Ginger-Lemongrass Sorbet

Ingredients

1 C sugar
1 1/2 C water
4 stalks lemongrass, sliced into 1 inch cylinders
1/2 C fresh shavings of peeled ginger
1 C lemon juice (about three large lemons)

Instructions

Bring the sugar and water to a boil, stirring until the sugar dissolves. Add the lemongrass and ginger, turn off the heat, and allow to steep for ten minutes. Strain into a bowl and add the lemon juice. Stir, and pour into two ice trays, and freeze for ~2 hours until slushy. Combine into a bowl, mix and freeze for another hour before serving.

Red Pineapple Curry

Ingredients


Assorted vegetables*
1 1/2 C cubed pineapple
2 cloves garlic, minced
2 Cans Coconut Milk
1 Jar Red Curry Paste (use to taste)
Garlic Chile Sauce to taste (use the kind with the rooster on the front)
Dash of Soy Sauce (instead of Fish sauce)
Salt
Jasmine Rice


Instructions

Combine the garlic and vegetables that need softening (such as bell peppers) with a little olive oil in a dutch oven or separate pan and cook for about five minutes. If using a pan, deglaze with a bit of coconut milk (be sure to shake the can before opening!!) and transfer to a deep pot and add additional ingredients, adusting seasonings to taste. If using a dutch oven, simply add the other ingredients. Lower the heat and simmer for fifteen minutes.

Serve with jasmine rice (simply follow the package instructions).


*Try variety of peppers, green beans, mushrooms, bamboo shoots, snap peas, etc.