Thai Coconut chicken

Ingredients

• 4 boneless skinless chicken breast halves
• 1 medium-size cup green beans
• 1 cup shredded carrot
• 1 cup chopped green onion
• 2 ounces coconut milk
• 1 tablespoon curry powder
• 2 tablespoons vegetable oil
• Black pepper to taste
• Salt to taste
  

Preparation

• Slice chicken breasts. Place chicken in bowl; add curry powder, black pepper and mix.
• Prepare medium-heat pan. Cook the chicken for about 5 minutes stirring frequently.
• Reduce heat; add green beans, onion, and shredded carrot. Fry for about 3 minutes.
• Pour coconut milk on pan and cook for about 10 minutes.
• Serve with rice.
  

Classic Russian salad

Ingredients

• 1 pound potato
• 2 carrots
• 1 paprika
• ¼ pound peas
• ¼ pound string beans
• ¼ pound mayonnaise
• 3 tablespoons marinated capers
• 2 tablespoons capers marinade
• 3 tablespoons wine vinegar
• 1 teaspoon sugar
• Salt
  

Preparation

• Dice potato and carrots. Add salt and boil 5 minutes. Place dices in colander and allow water to drain out.
• Cut string beans and boil them 10 minutes. Place beans in colander and cool them down.
• Separate paprika pulp from the seeds. Dice paprika and boil it with peas for about 3 minutes.
• Put boiled vegetables in big dish, add capers and mix.
• Place mayonnaise, sugar, capers marinade, and vinegar in dish. Add salt, mix everything and dress the salad with this mixture.
• Refrigerate salad for about one hour before serving.