This is my version of the popular dish with a bit of Thai mixed in and using mostly ingredients that I have around the house. There are lots of things you could add to this... for example celery and red pepper
Cooking Light 2003
Haven't tried these but had to put it here...
"The lentil puffs, studded with spinach and cilantro, are a specialty in the northern and western parts of India, where they are enjoyed with various sauces. Make these up to 1 hour ahead. To reheat, lightly cover and place in a 250 degree oven for 12 minutes or until warmed.
Cooking Light - 2003
If you're not serving this immediately, keep the polenta warm by covering it and placing it over very low heat. Stir occasionally. Mascarpone ensures the polenta's creamy consistency and rich flavor.
Our family loves this. Feel free to play around with the spice measurements, I kinda eye ball it. You could also add turkey sausage to this. It's a hearty delicious meal!
Don't leave out the sun dried tomatoes. The saltiness balances the creaminess of the coconut.
We had these at a church function the other night and I about died and went to heaven! There are other "Kitchen Sink" cookies listed on Zaar but none quite like this one. My son even asked if I could make these instead of a birthday cake for him.
A Tart Flambée is the perfect French response to the Italian pizza (I hope I will not get reprimanded for the comparison!) In Germany it is called a Flammkuchen and as it is extremely popular you will find it on most of the menus on both sides of the borders under this name.
My mom used to make this delicious Polynesian recipe when I was a kid. I just love the different toppings you can add to this basic coconut curry base. You can make it as spicy or as sweet as you want.
Another recipe from Cooking Light, April 2006.
Chow mein noodles are often labeled chuka soba. If you can't find them in the Asian section of the supermarket, substitute spaghetti or linguine. Chop and measure ingredients while you wait for water to boil.