Stop Blogging and Cook

DAILY POST JUNE 6th:  WHAT DOES FOOD TASTE LIKE?

GLUTEN-FREE & VEGETARIAN

S H O P

BUTCHER
Chicken thighs or breasts

GROCERY
Plain yogurt
Rice or mung bean noodles
Peanut butter – just ground peanuts, no added salt, sugar or preservatives
Tumeric
Hot sauce
Chicken broth

GREEN MARKET
Olive oil
Onion
Mushrooms
Cabbage OR bean sprouts
Green onions
Peanuts

T I M I N G

SERVES 2
MARINATING TIME: Overnight, ideally
COOKING TIME:  30 min (depending upon size of chicken parts) + 10 min
PREPARATION TIME:  20 min
PREHEAT OVEN:  350ºF

C O O K  /  P R E P A R E

INGREDIENTS
2 small or 1 large chicken thighs or breasts
1 TBSP plain yogurt
1 TBSP olive oil
1 small onion
Few mushrooms, sliced
2 c cabbage, shredded
1/4 tsp tumeric
1/2 tsp hot sauce
Dash sea salt
1 c chicken broth
2 TBSP peanut butter – just ground peanuts, w/no added salt, sugar or preservatives
2 servings of rice or mung bean noodles, cooked al dente
2 green onions, coarsely chopped
1/4 c peanuts, chopped

COOKING/PREPARATION

1. Coat chicken w/yogurt and marinate overnight.
2. Bake chicken 30 – 30 min, depending upon size of parts, or until done.  Cut from bone.
3. Sauté onion in pan juices until tender, adding olive oil if necessary; add mushrooms & cabbage.
4. Add tumeric & hot sauce to chicken broth; add to skillet & when hot, add peanut butter.  Stir until peanut butter is dissolved & hot.
5. Add chicken.

VARIATION:  Omit chicken & chicken stock, substitute tofu & white wine or water.

S E R V E

Serve over noodles.  Sprinkle with green onions & peanuts.  Squeeze a wedge of lime.

W O R K P L A C E   L U N C H

Take Pad Thai to work before before cooking noodles.  Spoon heated Pad Thai over noodles that have been cooked in microwave; add garnishes.