Lime in the Coconut Chicken Wraps

For something different…

· 2 pounds skinless, boneless chicken breast halves - cut into 1 inch strips
· 1 (14 ounce) can coconut milk
· 1 cup uncooked long grain white rice
· 2 cups water
· 1 1/2 cups all-purpose flour
· 1 1/2 tablespoons curry powder
· 1 tablespoon garlic salt
· 3/4 cup vegetable oil
· 2 limes
· 10 (10 inch) flour tortillas
· 1/2 cup shredded coconut
· 1/2 cup chopped green onions

1. Place the chicken and coconut milk in a container (bowl, zip lock bag), and marinate in the refrigerator for at least 1 hour.
2. In a pot, bring the rice and water to a boil. Cover, reduce heat to low, and simmer 20 minutes.
3. In a small bowl, mix the flour, curry powder, and garlic salt. Drain the chicken, and discard marinade. Dredge chicken in the flour mixture to coat.
4. Heat the oil in a skillet over medium heat, and cook the coated chicken strips 5 minutes per side, or until golden brown and juices run clear. Squeeze lime juice over chicken, and discard limes.
5. On each tortilla, place equal amounts of rice, chicken, coconut, and green onions. Wrap burrito style.

Cheese Spaetzle

Don’t be turned off by this recipe—it’s not as fattening/unhealthy/whatever as you think.

You’ll need
· 1 1/2 cups all-purpose flour
· 3/4 teaspoon ground nutmeg
· 3/4 teaspoon salt
· 1/8 teaspoon pepper
· 3 eggs
· 3/8 cup 2% milk
· 3 tablespoons butter
· 1 onion, sliced
· 1 1/2 cups shredded Emmentaler cheese

Now…

Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.

Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press/potato ricer/colander/or a cheese grater into the water. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.

Melt butter in a large skillet over medium-high heat. Add onion, and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

Moroccan-flavoured lentil soup

You will need:

· 2 onions, chopped
· 2 cloves garlic, minced
· 1 teaspoon grated fresh ginger
· 6 cups water
· 1 cup red lentils
· 1 (15 ounce) can garbanzo beans, drained
· 1 (19 ounce) can cannellini beans
· 1 (14.5 ounce) can diced tomatoes
· 1/2 cup diced carrots
· 1/2 cup chopped celery
· 1 teaspoon garam masala
· 1 1/2 teaspoons ground cardamom
· 1/2 teaspoon ground cayenne pepper
· 1/2 teaspoon ground cumin
· 1 tablespoon olive oil

Now…
In large pot or Dutch oven, sauté; the onions, garlic, and ginger in a little olive oil for about 5 minutes.
Add the water, lentils, garbanzo beans, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin. Bring to a boil for a few minutes, then simmer until the lentils are soft (about an hour).
IF DESIRED—puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!