Phillis Carey's
Recipe of the Week Email
November 29, 2018

Thanksgiving is over and we still have a few weeks before Christmas to maybe relax a bit. I've enjoyed having this extra week at the end of November to kind of catch up before pushing right into the holidays--how about you?

Last week I taught a Low Carb class and I really love these because I get to eat everything in class! The recipe I'm sharing this week is a Thai Coconut Chicken Soup that has nothing to do with the holidays--it's just delicious and warm on a cool night, packed with plenty of flavor and only takes a few minutes to put together. Of course, you do need to have a few key items on hand but once you do you can whip this up any time.

First of all, ginger works as well in this soup as galangal . Galangal is also a rhizome with the tubers growing on the roots of the plant like ginger and turmeric. Galangal has a more medicinal flavor, while ginger is quit fresh and spicy tasting.

Mushrooms , any kind of canned mushrooms works well in this recipe. Traditionally straw mushrooms are used but the plain ordinary white button mushrooms--that come in those small cans that we never use and are at every grocery store--work quite well too.

I prefer the serrano chilies to the Thai bird chilies. I think they have more flavor and they are not quite so hot. Do remember, however, that a serrano chilie is no more than 1 1/2 to 2 inches long. If you can only find huge ones, don't use as many. And if you don't like spicy, only use one.

Fish sauce is now available in the grocery store and sometimes at Trader Joes. It's very different from soy sauce, much lighter but soy sauce can be used but only use 1/2 the amount called for.

Finally, the Thai (Kaffir) lime leaves . These are a must for Thai soups and curries. Make a trip to 99 Ranch market or try Seaside Market or I know that Specialty Produce always has them too. They freeze well, so buy a bunch and you can use them straight out of the freezer for about a year. And no, regular lime leaves from your tree will not work. These need to be the double leaf special type of tree!!

So try this soup and enjoy it especially after baking cookies all day!!

CLASSES -- I keep mentioning that at this time of year I get a bunch of cancellations for my classes so do put your names on the waiting lists for any class that you are interested. In the past 2 days I have had 12 cancellations. I have been able to fill many from my waiting lists so please note that there are a few more openings in some of the classes below. Sign up today!

Enjoy your week, enjoy the rain, and maybe cook up something new to share with your family and friends!

Until next time, keep cooking and eat well! Phillis






COCONUT CHICKEN SOUP WITH LEMONGRASS, MUSHROOMS
AND THAI LIME LEAVES                             
Serves 4 to 6.
4 cups chicken broth
1 stalk lemon grass, white part only, cut into 1-inch pieces and crushed lightly
3 kaffir lime leaves (these are the Thai
double lime leaves)
6 slices galangal or ginger
2 small Thai or serrano chilies, halved
lengthwise
2 cloves garlic, minced
1-13.5 oz. can unsweetened coconut milk
2 T. Thai fish sauce
1 1/2 tsp. low carb sweetener or brown sugar
1-15 oz. can straw mushrooms or
   2-6 oz. cans whole baby mushrooms,
drained and rinsed
1/4 cup fresh lime juice to taste
2 cups cubed cooked chicken (rotisserie
chicken works well here)
Salt and pepper to taste
1/4 cup chopped Thai basil or cilantro leaves
1 T. tiny strips of red bell pepper

1. Bring broth to a boil in a large pot. Add the lemongrass, lime leaves, galangal or ginger slices, chilies and garlic. Lower heat and simmer, covered, for 10 minutes.

2. Stir in the coconut milk, fish sauce, sugar, mushrooms, 1/4 cup lime juice; bring to a simmer. Stir in chicken and cook, stirring often, until warmed through,
1 to 2 minutes. 

3. Season to taste adding more lime juice and salt as needed. Ladle soup into bowls and sprinkle with basil or cilantro and pepper strips. Warn guests not to eat the lemongrass, lime leaves, galangal or ginger slices.

Tip: Soup can be made ahead to the point of adding the mushrooms and chicken. Cool, refrigerate and then strain everything out. Reheat the broth and add the mushrooms and chicken. Warm through and serve with Thai basil or cilantro and pepper strips.

