Confident Kitchen

Preheat over to 375. Place one store-bought or homemade plain crust in pie dish. Layer crumbled feta cheese and small broccoli pieces on crust. In seperate bowl, mix together 6 eggs and 1.5 cups milk. Slowly pour over broccoli and feta. Take thin strips of foil and cover crust edge.

Bake for 35 minutes, then remove foil. Bake for another 10-15 minutes (check every 5 minutes to make sure it’s ok). Remove quiche and let sit for 5 minutes before serving.

*Notes: With feta cheese, you really don’t need to add salt to this dish. Pepper, on the other hand, is a welcome addition.

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2 Cups flour
2 Tsp. Baking soda
1/2 - 1 Tsp. salt
1 Cup sugar
1 Tsp. cinnamon
1/2 Cup raisins
3/4 Cup vegetable oil
3 eggs, Beaten
2 chopped ripe mangos
1 Tsp. vanilla extract
Mix all ingredients well. Pour into greased pan. Bake at 325 degrees F. for one hour. Cool for 20 minutes.

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2 1/2 cups coconut milk
1 tablespoon red curry paste
3 tablespoons fish sauce (I know, it reeks, but it really helps the flavor)
2 teaspoons sugar
8oz white mushrooms
4oz trimmed green beans
6oz tofu, rinsed and cut into 3/4 inch cubes
4 kaffir lime leaves (which are hard to find, in my experience, you can leave them out if you have trouble)
2 fresh red chillies, sliced (you can take out the seeds if you can’t handle spicy dishes, leave seeds in if you can)
cilantro to garnish

Put about 1/3 of the coconut milk in a wok or large pan.  Cook until an oily sheen appears on the surface, stirring constantly.  Add red curry paste, fish sauce, and sugar to the coconut milk.  Mix together thoroughly.

Add white mushrooms, stir well and cook voer medium heat for about 1 minutes.  Stir in rest of coconut milk and bring to a boil.  Add beans and tufu and allow to simmer gently for 4-5 minutes.  Stir in lime leaves and red chillies. Serve garnished with cilantro over rice.

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2 tablespoons vegetable oil
1/2 tsp cumin seeds
1/4 tsp black peppercorns
4 green cardamom pods (which I did not have when I first made this, and it still turned out fine)
1/4 teaspoon ground tumeric
1 onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
1 fresh green chilli, finely chopped
2 garlic cloves, crushed
1 inch piece fresh root ginger, grated
4 oz can chopped tomatoes, undrained (a regular can will be ok)
1/4 teaspoon salt
1lb or 6 cups white mushrooms
chopped cilantro for garnish

Heat vegetable oil in a wok or large pan and fry cumin seeds, peppercorns, cardamom pods and tumeric for 2-3 minutes.  Add onion and fry 5 minutes or until golden.  Stir in the ground cumin, coriander, and garam masala and fry for 2 minutes.  Add chilli, garlic, ginger and fry 2-3 minutes.  Add tomatoes and salt, bring to a boil and simmer 5 minutes.  Half the mushrooms and add to pan.  Cover and simmer on low heat for 10 minutes.  Serve over rice.

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Note:  you can cheat and use 1 can per 1/2 cup dry beans to make this go faster, just skip the first step

1/2 cup dry black beans
1/2 cup dry red kidney beans
1 medium onion , sliced and seperated into rings
2 teaspoons curry powder
2 teaspoons instant chicken bouillon granules
2 cloves garlic, minced
2 medium parsnips or carrots, sliced
1 14oz can diced tomatoes
2 cups shredded fresh spinach
1 cup quick-cooking couscous

Rinse beans.  Combine dry beans and 3 cups water.  Bring to boiling, boil 2 minutes, then remove from heat.  Cover, let stand 1 hour. (Or you can soak beans overnight, or just buy canned beans).

Drain beans.  In same pan, mix beans, onion, curry powder, bouillon, garlic, and 8 cups water.  Bring to boiling, reduce heat, simmer 1 hour.  Meanwhile, in a small pan cook parsnips/carrots, covered, in 1/2 cup boiling water about 10 minutes or until very tender.  In blender container or food processor, blend undrained parsnips/carrots into smooth mixture.

Add mixture, undrained tomatoes, spinach, and couscous to bean mixture.  Simmer 5-8 minutes or till couscous is tender.

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Skill:  Medium
Prep:  5 minutes
Total:  30 minutes

• 1/2 cup chicken broth
• 2 tablespoons lime juice
• 2 teaspoons finely shredded lime or orange peel
• 2 teaspoons brown sugar
• 2 teaspoons curry powder
• 1 teaspoon corn starch
• 12oz boneless skinless chicken breasts
• 2 teaspoons peanut or cooking oil
• 2 cloves garlic, minced
• 1 cup sliced red onion
• 2 cups chopped, peeled mango or papaya (slightly underripe, or you can buy canned pieces, either one works)
• 2 cups hot cooked rice

For Sauce, in a small bowl, stir together broth, lime juice, lime peel, brown sugar, curry powder and cornstarch; set aside.  Rinse chicken; pat dry with paper towels.  Cut chicken into bite-size pieces; set aside.

In a large wok or 12 inch skillet, head oil till very hot.  Stir fry garlic for 30 seconds, add onion slices and stir fry for 3 minutes.  Remove onions from wok/skillet.  Add chicken and stir fry for 2-3 minutes or until chicken is tender and no longer pink. Push chicken into center of wok/skillet.

Stir sauce mixture.  Pour sauce into center of wok/skillet.  Cook and stir till thickened and bubbly.  Return onion to wok/skillet.  Add mango/papaya.  Stir all ingredients together to coat with sauce.  Cook 2 minutes more until mixture is heated through.  Serve chicken mixture over rice.

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Skill:  Easy
Prep:  15 minutes
Total:  60 minutes

• 1 1/2 cup dried black eyed peas, sorted and rinsed
• 4 cloves garlic, crushed
• 6 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 1/2 tsp salt
• 4 medium carrots, peeled and cut into 1/2 inch dice
• 1/2 lb rutabaga, peeded and cut into 1/2 inch dice
• 1/2 lb parsnips, peeled and cut into 1/2 inch dice
• 2 Tbs olive oil
• 1 medium red onion, diced
• 2 tsp fresh lemon juice

Preheat oven to 400F. Combine peas with 6 cups water, garlic, thyme and rosemary in saucepan. Cover, bring to a boil and add 1 tsp salt. Reduce heat and simmer, partially covered until peas are tender, about 40 minutes.
Meanwhile, toss carrots, rutabaga and parsnips with 1 Tbs olive oil, 1/2 tsp salt, and black pepper to tase. Spread vegetables on foil covered baking sheet and roast for about 40 minutes. Stir every 15 minutes.
Heat remaining 1 Tbs olive oil in skillet over medium heat. Add onion and cook for about 8 minutes or until soft. Add onions to peas. Stir in roasted vegetables and simmer for 10 minutes, partially covered. Remove herb sprigs, stir in lemon juice, season with salt and pepper to taste.

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