Creamy Chicken Spring Rolls

House Curry

Think of curry as vegetarian gravy; heat and time bring out the best in ingredients that can be incorporated with tofu, chicken and vegetable dishes.
Ingredients

2 tablespoons ground turmeric
1 teaspoon ground coriander
1 teaspoon red chili powder
1 teaspoon ground cumin
Pinch ground cardamom
Pinch paprika (optional)
Pinch ground cinnamon (optional)
5 tablespoons vegetable oil, divided
2 medium yellow onions, chopped
3 cloves garlic, crushed
1 1-inch section fresh ginger, peeled and chopped
1 tablespoon butter
2 tablespoons tomato paste
2 1/2 cups water
Dollop plain yogurt (optional)

Cooking directions

1. Combine spices in a mixing bowl. Set aside.
2. Heat 2 tablespoons vegetable oil in large skillet. Add onions, garlic and ginger.
3. Sautee until onions begin to brown, 12 to 15 minutes. Reduce heat.
4. Transfer ingredients to food processor or blender. Process until a smooth paste forms, about 30 seconds.
5. Add remaining oil and butter to skillet. Add onion, garlic and ginger paste. Cook 5 to 6 minutes more over medium high heat. Combine with spices and stir until aromatic, 1 to 2 minutes.
6. Add tomato paste and water. Stir. Bring sauce to a low boil and reduce heat. Simmer about 30 minutes, until sauce thickens. When done curry will be rich reddish brown with flecks of oil on the surface. If it is too intense, add yogurt.

Creamy Chocolate Fondue

Easy Aioli

This heart-smart version of a Mediterranean table dressing can be served with grilled fish, sandwiches and vegetables.

Ingredients

1 clove garlic, minced
1-2 tablespoons light olive oil
4 ounces soy-based mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
Dash salt and pepper to taste

Cooking directions

Combine all ingredients in mixing bowl. Stir until well blended. Refrigerate to allow flavors to fuse.

Creamy Chorizo Pasta

Marinara

A savory tomato sauce that King Neptune could be proud of, this marinara can be used in pasta, pizza and casserole dishes.

Ingredients

6 ounces tomato paste
12 ounces water
28 ounces stewed plum tomatoes with juice
4 tablespoons olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
Pinch red pepper flakes (optional)

Cooking directions

1. Combine tomato paste, water and tomatoes in blender. Process until smooth and set aside.
2. Heat olive oil in large heavy-bottomed pot. Add onion and garlic, sautee 5 to 6 minutes, until tender. Add dried herbs. Cook until aromatic, about 1 minute. Add salt and pepper. Stir.
3. Add tomato puree to pot and stir. Bring to a low boil, about 10 minutes. Cover and simmer 30 minutes, stirring occasionally.

Creamy Egg Relish

Basil Walnut Pesto

Nutty and vibrant, a good pesto sauce can be added to pasta, complement cooked vegetables, or even be spread on toasted bread and eaten by the spoonful

Ingredients

2 bunches basil, stemmed
1/2 cup walnuts, halves and pieces
1/2 cup Parmesan cheese, grated
3 cloves garlic, peeled and crushed
1/2 cup olive oil
Pinch salt and pepper to taste
Squeeze fresh lemon (optional)

Cooking directions

Rinse basil in colander and shake to remove excess water. Place on cutting board. Remove leaves from stem for about 4 cups packed tightly in a quart-sized container.
Chop walnuts in food processor about 30 seconds. Add garlic and chop.
Add cheese and chop. Add 2 cups basil. Slowly add olive oil until a thick paste forms. Use a rubber spatula to scape down sides. Add remaining leaves with olive oil until well blended, about 2 minutes.
Pack pesto into small jars with tight fitting lids. Stir lightly to remove air pockets and top with a thin layer of olive oil. Refrigerate for up to one week.