Not the best presentation. But then I AM a hungry bastard

Ingredients

1 large European eggplant, cause I have no Chinese
1 medium onion, chopped into large pieces
3 jalapeños seeded, diced
3 healthy cloves of chopped garlic
a generous handful of fresh Thai basil leaves, roughly chopped
4tbsp canola oil

Sauce:
2-3 tbsp fish sauce
1 tbsp light soy sauce
1-2 tbsp brown sugar
3/4 cup warm water

2 tsp corn starch mixed with 4 tbsp cold water

Directions

Mix fish sauce, soy, water and brown sugar; set aside.

Heat wok on medium-high heat. Add 2tbsp oil, and eggplants. Fry for 2 minutes on either side, or until they begin to brown and turn soft. Remove from wok.

Add 1 tbsp oil to wok. Add onions, and fry for 3-4 minutes, or until soft and glossy. Remove from wok.

Heat remaining oil. Add garlic and chiles, and fry until fragrant, about 30 seconds. Add onions; fry for 30 seconds, stirring constantly. Return eggplant to the wok, and toss to combine.

Add sauce to the wok, stirring for 1 minute. Toss in basil.

Add corn starch, cooking until the sauce becomes thick and coats the vegetables. Serve immediately over hot rice.

While their site was difficult to actually figure out HOW to buy the tree, at least for me, the shipping and received product made it more than worth the effort. The tree came with a great little booklet to get you started, and it has already doubled in size since I got it. I know I will get my moneys worth just from the bounty it will provide me this summer, and I hope to give it refuge indoors over the winter, to begin the process anew next spring. Time will tell if I have what it takes to keep this little guy alive. *fingers crossed*

So this is a very simple recipe but still one of my favorites. So here goes:

Ingredients

• 1 tbs chopped ginger
• 4-5 medium sized garlic cloves chopped
• 1.5 lbs skinless chicken thighs
• 1 large onion
• 2 medium potatoes, cubed
• 1/2 can of Maesri red curry paste
• 1 can of JFC Coconut milk (seriously, don’t buy that Goya shit anymore)
• 2 cups of freshly rendered chicken stock from last nights carcass… (or whatever you have)
• 6 kaffir lime leaves (2-3 for mere mortals)

Directions

1. Pop the onions, garlic and ginger in some olive oil on med high and cook until the onion is translucent.
2. Add the curry paste and walk it around the pan a bit to get the garlic and kaffir lime rind all happy
3. Add your chicken and stir, cooking just enough to lock in the chickeny goodness
4. Add everything else, stir and put on med high until it starts to simmer
5. Once simmering drop down to low and let that bad boy stew for about 20 minutes.
6. Thats it. See…I told you it was easy

Can't you just smell it???

Ingredients:

• 1 cup water
• 1 cup rice vinegar
• 1/4 cup sugar
• 2 teaspoons fresh ginger root, minced
• 1 teaspoon garlic, minced
• 2 teaspoons hot chile pepper, minced
• 2 teaspoons ketchup
• 2 teaspoons cornstarch
• 1 12 oz package of tapioca/rice noodles (if you can’t find these noodles, use regular -not thin- spaghetti noodles)
• 1 lb. shrimp. peeled and deveined
• Fresh mint

Directions:

1. Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
2. Cook noodles per package directions. Set aside.
3. Cook shrimp in a pan with approximately 2 tbsp. olive oil for approximately 2-3 minutes on each side until they are ‘just’ done. Do not overcook the shrimp.
4. Toss shrimp together with the noodles and sweet chili thai sauce. Coat thoroughly.
5. Serve with sprigs of mint on top.

