Curry and Tumeric Roasted Cauliflower

This is one of my favorite side dishes:

Ingredients:
Yellow Curry powder
Turmeric Powder
Salt and Pepper
Olive Oil
1 bag frozen cauliflower (you don't have to de-frost)

Directions:
Preheat oven to 425

Put cauliflower on a baking sheet (line with foil if you like to avoid clean up like I do). Drizzle Olive oil on cauliflower. (I do a thin drizzle and zig-zag it over the pan). Sprinkle on a good dusting of curry powder, and then dust with tumeric. I aim to have more curry than turmeric. Then sprinkle on salt and pepper. Toss it all together. The cauliflower should look pretty yellow. Add more curry if it isn't good and yellow. Bake for about 30-40 min, until the cauliflower is golden and crispy on the edges. Add more salt, pepper, or curry powder if needed.

Slow-Cooker Spiced Chicken Stew with Carrots

Serves 4

Ingredients:

2 LBS carrots, peeled and cut into 1 1/2 inch lengths (or just use baby carrots)

2 zucchini, sliced in half, and then sliced into 1 - 1 1/2 inch pieces

8 skinless chicken thighs (about 2 1/2 lbs)

1 clove garlic, thinly sliced

1 cinnamon stick

1/2 tsp ground cumin

Salt and pepper

1/4 cup golden raisins

1/2 cup cilantro leaves

1/4 cup sliced almonds, toasted

Couscous for serving (optional)

Directions:
Place carrots in slow cooker. In a bowl, toss together chicken, garlic, cinnamon stick, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Add to slow cooker. Cover, and cook on high, 4 hours (or on low, 8 hours).

15 minutes before the cooking is done, add the raisins to the slow cooker. Make the couscous.

Using a slotted spoon, transfer the chicken and carrots to a dish (discard the cinnamon stick), top with cilantro and almonds. Season cooking liquid with salt and pepper and spoon over chicken. Serve with couscous.

Oven Method:
Preheat over to 350 degrees. In the first step use a 5 quart Dutch oven or ovenproof pot with a tight-fitting lid, adding 1 cup water. Cover, and bake until chicken is tender, 1 1/2 to 2 hours. Proceed with step 2.

Thai - Sweet and Sour Chicken or Shrimp

Sweet and Sour Chicken/shrimp
Serves 4
Ingredients;
-Cucumber, 1 cut into rough 1” chunks
-Pineapple chunks, 1 can
-Pineapple juice, 1 can
-Tomato sauce, 1 small can
-Tomato, 2 cut into rough 1” chunks
-Onions, 1, cut into 1” chunks length wise
-Green and red bell peppers, 2, cut into rough 1” chunks
-Salt ½ t
-Fish sauce, 8-10 squirts
-Tapioca flour rue
-Shrimp/chicken, desired amount

Add pineapple chunks and tomato paste to large sauce pan, let simmer for 10 minutes.

Add fish sauce, salt, and msg. Season to taste.

Add meat, and cook until medium done.

Add vegetables, bring to a boil, and add tapioca flour rue until you have reached desired thickness.

Mom likes to add chicken stock, or shrimp stock by using the shrimp shells. I had to add extra pineapple juice, the pineapple/tomato sauce/fish sauce mixture is key.

Thai - Crispy Eggs

Crispy Eggs
Serves 1
Ingredients;
-1 egg
-Fish sauce with chilli peppers
-Vegetable oil

Add oil to pan, and heat until very hot.
Crack egg, cook until done, flip if desired, and spread fish sauce on top of the egg.

Thai - Omlett

Thai Omelet
Serves 4

Ingredients;
-4 eggs, very very well scrambled
-Green onions, fine chopped (or some people use big white onions cut in size
of your choice)
-Fish sauce, 3-4 squirts
-Vegetable oil

Scramble eggs (not cook), green onions, and fish sauce very well.

Add 2-3 T of oil to medium size sauce pan, put on high heat.

Once pan is very hot, add egg mixture to pan.

When bottom is cooked, lift up eggs so that the un-cooked egg on top drains to the pan.

Once omelet is mostly cooked, flip and cook until done.

You can also add peppers that are muddled in the fish sauce to the egg mix, or spread over the top of the finished omelet.

Thai - Spicy Papaya

Spicy Papaya
Serves 3-4
Ingredients;
*Dried or fresh thai chilli peppers, 3-4
*Garlic, 2 cloves
-Sugar, 3 T
-Lime juice, ½-full lime
-Fish sauce, 4 T
-MSG, ½ t
-Papaya, 3-4 cups julienned
-Tomato, ½ portion cut into 1x1/2 chunks, Roman tomatoes preferred
-Yard long beans, ½ cup cut into 1” segments, if available

Add chilli peppers and garlic to mortar, smash well, add sugar, lime juice, fish sauce, and msg, mix well.

Add papaya tomatoes and beans to large mixing bowl, and make a cave in the middle.

Add muddled mix to papaya bowl, mix well and lightly smash tomatoes.

Mom likes to sometimes add the zest of a lime peel, or muddle small portion of a lime peel. You can also add carrots and peanuts.

Thai - Falong Peanut Papaya

Falong Peanut Papaya
Serves 2-4
Ingredients;
-Papaya, julienned, 3-4 cups
*Garlic, 2 cloves, smashed
-Sugar, 2 T
*Fish sauce, 1 ½ T
*Lime juice from ½ of a lime
*MSG, ¼ t
-Tomato, ½ sliced in to rough 1x1/2” chunks, Romano tomatoes preferred
-Carrot, ½ portions julienned
-Peanuts, 5 T crushed and roasted

Julienne papaya and carrots, add to large mixing bowl.

Muddle all of the starred ingredients until mixed and smashed well.

Make a cave in the papaya/carrot bowl and add the muddled mixture.

Mix all contents in the bowl, add peanuts, add tomatoes and smash.
Season to taste.