Pam Cooking

  Gary's work friend was making this at a cooking class and wanted me to test it out...  My kids all had seconds delish!... the highlight was definitely the toasted spices.  Thanks Simul! The only thing I changed was taking out some of the chilis (heat) for my kids, the fenugreek (I couldn't find), adding a little more chicken broth, and of course taking out the salt! Served with homemade naan, long rice with peas.... Equipment needed –   Skillet to toast spices Coffee / spice grinder or mortar pestle Knife to cut vegetables and meat Sauce pan / dutch oven to make the dish   For curry powder -            1 tsp turmeric -            1 tsp fennel seeds -            2 pieces of mace/havetri  (I used 1 tsp ground) -            1 star anise -            2 tbsp coriander seed -            1 tbsp cumin seed -            2 tsp fenugreek seeds  (I omitted-couldn't find) -            1 tsp black peppercorns -            1-3 dried red chilis   (I omitted) For masala -            6 clo

THAI BASIL Chicken or TOFU BOWLS ~ adapted from Damn Delicious Thai Chicken Bowl Loved the recipe, but wanted to try with Tofu....Also would increase the sauce even more next time. Maybe I'll try Chicken next time too? INGREDIENTS: 1 cup jasmine rice 1 cup chicken stock 4 tablespoons reduced sodium soy sauce 1 tablespoon fish sauce 3 tablespoons light brown sugar 2 tablespoons unseasoned rice vinegar 1 tablespoon cornstarch 2 tablespoons vegetable oil 3 cloves garlic, minced 1/4 cup onion 1/2 cup red pepper 1 Extra Firm package tofu or 2 cups chopped raw chicken 1 cup packed fresh basil leaves 1 cup packed spinach DIRECTIONS: Cook rice according to package instructions; set aside. In a small bowl, whisk together chicken stock, soy sauce, fish sauce, brown sugar and vinegar and cornstarch; set aside. Heat vegetable oil in a large skillet over medium heat. Saute Tofu until brown 5 minutes a side.  Set aside. Saute garlic, onion, and red pepper. Cook, stirring frequently, until fragra