These were all keepers! Thai Noodle Salad (from Southern Living) 1 (8-oz.) package vermicelli (I used whole wheat spaghetti) 1/3 cup chopped fresh cilantro 2 garlic cloves, minced 1 jalapeno pepper, seeded and chopped (I omitted( 1/4 cup fresh lime juice 1 tablespoon fish sauce* 1 tablespoon honey 1 1/2 teaspoons sesame oil 1/4 teaspoon salt 2 carrots, grated 1 cucumber, peeled, seeded, and thinly sliced 1 cup finely shredded cabbage 1/4 cup chopped fresh mint 1/4 cup chopped dry-roasted peanuts Preparation 1. Cook pasta according to package directions. Drain, rinse, and place in a large bowl; set aside. Process cilantro and next 7 ingredients in a food processor until smooth, stopping to scrape down sides. Toss together pasta, cilantro dressing, carrots, and next 3 ingredients. Sprinkle with peanuts, and serve immediately. * Soy sauce may be substituted for fish sauce. Salad kept well for a few days in the fridge. Thai Pineapple Fried Rice (Closet Cooking) We loved this dish! (makes 4 servings) Ingredients: 1 tablespoon oil 2 shallots (sliced) 3 cloves garlic (chopped) 1 red chili (chopped) (used chili flakes) 1 red pepper (diced) 1 egg (lightly beaten) 3 tablespoons chicken stock (or vegetable broth) 3 tablespoons fish sauce (or soy sauce) 1 tablespoon curry powder 1 teaspoon sugar 1/2 cup cashews (roasted) 3 cups cooked rice (preferably a day old) (used brown) 1 cup pineapple (cut into bite sized pieces) 1 cup shrimp (cooked, optional) 1/4 cup peas (fresh or frozen) 1/4 cup currants (or raisins) (omitted) 2 green onions (sliced) 1/4 cup cilantro (chopped) Directions: 1. Heat the oil in a pan. 2. Add the shallots, garlic, chillies and red pepper and stir-fry until fragrant, about a minute. 3. Add the egg and stir-fry for a minute. 4. Add the chicken stock, fish sauce, curry powder and sugar and stir-fry. 5. Add the cashews and stir-fry for 30 seconds. 6. Add the rice, break up any clumps and stir-fry for a few minutes. 7. Add the pineapple, shrimp, peas and raisins and stir-fry to mix them in. 8. Remove from heat and serve garnished with chopped green onions and cilantro. Salsa Quinoa Salad (diary of a jewel) Salsa Quinoa Salad Ingredients 1.5 Cups Dry Quinoa 1 Red Pepper ½ Cucumber ½ Red Onion ½ Pint of Cherry Tomatoes Halved 1 Cup of Salsa (I used a med heat salsa with black beans and corn in it) ½ Bunch of Cilantro Juice of 1 Lime 2 Tablespoons of Cumin (seemed like a lot so I used 1 1/2tsp). Instructions Cook quinoa as per directions on the package. Cool and set aside. Dice the vegetables and remove cilantro from stems, added to the cooled quinoa Mix the salsa, lime juice and cumin together, pour over the vegetables and quinoa. Stir and refrigerate for an hour or so before serving, to allow the flavors to blend. Banh Mi Chicken Burger Recipe (Excellent, not sure of source) INGREDIENTS For the pickled carrots: •1/3 cup distilled white vinegar •1/3 cup granulated sugar •3/4 teaspoon kosher salt •1 cup peeled and coarsely shredded carrots (from about 2 medium) For the chile mayonnaise: •1/2 cup mayonnaise •2 tablespoons chile-garlic paste or sambal oelek (I used Sambal) For the burgers: •2 tablespoons fish sauce •2 medium scallions, finely chopped (white and light green parts only) •1 tablespoon minced fresh ginger •1 tablespoon coarsely chopped fresh cilantro leaves •1 teaspoon packed finely grated lime zest (from 1 medium lime) •2 teaspoons freshly squeezed lime juice •1/2 teaspoon kosher salt •1/8 teaspoon freshly ground black pepper •1 1/2 pounds ground chicken (dark meat or a mixture of dark and white meat) (I use Turkey) •Vegetable oil, for oiling the grill To assemble: •4 Vietnamese or sweet French sandwich rolls, sliced in half horizontally and toasted (I use Costco Ciabatta buns) •2/3 cup packed fresh cilantro leaves •4 romaine lettuce leaves INSTRUCTIONS For the pickled carrots: Place the vinegar, sugar, and salt in a small, nonreactive saucepan over medium heat. Cook, stirring occasionally, until the sugar and salt have