Slightly spicy minced chicken

Chicken thighs, skinless, boneless, cut into 2-inch cubes	1 pound
Canola oil	2 tablespoons
Shallots, thinly sliced	3
Serrano chile, seeded, cut into thin rings	1
Cilantro, freshly chopped	4 tablespoons
Mint, freshly chopped	4 tablespoons
Lettuce leaves	6 to 8
Peanuts, dry-roasted, unsalted, chopped	½ cup
Slightly spicy Thai dressing
Shallots, chopped	1 tablespoon
Garlic, chopped	2 cloves
Bell pepper, chopped	½
Sugar	1 teaspoon
Pepper, freshly ground	¼ teaspoon
Fish sauce	1/8 cup
Lime juice, fresh	1/8 cup
Chile sauce	1 teaspoon
Canola oil	3 tablspoons

1. Place the chicken in a single layer on a baking sheet, and freeze for 15 minutes. 
2. Meanwhile, combine all spicy Thai dressing ingredients in a food processor, and process into a paste. 
3. Place the chicken into a food processor, and process until uniform and finely minced, about 10 seconds.
   Do not over-process or the meat will become mushy. 
4. In a large frying pan over medium-high heat, warm the oil. 
5. Add the minced chicken, and sauté, using a wooden spoon to break up the meat, until opaque throughout, about 4 to 5 minutes. 
6. Scape into a fine-mesh sieve, drain thoroughly, and transfer to a large bowl. 
7. Add the sliced shallots, chile, cilantro, mint, and peanuts, and toss gently to mix. 
8. Pour the dressing over the chicken mixture, and toss to coat thoroughly. 
9. Using the lettuce leaves, wrap a portion of the chicken, and consume!

Roasted potato & garlic soup

Potatoes, washed well, partially peeled, cut into bite-size chunks	1 pound
Carrot, trimmed, peeled, cut in 2-inch lengths	1
Garlic, skinned, top trimmed	1 head
Olive oil	3 tablespoons
Salt
Pepper, freshly ground
Chicken broth	32 ounces
Half-and-half	2 cups
Sour cream
Cheddar cheese, shredded

1. Preheat oven to 400°F.
2. In a large pot, add potatoes, cover with water, and add a pinch of salt; bring to a boil, and cook for 5 minutes.
3. Meanwhile, line a rimmed baking sheet with parchment paper.
4. Drizzle garlic with oil, wrap in foil, and place on baking sheet.
5. When potatoes are ready, drain, and return to pot with carrots; drizzle with oil, sprinkle with salt and pepper, and stir to coat.
6. Place on baking sheet with garlic, and bake for 30 minutes; shake the baking sheet, and continue baking for another 15 minutes, until carrots are tender.
7. Reserve two potatoes and a few garlic cloves, and then place remaining potatoes, carrots, and garlic cloves in a food processor.
8. Add half-and-half, and pulse until desire texture is achieved.
9. In the pot used for boiling, mash the potatoes and garlic.
10. Stir in broth and pureed potato mixture, bring to a boil, and then reduce to a simmer; cook 15 minutes.

Serve with a dollop of sour cream and shredded cheddar cheese on top.

Recipe inspired by a beloved dish from a chef moved on and restaurant long ago closed. Thanks to Mom for the Ninja food processor, which zapped this into the perfect soup consistency.