My favorite cuisine is Thai food. My last trip to Bangkok I made it a point to go on a curry tour. It's my absolute favorite food. When I lived in NYC one summer, my roommates used to make fun of me, because I had a spoon that was dedicated to curry called "the curry spoon". So obviously had to make my own. And it was such a fun Friday, winter night dinner!! My Dominican hubby gives it a Muy Bueno! and two thumbs up.


Ingredients:

• 1¼ cups brown jasmine rice or long-grain brown rice, rinsed
• 1 tablespoon coconut oil or olive oil
• 1 small white onion, diced
• 2 Chicken Breasts, cut into small inch pieces (For vegetarian option, use tofu)
• 1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)
• 2 cloves garlic,  minced
• 1 red bell pepper, sliced into thin 2-inch long strips
• 1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips
• 1/2 cup of frozen corn (optional)
• 3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (to yield about 1 cup sliced carrots)
• 2 tablespoons Thai red curry paste
• 1 can (14 ounces) regular coconut milk
• 3/4 cup water
• 1½ cups packed thinly sliced kale 
• 1½ teaspoons  brown sugar
• 2 tablespoon tamari or non GF options - soy sauce
• 2 teaspoons rice vinegar or fresh lime juice

Make your rice first. I made a type that took 50 minutes to cook, so I waited until this was done to start the curry.

First cook the chicken and cut into 1 inch pieces. Once the chicken is done, set aside on the plate. Use a large skillet and add the oil, onions and a little salt. Cook until the onions are softened, around 5 minutes. Then add the ginger, garlic and cook for 30 seconds, until fragrant.

Add the vegetables (peppers, carrots and corn) and cook until they are tender - around 3-5 minutes. Then add the curry paste and cook for 2 minutes, stirring often.

Add the coconut milk, water, kale, chicken and sugar and stir to combine everything. Bring the curry to a simmer over medium heat and then reduce the heat to a light simmer. Cook until everything has softened, around 5-10 minutes. When done - add the tamari and rice vinegar and stir. 

​Pour over rice and you're done!

Last week we surprised my in-laws down in the Dominican Republic. We've now been up in NYC since November, so we weren't complaining to head down to the sun for a week. And let's just say, there were lots of happy tears during the surprise! My mother in law, Amalia said the only thing she has missed (besides her grandson) is my lasagna. So obviously had to make it! 


Ingredients:

• 1-1/2 pound Ground Beef
• 1 pound Hot Breakfast Sausage
• 2 cloves Garlic, Minced
• 2 cans (14.5 Ounce) Whole Tomatoes
• 2 cans (6 Ounce) Tomato Paste
• 2 Tablespoons Dried Parsley
• 2 Tablespoons Dried Basil
• 1 teaspoon Salt
• 3 cups ricotta cheese
• 2 whole Beaten Eggs
• 1/2 cup Grated (not Shredded) Parmesan Cheese
• 2 Tablespoons Dried Parsley
• 1 teaspoon Salt
• 1 pound Sliced Mozzarella Cheese
• 1 package of Gluten Free Lasagna Noodles (I use DeBoles)
•  (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

In a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat.  Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you prepare the rest.

In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside.

I prefer to use the oven ready GF lasagna noodles, but if not, cook your noodles. 

To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan. 




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