dissolved. Remove from heat, add the carrots, and stir to coat in the pickling mixture. Let stand at room temperature until the carrots have softened, at least 30 minutes or overnight in the refrigerator. Drain well and refrigerate in a covered container until ready to use. For the chile mayonnaise: Combine the mayonnaise and chile-garlic paste or sambal oelek in a small bowl. Cover and refrigerate until ready to use. For the burgers: Place all of the ingredients except the chicken and oil in a large bowl and stir to combine. Add the ground chicken and mix with your hands until just evenly combined. Divide the meat mixture into 8 equal portions. Shape each portion into an even 1/2-inch-thick patty, wetting your hands with water as needed if the mixture is sticky. Transfer the patties to a baking sheet and refrigerate while you prepare the grill. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Using a flat spatula, transfer the reserved patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 3 to 4 minutes. Using a clean spatula, flip the patties, close the grill, and cook until the patties are cooked through and the juices run clear, about 3 to 4 minutes more. Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes. To assemble: Spread about 1 tablespoon of the chile mayonnaise on each top and bottom roll (2 tablespoons per sandwich). Place 2 of the chicken patties side by side on each bottom roll. Divide the cilantro leaves, pickled carrots, and romaine lettuce evenly among the sandwiches and cover with the top rolls. Serve immediately. I've made the sandwiches a few times. Great flavor!

I'm glad I read through the whole string first -- mine is the same as fearlessm's! We loved it, too. I'm going to post it here for everyone's convenience, and also to note that Bittman said (not that anyone here needs permission!) to vary it as desired: rice, couscous, quinoa instead of bulgar; cilantro (ick) instead of parsley; other dried fruits instead of apricots, etc. I'll also submit another really good new one we loved this month. Both of these will be on the menu often. I used figs because I was low on apricots, and I increased the amount of tomatoes. I used six or more thighs, but only used about 1 1/2 times the other ingredients, which was PLENTY. Chickpea Tagine With Chicken and Apricots The Minimalist: An Expedited Tagine (NYT April 14, 2010) Time: About 45 minutes Yield: 4 servings. 2 tablespoons olive oil 4 skinless chicken thighs 1 large onion, chopped 1 tablespoon minced garlic 1 teaspoon minced fresh ginger 1 1/2 teaspoons ground coriander 1 tablespoon ground cumin 1 1/2 teaspoons ground cinnamon 1/2 cup chopped dried apricots (or figs, or any dried fruit) 1 cup (I like more) chopped tomato (fresh or canned or boxed, with juice) 2 cups cooked or canned chickpeas, drained, with the liquid reserved 1 to 2 cups chicken or other stock, bean liquid, or water, or more as needed 1/2 cup bulgur (or couscous, rice, etc.) Salt and freshly ground black pepper 1/2 cup chopped fresh parsley, for garnish. 1. Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan. 2. Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper. 3. Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls (I didn't; just all in one big bowl. It's not too runny to eat on plates) garnished with parsley. *** This salad tastes fantastic, looks very colorful, and keeps really well. It would be great for a potluck. Recipe said it's best room temperature, but I loved the leftovers cold at least as much. It was reprinted in the Columbus Dispatch in January, I think, from Mustard Seed Market &Cafe Natural Foods Cookbook by Bev Shaffer. Wheat berry salad with curry vinaigrette Ingredients for the Curry Vinaigrette: 5 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1 tablespoon curry powder 1 tablespoon. packed freshly grated ginger (about a 1-inch piece grated) 1 large garlic clove, minced or pressed 1 teaspoon sea salt Freshly ground black pepper to taste 1/2 cup extra