Chaing Mai Noodle (Kao Soy)

This was the partner dish for the Mango Sticky Rice last week!


INGREDIENTS
Deep fried egg noodles (enough to top the bowls)
boiled egg noodles
2 pieces of boneless chicken
2 tbsp oil
2 cups coconut milk
1 small onion
2 tbsp soy sauce
1 tsp sugar
1 tsp Indian curry powder
1 tbsp red curry paste
1 tbsp spring onion
1 lime

DIRECTIONS

1) Boil the egg noodles according to package directions.
2) Take approximately 1 cup cooked egg noodle and fry in hot oil until hard and crumbly.
3) Mix red curry paste with the Indian curry.
4) Place the wok over low heat. Fry the onion in oil until cooked.
5) Add curry paste and stir continuously until fragrant.
6) Add chicken and 1/4 cup of coconut milk and stir constantly until chicken is cooked.
7) Add remaining coconut milk and turn heat to medium.
8) Add soy sauce and sugar.
9) Once heated through, serve over egg noodles. Top with pickled cabbage, lime and spring onion.

Mango with Sticky Rice

This is another great Thai recipe from the culinary group. Didn't it smell awesome in the kitchen??

INGREDIENTS

1 1/2 kg cooked sticky rice
6 tbsp palm sugar (or brown sugar)
1 1/2 tsp salt
1 litre of coconut milk
mango

DIRECTIONS

1) Cook sticky rice according to directions.
2) Heat the coconut milk, add the sugar and salt. Stir well.
3) Add the sticky rice. Mix together. (Leave some coconut milk to pour on top of the rice.)
4) Turn to low heat and leave for 30 minutes.
5) Stir one more time. Rice should have absorbed the coconut milk to make a thick, sticky rice.
6) Serve with mango on top and drizzle with remaining coconut milk.

Gingerbread Dough and Royal Icing

Yummy... just in time for Christmas from the Culinary Group!
Gingerbread Dough
This recipe makes 4 houses!

1 1/2 cup sugar
1 1/4 cup brown sugar
1 cup shortening
4 eggs
2 tsp baking soda
1 tsp salt
1/3 cup molasses
2 tsp ginger
1 tsp cinnamon
4 1/4 cup cake flour
1 1/4 cup bread flour

DIRECTIONS
Mix white and brown sugar and cream with shortening. Add eggs and molasses. Mix well. Add dry ingredients. Roll out. Bake at 325 for at least 15 minutes.
**Hint: Add egg white if the dough is too dry. It won't affect the taste.


ROYAL ICING

2 large egg whites, room temperature (1/4 cup)
1/2 tsp cream of tartar
lemon juice
2 tsp water
1 pound of icing sugar

Quick Chicken Fried Rice

Thanks again, Carolynn!


Ingredients
*1 egg
* 1 tablespoon water
* 1 tablespoon butter
* 1 tablespoon vegetable oil
* 1 onion, chopped
* 2 cups cooked white rice, cold
* 2 tablespoons soy sauce
* 1/2 teaspoon ground black pepper
* 1 cup cooked, chopped chicken meat

Directions

1. In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.

2. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.


If I don't have any pre-cooked chicken, i just take 1 or 2 chicken breasts, cut them up into strips, and quickly stir fried them in a little olive oil and just a pinch of salt. Once they were almost cooked through, I splashed on a little bit of soy sauce and set them aside.

If you are using freshly cooked rice, rinse it under cold water until it is cool.

You could also add some green onion to this dish,or some red pepper/ red pepper flakes.

Carolynn's Ham and Potato Soup

Thanks Carolynn for this yummy recipe!!

INGREDIENTS

* 3 1/2 cups peeled and diced potatoes
* 1/3 cup diced celery
* 1/3 cup finely chopped onion
* 1 cup diced cooked ham
* 3 1/2 cups water
* 2 tablespoons chicken bouillon granules
* 2/3 cup corn/carrots/peas
* 1/2 teaspoon salt, or to taste
* 1 teaspoon ground white or black pepper, or to taste
* 5 tablespoons butter (or margarine)
* 5 tablespoons all-purpose flour
* 2 cups milk (goat's milk or rice milk would also work)

DIRECTIONS

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, corn, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Note: Some people add just peas or corn when making the soup and cheese when serving the soup. Also have used the recipe but changed out the veg and meat for different ones. If you have more time you can use ham on the bone and then de-bone it when you want to serve it.

Tammy's Recipes... Great Resource!

http://tammysrecipes.com
Okay...sorry I forgot the recipes (royal icing and gingerbread) from the culinary group at the church this week... so I will post them later. But here is a link to a great site for awesome recipes! Go to www.tammysrecipes.com!!! It has a tonne of great recipes! I got this from the webpage simplemom.net (I posted this one under ideas). Simplemom.net also has some great recipes, tips and even a weekly menu (under food and drink). My little bakers and I just made the oatmeal squares and are making the cinnamon graham squares and pumpkin scones next! ENJOY!