(Adapted from Madeline’s version)
Serves 4
14oz. can unsweetened coconut milk (low fat or regular)
 2 Tbs. Thai roasted red chili paste (Wegman’s international: Asian section)
1 Tbs. grated fresh ginger
1 Tbs. finely chopped garlic
3 Kaffir lime leaves
5 large shallots: peeled and chopped (about ¼ pound)
2 Tbs. chopped Thai basil (optional)
1 tsp. sugar
1 to 1 ½  lbs. shrimp de-veined and shelled.
  1. Combine the chili paste, garlic and ginger in a frying pan with a little oil and fry, stirring until fragrant. 
  2. Add to crock-pot or regular pot with the coconut milk. If using a crock-pot you can put it on “high” and walk away for 2 hours while it cooks. If using a regular pot, then simmer, covered, gently for 40 minutes, checking and stirring regularly.
  3. Meanwhile fry the shallots in a little oil over med-high heat, stirring, until brown. Set aside.
  4. When the chili mixture is cooked, add shallots and remove from heat.
  5. When cool enough, refrigerate the chili mixture overnight.
  6. Before serving reheat the chili mixture, remove the kaffir lime leaves, and blend in blender until a little smoother but not too creamy.
  7. Bring back to a simmer and check for seasoning. I add a teaspoon of sugar at this point. If it needs to be a little thicker simmer without a lid for a few minutes until the desired consistency is achieved.
  8. Add shrimp and, depending on the size, simmer gently for 3-5 minutes until the shrimp are pink and cooked through.
  9. Add the Thai basil and serve with Jasmine rice.
  •  Thai red chili paste (Thai Kitchen brand) comes in a 4 oz. Jar. 2 Tbs. is almost half the jar. It makes for a medium spicy dish so you may want more or less according to your taste.
  •    Kaffir limes are hard to get right now. They usually come in a package with more than you need. Wegmans and the Asian markets carry them when they’re in season. I freeze what I don’t need. If you can’t find them, the dish will still be delicious.








1 head romaine lettuce, finely chopped
¼ head red cabbage, finely sliced
1 block marinate tofu (I use tofu kan), chopped
1 cup dry roasted organic peanuts, skin on
1 small jar marinated artichokes, chopped
1 carrot, shredded
½ cup sprouts ( I used mix sprouts)
½ tsp toasted sesame oil
1 Tbs. ume vinegar
1 Tbs shoyu (or regular soy sauce)
Juice of one orange
1 Tbs. rice syrup
1 ½ Tbs. mustard (I use whole grain Dijon)
  1. Mix together dressing ingredients and set aside.
  2. Place sliced red cabbage in a bowl, mix with ¼ tsp sea salt, place a place over it and weigh it down for one hour to extract some of the liquid. (I skip this step)
  3. Mix together all the vegetables, tofu, and peanuts and toss with dressing.




I’ve been finding some very unique and wonderful salad recipes. I was fortunate to get  this recipes from Anita Devine who teaches macrobiotic cooking at GreenStar Cooperative Market. This slightly adapted salad has become an  instant favorite of our family.  This is a great introduction dish for people new to quinoa.  I haven’t yet met someone who didn’t like it.  An extra benefit is that quinoa is a  very healthy "super grain" with high protein.
1 cup quinoa, rinsed
2 cups water
1/2  cup pecans (or I’ve had good luck substituting walnuts) coarsely chopped
3 scallions, cut into thin rounds
1/3 cup parsley, finely chopped
1/3 cup dried cranberries
OR 1 cup corn, frozen or canned (I use both!!!)
1 tsp sesame oil
1/4 cup  lemon juice
1  tsp ume vinager 
2 Tbs rice vinegar
Dash of black pepper
1. Rinse quinoa and put it in  pot with water (2 parts water to 1 part quinoa) and bring to a boil.  Simmer until water has been absorbed.  Set aside.
 2. Lightly toast nuts and set aside
 3. Combine salad dressing ingredients
 4. When quinoa is cool to warm add dressing and scallions, parsley, cranberries, nuts and corn and mix together. Taste for seasoning.