When my two young daughters and I became a "girl house" after their dad and I split, I decided that I wanted to create some distinct family traditions. We all loved Thai food, so from 1997 on, it was …
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Rich with chicken, mushrooms and coconut milk, spicy sweet Tom Kha Gal soup Is a Clark family favorite.
Ground nuts form the base for a vegetable quiche that can be adapted to whatever Ingredients are on hand. In this version are spinach, mushrooms, green onions, Cheddar and Parmesan cheeses.
When my two young daughters and I became a "girl house" after their dad and I split, I decided that I wanted to create some distinct family traditions. We all loved Thai food, so from 1997 on, it was Thai for Christmas eve dinner.
For quite a few years we got Thai to-go on Dec. 23 and heated it up the next day, and we always had more than we could ever eat.
One of our favorites is the spicy sweet Tom Kha Gai soup, and I decided to learn to make it myself. The local community college had a course in Thai cooking, so a girlfriend, her daughter and I joined other Thai food lovers to see if we could conquer and create our own delights. Now, my daughter says Thai is her comfort food.
TON KHA GAI SOUP
Ingredients
1 inch fresh ginger or galangal in large chunks
2 or 3 stalks lemongrass (remove tough outer layer, smash a bit to open them up and cut into 2-inch pieces)
10 lime leaves OR 1 tablespoon lime zest plus 1/4 Cup lime juice (roll lime leaves tight and julienne)
6 Cups chicken broth
1 1/2 pounds chicken (thighs or breasts) cut in bite-sized chunks
1-4 tsp Thai hot and sour paste (to taste)
1-2 Cups mushrooms cut in bite-sized chunks
1 red bell pepper, sliced 1 Cup cabbage, shredded
1 can coconut milk
2 tbsp fish sauce
1 tsp sugar (or to taste) Cilantro leaves and lime wedges for garnish
Instructions
Bring lemongrass, ginger or galangal, lime leaves, and broth to a boil in a large saucepan. Reduce heat and simmer until flavors are melded, 8-10 minutes. Strain out all the pieces and discard; return liquid to saucepan.
Add chicken and return to a boil. Add hot and sour paste - start with 1 teaspoon, and add more to your taste. Reduce heat, add mushrooms and simmer, skimming occasionally, until chicken is cooked through and mushrooms are soft, 20-25 minutes. Mix in coconut milk, fish sauce, and sugar.
Garnish with cilantro leaves and serve with lime wedges.
NUT-CRUST QUICHE
This is not a clear-cut recipe, but more of a wing-it dish. Ingredients are flexible.
Ingredients
1 1/2 Cup nuts (any kind) coarsely ground Butter for the pan
2-4 Cups Vegetables, chopped
4-6 eggs, beaten 1/2 Cup milk or cream Salt and pepper
1/2 Cup grated Cheese
1 tomato, sliced (optional) Instructions
Preheat oven to 425° F. Butter a baking dish and put in the nuts. Bake at 325° F for 10 minutes for a bit of a roasted flavor.
While that is baking, wash and chop any vegetables. I like spinach, broccoli, green onion, and lots of mushrooms. Saute vegetables briefly over high heat and lay them over the baked nut crust.
Beat eggs with milk or cream, salt and pepper and optional crushed red pepper flakes. Stir in grated cheese. Pour egg mixture over the vegetables, layer some sliced tomato on top and bake in preheated oven for 15 minutes. Then reduce heat to 350° F and bake for 25 minutes or until golden.
Get some coffee brewing and let the quiche set for 5 to 10 minutes before you dig in!
