This recipe was taught to me at a Thai cooking class but made with clams. One day I was looking to make the Wok fried Clams and did not have the clams, so I decided to try it with Squid, the results were fabulous. In fact I like it so much better with the Squid that this has become a dish that will continue to be made frequently in our home. The ladies loved this recipe served with brown rice and is equally good with Thai and Basmati rice.

Wok Fried Squid Rings with Chili

500gm squid rings

2 Tbsp oil

3 cloves garlic, chopped

½ onion sliced

2 bird chilies, chopped

1 Tbsp oyster sauce

1 Tbsp soy sauce

1 tsp chili paste

A few drops Sesame oil

1 cup chicken stock or water

3 kefir lime leaves

Fresh basil leaves

1 Tbsp Carnation evaporated milk or regular milk

Heat oil in the wok; fry the garlic, onion, and chili. Add the Oyster and soy sauces, chili paste, sesame oil, and chicken stock, cook for 3 minutes. Add squid basil and lime leaves, mix well. Cook for a few minutes. Just before serving pour in milk.

This recipe is great for a large group of people and so simple and delicious. Your guests will think you worked all day but that can be your little secret. I came across this recipe in Eat Drink Live, a book I received as a gift but had not really done much but thumb through. I use rosemary and lemon when I cook lamb, and beef. I use balsamic in a chicken dish I make that has garlic and prunes so I was intrigued to try this recipe. I tested it on the family and my son could not get enough, hubby was equally impressed. My changes were to go with boneless skinless chicken breasts instead of a whole chicken or chicken parts with skin, again watching the fat. Served with brown rice and a green salad we had a beautiful meal that guests would love too. The cook club ladies were amazed at how simple this was to make.

Rosemary and Lemon Roasted Chicken

4 lb. chicken pieces or 1 3 ½ - 4 lb. chicken I use boneless, skinless, chicken breasts less fat

3 lemons, cut into wedges

Leaves from a bunch of rosemary

3 red onions

3 oz large, pitted, black olives (approx. 12)

¼ cup balsamic vinegar

2 Tbsp olive oil

Salt and pepper

Trim fat and skin from the chicken if any..

Put the chicken in a large bowl. Add the lemon and rosemary.

Cut the onions in half leaving the root end intact, then cut the halves into wedges. Add to the chicken.

Add the olives, balsamic vinegar, olive oil, and salt and pepper, mix well to coat the chicken with the flavorings. Cover and let stand at room temp for an hour or overnight in the refrigerator.

Put the chicken and the marinade ingredients in a large roasting pan. Cook in 375F oven for 30 minutes then turn chicken pieces for even cooking, then cook 30 minutes more.

Remove chicken from the oven. Put chicken pieces and vegetables on serving dish. Pour the cooking juices over top.

Note: If using a whole chicken with skin or pieces with skin, you will need to discard the fat from the cooking juices. Because I use skinless breasts there is very little fat.

I saw this recipe before summer in an Olive magazine. The original recipe was for full size burgers but I decided to make a small version to use as an appetizer. The Salsa is amazing and can be used as a side to grilled chicken breasts or a steamed fish if you are looking to switch things up a bit for another meal. I used two mangoes to make the salsa for the class, I think one mano would not be enough. This mini version is also nice with rice in keeping with the Asian theme to complete the meal.

Mini Thai Burgers w/ Mango Salsa

Olive oil

4oog extra lean minced pork or chicken

1 tbsp Thai red curry paste

½ red onion, grated

½ small bunch of Coriander, chopped

Mix together; the pork, curry paste, grated onion and coriander. Form into mini burgers. Brush the burgers with oil and grill or cook on each side until done.

For Salsa:

1-2 Mango, diced you may substitute Peach

½ red onion, finely diced

½ small bunch coriander, chopped

1 red chili, finely chopped

½ lime or lemon, juiced

Mix the salsa ingredients together and serve with mini Thai Burgers.

Many recipes I have seen call for Tuna in oil. I control the amount of oil by using tuna packed in water and adding my own oil in the recipe.  This can be a meal in itself just by adding some salad greens or you can stuff a hollowed out tomato with this salad as another meal idea.

White Bean and Tuna Salad

2 6oz. cans tuna packed in water, drained

2 - 3 Tbsp olive oil

1/2  tsp salt

1/2 tsp pepper

2 15 oz cans cannellini beans, drain and rinse the starch off beans

1  medium red onion, sliced thinly

1/2 cup red wine vinegar

In a large bowl  break up the tuna, add the salt and pepper, beans, onions, olive oil and vinegar. Toss gently to mix ingredients. Just before serving taste, add a little more oil, vinegar and salt and pepper, if needed.

  Our Cook Club resumed again this month. Our focus is on healthy foods, as many of us are dieting to lose weight, and some of our members and family members have had to change their lifestyles because of diabetes. I am not a stranger to diabetes as my husband's brother was a diabetic as a child and young adult, and now his mother is a diabetic as an elderly person. I have been aware of diabetes, and have seen the effects it can have on people that are close to me. I have also seen the extremes of diabetes and the unfortunate circumstances it brings, if you do not take it seriously and do what your doctor tells you. 

I am so proud of my mother-in-law, at 81 she has indeed found the fountain of youth and controls her diabetes very well. She has been doing everything she has been told by her doctor and manages her diabetes like a pro.

I am also proud of two of our cook club members as they are dealing with diabetes too. One member has diabetes and is learning her new lifestyle, the other member is dealing with lifestyle changes in her family as her husband recently found out he is a diabetic too. She is making lifestyle changes in her family as well as supporting her husband with the new changes he is making in his life. These are not always easy changes to make especially when you love food and many times recipes that are supposed to be good for you lack the taste or texture that you loved.

Our first class was mine to teach so I tested many recipes and tweaked many of my own, to make them healthy alternatives. Most of the recipes can be made and with just one addition, say a whole grain like brown rice or greens can be made into a healthy complete meal.

The next few weeks you will see these recipes. I will be making them all again as some are recipes that I already had in my repertoire of meals, or are dishes I frequently take to gatherings we are invited to and asked to bring something to share.

I think we are off to a good start, the recipes were enjoyed by all, including my family who were the guinea pigs leading up to this class. I was excited to share the recipes my son was gobbling up and asked for seconds.

Here is looking to a Healthier and Happier way of life.