Thai Chicken Soup

This is a really light and flavorful soup. I recommend making your own stock, but store-bought is fine, too. 

Serves 4-6

Ingredients:

2 lemongrass stalks, 1-2 hard outer layers discarded

2 large shallots, peeled and thinly sliced 

2 garlic cloves, peeled and thinly sliced 

2 tbsp vegetable oil 

2 quarts chicken stock

1 14oz can diced tomatoes, drained but reserving juice

2oz tamarind paste

3 tbsp fish sauce

2 Serrano chiles, thinly sliced

A little lime zest

Coconut Quinoa

This is a great South Asian inspired way to make quinoa. I served it with fish and it was really tasty. Takes about half an hour and is a great side. It also made good leftovers for lunch prompting a few "that smells great"s at the office. The coconut makes it creamy and steeping it with lemongrass and habanero gives it extra flavor and a little heat. 

Ingredients:

1 cup water

1 cup coconut milk (I used light)

1 stalk lemon grass

1 habanero

A few strips of lime zest

2 crushed garlic cloves

1/2 tsp sugar

Big pinch salt

1 tsp fish sauce

1 cup quinoa

1 tbsp coconut oil

Handful of cilantro, chopped

2 small scallions, thinly sliced

Juice of 1/2 lime

1/2 tsp minced jalapeño or serano pepper

Thai Wings

Every since I saw this amazing article, I've been making chicken wings for almost every football game. (I'm not really into football, so it gives me a tasty project while Jamie's screaming at the TV and checking his fantasy football scores.) Last night was the first wing-dinner of the season, and I decided to try a new one. Grace Parisi's recipe has a basic formula, then you add a few things to customize it. Our favorites have been the Maple-Chipotle, Jamaican Jerk, and Old Bay. This time, I thought I'd use the same formula but add a spicy, sweet, sour Thai twist. Big hit! They are totally joining the wing roster.

They're spicy and sweet and tangy and super addictive. And the basil and cilantro add a nice fresh contrast. Can't wait to make them again.