Pad Thai

For the sauce:

• 1/4-1/3 c. chicken broth
• 1 - 1 1/2 T. ginger-garlic paste
• 1 T. chili paste (sambal oelek)
• 2 T. tamarind paste
• 3 T. fish sauce
• 1 T. thick (sweet) soy sauce
• 1 T. thin soy sauce
• 1 T. lemon or lime juice

For the stuff

•  3-4 c. veggies, chopped small (carrots, snow peas, cabbage, onion, bean sprouts, etc. pretty much whatever you want)
• Rice noodles - cook according to package directions
• Meat of choice, cut thin/small - chicken, pork ,beef, even little meatballs

Things that go on top

• Roasted peanuts
• A poached or fried egg
• Cilantro

In a large pan heat sesame and peanut oil. Stir fry veggies in order of hardness, so onions first, then carrots etc. Once veggies are mostly done, add the meat and cook ( or you could pre-cook the meat or use leftovers and just heat it through). When the meat is done, add the cooked noodles . Finally, add the sauce and cook til most of the extra liquid has cooked off. Serve at once and apply toppings.

Spicy Lamb Chops

• 1 T. coriander powder
• 1 T. chili powder
• 1-2 T. oil
• 3 T. yogurt
• 1 tsp fresh minced cilantro
• 1 T. ginger-garlic paste
• 1 T. lemon or lime juice
• 1 pinch flour
• 1/4 tsp pepper
• 1 T. salt
• 1 tsp sugar
• 2 T. vinegar
• 10 lamb chops

Mix all the marinade ingredients in a gallon zip-lock bag. Add lamb and mix. Let marinate. Over medium-high heat, add oil to a non-stick pan. Add the chops and cook for 5 minutes. Flip chops, turn heat down to low and cook for 20-30 minutes, keep flipping. Cook til tender and golden brown. Let rest a few minutes.

Spinach Salad

• 1/4 c. oil
• 2 tsp wine vinegar
• 1 tsp lemon juice
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper 

• 10 oz. fresh baby spinach
• 1/2 c. sliced sweet onion (Vidalia, Walla Walla, etc.)
• 4-6 slices crispy bacon, crumbled
• 3-4 hard boiled eggs
• croutons 

Mix dressing and toss lightly over spinach. Top with the rest of the ingredients. Serve promptly.

Blueberry Orange Bread

• 2 T. butter
• 1/4 c. boiling water
• 2/3 c. orange juice
• 4 tsp grated orange rind
• 1 egg
• 1 c. sugar
• 2 c. flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1 c. blueberries
• 2 T. honey

 Melt butter in boiling water. Add 1/2 c. o.j. and 3 tsp rind. Beat egg with sugar till light and fluffy, add sifted dry ingredients alternating with liquid. Beat until smooth. Folk in berries. Bake in 1 1/2 qt. baking dish or loaf pan at 325 F for 1 hr 10 minutes. Turn out on rack. Mix 2 T. o.j, 1 tsp rind and honey and spoon over hot loaf. Cool completely.

Currant Scones

• 2 c. flour
• 1/2 c. sugar
• 2 tsp cream of tartar
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 c. butter
• 1/2 c. currants
• 3 eggs

Sift dry ingredients. Cut in butter. Add currants add 2 slightly beaten eggs and mix with a fork until just moistened. Roll into 8" circle and cut into wedges. Place on baking sheet. Brush top with slightly beaten egg and sprinkle with sugar. Bake at 425 F for 15 minutes until golden. Bakes 12-14 small wedges.

Spinach-Carrot Medley

• 5 medium carrots, sliced
• 1 medium onion, sliced
• 10-12 oz frozen spinach
• 3 T. butter
• 3 T. flour
• 1 1/2 c. milk
• 1 c. shredded sharp cheddar cheese
• 1/4 tsp. salt
• dash pepper
• 1/2 c. buttered bread crumbs

 Cook carrots and onions in boiling, salted water until almost tender. Cook spinach. Drain vegetables. Melt butter in saucepan. Blend in flour and add milk. Cook, stirring constantly til mixture thickens and bubbles. Remove from heat. Add cheese, salt and pepper and stir til melted. Place half the spinach, then half the carrots and half the sauce in 1-qt. casserole dish. Repeat. Sprinkle with bread crumbs. Bake at 350 F for 15-20 minutes or til crumbs are golden brown.

