Thai Chicken

3 cloves garlic, chopped
Vegetable or olive oil
2-3 Tbsp Ginger
1 - 13.5 oz can coconut milk
2 Tbsp red curry paste


Sauté garlic in oil. Add ginger and coconut milk. Stir in red curry paste and mix. Allow to simmer until slightly reduced. Serve with basmati rice and grilled chicken.


- For ginger, I cheat and use the stuff that comes in a tube from the refrigerated herb section at the grocery store. I’m sure freshly grated would be better.
-Coconut milk - don’t use light. We like the Chaokoh brand of coconut milk (comes in a brown can)
- We’ve made with grilled salmon too, and it was really good. Use whatever protein you prefer!
- We once marinated the chicken in olive oil mixed with red curry paste and that was good too. 


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Easy No-Knead Artisan Bread

Easy No-Knead Artisan Bread - from PBS Kids

A simple method for making no-knead bread faster and easier than the original no-knead recipe.

Ingredients

• 3 cups all purpose flour
• 2 teaspoons kosher salt
• ¼ teaspoon instant yeast
• 1½ cup slightly warmer than luke warm water

Directions

1. In a medium large bowl, mix the flour, salt, and yeast together. Pour the water over the flour mixture and mix with a spoon until the flour is absorbed and the mixture resembles wet sticky dough. Cover the bowl with either plastic wrap, foil, or a clean, wet, kitchen towel. Place the bowl in a warm place.
2. Allow the dough to rest overnight.
3. Cut a piece of parchment paper slightly smaller than the base of the pot. Place the parchment paper inside the pot.
4. Sprinkle just enough flour on the dough to be able to scoop the dough out with your hand without being too sticky. Place the loosely form dough ball in the center of the pot, on top of the parchment paper.
5. Place a oven-safe lid on top of the pot and place it in the cold oven.
6. Turn the oven on to 450 degrees F and set a kitchen timer for 30 minutes.
7. After 30 minutes, carefully remove the lid from the pot and bake for an additional 30 minutes. Remove the pot from the oven and carefully remove loaf from the pot.
8. Allow the bread to rest for 5 minutes before cutting into slices.

Yield: 1 loaf

Perfect pumpkin muffins

Perfect Pumpkin Muffins - Allrecipes.com

• Prep
  10 m
• Cook
  25 m
• Ready In
  35 m 

Recipe By:SASHA

"These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter."

Ingredients

• cooking spray
• 1 (15 ounce) can pumpkin puree
• 3/4 cup melted butter
• 3/4 cup brown sugar
• 1/4 cup water
• 2 eggs
• 1 teaspoon vanilla extract

 

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• 1 3/4 cups all-purpose flour
• 1/2 cup white sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
2. Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
3. Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
4. Spoon batter into the prepared muffin cups, filling each 3/4 full.
5. Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.