Summer Mishmash Salad

INGREDIENTS:
Salad
Lettuce
Yellow pepper, diced small
Cucumber, diced small
Chickpeas, drained
Dried Cranberries
Hard boiled eggs, diced
Croutons (see recipe on this site)
Carrots, shredded

Dressing:
2-3 spoonfuls of plain yogurt
lemon juice to taste
1-2 tablespoons of fresh dill, chopped
1/2 tablespoon of parsley, chopped
A bit of mayo
Salt to taste

Combine all salad ingredients except lettuce, croutons and carrots. Combine all salad dressing ingredients. Assemble-- lettuce on the bottom, then mishmash, then carrots. Sprinkle on dressing, then put croutons on top

Cherry Pie

Filling:
1 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
1/2 teaspoon vanilla extract
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 tablespoon (about) milk


Use crust from Strawberry Rhubarb Pie recipe

Burmese Chicken Curry

Source: http://allrecipes.com/Recipe/Burmese-Chicken-Curry/Detail.aspx

Ingredients

2 1/4 pounds skinless, boneless chicken thighs, cut into chunks
2 teaspoons curry powder
1/2 teaspoon garam masala
1 teaspoon salt

2 onions, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger root
1/2 teaspoon cayenne pepper (KGW: forgot this! Added some chili powder toward the end instead.)
2 teaspoons paprika (KGW: didn't have this.)
2 tablespoons water

5 teaspoons corn oil (KGW: used Canola oil.)
2 tomatoes, chopped (KGW: used 1 can diced tomatoes, with juice.)
1 teaspoon minced lemon grass (KGW: didn't have this.)
1 tablespoon fish sauce (KGW: substituted 2 parts soy sauce, 1 part lime juice.)
1 cup water

Directions

Rub chicken thighs with curry powder, garam masala, salt. Cover and set aside. (KGW: I did this by putting the chicken and the spices in a plastic bag and shaking/smushing.) Place onion, garlic, ginger, cayenne pepper, and paprika in a blender with 2 tablespoons of water and blend into a smooth paste. (KGW: don't forget the water!)

Heat the oil in a large, lidded skillet over medium heat. Cook and stir onion mixture until darkened, about 7 minutes. Stir in chicken thighs and cook for 3 to 4 minutes, then add tomatoes, lemon grass (if using), and fish sauce (or substitute). Cook for 2 minutes. Stir in 1 cup of water and bring the curry to a boil. Cover and reduce heat to low and cook until the chicken begins to fall apart, stirring occasionally, 25 to 35 minutes. Remove lid and increase heat. Cook until the sauce is reduced, about 5 minutes. Skim off excess oil from the top and discard.

Strawberry Rhubarb Pie

INGREDIENTS

Crust:
3 cups flour
2 1/2 tsp sugar
3/4 tsp salt
2/3 cup shortening
1 1/4 sticks butter
10 tbsp ice water

Filling:
3 1/2 cups of 1/2 inch rhubarb slices
16 oz strawberries (3 1/2 cup)
1/2 cup brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 tsp cinnamon
1/4 tsp salt

INSTRUCTIONS
Preheat oven to 400

1. Mix dry ingredients together
2. Add shortening and butter and pinch in with hands until just mixed
3. Add water, mixing until just combined, should still be crumbly
4. Make into a flat rectangle in wax paper, refrigerate for about an hour
5. Divide in half and roll into two sheets, making sure the dough stays cold
6. Use one sheet as the bottom and put into pie pan.
7. Mix filling ingredients together and add to pie
8. Make remaining dough into pie top
9. Cook for 20 min at 400
10. Reduce heat to 350 and cook for an additional 1h 25 min
11. Let cool before serving

Lemon Iced Tea

INGREDIENTS
6 bags of Lipton tea
1-2 lemon
2 quarts water
about 1 cup of sugar

INSTRUCTIONS
1. Seep tea bags in 1 quart of boiling water for about 5 minutes
2. Add sugar (less than 1 cup if you want it less sweet)
3. Add 1 quart of cold water and juice of 1-2 lemons
4. Ice and enjoy!