Red Coconut Curry Noodles

I was a little nervous to try something new, but even I did ok with this one. And we substituted the chicken with tofu. Nate says this is his new favorite meal, if that tells you anything. I will warn you, though, it's probably too spicy for kids. and it makes quite a bit, so make it when you're having guests!

wow, the picture really doesn't do justice to how wonderful this one was.

ingredients:

• 2 boneless, skinless chicken breasts
• 1 T. oil
• 2 cans coconut milk
• 1 T. red curry paste
• 1 T. freshly grated ginger
• 1 T. chopped fresh cilantro
• 1/4 c. sweet Thai chili sauce
• 2 1/4 c. chicken broth
• 1 pkg (13.5 oz) rice noodles (I used the ones from Trader Joe's)
• 1 yellow onion, sliced into thin half moons
• 2 red peppers, cored and sliced thinly
• 1 c. broccoli slaw or thinly sliced matchstick carrots
• 1 tsp. salt to taste

In large pot over med. heat use cream from top of cans of coconut as the fat for cooking curry paste and ginger (if using lite coconut, there won't be cream, so use oil). Let simmer, stirring constantly, for 1 min.

Add chicken (or tofu) and onions. Cook, stirring constantly, about 5-6 min. or until chicken is no longer pink. Add coconut milk, sweet Thai chili sauce, cilantro, chicken broth. Bring to a simmer.

Add the red peppers, broccoli slaw (or carrots), rice noodles and salt. Simmer, stirring occasionally, about 5-8 min. The noodles will thicken and plump as they absorb the liquid. Mixture will be slightly soupy when noodles are finished cooking.

Take pot off the heat and let sit about 5 min. The mixture will continue to thicken. Garnish with more cilantro if desired.

Cilantro Pesto

My friend told me she likes to make cilantro pesto, so I googled a recipe and found this one. An interesting thing is that the woman claims that cilantro will help your body get rid of mercury. Who'dda thunk? This is her description and recipe:

A flavorful topping for grilled fish, chicken or vegetables, cilantro pesto is also good as a dip, over pasta or grains and on sandwiches. This pesto keeps in the refrigerator for several days. For optimum flavor, bring it to room temperature before serving.

Makes about 1¼ cup

1 bunch fresh cilantro, rinsed and dried (approximately 3 cups, loosely packed)
½ cup grated Parmesan cheese
½ cup roasted pine nuts, walnuts or macadamia nuts
2 cloves garlic
1 tablespoon lime juice
½ cup extra virgin olive oil
½ teaspoon sea salt or to taste

Strip the cilantro leaves from the stems and set the leaves aside. Coarsely chop the stems and place them in a food processor or blender. Add the cheese, pine nuts, garlic, lime juice, oil and salt and process to a uniform consistency. Add the leaves and process until the leaves are coarsely chopped.