Click here for a printable version
of this recipe.
PRIVATE COOKING CLASSES

Are you ready for a fun, entertaining as well as educational time? Book your private class or event with Phillis Carey and it’s a guarantee! It's the time of year to plan
your holiday cooking class party--Phillis' dates
are limited this holiday season so get in
touch soon.

If you have a gourmet group, a birthday dinner to plan, Bridal or Baby Shower, a club meeting or just a bunch of friends who enjoy food and like to get together around the holidays the demo classes are lots of fun. Treat everyone or have everyone share the cost. Make this a one-time event or plan classes monthly, bi-monthly or quarterly.

If you have a particular skill you want to learn or practice or if you want to brush up your cooking skills the hands-on classes are the way to go. These classes are limited to 4 people.

The theme of your class can be anything really--Holiday Dinner Party, Knife Skills, Easy Everyday Dishes, Grilling Techniques, Italian, French, Thai or Indian Cuisines, Cooking Fish or Chicken, Main Dish Salads, Cocktails and Hors d’oeuvres or ??
I've even done a class on
Cooking with Blue Cheese!

More details-- click here.
Soup for All Seasons --Now that Fall is here it's time to start thinking of comfort food and soup is the perfect choice--Phillis Carey's recipe collection of 30 soup recipes is available to
download for only $4.99.
Click here for more information and to order this recipe collection. Don't forget to check out Phillis' other recipe collections (like Holiday Appetizers, Chocolate Desserts and Grilled Entrees) and her full length cookbooks, Fast and Fabulous Chicken Breasts and
Fast and Fabulous Entertaining Meals , as well.
Phillis Carey Cooks!!
FALL/WINTER CLASSES
November 12, 2018
thru February 5, 2019
Sign up today!
To register for classes, 
  email to philliscarey@aol.com (best method)
or call (760) 942-1756
No need to pay ahead—Payment is due at the class!
ALL CLASSES are $55 each.

Most of these classes are full, but there are a few openings.
I will have new menus for February and March 2019 by about 12/15/18.
LET US ENTERTAIN YOU!
Monday, December 3 at 6 pm in Encinitas
Full, waiting list only
Tuesday, December 4 at 11:30 am in La Jolla
Full, waiting list only
Brandy Lemon Sidecar Cocktail; Pimiento
Cheese Toasts;
Arugula and Roasted Squash Salad with Lemon
Dressing, Pomegranate Seeds, Pine Nuts and
Pecorino Shavings;
Spinach and Mushroom Stuffed Beef Tenderloin
Roast with Port Red Wine Sauce;
Corn Pudding with Scallions and Red Peppers;
Maple Roasted Brussels Sprouts with Hazelnuts;
Almond Pear Cheesecake Torte with Almond
Scented Whipped Cream.

BUBBLY COCKTAILS AND
HOLIDAY APPETIZERS
Monday, December 10 at 6 pm in Encinitas
4 SPOTS available
Tuesday, December 11 at 6 pm in La Jolla (note—this is an evening class)
Full, waiting list only
Mojito Champagne Cocktail with Lime and
Fresh Mint;
Holiday Mule with Roasted Pumpkin Spice
Infused Vodka;
Puff Pastry Christmas Tree with Cheesy
Spinach Filling;
Baked BLT Dip with Crostini;
Salami Cups with Pesto Cheese Filling and
Roasted Pepper Topping;
Layered Crab Rangoon Wreath with
Won Ton Crisps;
Black Forest Chocolate Pound Cake with
Cherry Sauce, Whipped Cream
and Chocolate Shavings.

