Thai Chicken and Coconut Milk Soup

Ingredients

1 cup basmati rice
1 liter chicken stock
1-2 stalks lemongrass, halved lengthwise and crosswise
6-8 thick slices of ginger
1 lb chicken breast, thinly sliced
1 package shiitakes
1 cup frozen peas
3 T fish sauce
1 T packed brown sugar
2 t red curry paste
1 can coconut milk
1/3 cup chopped cilantro
2 T lime juice

Directions

Cook rice.

Bring stock, ginger, and lemongrass to a boil.  Stir in chicken, mushrooms and peas; cook at a simmer until chicken is cooked through, about 4 minutes.

In a small bowl, whisk together fish sauce, brown sugar, red curry paste, and coconut milk.  Stir into pot and simmer for ~3 minutes.  Fish out lemongrass and ginger, stir in lime juice.  Serve over rice and garnish with cilantro.

Note: do not make this ahead of time!  The flavours are brighter if served immediately.

Baked panko chicken

Ingredients

Chicken breasts, sliced laterally
Buttermilk
1/2 cup panko
1/2 cup grated Parmesan

Directions

Preheat oven to 425'.  Fry panko in a little butter until golden brown.  Line baking sheet with tinfoil, brush with a little EVOO.  Place chicken on the sheet, brush with buttermilk.  Top with mixed panko and Parm.  Bake for 18-20 minutes.

Roast Pork Loin

Ingredients

Pork loin
Onion wedges
Garlic
Rosemary

Directions

Preheat oven to 400'.  Line pan with foil.  Lay onions, garlic, and rosemary in a layer on the bottom.  Top with pork loin, fat side down.  Roast 25 minutes; rotate loin and roast another 10 minutes.  Let rest 10 minutes and serve.