Mango Coconut Curry

from: Tara Flake

Original Recipe: Spicy Indian Chicken and Mango Curry

2 large or 3 medium mangoes, peeled and diced, divided
1 (10 ounce) can coconut milk
1 TBSP curry powder
3/4 tsp salt
14 ounces skinless, boneless chicken thighs, cut into bite size pieces (we like dark meat, but white meat would work too!)
4 green onions, sliced
1 large zucchini, diced
1 TBSP minced garlic
olive oil
ground ginger
ground red pepper
more curry powder

Directions
1. Place half of the mango slices into a blender with the coconut milk, 3/4 tsp salt and 1 TBSP curry powder. Also, squeeze the mango pits between your hands over the blender to get every last drop if mango pulp and juice. Messy but worth it! Blend until smooth and set aside.
2. Heat a little olive oil in a large pot over medium-high heat. Sprinkle the chicken pieces with curry powder, ground red pepper (to your spicy-tolerance level), and a little ginger. Add the chicken, garlic and green onion to the oil; cook until the chicken is almost done, about 5 minutes.
3. Add diced zucchini and saute until chicken is done and zucchini is starting to soften.
4. Pour in the mango puree and add the remaining diced mango add and cook until heated through. Sprinkle a little ground ginger in and stir. This is where I take some out for the kids, then go on and add more curry powder, salt and red pepper until it's spicy/flavorful enough for the adults. Every curry powder is different, and some already come spicy. With some brands, I don't have to add much while other brands require a few more teaspoons. Just experiment and taste as you go!
5. Serve over basmati or jasmine rice to be authentic, or plain old white or brown rice if you aren't trying to impress anyone :)
*note* Try other diced veggies - white onions, bell peppers, squash... garnish with thinly sliced cucumbers...lots of possibilities!

Super Easy Fresh Tomato Soup

-Mary Rhodes

*I didn't bring this for Cooking Night but it's so easy it definitely should be included in the quick and easy meal ideas month!


2 cans of diced tomatoes with peppers (15 or 28 oz. cans depending on your family size)
a drizzle of olive oil
a generous dash of Worcestershire sauce

Toppings: chopped grape tomatoes, diced sweet onions, chopped cilantro, sour cream

Bring first 3 ingredients to a boil, then lower heat and simmer for 10-15 minutes until some of the liquid evaporates. Dish into bowls then top with your choice of the toppings. Serve with hot cornbread or corn muffins. (My favorite is by far the Jiffy mix...and I've tried all sorts!)

Easy Spinach and Bacon Quiche

-Mary Rhodes

I made this lower fat version for Cooking Night. My changes are in parentheses! I also double the recipe and make 2 at a time. One goes in the freezer after cooking and cooling to save for another hectic day or to give away! Same amount of work but twice the results!


6 large or 8 medium eggs (I used 8 large but omitted the yolks)
1-1/2 cups heavy cream (I used the same amount of half and half)
Salt and pepper to taste
2 cups chopped FRESH spinach, packed
1 pound bacon, cooked and crumbled (I use half a package per quiche)
1-1/2 cups shredded SWISS cheese
1 (9-inch) refrigerated pie crust, fitted to a 9-inch pie plate

Preheat oven to 375 F degrees.

Combine eggs, cream, salt and pepper in mixer. In a large bowl, mix chopped spinach and cheese by hand. Layer spinach and cheese into pie crust. Sprinkle the crumbled bacon on top of spinach and cheese, then pour the egg mixture over the top.

Bake for 35-45 minutes or until the egg mixture is set. (You'll know if the middle is cooked if the quiche has a dome-like shape and it will be lightly browned.) Cool for 10 minutes. Then slice into 8 wedges. Enjoy!

Cranberry Pineapple Minis

Cranberry Pineapple Minis

1 can Crushed Pineapple in Juice

2 pkg. (3 oz. ea.) Raspberry flavored Gelatin

1 can Whole Cranberry Sauce

2/3 c. Walnut pieces

1 Apple, chopped

Drain pineapple. Reserve juice; add enough water to measure 2 ½ cups. Pour into cauce pan and bring to a boil. Pour over jello in large bowl; stir 2 minutes until dissolve. Stir in pineapple, cranberry sauce, walnuts and apple. Spoon into 24 foil paper-lined muffin cups. Refrigerate 2 ½ hours until firm. (Travels well for a holiday gathering).

Wanda Bean

Summer Strawberry Soup

by Natalie Pelfrey

2 c vanilla yogurt
1/2 c orange juice
2 lbs. fresh strawberries, halved (8 cups)
1/2 c sugar

In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours.