Coconut Curry Rotini

Servings: 4
Rating: 9/10
Difficulty: Easy
Total time: 18 minutes

1-1/2 cups vegetable broth
1 cup light coconut milk
1 tsp each sugar and ground coriander
1/2 tsp each ground cumin and chili powder
1/4 tsp each curry powder and ground ginger
8 oz tricolored rotini, uncooked (about 3 cups dry)
1 cup frozen green peas, thawed (I rarely thaw!)
1/2 cup finely chopped red bell pepper
1/4 cup dried currants (could use raisins if preferred)

In a medium, non-stick saucepan, combine broth, coconut milk, sugar and spices. Bring to a boil. Add rotini. Reduce heat to medium-low. Cover and simmer 6 minutes, stirring occasionally.

Add peas, red pepper and currants. Simmer 6 - 7 minutes more, until liquid has been absorbed and pasta is tender. Remove from heat and let stand for 5 minutes before serving.

Per serving: 326 calories, 4.4 g fat, 5 g fiber.

Note: You could easily add chopped cooked chicken breast or cooked shrimp for a "meat" variety of this dish.
(From Crazy Plates)

Grilled Chicken Margherita Pizzas

1 TBSP olive oil
1 clove garlic, finely chopped
2 boneless, skinless chicken breasts (about 8 oz)
1/2 TSP seasoning salt
4 (8 inch) flour tortillas
1 1/2 C finely shredded mozzarella cheese (about 6 oz)
2 Roma tomatoes, thinly sliced
1/4 C sliced fresh basil leaves


Heat grill (or broiler). In a small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoning salt. Place on grill (or broiler) but not over direct flame. Cover grill; cook 12-18 minutes, or about 5-8 minutes under broiler, turning once, until juice of chicken is clear when center of thickest part is cut.

On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Sprinkle each with 1/4 cup of the cheese. Cut chicken into strips. Arrange chicken strips over cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.

With wide spatula, carefully slide pizzas onto grill over low flame. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and the crusts are crisp. Slide pizzas back onto cookie sheets.

Mayonnaise Chocolate Cake

Mayonnaise Chocolate Cake

1 cup Mayo (I used Hellman's)
1 cup white sugar
3/4 cup cold water
2 cups flour
1 1/2 tsp baking soda
4 tbsp cocoa
1/2 tsp salt
2 tsp vanilla

Preheat oven to 350. Grease two 8 or 9 inch round pans.
Sift together the flour, salt, baking soda and cocoa (mix it really well, I found I didn't mix it well enough so parts of the cake I could taste more baking soda)
In another bowl, whip the mayo, cold water and vanilla
Slowly add the flour mixture, and beat for 2 mins and until batter is smooth.
Pour into round pans, and bake for 20-25 mins.

Frosting

1/2 cup dairy-free (I think the only one that Lara can have that doesn't also have soy is the Celeb Light)
2 cups confectioners' sugar
1 egg yolk
1/3 cup cocoa powder


1. cream margarine and sugar until fluffy.
2. Add egg yolk and beat, then beat in cocoa powder.
3. If frosting is too thick add a little warm water.
4. Makes enough to frost a 9 inch layer cake.

Hawaiian kebab recipe

Hawaiian kebab recipe

This is a tasty recipe for a summer bbq!

3 tbsp brown sugar
2 tbsp white vinegar
1 tbsp canola oil
1 tsp mustard
Cooked ham
fresh pineapple

Oil BBQ grill and preheat to medium-high. In a bowl, stir 3 tbsp brown sugar with 2 tbsp white vinegar, 1 tbsp canola oil, and 1 tsp mustard (I use Dijon). Cut some cooked ham into 1″ cubes. Cut a fresh pineapple into similarly-sized cubes. Alternately thread steel skewers (or wooden ones that have been soaked in water for 30 min) with ham and pineapple chunks. Brush kebabs with mustard sauce. Grill with lid closed, turning and basting often, until heated through and richly glazed, 6 to 8 minutes.