Tag Archives: onions

Chicken with Coconut-Lime Peanut Sauce

I love coconut and I love peanut sauce, which is why this recipe first caught my eye. The recipe looked simple enough, with the bulk of the ingredients simply being whisked together into a sauce. And asparagus? Heck yeah–love that stuff too. After some tweaks and the addition of fresh green beans, here’s the recipe. If you like peanut sauce, chances are you’ll like this! If not, I’d say your chances are . . . well, slim to none.

Ingredients

(Serves 6)

For the sauce:

½ cup peanut butter
1 14.5 oz can coconut milk
1 TBS Thai red curry paste
1 TBS lime juice
1 TBS soy sauce
2 TBS fish sauce
2 tsp sesame oil
1-2 TBS honey (to taste)
1 pinch black pepper
1 pinch cayenne pepper
1 pinch cinnamon
1-2 tsp sriracha

For the chicken:

1 TBS coconut or vegetable oil
1 large onion
3 cloves garlic
1.25 lbs boneless, skinless chicken breasts or thighs
1 bunch asparagus
½ lb green beans
Optional garnishes: peanuts, sriracha, unsweetened coconut flakes, cilantro, green onions, etc.

At this point, it looks like too many ingredients for this to be anything akin to ‘easy.’ But don’t worry! We’re just going to pour and sprinkle and drump, and most of those ingredients can go straight back into the pantry.

That’s right–drump. I have decided that what started as a typo is now going to become a permanent part of my vocabulary. And I haven’t quite nailed down the technical definition, so I’m open to suggestions before I contact my friend Merriam Webster.

And by the way, what kind of a first name is “Merriam”? Is it a typo for “Miriam” that turned into a name in the same way that ‘dump’ turned into ‘drump’? Maybe Merriam and I are more connected than I ever imagined.

Oh, the questions I have on a daily basis.

So: whisk together all the ingredients for the sauce.

You can adjust the flavors to your liking—add more sriracha for spice, more honey for sweetness, more lime juice for acidity, etc.

It’s hard to judge what it may or may not need if you taste it now (like I did), but if you taste it later once it’s hot and in the pot, your taste buds will be able to direct you more clearly.

If the asparagus stalks are thick, halve them lengthwise:

If they’re thin, you can leave them be. While you’re at it, snap off the tough ends. Cut the asparagus and green beans into 2-inch lengths on the diagonal.

Chop the onion, mince the garlic . . .

. . . and cut the chicken into bite-sized cubes.

Heat the oil over medium-high heat in a large pot or Dutch oven. When hot, add the onion and garlic.

Cook until the onion is softened, stirring occasionally.

Add the chicken to the pot, and cook for about 8 minutes, until golden.

That chicken sure is a disturbing shade of mauve at this point. But that will soon be rectified, thanks to the discovery of fire made long, long ago by a hairy man named Uggl. Or Oogf. Or maybe it was a hairy woman–the hair makes things hard to distinguish, sort of thing.

Not that I was looking . . . and not that I was even there. Anyway.

Add the sauce to the pot . . .

. . . lower the heat, cover the pot, and simmer for about 8 minutes.

Thank you, Uggl. Your discovery sure is coming in handy today.

Stir in the green beans and asparagus . . .

(don’t be like me and add WAY too many green beans) . . . and cook for 5 or so minutes or until crisp-tender.

If the sauce seems too thick at this point, thin it out with more coconut milk or water. Also, don’t forget to taste and adjust the seasonings to your liking. Everyone is different. No two mouths are not on fire.

(Strongbad, anyone?)

All done!

Serve over rice, with as few or as many of the garnishes as you please.

Personally, I’m all about the extra peanuts and the coconut flakes, though I didn’t have the patience to toast mine.

On the downside, my veggies were kind of floppy the following day when I reheated the curry–so leave them on the crisp side of crisp-tender that first night if you know it’s going to become part of your leftovers stash.

But overall–très goodé!

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Split Pea Soup

I think this split pea soup is the very soup about which was written:

Pea porridge hot, pea porridge cold, pea porridge in the pot nine days old.

After an hour on the stove, it gains a thick consistency, like a porridge. And the quantity of soup produced is so large that I definitely understand how it could sit around for 9 days. Ours sat around for at least 6–though in the fridge, mind you. And in a nice airtight container, for those concerned.

In her original recipe, Tracy says you can use bacon or ham, but I’m completely advocating the use of ham. Because the bacon, after simmering for an hour, is bound to get floppy–and who likes floppy bacon? The chunks of ham are totally satisfying and delicious. Troist me. This is a great comforting soup with awesome flavor, and very little prep work.

The ultimate test: the man of the house. He said (and I quote):

“Why don’t we eat things like this all the time?”

Bless his ever-loving soul. I love it when he says that.

And it’s a good thing he loved it, since we ate this soup all week long and it yielded no less than 4 meals for the two of us–plus a little extra for some hungry members of our Bible study.

Ingredients

( Serves 8 )

2 sweet potatoes or yams, or 1/2 butternut squash
1 large onion
2 carrots
2 stalks celery
2-3 cups ham cut into 1″ pieces
8 cups water
2 vegetable bouillon cubes
16 oz dried split peas
1/2 tsp ground thyme
1 TBS dried sage
1 TBS fresh basil
Salt and pepper, to taste

Before we jump in, I must explain that my flash temporarily decided to be broken. I switched out batteries a few times, prodded it, swiveled it around–but it would not work. The lighting in my kitchen is very bad, but I was also very hungry and not willing to waste any more time messing with the flash, so I gritted my teeth and took some very bad pictures. Bad light . . . bad focus . . . bad color balance. Man, I’d really grown dependent on that flash unit for my food photography.

Anyway–less about Mr. Speedlight SB-600 and more about the veggies at hand!

Peel the sweet potatoes or yams, and chop ’em up (along with the carrots for OrangeFest 2011) into smallish cubes.

Dice the onion and celery . . .

. . . and cut the ham into 1” cubes.

Dice the basil and pretend I took a picture.

Thoroughly rinse and clean the split peas.

Combine all the ingredients in a very large pot.

Oooh, a shred of light is coming through the window!

It’s the first decent picture of the lot.

Don’t forget the herbs and spices, along with a generous amount of salt and pepper!

Bring to a boil over medium high heat . . .

. . . and rejoice that your flash suddenly decided to work again!

Once the soup boils, turn the heat down to low, cover the pot, and simmer it for about an hour, stirring a couple times to make sure nothing is sticking to the bottom and creating a layer of burnination. Remove the cover of the pot during the final 10-15 minutes of cooking. Taste, and add salt and pepper as needed.

Serve hot!

You can also freeze it within 5 days. Or hope for the best and polish it off on day 6.

A note: the soup looks a little watery here, but after a night in the fridge it was so thick it definitely qualified as ‘porridge.’

It was so good that after eating it all week long, by the time I scooped up the very last spoonfuls from the very last bowl, I was actually disappointed.

I actually started plotting when I could make it again.

True story.

I think you guys will love this one!

Click here for printer-friendly version: Split Pea Soup