Thai Chicken Curry in Coconut Milk

1 tbsp vegetable oil
4 tsp red curry paste (medium)
1-1 1/4 lb boneless skinless chicken, cut in thin strips
1 onion coarsely chopped
1 sweet red pepper, cut in thin strips
grated rind of one medium lemon
1 cup light coconut milk
2 tbsp fish sauce or soy sauce
1 tbsp fresh lemon juice
1/3 cup chopped fresh coriander (cilantro)

1. In large nonstick skillet, heat oil over high heat; stir-fry curry paste for 30 seconds

2. Add chicken; stir fry for 3 minutes. Stir in onion; stir fry for 1 min.

3. Add red pepper and lemon rind; stir-fry for 1 minute (until onion is soft)

4. Stir in coconut milk, fish sauce and lemon juice; bring to a boil. Cook for about 2 minutes or until liquid is reduced slightly. Stir in coriander (optional)

Serve with basmati rice and a green vegetable

                                  Weston Kelley Warenzek Age 8 months

Mary Lou's Favorite Vegetarian Chili

This can be made in the Crock pot

Southwest Bean Chili  (8-10 servings)

1 can (15 oz) garbanzo beans, rinsed and dry
1 can (15 oz) red kidney beans, rinsed and drained
1 can (15 oz) black beans rinsed and drained
(Note: Or you can buy 3 cans of mixed beans)
1 cup chicken broth
4 cloves garlic (minced)
1 1/2 cup frozen niblet corn
2 medium green bell peppers, seeded and chopped
1 can (16 oz) tomato sauce
1 can (14 1/2 oz) Mexican-style stewed tomatoes, undrained (also called Chili tomatoes)
3 tbsp chili powder
1 tbsp cocoa powder
1 tsp ground cumin
1/2 tsp salt

Hot cooked rice (serve chili in bowls over rice)
Toppings: Shredded cheese, ripe olives, avocado and green onion slices

Combine all ingredients in a slow cooker. Cover and cook on low 6-6 1/2 hours or until vegetables are tender.

                                   Weston Kelley Warenzek with Mor Mor 2020



                Zoe Zapior's portrait of Mor Mor Summer 2020 (like my ear rings?)

Shrimp Tacos with Mango Salad

John and Mary Lou make this often. It is simple and delicious and can easily be scaled up for a group. It is healthy to boot! Takes 10 minutes to make.

Ingredients:  For 2 servings

10 1/2 oz shrimp (raw, thawed)
1 tsp cumin
1 tsp curry powder
1/8 tsp sea salt
1/8 tsp cayenne pepper (optional if you like a bit of spice--or substitute hot sauce)
2 cups coleslaw mix
2 tbsp avocado mayo
1 tbsp lime juice
1 mango (chopped)
4 small corn tortillas (or 2 large)

Directions:

1. Mix thawed shrimp with spices and place in a pan over medium heat until cooked through (4-5 minutes or until no longer translucent)
2. Mix the coleslaw with mayo, lime juice and mango,
3. Serve shrimp and mango slaw in tortilla--optional to use additional lime juice or cilantro.

John preferred a little more spice and heat to what is suggested, with hard shell corn tortillas.

Bev, Grandma and Tex at the weekly Wednesday night dinner, Glacier Ridge 2018

                   Bill Forstrom, Grandma and Mary Lou at Clearwater 2019

Pavlova or Angel Pie

Pavlova with lemon curd and berries
(Mom called this Angel Pie)

Base:

• 4 large egg whites (save the yolks for the filling)
• 1 cup (200g) sugar (can pulse in food processor to make it super-fine)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon cream of tartar (If you don’t have any, you can substitute 1 tsp vinegar or lemon juice)
• 1 teaspoon cornstarch

Topping:

·        4 egg yolks

·        ½ cup sugar

·      Zest of 3 lemons

·      6 tbsp. lemon juice

·      1 cup heavy whipping cream

Fruit for the top: berries or whatever you like

Instructions for base

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. (Preliminary note: you will quickly reduce the oven to 200°F in step 4.)
2. With a handheld mixer or a stand mixer fitted with a whisk attachment, beat the egg whites until soft peaks form, about 5 minutes. Add the sugar in 2 additions, beating for 30 seconds between, then continue beating on high speed until glossy stiff peaks form, about 2 more minutes. The peaks should be stiff enough that you can hold the whisk upright and the peaks won’t move. Add the vanilla extract and beat for 1 more minute. The peaks should still be very stiff. If not, keep on mixing on high speed. Using a rubber spatula, fold in the cream of tartar and cornstarch.
3. Draw  9-inch circle on parchment paper. Spread the pavlova mixture into an 8-9-inch circle Make the edges relatively tall with a nice dip in the center.
4. Place pavlova in the oven. As soon as you close the oven door, reduce heat to 200°F. The pavlova will stay in the oven as it cools down to 200°F . Bake until the pavlova is firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some spots browning. Try to limit how many times you open the oven as the cool air will interrupt the baking. (Meanwhile make the lemon curd)
5. After 90 minutes, turn the oven off and let the pavlova cool inside the oven. Once the pavlova is cool, you can store it covered tightly at room temperature for up to 2 days. Or serve right away.

Instructions for topping:

In a medium metal bowl, whisk egg yolks, 1/2 cup sugar, zest of 3 lemons, and lemon juice until blended. Set over a pan filled with 1 in. simmering water and cook, whisking constantly, until curd thickly coats a metal spoon and reaches about 180° on an instant-read thermometer (tip bowl to check), 8 to 11 minutes. Set bowl in a larger bowl of ice and water and let cool, whisking often; chill until used.

Whip 1 cup whipping cream until thick. Stir a spoonful into lemon curd, then fold in the rest. Spoon mixture into meringue shell, swirling top. Top with fruit.

Assembly:

Just before serving, top the pavlova base with the lemon curd blended with whipped cream and top with berries. Slice and serve.

Note: I put the lemon curd on as a separate layer and then the whipped cream on top.