Wednesday, July 28, 2010

Culture Day-Week at Midnight Sun Mama's Place

We are eclectic people! I love and celebrate diversity at every opportunity. Today I am making Pico de Gallo, a Four-Cheese Moose Baked Penne, and Guay Teaw Kag. No....they will not be consumed at the same time! :)

Lets talk about Pico de Gallo first. In color coordinating with countries we think about everything but I feel that Mexico sometimes gets the shaft? Yes, it is a poor country, but how rich it is in history and culture. Red/White and Green.....Pico de Gallo is a perfect representation of this fabulous and interesting part of the world that we do not explore as we should. Get to know it! I used to use The House of the Scorpion to teach this but was informed that this is a 9th grade reading book....sorry kiddos.

Pico de Gallo
1 small white onion
3 jalapenos (seeded and chopped very fine)
3 Roma tomatoes...(take out the pulp
1 TBSP lime juice
salt, pepper and cilantro to taste

I won't take credit for this recipe. The recipe comes from my mom....Billie Blair. All the colors in the flag of Mexico are represented here and hopefully with every bite one will realize that there are others out there who are different-yet the same. We are all male/female, mothers and daughters, sons and fathers, Uncles and Aunties, cousins and beyond....we ARE connected and we love our family.

We have learned to love Thai food. Maybe our Southwestern roots and the love of "heat" in our food allows us to appreciate curry. I think I've said it before, but if you like Thai get this book, Thai Cuisine: Lemon Grass Cookbook ISBN-13: 978-4-88996-094-5

I changed this recipe up in that I used chicken breasts instead of beef and I added beet greens instead of spinach (I just couldn't trash my beet greens!) and broccoli from my garden because I needed to use it.

Guay Teaw Kag (Curry Noodle)

1 lb. rice or wheat noodles (I used Japanese wheat noodles)
1 lb chicken cut into cubes (recipe calls for beef)
2 cans coconut milk
1/2 cup fish sauce (get the good stuff from the Asian Market)
3 T sugar
1 c water
2 TBSP curry powder (I made my own, but you can use store-bought)
1/2 cup bean sprouts, blanched
1/2 cup greens (I used beet greens, the recipe calls for spinach or cabbage)
1/2 cup Chinese broccoli (what is that? I used my own broccoli instead)
1/4 cup ground peanuts (I ran them through the bullet)
3 TBSP lime juice
2 TBSP sugar
1/4 c oil
1/4 cup minced onions
2 TBSP minced garlic

Garnish: Cilantro (fresh from my garden), green onions, and red bell peppers diced

Cut chicken into 1" cubes. Simmer in 1 can of coconut milk about 40 minutes. Add second can of coconut milk, fish sauce, sugar, water, and curry. Cook 5 minutes. Bring a pot of water to boil and add noodles and all other ingredients. Remove to a serving dish and top with your chicken/coconut milk mixture. Garnish and serve. This is a pretty dish and presents itself well to your guests..the peanuts are a little overpowering so if you are not a big fan of peanuts, cut the amount down. I recommend serving this with a chilled Pinot grigio and nothing else.

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