HOLIDAY SOUP PARTY!
INVITE YOUR FRIENDS TO STOP BY WITH THEIR OWN BOWL AND SPOON!
Monday, December 17 at 6 pm in Encinitas
Full, waiting list only
Tuesday, December 18 at 11:30 am in La Jolla
1 SPOT available
Seafood Chowder with Shrimp, Crab, Fish,
Potatoes, Corn and Dry Sherry;
Creamy Parmesan Tomato Tortellini Soup with
Spinach and Prosciutto Crisps;
Smoked Sausage, Butternut Squash and Wild
Rice Soup;
Creamy Chicken and Mushroom Soup with
Asiago Toasts;
Updated Tunnel of Fudge Cake with
Chocolate Glaze. 
LOW CARB COOKING FOR
THE NEW YEAR
Monday, January 7 at 6 pm in Encinitas
1 spot available
Tuesday, January 8 at 11:30 am in La Jolla
Full, waiting list only
Loaded Cauliflower Soup with Bacon,
Cheddar and Chives;
Lemony Baked Salmon Cakes with Capers,
Old Bay Seasoning and Mustard Aioli;
Chicken Tiki Masla Bowls with Broccoli,
Coconut Milk and Garam Masala;
Quick Beef and Bacon Chili with Cheddar
Cheese and Sour Cream;
Creamy Chocolate Mousse with Whipped Cream
and Chocolate Shavings;

TUSCAN COOKING FROM LUCCA AND FLORENCE
Monday, January 14 at 6 pm in Solana Beach
1 spot available
Negroni Cocktail;
Ricotta and Roasted Grape Crostini with
Crispy Prosciutto and
Tuscan Arugula Salad with Green Beans,
White Beans, Olives and Lemon Vinaigrette;
Spinach Sformato (Vegetable Custard) with
Parmesan Sauce;
Matuffi—Layered Polenta and Sausage
Mushroom Tomato Sauce; 
Schiacciata alla Fiorentina—Orange Sponge
Cake filled with Ricotta Cream.

EASY NEW YEAR’S ENTREES
Monday, January 21 at 6 pm in Encinitas
4 spots available
Tuesday, January 22 at 11:30 am in La Jolla
Full, waiting list only
Super Easy Lentil Salad with Feta and Olives;
Honey Garlic Glazed Salmon Fillets with Lemon;
Pork Tenderloin with Hot Pepper Jelly and
Mashed Sweet Potatoes;
Fanfare Greek Stuffed Chicken Breasts with Dill,
Zucchini, Tomatoes and Feta;
One-Step German Chocolate Cake Roll.

WINTER COMFORT FOODS
Monday, January 28 at 6 pm in Solana Beach
1 spot available
Tuesday, January 29 at 11:30 am in La Jolla
Full, waiting list only
Loaded Tater Tot Cup Bites with Bacon,
Cheddar and Ranch Dressing;
Creamy White Chicken Caprese Lasagna;
Shrimp and Grits with Mushrooms, Bacon and
Cheddar Cheese;
Chicken Fricassee with Mushrooms and
Mashed Potatoes;
Fanny Farmer’s Original Boston Cream Pie (Cake with Custard Filling and Chocolate Glaze).

VALENTINE’S DINNER PARTY
FOR 2 OR MORE!
Monday, February 4 at 6 pm in Encinitas
Full, waiting list only
Tuesday, February 5 at 11:30 am
in La Jolla    
  Full, waiting list only   
Strawberry Lillet Cocktail;
Caramelized Bacon and Fennel Salad with
Honey Lemon Vinaigrette;
Herb-Crusted Filet Mignon and Brown Butter
Scallops with Pan-Roasted Grapes and
Shallots;
Parmesan Risotto with Asparagus;
Caramel Apple Rose Tarts with a Strawberry
and Vanilla Ice Cream.

Class Locations:
ENCINITAS  Boys and Girls Club's Center for a Healthy Lifestyle
1221 Encinitas Blvd. * Encinitas, CA 92024
SOLANA BEACH Boys and Girls Club's Center for a Healthy Lifestyle
533 Lomas Santa Fe Dr. * Solana Beach, CA 92075
The  LA JOLLA  Community Center
6811 La Jolla Blvd. * La Jolla, CA 92037
For more info or to learn more about Phillis Carey,
Visit her website: phillis-carey.blogspot.com