Sauteed chicken with herbed soba

from Everyday Food

• 4 scallions, thinly sliced
• 1 cup packed fresh cilantro leaves, plus more for garnish
• 1 cup fresh parsley
• 1 garlic clove, chopped
• 1 teaspoon peeled and minced fresh ginger
• 1/4 cup rice vinegar
• 2 tablespoons vegetable oil
• 12 ounces chicken cutlets
• Coarse salt and ground pepper
• 1 package (8.8 ounces) soba (Japanese buckwheat noodles)

Directions

1. In a food processor, finely chop scallions, cilantro, parsley, garlic, and ginger with vinegar and 1 tablespoon oil. Transfer to a bowl.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Season chicken with cayenne, salt, and pepper. Working in batches, cook, turning once, until opaque throughout, 4 to 5 minutes. Transfer chicken to a cutting board; let cool 5 minutes, and thinly slice. (OR-- just boil the chicken and shred)
3. Cook soba according to package instructions. Drain; toss with herb mixture. Serve chicken with soba; garnish with cilantro.

Curried Lentils

from my sister (I don't know where she got it)

2 C. dry lentils, picked over and rinsed
28-30 oz. chicken or vegetable broth
1 1/2 C. water
1 1/2 C chopped carrots
1 1/2 C chopped onion
1 C sliced celery (I use 2 cups because I like celery)
3 tsp. curry powder
1 clove of garlic, minced
1 tsp freshly grated ginger or 1/4 tsp. dried ground ginger
1/8 fresh pepper
1 8 oz. carton plain yogurt
1 medium tomato, diced
1 TBSP snipped fresh parsley or cilantro
pita wedges or naan to serve

1. In a large saucepan combine everything except the yogurt, tomato and parsley/cilantro. Bring to a boil, reduce heat. Simmer, covered, about 30 minutes or until tender.
2. Meanwhile, in a medium mixing bowl stil together the yogurt, tomato and parsley or cilantro. Serve over lentil mixture.
3. Dip pita or naan into it. Devour.