This recipie came from a cookbook that was fundraiser for Breast Cancer research sold at our grocery store. Credit goes to Sak Khan for the recipie.

6 oz. Plain yogurt
1 tsp Red Chili Powder
1 tsp Tumeric
1 tsp Salt
2 tsp Ginger Garlic paste
6 oz Coconut Flakes
1 tsp ground almond
1 bunch Cilantro
pinch of Mint
Olive Oil
1 med Onion
1 lb lamb or beef

Blend all ingredients except onion, oil and meat. (This was a bit thick for the blender, so I added some milk. Use middle eastern style yogurt if you can get it, and unsweetend coconut flakes if you can find them.) Pour over meat and marinate for 10-15 minutes. Chop onion and lightly brown in a large pan with olive oil. Add meat and cook until meat is done.

We used beef and served this over brown rice with a salad on the side. It was very, very good. Another keeper recipie. If we can find unsweetened coconut, I think it will be even better. Lots of great flavor in this, without being overwhelming.

Tonight we had salmon pizza. The crust was adapted from a recipie in Vegetarian and Vegetable Cooking.

Crust:

8 oz. Self-Rising flour
1/2 tsp. Salt
2 oz. Butter
approx 1/2 C. Milk

Toppings

1/4 medium Red Onion
4 cloves roasted garlic
8 oz. Salmon
olive oil
2 Tbsp. Fresh Dill
2 tsp. Dried Taragon
1/2 lb. Mozzarella cheese.

Preheat oven to 425. Stir together flour and salt. Cut in butter. Add milk gradually and combine until dough is of proper consistancy. Roll out on a floured surface fairly thin. Place on hot pizza stone and pre-bake for about 10 minutes. Remove from oven. Brush crust with olive oil. Add toppings and bake for about 12 minutes more.

This probably could have used a bit more dill, but otherwise was very good. The crust had a short-bread consistancy and was just a bit crisply. We served this with steamed asparagus (which I overcooked a bit).

Fried rice is one of my favorite dishes, like mac & cheese, its something that's better when varied upon. Here's my basic recipe based on one from Help! My Apartment Has A Kitchen

1 Large Egg
1 Tbsp Water
1 Tbsp Butter (I usually just use olive oil)
1 Med Onion (Sometimes we add green onion)
1 tsp Peanut Oil (Again, we usually substitute olive oil)
2 cups cold cooked rice (a little bit drier than you'd normally eat it)
2 tsp soy sauce
black pepper
sesame oil

Beat egg with water. Melt butter in non-stick skillet, add egg and cook without stirring (you want this a thin, flat sheet). Remove from pan, shred and put aside. In a wok over high heat, sweat the onion in peanut oil until just starting to soften, add rice, soy, and pepper. Cook about 5 minutes stirring constantly. Add shredded egg and sesame oil. Serve Hot.

We frequently add some peas and occasionally some meat or spices. Tonight we added the leftover salmon burgers, crumbled after the onion was just starting to soften, we stirred this together and got it warmed up before adding the rice. We use brown rice for almost everything anymore. It has a lot more flavor, and is better for us too. (Minute Rice is okay for some recipies, but doesn't qualify as real food in our book.) We also tend to double or triple the recipie (do the egg in batches or it won't cook right) so that we have plenty for lunches.

An interesting thing about this recipie is that Nicole can't make it. She's tried, it just doesn't work. Some people can't see green, Nicole can't cook fried rice. Oh well.

Tonight we had brown rice, broccoli and salmon burgers topped with Hollandaise sauce. The Salmon Burgers were from Omega Foods, purchased at Costco. We probably won't get those again. They weren't bad, but they weren't great either. The hollandaise sauce recipie is from our 1979 Fannie Farmer Cookbook.

2 egg yolks
1/2 lb very hot melted butter
1 Tbsp lemon juice
dash cayenne pepper (we usually use a dash of tabasco)
salt to taste (we don't use any)

Nicole's method is slightly different than the one in the cookbook. Put egg yolks in the electric blender or food processor with lemon juice and hot sauce. Blend at low speed until yolks take a lemony yellow color. Add the butter very slowly in thin stream.

Yet another experiment. (I'm off work this week, so I'm a little bored. Also, the checking account is low, so I'm using what we've got around the house) This used up the last of the root veggies we bought for the stew.

1 large Yam peeled
10 small potatoes
1/8 cup curry powder
2 tsp Cayenne Pepper
1 tsp liquid smoke
1/4 cup sour cream

Cut yam and potatoes into chunks, boil until tender. Drain water add. Add remaining ingrediants and mash the heck out of those suckers. Sour cream amount can be adjusted to get desired texture.

These came out better than I expected, and not quite tasting how I expected. Definitely a keeper in the experiment department.