Cooking for Seven

So sorry for neglecting to post my lunch last Tuesday: Thanksgiving is my excuse! And my apologies for the ghastly photo - the only camera I had with me was on my phone.

Here’s what I had: Stuffed French toast (half filled with strawberries & cream cheese, half with apricot jam and Swiss cheese), and a curried chicken salad sandwich at one of my favorite coffee shops in town.

Here’s what I had for lunch today: Spicy Thai Noodles, based on this recipe: {link}

I used cashews in place of peanuts, and I added some peanut butter, ginger, and red curry paste. Delicious.

What did you have for lunch today? Share your description or photos in the comments!

I was introduced to this salad by my cousin Krista.

She has graciously allowed me to publish it here.

Delicious Asian flavors are combined in this bright, healthful salad. Rice noodles are tossed with lettuce, vegetables, & chicken. Served with peanut sauce, fish sauce, and chopped peanuts. How could you go wrong?

Continue Reading for the recipe » »

This recipe is for that special occasion when only white rice will do. Like when your sister makes the best chicken curry you’ve ever tasted.

The original recipe declared that it would serve 4. It served all seven of us with leftovers. But then, we’re not much of rice or pasta eaters. We go heavy on the sauce. However, this rice is so good it can be eaten all by itself. Which my sister and I did.

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:: Thai Coconut Rice ::

Ingredients:

2 cups medium-grain rice

2 cups regular coconut milk

1 3/4 cups water

1/2 teaspoon kosher or sea salt

1 tablespoon coconut oil

2 teaspoons maple syrup, sucanat, brown sugar, or sweetener of choice

1/2 teaspoon coconut flavoring, optional

1-2 tablespoons toasted coconut, optional

Directions:

1) In a large, deep-sided pot, melt the coconut oil over medium heat. Add the rice and cook, stirring occasionally, for about 2 minutes.

2) Add the coconut milk, water, salt, sweetener, and flavoring if using. Stir well. Bring the rice to a boil, stirring occasionally to prevent the rice from burning.

3) When it comes to a boil, reduce the heat to medium-low. Place the lid askew on the pot, allowing some of the steam to escape. Cook for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.

4) Turn off the heat. Cover the pot tightly with the lid and allow to rest for 5-10 minutes, or until you are ready to serve. When you are ready to serve, fluff the rice with a fork or chopsticks. Top with roasted coconut if desired.

Serves 4-6

P.S. Recipes from the Party coming up next!