Tuesday, March 15, 2011

Irish or Thai?

Today I made 2 equally good things. They are worlds apart,
but they are both super delicious and you have to try them out.
First I made some Pot of Gold Chex Mix. OMG, why have I never
made this before? Its for a saint Patricks day potluck we're going
to on Thursday, but Im scared it wont last that long ;)

Pot of Gold Chex Mix

4 cups Lucky Charms cereal
2 cups Corn Chex cereal
1 1/2 cups broken mini-pretzel twists (about 65 twists)
1 cup dry-roasted peanuts
1/2 cup packed brown sugar
1/4 cup butter
2 tablespoons corn syrup (I refuse to cook w/ corn syrup so I used swedish syrup)
1/8 teaspoon baking soda
1/4 cup green M&M's

Put cereal and broken pretzels in a microwave safe bowl, set aside.
In a microwave safe bowl, mix syrup, butter and brown sugar.
Cook for 1-2mins until melted. Pour over cereal mixture, stirring until
evenly coated.

Microwave uncovered on High 1 to 2 minutes, stirring and scraping bowl every 30 seconds, just until cereal begins to brown. Cool 5 minutes; stir in candies. Spread on waxed paper to cool; break into bite-size pieces.

And for dinner I made this A M A Z I N G red curry soup. Hmmm,
Im drooling just thinking about it. Im so excited I have some leftovers
in the fridge for tomorrow.

Red Curry Chicken soup. 4 servings.

1-2 shredded chicken breasts
1 can (14 oz) of chicken broth
14 oz water
1 can (14 oz) coconut milk
1 teaspoon canola oil
1 small onion, cut into thin wedges
2 cups sliced fresh mushrooms
1/2 medium red bell pepper, cut into thin bite-size strips
2 cloves garlic, finely chopped
1 teaspoon red curry paste
1 teaspoon packed brown sugar
1/4 teaspoon salt
4 cups fresh baby spinach leaves
2 tablespoons chopped fresh cilantro
1 cup crinkle cut carrots

In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onion, carrots and mushrooms; cook 3 minutes, stirring frequently. Add bell pepper and garlic; cook 2 to 3 minutes longer, stirring frequently, until vegetables are tender. Remove from heat; stir in curry paste until melted. stir in chicken broth and water.

In small bowl, stir cornstarch and 2tbs water until smooth. Add cornstarch mixture and coconut milk to soup mixture; heat to boiling. Cook over medium heat about 2 minutes, stirring frequently, until slightly thickened.

Stir in spinach and cilantro. Cook about 1 minute or just until mixture is hot and spinach is wilted. Serve soup with lime wedges

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