Cooking Hot and Spicy

2 Shallots; minced

2 Garlic cloves; minced

1 Stalk fresh lemon grass

- finely chopped 1 tb Red curry paste; -=OR=-

1 ts -Cayenne

1/4 c Crunchy peanut butter

1 tb Palm sugar or brown sugar

1 tb Fish sauce (nam pla)

1 c Thin coconut milk

-(prepared from 1 cn -Unsweetened coconut milk)

Use this spicy peanut sauce with all types of Thai-flavored noodles or grilled meats. IN A SAUCEPAN, saute shallots, garlic and lemon grass until soft. Add red curry paste and cook for 1 minute until fragrant. Add peanut butter, palm sugar, fish sauce and coconut milk. Cook over medium heat until thick (about 15 minutes). Add water if it is too thick. Pour into a shallow bowl. TO PREPARE THIN COLONUT MILK: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk. Makes 1 1/2 Cups

3 ounces onion — whole or sliced

12 ounces chicken breast — skinned and boned

1 teaspoon cumin — ground

1/2 teaspoon cinnamon — ground

1 1/2 teaspoons corn — safflower, or

canola oil 2 plum tomatoes

1/2 jalapeno or serrano chile

1 tablespoon lemon juice

2 tablespoons peanut butter

1/2 teaspoon garlic — minced, in oil

1/2 cup tomato puree

Fresh cilantro leaves

(1) Slice onion. (2) Wash and dry chicken breasts and rub with cumin and cinnamon on both sides. (3) Heat oil in large skillet and saut‚ onion and chicken in hot oil, browning chicken on both sides. (4) Wash plum tomatoes and cut into large chunks. Halve jalapeno and remove seeds; reserve half for another use. Cut jalapeno into 2 or 3 pieces. Turn on food processor and add pepper through feed tube. Open processor and add plum tomatoes, lemon juice, peanut butter, garlic and puree. Process to blend well. (5) When chicken is browned on both sides, pour the sauce over. Cover, reduce heat and simmer about 5-7 minutes, until chicken is cooked. (6) Prepare cilantro leaves. Spoon some of sauce over rice and garnish with cilantro.

Formatted by Ryan Walberg

10 c Water

1 1/2 c Split green peas

2 x Carrots, diced fine

2 x Celery, diced fine

1 x Onion,chopped fine

1 t Onion powder

1 t Garlic powder

1 t Paprika

1/4 ts Cayenne

2 tb Soy sauce

Place peas and water in large pot. Bring to a boil, reduce heat to medium low, add remaining ingredients, cover and cook for 2 hours. Stir occasionally. When the ingredients are smooth like puree, serve. Helpful hint: stirring with a wisk helps blend the ingredients. FROM: Mcdougall Helath Supporting Cookbook

2 whole chicken breasts — split and fat

removed or 1 broiler chicken, cut up and skin removed 1/4 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1/2 cup Mozzarella cheese — (2 ounces)

3/4 cup salsa

Preheat oven to 375 degrees. Place chicken, bone-side down, in a 9×13-inch baking pan. Combine Parmesan cheese and Italian seasoning and sprinkle over chicken. Bake for 15 minutes if using two breasts, 45 minutes for a broiler chicken. Sprinkle with mozzarella cheese and bake 1 more minute. Serve with salsa.

olive oil spray 7 ounces boned and skinned chicken breast halves — trimmed

of fat (about 3.5oz per serving) **For the SAUCE: 1/8 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon cumin powder

1/4 teaspoon dried thyme

1/4 teaspoon cayenne pepper

2 teaspoons potato starch — or flour

1 strip lemon peel — (1×2-inch)

1 strip orange peel — (1×2-inch)

2 teaspoons minced ginger — fresh

2 small garlic cloves — peel and slice

1/2 cup apple juice — or cider

[10.5% CFF] Per breast with sauce: 163 cals, 1.9 g fat. | Prep 5 mins ~ Simmer 15-18

Remove rind pieces from orange and lemon with a vegetable peeler and rough chop. Heat a saute or skillet large enough to just hold the meat pieces. Spray. Sear to lightly brown the chicken pieces, both sides.

Meanwhile combine all the sauce ingredients in a measuring cup (or bowl with spout). Pour into the hot pan and let the liquid boil a bit to cook the thickener. Reduce the heat to low, cover tightly and cook gently for 15 minutes. Serve with the cooking juices.

Add WATER (1/4 to 1/2 cup) or more apple juice to moisten the sauce.

Menu * The sauce is spicy, biting and sweet. Taste is similar to some versions of Pad Thai — so serve with noodles or angle hair spaghetti or with hot steamed white rice (either long or medium grain). A dark green vegetable or medley that includes one would also be a good choice. . — original recipe revised and tested by patH (To Eat-LF 4/16/97 phannema@wizard.ucr.edu)

Variation (See JP-note): use dark meat; a thigh with attached leg; remove skin. Sear, add sauce, and simmer until done about 35 to 40 mins total time: [30% cff] Each serving: 225 cals, 7.6 g fat.

JP-note Pepin’s suggested menu * Salad with low-fat caesar dressing * “Spicy Ginger and Lemon Chicken” Leg and Thigh * Simple brown rice (no blends) with a little red pepper * Steamed Broccoli * Fresh pears sprinkled with chopped roasted mixed nuts. Use fresh broccoli, one crown per person, peel the stalk, and slice; cut flowerts into 1-inch pieces. Cook with the rice but do not combine these side dishes.

Olive oil spray 7 oz Boned and skinned chicken

-breast halves 1/8 ts Salt

1/4 ts Chili powder

1/4 ts Cumin powder

1/4 ts Dried thyme

1/4 ts Cayenne pepper

2 ts Potato starch, or flour

1 Strip lemon peel, (1×2-inch)

1 Strip orange peel,

-(1×2-inch) 2 ts Minced ginger, fresh

2 sm Garlic cloves, peel and

-slice 1/2 c Apple juice, or cider

1/4 c Water, optional

[10.5% CFF] Per breast with sauce: 163 cals, 1.9 g fat. | Prep 5 mins ~ Simmer 15-18min Remove rind pieces from orange and lemon with a vegetable peeler and rough chop. Heat a saute or skillet large enough to just hold the meat pieces. Spray. Sear to lightly brown the chicken pieces, both sides. Meanwhile combine the sauce ingredients in a measuring cup. Pour into the hot pan and let the liquid boil a bit to cook the thickener. Reduce the heat to low, cover tightly and cook gently for 15 minutes. Serve with the cooking juices. Add water or more apple

juice if the sauce loses too much moisture. Menu * The sauce is spicy, biting and sweet. Taste is similar to some versions of Pad Thai — so serve with noodles or angle hair spaghetti or with hot steamed white rice (either long or medium grain). A dark green vegetable or medley that includes one would also be a good choice. . — original recipe revised and tested by patH (To Eat-LF 4/16/97 phannema@wizard.ucr.edu)

Variation (See JP-note): use dark meat; a thigh with attached leg; remove skin. Sear, add sauce, and simmer until done about 35 to 40 mins total time: [30% cff] Each serving: 225 cals, 7.6 g fat. JP-note Pepin’s suggested menu * Salad with low-fat caesar dressing * “Spicy Ginger and Lemon Chicken” Leg and Thigh * Simple brown rice (no blends) with a little red pepper * Steamed Broccoli * Fresh pears sprinkled with chopped roasted mixed nuts. Use fresh broccoli, one crown per person, peel the stalk, and slice; cut florets into 1-inch pieces. Cook with the rice but do not combine these side dishes. Recipe by: Jacques Pepin (1996) Cooking with Claudine