Almost-Famous Swedish Meatballs

For the Meatballs

• 1/3 c. breadcrumbs
• 2 T. butter 
• 1/3 c. onion, minced
• 2 cloves garlic, minced
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• salt and pepper to taste
• 1/4 c. milk
• 1 tsp Worcestershire sauce 
• 3/4 lb ground beef
• 1/2 lb. ground pork
• 1 large egg, beaten
• oil, for brushing

For the Gravy:

• 2 T butter
• 2 T flour
• 1 1/2 c. beef broth
• 1 tsp Worcestershire sauce
• 1/4 c. sour cream
• salt and pepper to taste
• 2 T chopped fresh parsley (otional)
• Lingonberry jam, for serving (optional)

       To make the meatballs:
Preheat oven to 400 F. Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add onion, garlic, and spices, and cook, stirring, until soft, about 5 minutes. Add the milk and Worcestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste; let cool. Add beef, pork, and egg to the bowl and mix until combined. Roll the meat into 1-inch balls and arrange on a foil-lined baking sheet. Bake the meatballs until cooked through, about 20 minutes.

       To make the gravy:
Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking, til smooth. Slowly pour in the broth whisking vigorously to prevent lumps, add Worcestershire and bring to a simmer. Add sour cream and stir. Reduce heat to medium low and simmer until gravy thickens, about 10 minutes. Season with salt and pepper. Serve gravy over meatballs and sprinkle with parsley and Lingonberry jam, if desired.

Ground Lamb and Peas in Yogurt

• 2 tsp garam masala
• 2 tsp turmeric
• 1 tsp coriander 1/2 ts[p cumin
• 1/2 tsp chili powder
• 1 bay leaf
• 1 medium onion, chopped
• 1 T ghee or oil
• salt and pepper to taste
• 2 T tomato paste
• 1 1/2 lb. ground lamb
• 3 medium plum tomatoes, cored and chopped
• 1 cup whole-milk yogurt
• 1 1/2 c. frozen peas, thawed
• 1/2 c. roughly chopped cilantro

Put ginger-garlic paste, all spices except bay leaf, and 1/2 c. water in a blender and puree to a wet paste. Set aside. Over medium-high heat, melt ghee and add onion, salt and pepper; cook until caramelized, 3-4 minutes. Add lamb and bay leaf;cook, stirring and breaking the lamb up into small pieces, until browned and cooked through, about 5 minutes. Add tomatoes and cook, stirring occasionally, until softened, about 3 minutes or more. Remove the skillet from heat and stir in yogurt, peas, and cilantro. Adjust spices if necessary and serve with rice or flat-bread.

Palak Paneer

• 5-6  cups fresh finely chopped spinach, or 10 oz. frozen
• 1/3 lb. paneer, chopped into 1/4 or 1/2 inch cubes
• 2 medium tomatoes, pureed
• 3/4 -1 c. onion (more or less depending of how much you like it)
• 1 T oil or ghee
• 1 1/2 tsp ginger-garlic paste
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp cumin
• Pinch asafoetida
• 1/2 salt
• 2 T wheat flour
• 1/3 c. cream or 3/4 -1 c. milk (or a combination there of)
• 1-2 oz cream cheese, cut into bits
• 1/8 - 1/4 cup sour cream or yogurt

If using frozen spinach thaw and blend until creamy but not pasty. Blend tomatoes; add ginger-garlic paste and all the spices; set aside. Mix flour and dairy. Melt ghee and cook onions until light gold. Add tomato spice mix and cook off excess liquid. Add spinach, stir, and cook with top on for about 10 minutes or until thoroughly wilted. Add cream mixture and stir. Cook a few minutes until thick. Add chopped paneer and fold into spinach mixture and simmer for 2-3 minutes. Serve over rice if desired.

Swirl Coffee Cake

• 1 stick butter
• 3/4 c. sugar
• 2 eggs 
• 2 tsp vanilla 
• 1 3/4 c. flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 c. sour cream or yogurt
• 1/2 c. brown sugar
• 1 c. toasted chopped pecans
• 2 tsp cinnamon

 Combine the brown sugar, cinnamon, and nuts; stir and set aside. Cream butter and sugar. Add eggs and vanilla, beating well after each addition. Sift together the flour, baking powder, soda, and salt; add to creamed mixture alternating with sour cream, beginning and ending with flour. Pour half the batter into a greased, 10-inch tube pan; sprinkle half of pecan mixture over batter. Repeat layers. Bake at 350 F for 45-50 minutes or until toothpick comes out clean. Cool 5 minutes and then turn out onto serving plate.