Curry Chicken made by SuzyQ, my guest cook.

Start by trimming the fat off the chicken.

Chop the onions, peppers,

scallions, celery, garlic,

and mushrooms.


then add remaining vegetables.

Set the vegetables aside and use the pan for the Chicken. About a tablespoon of olive oil.

I really like how I caught the steam coming off the cooking chicken here.

add a pinch of salt

cook until lightly brown.

return vegetables

add curry paste. squeeze it out or dig it out with a spoon.

and 1 cup of water or chickenstock.

stir in

add coconut milk

Oh, it's looking good now! Now is the time to taste it and see what you think.

 The results are in, maple syrup it is!

Add 1 tablespoon of maple syrup.

Fish the chicken pieces out and cut them in half leaving the bone on one half.

Put two large basil leaves in and let cook a while.

serve over long grain white rice.

Thai Curry Chicken
   ingredients

• 6 pieces of chicken
• 1 13.66 oz can coconut milk
• 1 package Thai red curry paste
• 4 bell peppers
• 2 stacks of cellery
• 2 small onions
• 4 cloves of garlic
• 6 scalllions
• 10 baby portabella mushrooms
• pinch of salt
• 1 tbsp maple syrup
• 3 tbsp olive oil
• 2 large basil leaves

instructions
chop vegetables starting with  garlic and onions sautee  with a table spoon of olive oil on low heat. then add remaining vegetables.set aside.
Brown Chicken until lightly brown. Return vegetables add curry paste and 1 cup of water or chickenstock. add coconut milk and maple syrup and stir in. Cut chicken pieces in half. add basil leaves and let cook a while.
Serve over long grain white rice.

I made two pies and they're both gone before I've even posted the recipe!
 I start by chopping the nuts. The nut chopping it the most complicated part of the whole recipe.

Beat the eggs then add maple syrup and vanilla.

mix together.

 Pour in the nuts.


Let cool for a little before eating
Maple Pecan Pie
Ingredients

• 5 eggs
• 1 cup Maple Syrup
• 1 cup chopped Pecans
• 1 tsp Vanilla
• 1 unbaked pie shell

mix the eggs and add vanilla and maple syrup. Add nuts and mix, pour into pie shell. Arrange pecan halves on top.
Bake at 350 for 45 min or until done

Flaky Buttery pie crust.
I think it was the ice cubes in the water that made this the best butteriest flakiest  pie crust I've ever made!
Fill a one cup liquid measuring cup with water, and drop in a few ice cubes; set it aside.
Dice two sticks  of very cold unsalted butter into 1/2-inch pieces.There is something about unsalted butter for pie crust, I don't know what it is and why salted butter just isn't the same but it just isn't.

In a large bowl mix together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt.
Sprinkle the butter cubes over the flour, work the butter in with the pastry blender, stop when all of the butter pieces are the size of tiny peas. Yes, even if it looks like there are a few extra big pieces of butter.

 Yes, even if it looks like there are a few extra big pieces of butter.


Start by drizzling 1/2 cup of the ice-cold water  over the butter and flour mixture. Using a spatula, gather the dough together. You may need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, knead gently together with your hand, or hands if you have both free.


shape into 1or 2 balls. wrap with plastic wrap and chill in the fridge for one hour, but preferably at least two,  or pop it in the freezer for a little while before rolling it out.

Roll out a ball about the size of a tennis ball.

Oh look at the buttery layers here!


Lay the rolled out crust into the pie shell or just admire it hanging there so soft and stretchy, so unlike the last crust I made with half the amount of butter that came out like some kind of shoe leather.


cold butter and ice water, who knew?

fold the edges in some pattern that pleases you and you're ready to make pie filling or pop it in the freezer for another time.



Buttery Flaky Pie Dough
Adapted from Smitten kitchen
Makes enough dough for 2 smallish two-crust pies.

• 2 1/2 cups whole wheat organic pastry flour
• 1 tablespoon sugar
• 1 teaspoon sea salt
• 2 sticks unsalted butter, very cold

 Fill a measuring cup with water and a few ice cubes; set it aside. In a large bowl mix together 2 1/2 cups flour, 1 tablespoon of sugar and a teaspoon of salt. Dice two sticks of very cold unsalted butter into 1/2-inch pieces.

 Sprinkle the butter cubes over the flour, work the butter in with a pastry blender, stop when all of the butter pieces are the size of tiny peas. Yes, even if it looks there are a few extra big peas of butter.
 Start by drizzling 1/2 cup of the ice-cold water over the butter and flour. Using a rubber spatula, gather the dough together. You may need an additional 1/4 cup of cold water to bring it together, but add it a tablespoon as a time. Once you’re pulling large clumps with the spatula, take it out and mix with your hands knead gently together.
 Divide the dough in half, and wrap with plastic wrap.  Let the dough chill in the fridge for one hour or two,  or pop it in the freezer for a little while before rolling it out.