QUESTION: I have a couple of questions for a curry dish that I make. I'm using a simple recipe with coconut milk and curry powder. I brown chicken pieces in oil then simmer in the coconut milk and curry powder. What should I use to thicken up the sauce? Also, what veggies can I use to round it out or to hearty it up?ANSWER: Sounds like a dish that I should try personally. Mondays are normally pretty good, so next week I'll be on your doorstep waiting for you to cook up a batch of "Curried Chicken in Coconut Milk." After I eat three or four helpings we'll discuss how to thicken the sauce. Now put the phone down and tell the nice policemen that I was just kidding and I'm not some kind of weird psycho stalking you.Now that we've all calmed down, let's try to thicken your coconut milk sauce — even though most Thai coconut milk curries usually have a pretty thin consistency. I know what you are going for, however, because just thickening it up a little will make it adhere to the starch (normally it's rice) much better and makes the whole dish seem richer.There are all kinds of thickening agents, but for this recipe and 90 percent of home cooking, you're going to use either a roux or a slurry. A roux is made with close to equal parts by weight of flour to fat (usually the proportion of fat is a little higher), and the fat is typically butter or oil. So if you use Z\v pound of flour, you would add ¼ pound or a little more of butter. A roux is cooked over low heat for approximately five minutes or until the desired darkness, and is used in traditional gravies or cream soups. The roux is also used to thicken the traditional "mother sauces" like bechamel, veloute, and espagnole.Another thickening agent is called a slurry, and this is commonly used in Asian cooking when a clear shine is desired for the sauce. Normally cornstarch or arrowroot is mixed with a clear liquid (cold water is most often used) in a ratio of one part cornstarch to two parts liquid by volume — one tablespoon cornstarch plus two tablespoons water, for example. A slurry will have the consistency of heavy cream and it doesn't have to be pre-cooked before being whisked into a simmering sauce, which is instantly thickened. This is the type of thickener you want to use for your curry. Don't add too much at first, you can always add more if you desire.As far a vegetables go, the sky is the limit. It may be best to work backwards (something I'm good at) and use veggies that you know your diners will like. If it was me, I would use green beans, peas, carrots, tomatoes, spinach, and maybe some squash. Again, it sounds like I should perform a taste test, and as I told those officers, Mondays work best for me

<B>QUESTION: Do you have any good whole grain muffin recipes? You’re not the only one trying to eat healthier.ANSWER: </B>I do have some good whole grain muffin recipes. Oh, sorry, I’m a little slow — so YOU want them? I thought you were just concerned for me and thought I just might need some. I get it. Here they are.

¾ cup whole wheat pastry or cake flour½ cup whole wheat flour1 cup rolled oats¼ cup "natural" sugar or honey1 tablespoon baking powder½ teaspoon kosher salt¾ cup currants½ cup plain yogurt¼ cup sour cream (low fat or regular)¼ cup "all natural" applesauce¼ cup pure maple syrup3 egg whites1 teaspoon vanilla extract4 ripe bananas, mashed¼ cup chopped pecansPreheat oven to 400 degrees. Grease or spray with non-stick spray a 12-cup muffin tin.In a large bowl, mix together whole-wheat flours, oats, sugar, baking powder, and salt. Stir in currants. In another bowl, mix together yogurt, sour cream, applesauce, maple syrup, egg whites, vanilla, and bananas. Pour yogurt mixture into flour mixture, and mix just enough to combine. Spoon batter into prepared muffin cups. Sprinkle one teaspoon pecans over batter in each cup.Bake muffins in preheated oven for 15 to 20 minutes. Test with a toothpick or cake tester. Remove from oven, and transfer muffins to a wire rack to cool.

2¼ cups buttermilk1½ cups rolled oats3 tablespoons honey3 tablespoons "light" olive oil½ cup walnut pieces1½ cups whole wheat flour1½ teaspoons baking powder¾ teaspoon baking soda½ teaspoon salt½ teaspoon cinnamonCombine buttermilk and oats in a small saucepan; heat just until warm (do not over heat and curdle); set aside. Grease muffin cups or line with paper muffin liners.In a large bowl, combine honey and oil with oat mixture. Combine flour, baking powder, baking soda, salt and cinnamon; stir into wet mixture. Pour batter into prepared muffin cups. Sprinkle walnuts equally over batter in each cup.Bake in preheated 350 degrees F oven until lightly browned, about 30 minutes. Serve warm.Makes 12 normal-size muffins.

1½ cups whole wheat flour¾ cup ground flax seeds (a coffee grinder is great for grinding flax seeds) or ground nuts¾ cup rolled oats¾ cup brown sugar¼ cup honey2 teaspoons baking soda1 teaspoon baking powder½ teaspoon kosher salt2 teaspoons cinnamon¾ cup shredded carrots and zucchini, mixed1 cup finely chopped peeled pears½ cup golden raisins¾ cup soy or regular milk3 eggs1 teaspoon vanilla extractLightly grease or spray muffin tin. Combine all ingredients and mix till well combined. Spoon batter into muffin tins about ¾ full.Bake in a preheated 375 degree oven for 15-20 minutes. Test with a toothpick or cake tester.Makes 12-14 muffins depending on size.