virgin olive oil Ingredients for the Wheat Berry Salad: 8 cups water 1 1/2 cups whole-grain wheat berries 3 teaspoons red wine vinegar 1 lb. red beets, washed, stems and roots cut off 1 tablespoon extra virgin olive oil Sea salt Freshly ground black pepper 1 cup finely diced red onion 4 celery stalks, cut in 1/4-inch thick slices 1/2 cup dried cranberries or dried tart cherries 1/2 teaspoon. ground cinnamon 1/2 cup toasted, coarsely chopped pecans Directions for the Curry Vinaigrette: In a small bowl, whisk together the lemon juice, vinegar, curry powder, ginger, garlic, salt and pepper. Add the oil in a slow steady stream, whisking to blend and form an emulsion. Set aside until ready to use. Makes about 1 cup. Directions for the wheat berry salad: In a large saucepan, combine the 8 cups of water with the wheat berries and bring to a boil over high heat. Lower the heat to a simmer and cook uncovered for 35 minutes, until the wheat berries are tender but still chewy. Drain the wheat berries in a colander, then place them into a large bowl. Pour the vinegar over the hot wheat berries and toss, coating evenly. Seat aside to cool to room temperature. Heat the oven to 375 degrees. Halve the beets, cutting them into roughly the same size. Toss with the olive oil, sprinkle with salt and pepper, and place cut side down on a baking pan lined with foil. Roast for 30 to 35 minutes, until soft when pierced with a fork. When the beets are roasted, remove the pan from the oven and set aside just until the beets are cool enough to handle. Using a small paring knife or your fingers, peel the skin off the beets, and then cube the beets into 1/2-inch pieces. Set aside in a glass bowl until ready to use. Toss the onion, celery, dried cranberries or cherries, and cinnamon into the bowl with the wheat berries. Pour the Curry Vinaigrette over the salad, tossing gently to combine. Just before serving, add the pecans and the beets. For best flavor, serve at room temperature. Makes 6 or more servings (It made a LOT more than that).

I have made the Pork w/Dijon recipe tooo. I totally agree it's a keeper! I mada a parmesan garlic butter based on something that was served at one of the restaurants in a hotel I worked at years ago in St Paul. I have their recip, but it makes 25lbs of butter so I winged it and it came out really good! Served it with ciabatta bread, but it would be equally good on steak or chicken, I think. Parmesan Garlic Butter Inspired by the St Paul Grille & Caf� 1-1/2 sticks butter, softened 1 tsp minced red pepper 1 lg clove garlic, minced 1/2 tsp dried basil 1/3 c finely grated parmesan cheese 1/4 tsp balsamic vinegar Dash seasoned salt Dash tobasco Combine all ingredients. Spoon into small serving dish, or roll in waxed paper or plastic wrap and chill. I tried a new recipe tonight for pulled pork. Too freakin' hot to cook so I needed a crockpot meal. This filled the bill quite nicely. I did not have onion powder on hand, so I subbed minced onion. I also only had about 4oz of tomato paste, so I used what I had. The sauce was quite runny, but it was really tasty! I may try a larger roast or a little less sauce next time. The slaw is exceptionally good and very easy, too. Crock Pot Pulled Pork And Coleslaw Sandwiches From Tastykitchen submitted by Mrswilliams FOR THE PULLED PORK: 1/2 cups Ketchup 1/3 cups Cider Vinegar 1/3 cups Packed Brown Sugar 6 ounces, weight Tomato Paste 2 Tablespoons Worcestershire Sauce 2 Tablespoons Yellow Mustard 1\-1/2 teaspoon Salt 1 teaspoon Onion Powder (didn�t have, subbed 1/2 small onion,minced) 3 pounds Pork Sirloin Roast, Cut Into 3 Pieces 1 package Sandwich Rolls/hamburger Buns FOR THE COLE SLAW: 1 bag (14 Oz. Bag) Cole Slaw Mix (shredded my own fresh cabbage and carrot) 1/2 cups Mayonnaise 3 Tablespoons Canola Oil 1/4 cups Sugar 1 Tablespoon Cider Vinegar 1/4 teaspoons Salt 1/2 teaspoons Celery Seed 1 teaspoon Onion Powder (didn�t have\-subbed 1/2 small onion, minced) PREPARATION INSTRUCTIONS: For the pulled pork: mix together ketchup, cider vinegar, brown sugar, tomato paste, Worcestershire sauce, yellow mustard, salt, and onion powder in a crock pot. Add pork and turn pieces to coat with sauce. Cover, and cook on low for 6\-8 hours. Once done, shred pork and stir to completely incorporate in the sauce. For the cole slaw: mix coleslaw mix, mayo, canola oil, sugar, cider vinegar, salt, celery seed, and onion powder well in a large bowl. Cover and let chill for 1\-2 hours. Once pork is done and cole slaw is chilled, make sandwiches! Put some pork on your bun and top with cole slaw. Enjoy! Linda

