chicken thighs with cocount curry and orange sauce 1lb chicken 1/4 cup flour 2 tsp veg

oil 3 cup sliced onion 1 1/2 cup red pepper 1 3 2 2 1 1 2 2 cup coconut milk tbsp orange juice tsp brown sugar tsp fish sauce tsp 1/2 tsp tsp curry powder tsp garlic ginger chili pepper

1/2 cup red onion 1/2 cup yogurt 3 tbsp chopped cilantro or parsley 1 tbsp lemon juice 1. dust chicken with flour. spray a larger skillet with oil, add veg oil, and pl ace over med heat. saute the chicken for 4 min per side. add sliced onion and su ate until browned, about 8min. add red pepper and cook for 4 min. 2. combine coconut milk, juice, sugar, fish sauce, curry, garlic, ginger, and ch ili in a bowl. add to chicken, reduce heat to low and cover. simmer for 15min. 3. combine the red onion, yogurt, cilantro and lemon juice in a small bowl. linguini with tomatoes and three cheeses 8oz linguini 2 cups plum tomato, diced 1/3 cup goat cheese 3/4 cup mozzarella 1/2 chopped green onion 1/2 cup parsley 1/4 cup grated parmesan or asiago 2 tbsp olive oil 2 tsp fresh garlic salt and pepper 1. cook pasta 2. add remaining ingredients and toss. chicken fagioli 2 tsp veg oil chicken 1/4 cup flour 2 tsp garlic 1/2 cup chopped onion 1/3 cup chopped carrots 1/3 cup chopped celery

1 1/2 cup red kidney beans 1 cup canned tomato puree 3/4 cup chicken stock 2 tsp dried basil 2 tsp chili powder 1 1/2 tsp brown sugar 1 1/2 tsp oregano 2 bay leaves 1/4 tsp dried chili flakes 1/4 cup fresh basil or parsley 2 tbsp grated parmesan cheese 1. spray skillet with oil, add 1 tsp of oil and place over high heat. dust chick en with flour and brown, about 6 min. set chicken aside and pour off fat from pa n. 2. place skillet over med heat and add remaining tsp of oil. cook garlic, onions , carrots, celery, stirring frequently for 5 min. 3. mash up 1/2 of kidney beans; added beans, tomatoe puree, stock, dried basil, chili powder, brown sugar, oreganom bay leaves, and chili flakes to skillet. bri ng to boil and reduce to med-low. 4. add chicken, cover and cook for 30min. 5. garnish with basil and parmesan cheese. mango stir fry 1/2 cup coconut milk 1/4 cup hoisin sauce 3 tbsp brown sugar 2 tbsp fish sauce 1 tbsp peanut butter 1 tbsp water 2 tsp cornstarch 1 1/2 tsp minced garlic 1 tsp ginger meat 2 tsp oil 1 1/2 cup sliced onion 2 cups sliced red bell pepper 1/2 cup diced mango 1/4 cup chopped parsley 3 tbsp chopped green onion 1. for sauce, whisk coconut milk, hoisin sauce, brown sugar, fish sauce, peanut butter, water, cornstarch, garlic, ginger in bowl. 2. cook meat. 3. stir fry onions, add red pepper. 4. add sauce and meat. stir fry until sauce becomes thick, about 2min. 5. transfer to serving dish. scatter mango, cilantro and green onion overtop and

serve immediately.