Prep Time: 20 minutes

1 cup low fat mayonnaise
1 Tbsp. grated onion
3 Tbsp. ketchup
2 Tbsp. milk
2 Tbs. chopped sweet pickles, drained
14 oz. can red sockeye salmon, drained, skin and bones removed if desired
10-oz. pkg. mixed salad greens
2 tomatoes, sliced
3 hard cooked eggs, sliced

In small bowl combine mayonnaise, onion, catsup, milk and sweet pickle and blend with whisk. Set aside.

In large serving bowl combine salmon, salad greens, tomatoes and hard cooked eggs. Drizzle with reserved salad dressing and toss gently. Serves 4.

Recipe courtesy sparkpeople.com

Serves 2.

1 can Tuna in water (if vegetarian leave it out)
1 jar Kimchi (Korean fermented cabbage) 14oz
1 med-large scallion (green onion) minced
1 block soft tofu cut into small cubes (optional)
1 tbsp FRESH Garlic, finely minced or pressed
1 tbsp FRESH Ginger, finely minced or grated
1 tbsp Paprika
1 tbsp Fish Sauce (can be left out if desired)
1 tsp red pepper flakes or cayenne
2 tsp Sesame Oil
2 cups water

Substitution: Use Gochujang (Korean Hot Red Pepper Paste) as an option instead of the red pepper flakes. Add as much as desired 1/8 up to 1/4 cup or more depending on how hot you want it.

Prepare all ingredients. I recommend a garlic press for the garlic and a small grater for the fresh ginger (you can keep a small peice of ginger root in the freezer so it keeps and easily grates whenever you need it).

In a pot, deep pan, or crock over medium heat add the oil, garlic, ginger, green onion, spices, and kimchi. Stir for 2 minutes. Add the fish sauce (if using), tuna, tofu (if using) and water. Simmer 20 minutes. Serve immediately. Serves 2.

This dish is pescetarian but can easily be made vegan or vegetarian by not using the fish sauce or tuna. If you are vegetarian or vegan read the label on the kimchi. Some brands use a fish sauce and some don't. I used a brand called "King's Kimchi" which is vegan friendly. You can also make it yourself.

If you do not wat the dish so spicy then buy MILD instead of HOT kimchi, reduce or eliminate the red pepper flakes or cayenne pepper. If you intend to use gochujuang be aware that it is very hot and spicy so add a little at a time until you get the heat index you like.

Adapt the recipe to your own tastes.

Number of Servings: 2

This is classic rich coconut ice-cream, served in a Thai style. Thai ice-cream isn't really iced cream, it's often made from non dairy products. This recipe contains taro, a root vegetable whose starchiness gives the ice-cream a soft smooth texture. You can also use sweet potato if you cannot obtain taro.

This recipe is much easier if you have a hand blender, during the preparation you will need to blend the ice-cream repeatedly as it freezes, this is done to break up the ice crystals that form. It is much easier to do that with a handheld blender or egg beater. Finally, the decoration is made from a gummy coloured mixture of cooked sticky rice flour, this is also very typical Thai, but you can use whatever toppings you like, although not strictly Thai, rum soaked raisins are popular in my house among the adults.

3 1/2 cup coconut milk
1 cup sugar
pinch salt
1/2 cup skim milk
1/4 cup taro or sweet sotato
1/2 Tbsp corn flour
ice water to rapidly cool the mixture

Chop the taro or sweet potato into large cubes and steam until cooked through.

Heat the coconut milk in a sauce pan on a very low heat (about 55 degrees celsius, this is nowhere near boiling, it is simply hot to the touch).

Mix the corn flour with 100 ml water and add to the coconut milk in the saucepan.

Add the sugar, salt, and skimmed milk, to the saucepan and stir until everything is dissolve.

Warm it to 65 degrees C and keep stirring it. Do not let it boil.

Mash the taro cubes with a fork and add into saucepan and using a hand blender blender the contents of the pan until the mixture is completely smooth and the taro has disappeared into the liquid.

Warm the pan a little higher to 80 degrees C for 4 minutes. Again it must not boil. This is to cook the flour through, without permitting it to become a thick sauce.

The mixture should be cooled quickly and then put in the fridge, the best way to do with is to empty it into a containing that is sitting in ice water.

Once it is cool enough, put it into the freezer until frozen.

While it is freezing ice crystals will form, every few hours you should remove it from the freezer and blend it with a hand blender to break up the crystals.

Sticky Rice Ball Topping (Ruam Mid)

These are used as the topping, they have a gummy texture and a rose smell, if you prefer you can use vanilla essence in water for a vanilla smell or other fruit essences. You can use coconut essence if you really want to emphasize the coconut taste.

red, green and yellow food colouring
9 tablespoons sticky rice flour (3 tablespoons for each colour)
4 1/2 tablespoons rose water (1 1/2 tablespoons for each colour)
1 1/2 cup cold water
Water for boiling

The colours need to be made up separately, steps 2 - 4 should be repeated for the red, green and yellow shapes in separate cups.

Drop the red food colorings into a cup and add 1 1/2 tablespoons of rose water.

Add 3 tablespoons of sticky rice flour to the cup and mix to a paste.

Pinch off small amounts of the paste and roll into tiny (corn sized) balls, or small sausages.

Repeat steps 2-4 for yellow and for green food colouring.

Boil water in a saucepan and drop the balls and sausages into the boiling water.

They will swell slightly when cooked, it only takes a couple of minutes. One cooked, scoop them out with a sieve and drop into the cold water.

Mix a few with the ice-cream just before serving.

serves 6 - 8

1 cup thick coconut cream
1 cup palm sugar or coconut sugar
5 eggs
1/4 teaspoon bai dteuy (pandanus leaf essence), optional

In a medium saucepan, heat the coconut cream and sugar over medium heat just long enough to dissolve the sugar and blend with the cream, stirring frequently. Remove from heat and pour the mixture into a medium bowl to cool to room temperature.

In a large bowl, whisk the eggs until blended. Whisk in the essence if using, then whisk in the cooled coconut cream mixture until thoroughly incorporated.

Strain the mixture through a dampened muslin cloth or fine wire mesh strainer into an oiled 8-inch square baking dish.

Place the dish in an Asian steamer set over simmering water and cover. Alternatively, place the custard on a rack set over simmering water in a large roasting pan and cover. Steam over medium-high heat until the custard is set (a knife inserted near the center should come out clean), about 20 minutes. Remove from heat.

Serve custard in serving bowls or cut into slices, 3 inches by about one-half inch thick, on top of sticky rice with coconut milk (see accompanying recipe).

Nutritional analysis per serving (assuming 8 portions per recipe): 272 calories; 4 grams protein; 44 grams carbohydrates; 0 fiber; 9 grams fat; 7 grams saturated fat; 132 mg. cholesterol; 67 mg. sodium.