Sauteed Chicken with Thai Basil
  (Pojanee Vatanapan's Thai Cookbook)
       w/ slight modifications

4-6 servings

1 T olive oil ( I use less)
5-6 cloves garlic
1 lb boneless chicken breast(cut 1"pieces)
1/2 c Thai Basil, chopped ( regular basil works well too)
!/2 tsp ground black pepper
2 fresh green (or red) chili peppers,sliced ( 1 for less heat)
1 1/2 T sugar
2 T fish sauce
1 1/2 black soy sauce

Heat oil in wok (or large frying pan);
add garlic, stir; add chicken, cook 6-8 minutes; add rest of ingredients, reduce heat and simmer 10-15 minutes, or until chicken is completely cooked. Serve with rice (Jasmine rice  goes very well with this.

 

Zucchini Frittata with Mushrooms (Or Quiche)

Large zucchini
1 sweet onion
4 oz mushroom
1tsp butter + 1 tsp
1 c parmesan
5 eggs
1/2 c half n half (maybe more)
black pepper
sea salt

season with pepper as you go :
saute onions in small amount of butter until they begin to turn translucent;
add mushrooms cook til they are soft;
lay zucchini in pattern if desired (can be tart like with overlapping  circles or ribbons or just chopped if you  prefer- pattern didnt really show in the end)
I put a few dots of butter on top this and cooked with lid until zucchini is pretty much cooked.
whip eggs with pepper and salt, then add cream, mix again, then stir in parmesan.
continue to cook on low until eggs begin to set.
then put in oven on 350  until puffy and nicely brown on top.

Notes:
add crust to make this a quiche.