Well, my first time posting this I had everything about done and my browser shut down for no apparent reason other than I was installing the latest Java update, which they bug me about nearly every day. I knew there was a reason I was ignoring it!! I'm really determined to post these recipes though, because they were really good and I think I mentioned that I would like to have a larger repertoire of Indian recipes. I like the idea of Indian food but am rarely pleased with my execution of it. I'm usually not crazy about the mix of spices, but these two dishes were so good I couldn't stop eating them. Easy peasy too, so give them a try if you'd like to try something Indian. However, be forewarned they are hard core vegegarian. The best BF could say about them is he didn't dislike them! Masoor Dal (Spiced Red Lentils), from an unkown blogger. Check out the link to the blog, the photos and description are what made this worthwhile. Prep Time: 10 mins Cook Time: 30 mins Serves: 6 Ingredients 1/2 teaspoon turmeric 1 teaspoon coriander powder 1 teaspoon cumin powder 1 teaspoon paprika (can use chili power for more kick) extra virgin olive oil 5 cloves garlic, grated 1 inch piece ginger, grated 1 small onion, diced 1 jalapeno pepper, seeds removed and diced 1 14.5 ounce can Petite Cut tomatoes, liquid drained 2 cups masoor dal (red lentils), rinsed 5 cups water 1/2 cup cilantro leaves, chopped salt and pepper to taste Directions Measure out the spices into a small bowl and set aside. In a large pot or dutch oven on medium heat, add olive oil. When the oil starts bubbling stir in spices and cook for a minute. Add garlic and ginger and cook for another minute. Add onions and peppers and stir until the onions starts to soften. Add in tomatoes and cook until the tomatoes start to breakdown and get pulpy. Add in lentils and water and bring to boil. Turn heat low, cover and simmer until lentils are soft and tender, about 20 - 25 minutes. Stir in most of the chopped cilantro, reserving a little to garnish. Serve with naan or with basmati rice or both. Lpink's notes: I had to cook it more like 45 min. but I used half brown lentils since I ran out of red. Also, I didn't drain the chopped tomatoes, I used the juice as part of the liquid to cook the lentils, but added towards the end, as acids make bean skins tough. Easily cut in half but I forgot to do that at the outset. Ethiopian Cabbage Dish by stamarex. I made it Indian by adding garam masala Ingredients 1/2 cup olive oil (I only used 1/8 cup in the crockpot) 4 carrots, thinly sliced 1 onion, thinly sliced 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 head cabbage, shredded (I diced) 5 potatoes, peeled and cut into 1-inch cubes (I used chunks of red potatoes with the skins mostly on) I added 1/4 tsp. garam malsa to the mix. Directions Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes. Lpink's notes: I made this in the crockpot. I layered the veggies with the spices, except I didn't use salt and pepper I used seasoned salt, which had garlic, onion and lemon in it too. I used much less oil and mixed it with an equal amount of veg. broth at the bottom of the crockpot. I had to sprinkle a little more broth over it as it got closer to being done, so I used maybe 1/3 cup of broth overall. I put this in the crockpot initially on low, but turned it up afte a while since I only had 3-4 hours to cook it.