Curried Chicken Salad

Chicken, cooked and diced into chunks (2 cups or more)
Currants OR Raisins (1/4 cup or more)
Green Onions
Chives
Almonds, slivered (1/4 cup or more)
Apple, diced (optional)
Celery, thinly sliced (optional)

Mayonnaise (1 cup or more)
Curry Powder (2 tbsps)
Dry Mustard (1 tsp)
Cayenne Pepper (dash)
Mango Chutney ( 1 tbsp)
Honey (1 tsp-1 tbsp)
Lime Juice (1 tsp)

Combine all of the first group of ingredients in a bowl. Mix up the curry mayonnaise separately and then mix it in. Add salt and pepper to taste.

Pear, Brie and Carmelized Onion Sandwiches

This is a classic combo and sooooo delicious when done right. This recipe makes about two sandwiches.

Crusty buns, good quality loaf, or panini (not regular sandwich bread)
Onion, Yellow (sliced)
Pear, ripened
Brie (other cheese also works well, as long as it doesn’t overpower the pear flavor, like provolone)
Butter

Get those onions started caramelizing. This process, done right, takes up most of the preparation time for these sandwiches. Add sliced onions to a large pot (shiny metal works best) along with a tablespoon or so of butter. Watch as the butter melts, stir to evenly coat all the onions and the bottom of the pot, then cover and turn to low heat. The onions will gradually glaze the bottom of the pot and begin to brown. Stir, but only infrequently. If the onions look like they’re frying the heat is too high. Turn it down to the minimum heat setting. This process could take as long as one hour, but with one onion, probably only 20 minutes.

Give your bread/buns a preliminary toast in a toaster oven or under the broiler. Then add slices of brie. Slice up the pear into thin slices. Do this right before you’re ready to prepare the sandwiches, otherwise the pear will oxidize and turn brown. Lay down pear slices in an even layer over the brie. Toast until brie is completely melted.

Take the sandwiches out of the oven and add your carmelized onions over the top. Top with another slice of toasted bread and they’re ready for delicious consumption!

Moroccan Carrot Salad

Carrots (pre-grated bought OR 6 medium OR 1 lb bag baby carrots)
Garlic (powder to taste OR 1 pressed clove)
Cumin
Honey
Salt
Turmeric
Cinnamon
Cayenne Pepper
Lemon Juice OR Orange Juice
Orange Segments OR Mango Pieces
Olive Oil
Greek Yogurt (optional)

If you have bought pre-grated carrots, cook them. I just zap them in the microwave, but they could also be boiled. If you have a good food processor with a grater attachment, if you have whole carrots, also cook them first and then grate them. I use baby carrots by chopping them in the blender and then zapping them in the microwave. The appearance isn’t as nice, but it’s quick and easy.

Add remaining ingredients and stir. If you like a creamy salad like I do, add a dollop of Greek yogurt. For best flavor, let marinate overnight.

Sweet Chili Tofu

Tofu (Pressed–or your preferred variety) OR Chicken Pieces
Sweet Chili Sauce
Thai Red Curry Paste
Lemongrass paste
Oil

Fry tofu in oil until browned. Mix the sweet chili sauce with the red curry and lemongrass pastes. Combine with tofu. Yummy yummy!

Carrot Apple Ginger Soup

Apple (1 chopped)
Onion (1 medium, chopped)
Carrots (2 cups, chopped)
Celery (1 stalk)
Ginger (powdered or freshly grated, to taste)
Chicken Broth (1 liter)
Butter
Salt
Pepper
Paprika

Saute the onion, carrot and celery in butter until softened in a large pot or dutch oven. Add the chicken broth, apple and ginger. Cook until vegetables are completely tender. Use an immersion blender to blend the soup into the desired consistency. Season with salt, pepper and paprika.

Thai Celeriac Soup

This is a very basic soup that I really enjoy, but if you find it bland, it can also be used as a soup starter for a Thai Chicken and Rice Soup–see alteration at bottom.

Celeriac/Celery Root (1 large, chopped into small cubes)
Onion (1 large, chopped)
Broth (1 liter, Chicken or Vegetable)
Lemongrass Paste
Thai Red Curry Paste (I like Thai Kitchen brand)
Butter
Paprika
Salt

Saute the onion and celeriac in butter in a large pot or dutch oven until softened. Add broth and cook until completely tender. Take off the heat and use an immersion blender to blend to the desired consistency. Make sure no fibrous chunks of the celeriac remain. Season to taste with lemongrass paste, red curry paste, paprika and salt.

THAI CHICKEN AND RICE SOUP

Thai Celeriac Soup Starter
Cooked Rice
Red Pepper
Green Onion
Cooked or Canned Chicken Bits (or Tofu!)

Combine and cook until pepper is tender and soup is hot. Serve!

Potato Salad

Red Skin Potatoes, diced into 1/2 inch cubes (approx. 10 small potatoes)
Mayonnaise (approx. 1/2 cup)
Refrigerator Pickles
Onion, minced
Salt
Pepper
Optional:
Red Peppers

Boil potatoes until completely tender–around 15-20 minutes. Drain and cool. While cooling, mince onions and pickles. Add onions and pickles to bowl of cooled potatoes. Add mayonnaise, salt, and pepper to taste.

Wolfgang Puck’s Hearty Potato & Cheddar with Bacon Soup

Bacon, chopped (1/4 lb)
Butter (1/4 cup)
Leeks, chopped (2 small)
Onion, diced (1 large)
Carrot, peeled, chopped
Garlic, minced (1 clove)
Flour (1/2 cup)
Chicken Broth (6 cups)
Russet Potatoes, peeled, cut into 1/2 inch cubes (3 lbs)
Sharp Cheddar, grated (1 lb)
Salt (1/3 tsp)
Pepper (1/4 tsp)
Whipping Cream (1 cup)

In a large saucepan cook bacon over medium-high heat until crisp. Remove with slotted spoon, set aside. Drain all but 1 tablespoon drippings. Add butter and melt.

Add leeks, onion, carrots and garlic and cook for 5 minutes. Stir in flour. Gradually stir in chicken broth.

Add potatoes. Bring to a boil. Reduce heat, cook partially covered for 15 minutes or until potatoes are tender.

Place cheese in a large mixing bowl. Stir in about a quarter of the hot soup, mixing until smooth. Return cheese mixture to saucepan.

Gradually stir in heavy cream, salt and ground pepper. Continue to heat soup until almost boiling.

Taken from: http://www.wolfgangpuck.com/recipes/view/4063/Hearty-Potato—Cheddar-with-Bacon-Soup