespoon to the dipping sauce.