Recipe of the month August 2009

For Adults

Thai Chicken
“Try this different but highly favorable dish”

Ingredients 3/4  cup bottled green salsa 1/4  cup coconut milk 1  green onion, chopped (2 Tbsp.) 1/2  tsp. finely shredded lime peel 1  Tbsp. lime juice 1  Tbsp. chopped fresh cilantro 1  Tbsp. chopped fresh mint 1  tsp. green curry paste 1  tsp. grated fresh ginger 1 1/2  tsp. soy sauce 1  clove garlic, minced 4  skinless, boneless chicken breasts  Serve with brown rice and seasonal fruit.

Directions

1. For marinade, in a blender or food processor salsa, coconut milk, green onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic. Cover and blend or until nearly smooth. Remove 1/3 cup of the marinade for sauce; cover and chill until serving time.
   
2. Place chicken in a large resealable plastic bag set in a shallow dish. Pour remaining marinade over chicken and seal bag. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally. Drain chicken, preserving marinade.
3. For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with reserved marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Cover and grill as above.)

Makes: 4 servings

For Kids
Mock Fried Potato fries
Summertime is here and to keep your kids staying healthy

Ingredients 4 medium potatoes 1 tablespoon of extra virgin olive oil Salt and pepper Or may add any other seasons such as Italian, curry powder etc.

Directions

1. Cut lengthwise into 8ths ( leave the skin on for extra fiber and nutrients!) Place potatoes in a bowl and add the oil. Combine seasonings and toss to mix.
2. Spread onto a baking sheet. Separate them. Bake in 400 F oven turning once for 60 minutes or until tender and golden brown. Time will vary depending on the size of the potatoes. Please check after 25 minutes.

Makes 4 -6 servings