That sound yummy Andrew! And thanks for linking to the recipe source.

I'm looking to make some 'pedahe'(sp?). It's some type of potato dough and a filling though I'm not sure what it is. Lithuanians have a cream cheese and bacon version which is boiled, but I'd like to be authentic., Any pointers people?

Your taking on a big job Augie, Heres a nice site for Ukranian perogies

http://www.recipesbymom.net/recipe_1c.html

ewww kewl, now my post is a sticky.. YEY!

Green Curry Chicken with Zucchini



Ingredients:
2 medium zucchini or 2 long purple Asian eggplants
1 1/2 cups unsweetened coconut milk
2 to 3 tablespoons green curry paste
3/4 pound boneless chicken thighs or breast, cut in big, bite-sized pieces
1 1/2 cups chicken broth or water
2 tablespoons fish sauce
1 tablespoon palm sugar or brown sugar
6 to 8 wild lime leaves, torn or cut in half (optional)
A handful of fresh Asian or Italian basil leaves, plus basil sprigs for garnish


Directions:
Cut the zucchini in half lengthwise and then crosswise into 1-inch chunks; set aside. In a medium saucepan or heavy skillet, bring 3/4 cup of the coconut milk to a gentle boil over medium-high heat. Cook for 2 to 3 minutes, until it begins to thicken and becomes fragrant. Add the curry paste and cook 2 to 3 minutes, pressing and stirring to dissolve it into the coconut milk. Add the chicken and cook 2 minutes more, tossing to coat it with the sauce.

Add the remaining 3/4 cup coconut milk, the chicken broth, zucchini, fish sauce, palm sugar, and about half the wild lime leaves, if using, and bring to a gentle boil. Reduce heat to maintain a lively simmer and cook, stirring now and then, until the chicken is cooked and the zucchini is tender but still firm, 8 to 10 minutes. Remove from the heat and stir in the remaining lime leaves and the fresh basil leaves. Garnish with a few sprigs of fresh basil and serve hot or warm.


Green curry gets its name from the profusion offresh hot green chilies fortifying the curry paste, rather than from the color of the finished curry. Some say it is the hottest of all Thai curries, but curry heat depends both upon how a given curry paste is made, and how much of it the cook stirs into the curry pot. The classic green curry uses chicken with lots of golfball-sized Thai eggplant, known as makeua poh, along with a flourish of the tiny, fragrant eggplant called makeua peuang, which adds a unique herbal note to the curry. I like it with chicken thighs cut into generous chunks and zucchini or yellow squash, or some of both. Long purple Asian eggplant makes a fabulous alternative. The lime leaves and basil are lovely, but not essential to a great green curry.

http://www.epicurean.com/featured/green-curry-chicken-with-zucchini-recipe.html

Tilapia with Tropical Salad



Ingrediant:
1 tablespoons ginger, minced
1 tablespoons garlic, minced
1 teaspoon red pepper flakes
Juice of 1 lemon
2 teaspoons ground cumin
Salt to taste
Pepper, ground
1 tablespoon vegetable oil
4 tilapia fillets
Lemon wedges, for garnish


Tropical Fruit Salsa

3 tablespoons fresh lime juice
1 tablespoon honey
Salt to taste
2 teaspoon red pepper flakes
1 (1-lb) firm-ripe mango, peeled and cut into 1/2-inch cubes
1 lb pineapple, peeled cored and cut into 1/2-inch cubes
1 medium red onion, minced
1 small red pepper, minced
1 cup cilantro leaves, chopped


Directions:
In a large bowl, mix together all the ingredients, except the fish, oil and lemon wedges.
Add the fish and mixes, making sure all the pieces are well-coated. Cover with plastic wrap and marinate in the refrigerator, at least for 2 hours.
Preheat the pan to medium-high .Baste the grill or grill pan with oil to prevent the fish from sticking to the grill.
Place the marinated pieces on the pan and cook, turning once or twice, until the fish pieces are opaque and just flaky inside and lightly charred on the outside, 5 to 7 minutes. Serve hot with lemon wedges and tropical fruit salsa.

For the salsa
Whisk together lemon juice, sugar, salt, and chili until sugar is dissolved.. Add remaining ingredients and toss until coated. Serve chilled.

http://www.ifood.tv/node/1131

Citrus Shrimp and Spinach Salad



Ingrediants:
1/4 cup honey
1/4 cup orange juice
3 Tbsp. GREY POUPON Country Dijon Mustard
1 Tbsp. balsamic vinegar
3 cups torn romaine lettuce
3 cups torn spinach leaves
1 medium cucumber, thinly sliced
1 small red onion, thinly sliced
2 large oranges, peeled, sectioned and chopped
1 lb. cleaned small shrimp, cooked
1/3 cup PLANTERS Pecan Pieces, toasted

Directions:
MIX honey, orange juice, mustard and vinegar until well blended; cover. Refrigerate until ready to serve.
LAYER lettuce, spinach, cucumbers, onions, oranges and shrimp on large serving platter.
SPRINKLE with pecans and drizzle with honey mixture just before serving

http://www.kraftfoods.com/recipes/SeafoodMeatlessEntrees/SeafoodSalads/CitrusShrimpandSpinachSalad.html

jojo wrote:

Your taking on a big job Augie, Heres a nice site for Ukranian perogies http://www.recipesbymom.net/recipe_1c.html

Thanks JoAnn, that is a lot of work but the gf will help and when she gets rolling there's no stopping her. Whew! I was thinking of something completely different, they're called zeppelins (cepelinai) and also take a bit of work. Both of these do really well in the freezer too.

just wondering do the pictures add a nice touch?

augie wrote:

jojo wrote: Your taking on a big job Augie, Heres a nice site for Ukranian perogies http://www.recipesbymom.net/recipe_1c.html Thanks JoAnn, that is a lot of work but the gf will help and when she gets rolling there's no stopping her. Whew! I was thinking of something completely different, they're called zeppelins (cepelinai) and also take a bit of work. Both of these do really well in the freezer too.

I'll tell you another recipe that is not for the faint at heart, and if you plan on making some, plan on making enough to freeze for later.

Golumpkies (stuffed cabbage) well worth the effort but about 3 hours prep time to do it right.