originally submitted May, 2008

My Lettuce Wraps
from Achillesmama

2 Tbs. vegetable oil
1 c. chicken breast, cut into 1/4-inch dice
1/2 inch-size piece of ginger, minced
2 cloves garlic, minced
1/2 c. peas
1/4 c. diced carrots
1/4 c. diced celery
1/4 c. diced water chestnuts
1/4 c. diced bamboo shoots
1/4 c. diced mushrooms
4 tbsp. hoisin sauce
2 tbsp. fermented black beans
1/3 cup chicken broth
2 tbsps. Sherry
2 tbsp. soy sauce
1 tsp. cornstarch
1/2 tsp. of chili paste with garlic (optional)
1/2 tsp. Thai red curry paste (optional)
4 tbsp chopped, toasted walnuts
10 leaves of iceberg or Boston lettuce

Heat oil in wok, add ginger and garlic, don't let garlic brown. Add chicken, add carrot and celery, wok for about 2 minutes. Add water chestnuts, bamboo shoots, mushrooms. Stir in peas. Add hoisin sauce, chicken broth, soy sauce. Mix Sherry with cornstarch, stir in. Mixture should be thick. Stir in walnuts.

To serve, place several spoonsful of chicken mixture in a lettuce cup, fold like a taco and eat. The goal is a combination of crunchy (carrots, celery, water chestnuts, walnuts), and soft (peas, and mushrooms). And, the contrast between the hot and spicy chicken mixture and and cold, crispy lettuce is fantastic.

originally submitted June, 2008

Gypsy’s Lentil Burgers
from Peasantwitch (aka Gypsy)

I experimented with lots of veggie burger recipes before deciding to strike out on my own. Feel free to alter the seasoning. I just like the way poultry-style seasoning works with lentils. Note that I use red lentils to make this, as I prefer the softer texture.

1 cup dry lentils, well rinsed
1 to 2 teaspoons each dried thyme, dried sage, dried rosemary
2 1/2 cup water
1/2 teaspoon salt
2 teaspoons olive oil, divided
1 small onion, diced
2 to 4 cloves garlic, minced
1/2 medium red pepper, diced
salt and pepper to taste
1/2 cup rolled oats, finely ground
1/2 cup bread crumbs or matzoh meal

Place the lentils, water, and salt in saucepan, bring to a boil, lower heat, cover, and simmer for about 20 minutes or until water is nearly gone and lentils are very soft, with splitting skins. Drain and allow to cool slightly.

Sauté the onion, garlic, and pepper in 1 tablespoon oil until soft, about 5 minutes.

Mix the lentils, onions, garlic, pepper, in the large bowl, then mix in the ground oats and bread crumbs. Season to taste with salt and pepper. Add a few tablespoons of water to moisten if needed.

Form the lentil mixture into patties.

In a frying pan, heat remaining oil, and fry burgers until brown, 3-4 minutes each side. Serve immediately.

Note: You can freeze formed patties, well wrapped, for up to 6 months.

Makes 6 to 8 burgers

Halibut Breaded in Macadamia Nuts with Coconut Curry Mango Sauce

submitted by: Shelley McCormick
"alaskacooks"

Serves 6

This recipe is an adaptation of a similar recipe from The Marx Brothers restaurant in Anchorage. Because of our large halibuts we are able to cut it into 6 rather large fillets, however smaller ones will work fine for this, just adjust the spices.
We like it very spicy and I will usually use more than the recommended portions of the Thai Green Curry Paste. The amount of cayenne and chili paste can be adjusted to your liking.



Halibut, cut into 6 fillets (About 3 lbs.)
1 lb. macadamia nuts
2 tbsp. flour plus 1/2 cup or so for dredging fish
2 eggs beaten with 2 Ttablespoons water
1 tspn. cayenne
5 tbsp. butter
One 14-ounce can coconut milk
2 tbsp. peanut oil
3 tbsp. Taste of Thai Green Curry Paste
1/2 cup Major Grey Chutney
3 tbsp. peanut butter
Fresh lime, cut into wedges

Combine nuts and 2 Tbsp. flour in food processor, pulsing so as not to over- chop and become sticky. Beat cayenne into egg with a fork. Dredge fillet first in flour, then egg, then nuts, pressing nuts onto fish. Refrigerate breaded fish while starting sauce.
Heat 2 Tbsp. peanut oil in a heavy saucepan. Add curry paste and cook one minute, whisking. Add coconut milk, peanut butter and chutney; bring to a boil. Boil lightly until milk is reduced to 1/2 its original volume or to desired thickness. Turn heat off and cover to keep warm.

Melt butter in large saute pan over medium heat. Add halibut and fry until deep golden brown, then turn to brown other side. If fillets are very thick, place in 400-degree oven for 8 minutes after browning to finish cooking.
Squeeze fresh lime over fish then add sauce. Serve over jasmine rice.