Ingredients:

• 2 medium to large cucumbers (if using organic, you can leave the skin on; otherwise, slice off the skin)
• 1 shallot, minced (OR substitute 2 cloves garlic, minced)
• 2 green onions, sliced
• handful of fresh basil leaves, torn into small pieces
• 1 fresh red chilli, de-seeded and minced (OR if you prefer a milder salad, substitute 1/2 diced red bell pepper)
• handful of fresh coriander leaves, roughly chopped
• DRESSING:
• 2 Tbsp. fish sauce OR vegetarian fish sauce (available by the bottle at Asian food stores)
• juice of 1/2 lime
• 1/2 tsp. shrimp paste (available by the jar at Asian food stores) – Vegetarians substitute 1 Tbsp. more veg. fish sauce
• 1 Tbsp. soy sauce or tamari
• optional: 1/4 to 1/2 tsp. dried chilli flakes
• optional: 1/2 tsp. sugar (to taste)

Directions:

1. Slice your cucumber into nice moderately thick slices(see picture). *note, slicing too thin may leave you with a watery mushy salad.
2. Add the shallot (or garlic), green onion, chilli, basil, and coriander to the cucumber. Toss to combine.
3. To make the dressing, stir together the dressing ingredients in a cup. Taste-test the dressing for salt and sweetness/sourness, adding a little sugar if needed. If too salty, add more lime juice.(Note that it will taste strong now, but milder once it is on the salad).
4. Pour the dressing over the salad and gently toss.
5. Serve immediately, or cover and refrigerate for up to several hours.*

*Cucumber Salad Tip: Note that the longer this salad sits, the more liquid will gather at the bottom of the bowl or plate (some of this is juice from the cucumber – the rest is the dressing). If you want to make it ahead of time, just be sure to re-toss the salad before serving, then discard the leftover liquid. OR, better still, keep the salad and dressing in separate containers until ready to eat. Then just toss and serve.

INGREDIENTS

• 2 cups uncooked jasmine rice
• 1 quart water
• 1/4 cup red curry paste (less if you want a milder spice)
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast halves – cut into thin strips
• 3 tablespoons fish sauce
• 1/4 cup white sugar
• 1 1/2 cups sliced bamboo shoots, drained
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1/2 small onion, chopped
• 1 cup pineapple chunks, fresh or canned (drained, if canned)

DIRECTIONS

1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes (or use rice cooker).
2. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
3. Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Ingredients:

• 1/2 c. white sugar and 1 1/2 tbsp. white sugar
• 1/2 c. distilled white vinegar
• 1/4 c. fish sauce
• 1 (12 oz) Package of dried rice noodles
• 1/2 c. peanut oil
• 1 1/2 tsp. garlic, minced
• 4 eggs
• 1 (12 oz) package firm tofu, cut in 1/2″ strips
• 2 tbsp. lime juice
• 1 lime, cut into wedges
• 4 tbsp. Tamarind nectar (found in the Hispanic foods section)
• 1 1/2 c. unsalted, dry roasted peanuts, chopped
• 1/2 c. fresh chives, chopped
• 1 tsp. chili powder (*to taste)
• Low sodium Soy sauce (about 2 tbsp), for sauteing the tofu and noodles.
• bean sprouts (for garnish)

Directions:

1. Start by putting your rice noodles in a pan of cool water. Let them soak for approximately 6-8 minutes (or until soft) * [totally depends on the type of noodles you get. Read the package. Some will tell you to boil and soaking for a few minutes doesn't do squat.]
2. While the noodles are soaking, start by preparing your Pad Thai sauce and doing your prep work:
   1. In a medium saucepan over medium heat, blend 1/2 c. white sugar, vinegar, fish sauce, lime juice and tamarind nectar. Once the sugar is dissolved, set aside.
   2. Prepare your tofu by chopping into 1/2″ strips or cubes, set aside. Dice your garlic, set aside. Chop your peanuts, set aside.
3. Once your prep work is finished, heat your peanut oil in a Wok. You want it fairly hot. Once hot, add the tofu and cook for approximately 5 minutes. Now add eggs and chopped garlic. Scramble the eggs. Add noodles and coat noodles and tofu with 2 tbsp. soy sauce. Stir until cooked.
4. Stir in Pad Thai sauce mixture from step 1. Add 1 1/2 tbsp. sugar. Stir in peanuts. Remove from heat and add chives and chili powder. Mix well.
5. Serve with a lime wedge and bean sprouts on the side.