Chiles rellenos—Mexican-style stuffed and fried peppers in a roasted-tomato salsa—was one of the first dishes I learned how to cook, using my dad's method. It mostly involved cans. Both my recipe and my technique have improved since those early days: I've experimented with various chili-roasting methods and dozens of batter recipes and techniques, and I've finally nailed that salsa. Here's what I've learned.
Recipe: Skinny Coconut Chicken with Sweet Thai Dipping Sauce
Jungle Curry with Tofu | MyRecipes.com Yummy! Made it tonight and added cayenne pepper, red pepper flakes, 2 cloves garlic (microplaned). For veggies I zucchini, portabella's, baby carrots, collard greens and onion. I used arborio rice and added ginger, lime juice and chives. Chandler loved it!
Peanut Chicken and Cauliflower Curry Stir-Fry for Two