Red Chicken Curry

Ingredients:

1.2 oz. red curry paste

13.5 oz. coconut milk

2 chicken thighs

10 cherry tomatoes or 3 regular tomatoes will do

1 cup sliced pineapple

1 sliced onion

4 scallions sliced into 2 inch slices

1 tablespoon sugar, if desired

Preparation:

Heat vegetable oil in a sauce pan. Add chicken thighs and cook until ready. Remove chicken, separate from bone, slice chicken and add back to the pan. Add 1 bag curry paste. Stir-fry for 3 minutes, then add coconut milk and 1/2 cup water. Bring mixture to the boil. Add tomatoes, pineapple, onion and scallions.

Add sugar if desired.

Serve with cooked brown rice.

Mediterranean Bread

Ingredients:

2 tablespoons sun dried tomato halves, packed with oil
1 (11 ounce) can refrigerated French bread dough
2 tablespoons pesto
1/3 cup crumbled feta cheese
2 tablespoons chopped pitta kalamata olives

Preparation:

Preheat oven to 350.

Combine 1/4 cup boiling water and sun dried tomato halves, let stand 5 minutes. Drain and chop tomatoes.

Unroll bread dough. Spread pesto evenly, leaving a 1-inch margin around edges. Sprinkle tomatoes, feta and olives over pesto. Roll up dough tightly, pinching ends together to seal. Place loaf on a baking sheet coated with cooking spray. Bake at 350 for 20 minutes or until loaf is browned on bottom.