Stuffed Mushrooms

24 small mushrooms
125 g Herb and Garlic Boursin cream cheese
½ -1 tsp dried chives (or fresh if desired)
bacon (about 6 slices)

Clean the mushrooms and remove the stems. Mix cream cheese and dried chives together. Microwave the cheese a bit to soften it if necessary. Precook the bacon so it is about half cooked, and still 'wobbly' and cut or break into 3-4 pieces. Fill mushroom caps with cream cheese mixture, then top with a piece of bacon in a pyrex or metal rectangular baking pan. You can do this much several hours ahead and cover with waxed paper. Put in oven around 350 F until the bacon it all looks cooked, around 20 minutes.

Spicy Thai Noodles

angel hair pasta (spagettini)
1 cup shredded napa cabbage
1 large carrot, julienned
½ small green bell pepper, julienned
½ small red bell pepper, julienned
1 handful snow peas or sugar snap peas
1 bunch fresh green onions, sliced
2 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp red curry paste (in can or jar)
¼-½ cup chicken broth
1 tsp hot chili paste (or to taste)
Garnish: 1 bunch fresh cilantro, chopped

Cook pasta as directed. Stir fry veges with garlic and ginger. Add curry, broth and chili paste. Cook for 2 minutes. Add noodles. Garnish and serve.
 
Note: Some curry paste is mild and some spicy. Green curry paste is usually milder than the red. You may wish to use green curry paste and eliminate the hot chili paste for a milder dish.