Thai Chicken, Mango & Pineapple Salad

(found this on Familyfun.com)

RECIPE INGREDIENTS:
	1 (14-ounce) can regular or light coconut milk
	1 tablespoon Thai red curry paste, or more to taste
	2 teaspoons freshly grated orange zest
	1/2 cup fresh orange juice
	4 boneless, skinless chicken breasts, cut into 1-inch chunks
	1 mango, peeled, pitted, and cut into 1-inch chunks
	1 pineapple, peeled, cored, and cut into 1-inch chunks
	4 cups salad greens

1. In a bowl, whisk together the coconut milk, red curry paste, orange zest, and orange juice and reserve 1/2 cup of the mixture in a separate container. In a ziplock bag, toss together the chicken breast chunks and half of the marinade from the bowl. Toss the fruit and the remaining marinade in another ziplock bag. Let the food marinate at room temperature for 15 to 30 minutes.

2. Prepare a charcoal fire or heat a gas grill to medium-high, and oil the grates. Thread the chicken and fruit pieces onto separate skewers.

3. Grill the skewered chicken for 3 to 4 minutes per side, turning once, or until the chicken is cooked through. Grill the fruit skewers for 2 minutes per side, turning once, or until you have visible grill marks. Remove the meat and fruit from the skewers and serve them over salad greens drizzled with the reserved marinade. Serves 4.

Wednesday F & V2 also Fruits Only

What the Fruit Only Group got....

What the F & V 2 Group got...
What did you do with your box?

Daikon the Korean Turnip

Here is my super fast Vietnamese Soup that uses turnips. My kids love it
(but maybe my kids are weird).

Dumplings:
1/2 lb. ground or chopped shrimp, or pork, or chicken, or turkey or any
combination thereof (whatever you have)
1/2 tsp. white pepper
1/2 tsp. salt
2 tsp. fish sauce
1 egg
3 Tbl. finely chopped onion

Put this all in a food processor and pulse until it is a lumpy paste, about
15 seconds. Or chop it all up little and mix in a bowl. Set aside.

Soup Broth:
1 Tbl. oil
1/2 onion chopped fine
1 clove garlic chopped fine
1 tsp. chili flakes
3 Tbl. fish sauce
4 ripe tomatoes quartered, (optional)
2 daikon (Korean turnip) peeled and sliced thin
5 c. chicken or beef or pork or vegetable stock (whatever you would like)
2 c. water
1 tsp. shrimp paste
1/4 tsp. salt
1 tsp. lime juice

Heat the oil. Fry the onion and garlic and fry just until nice and
fragrant. Add the chilies, fish sauce, and tomatoes. Fry for 1 minute.
Add the daikon, broth, water, shrimp paste, salt and lime juice. Bring to a
boil. Reduce heat to a nice simmer. Scoop heaping spoonfuls of the
dumpling mixture and slip into the broth. Use all the dumpling mixture this
way. Cook until the dumplings rise to the top, about 10 minutes. Serve
over rice or rice noodles.

I hope you enjoy this. Daikon (turnip) also makes Korean pickled radish if
you like that.

Audrey

Lemon Confusion

Still confused on what to do with ALL those lemons?....visit Martha:

She will show you how to make this:

Lemon Poppy-Seed Cookies

Or these:

Lemon Madeleines

Cooking Class

Hey Guys, Its that time again....COOKING CLASS!

March's Theme will be THAI
Molly Tanuvasa's Home
Date to be announced.

Fruits & Veggies Spread

What a great day in March for Veggies:
Pineapple
Kabocha Pumpkin
Romaine Lettuce
Broccoli
Grapes
Pears
Chinese Peas
Oranges
Onions
Bean Sprouts
Apples
Tomatoes

WHAT WILL YOU COOK TODAY?
Please post your fabulous recipes

Kabocha Pumpkin

Here are some GREAT links for ideas on how to cook the pumpkin. I know that you can use it in Thai Recipes too.

Check these recipe sites:
Kabocha Pumpkin cookies

Braised Kabocha squash and chicken

Kabocha Squash and Spinach Soup