Roasted Garlic

 

1. 400 degrees F. Trim about 1/4 inch off the top of the garlic, 
2. Place garlic on a piece of parchment paper and or foil paper. 
3. Drizzle olive oil [salt] on the top of the garlic.
4. Cover garlic and bake for 
5. 40-50 minutes or until garlic is soft and golden brown.
6. Remove garlic from oven and allow to cool. Sprinkle a little salt over roasted garlic then simply squeeze the base of the garlic to remove the soft flesh.
7. Store garlic by placing it in a jar, cover with olive oil and refrigerate for no more than one week.

Thai Curry Chicken with Coconut-Peanut Sauce

 Adapted from  Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce - Once Upon a Chef

From food writer Alice Currah, these grilled Thai curry chicken skewers are a crowd pleaser for all ages.

Servings: 5

Total Time: 40 Minutes

INGREDIENTS

FOR THE CHICKEN

• 1/4 cup soy sauce
• 3 tablespoons dark brown sugar, packed
• Zest of one lime
• 2 tablespoons vegetable oil
• 3 garlic cloves, minced

• 1 tablespoon curry powder
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon salt
• 2-1/2 - 3 pounds boneless, skinless chicken breasts

FOR THE COCONUT-PEANUT SAUCE

• 1 (13-oz) can coconut milk (do not use low fat)
• 1/4 cup peanut butter
• 1/3 cup dark brown sugar, packed [or honey]

• 1-1/2 tablespoons soy sauce
• 1 tablespoon red curry paste [[or garlic,onion,curry, fish sauce, and other c. paste ingredients, bc the store bought can be too spicy/high sodium and/or poor ingredients]
• 3 tablespoons fresh lime juice, from 2 limes 

FOR SERVING

• 1 lime, cut into wedges (optional)

INSTRUCTIONS

1. Make the marinade by combining the nine first ingredients, and Add the chicken  Cover and marinate in the refrigerator at least 4 hours or overnight.
2.  sauce ingredients: Simmer in a medium pot, stirring occasionally, for about 3 minutes, at end add the fresh lime juice. Set aside.