Saturday, August 11, 2012

A Reunion and a Recipe

Seeing as it's been a fair amount of time since my last post, I've decided to go all out and share with you one of the highlights of my summer: The Invasion of the Ginger Friend. Ginger Friend is one of my dearest friends from college. We've been through our share of shenanigans, and will continue to do so until the doctor's turn off our life support.

pretty Ginger Friend!

So what's on the docket for the weekend? Cooking, drinking, and general tom-foolery. Also, there will probably be at least one Disney movie going on in the background. We do love our Disney sing-a-longs...

We also love stealing the hats of the bass player and snapping awkward photos at the bar. Exhibit A:

A very mature moment...

Like I said- shenanigans and tom-foolery. Don't hold it against us. We do other things, too. More productive cooking! Last night, we threw together an incredibly tasty soup. (My sailor has pointed out that this seems to be the summer of soup for me, but I don't care-all of the soups I've tried have turned out so darn tasty!)

Coconut Chicken Curry Soup

Start by putting some chicken in the slow cooker. You'll want shredded chicken instead of diced, and I think the most convenient (read: lazy) way to achieve this is to just toss it in and put it on low. I added some chicken broth, lime juice, cilantro, and a sprinkle of poultry seasoning. After 5-6 hours, shred it with two forks and let it sit in the liquid for another hour or so. During that hour, I would suggest basking in the glory that is the smell of slow-cooked chicken. Mmmm...

Or, you could be productive and start on your veggies: a red pepper, a poblano, and some corn. Give them all a quick rinse, then toss 'em on the grill. No seasoning, no oil, no nothin'.

Go ahead and look as awkward as possible while waiting by the grill. It helps with the roasting process.

Make sure to rotate your vegetables- you don't want them to burn! When the peppers are soft and the skins have started to blister, remove from grill and let rest. Trust me- trying to dice up peppers hot-off-the-grill is a stupid plan. No one wins.

Now, pat yourself on the back. Having shredded chicken and freshly roasted vegetables are perhaps the most time consuming and "difficult" parts of this recipe. From here, it's all pretty rapid fire.

Grab a sweet potato, peel, and dice into nice little bite sized pieces. In a wok, bring 4 cups of chicken broth to a boil with the sweet potato, and continue to boil until the potato pieces are fork tender. Add in your shredded chicken (sans cooking liquid) diced peppers (I removed most of the seeds) and roasted corn kernels. Toss in some seasonings and a bit of onion and garlic powder. Alternatively, you could add in some minced onion (but I don't like onion pieces....) and minced garlic. I would have added the minced garlic, but I remembered it too late into the game. Oh well.

Drown your mistakes away with some champagne, mildly obsess about how your arm looks flabby and your stirring looks wonky, and then get back to cooking!

Finally, add in a can of coconut milk. I use the kind that has the nice layer of coconut cream at the top. You should too. Just sayin'

Bring the heat up to a boil, then reduce to a simmer for 5 minutes. Add in the juice of 1/2 a lime, and a handful of freshly minced cilantro.

oh baby....

Spicy, sweet, creamy and tangy. The sweet potatoes melt in your mouth, the corn give a little pop, and the peppers have that wonderful smokey was amazing. We both had seconds. I divided the soup between a gallon freezer bag and a lunch sized portion to eat this week, but after writing this post I'm beginning to reconsider the freezer decision...

Coconut Chicken Curry Soup
6 boneless, skinless, chicken breasts
Juice of 1/2 a lime
Small handful of fresh cilantro, chopped
1 tsp of poultry seasoning
1 cup chicken broth
1 red pepper, grill roasted and sliced thinly
1 poblano chili, grill roasted and diced
3 ears corn, grill roasted and kernel removed from ear
1 sweet potato, peeled and diced
4 cups chicken broth
Scant TB curry powder
1/2 TB cumin
Scant 1/2 TB of onion powder and garlic powder
1 tsp chili powder
Sprinkle of kosher salt and fresh ground pepper
1 can full fat coconut milk
Juice of 1/2 a lime
Handful of fresh cilantro, chopped

1. Add chicken breasts, lime, cilantro, seasoning and 1 cup broth to a slow cooker. Cook on low 5-6 hours, shred, then allow to steep in juices for 1 more hour. Remove chicken from cooking liquid.

2. In a wok, bring 4 cups chicken broth and sweet potato pieces to a boil until tender. Add diced roasted vegetables, chicken, and seasoning.

3. Add in 1 can of coconut milk, stir to incorporate, then bring to a boil. Reduce to a simmer for 5 minutes.

4. Add lime juice and cilantro. Serve immediately.

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