Here are a few of our recipe wins this week.:
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| Thai Coconut Chicken Soup (America's Test Kitchen) |
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| Thai Chicken with Peanut Sauce (from my friend, Laura) |
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| Thai Chicken with Peanut Sauce in Lettuce Wraps (inspired by Clyde's Chicken Lettuce Wraps and my friend, Laura's, recipe) |
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| Making a wrap with the sprouts, brown basmati rice, chicken and sauce -- the sauce really makes this recipe! |
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| Oatmeal boiled in light coconut milk with walnuts, coconut flakes, sweetened with maple syrup -- not exactly Thai but we had extra coconut milk. (Recipe from my sister.) |
Wow, I can't believe how much you like to cook:)
I've got to try Theresa's oatmeal in coconut milk, that looks delicious!
I should probably try those lettuce wraps. Can you send me the recipe?
Mom,
The oatmeal is outstanding! It was so easy - that was the best part!!
Here is the Chicken Lettuce Wrap recipe:
1 1/2 lbs chicken breasts
1 whole scallion, cut in half
1 quarter-sized slice of fresh ginger, crushed
1 Tbsp dry sherry
1/2 tsp each of salt & sugar
2 c water
1 head of iceberg lettuce
1 recipe of spicy peanut sauce (at end)
Sprouts, Carrots, or other desired wrap fillers
Put first 6 ingredients in pot. Boil, lower heat, cover & simmer until chicken cooked. (If need may simply boil in water.) Remove pot from heat and let cool enough to handle chicken. Save broth for soup. Slice chicken into 1/2 inch strips. If making ahead, cover and chill. To serve, slice lettuce head in half. Pull outer leaf off head. Fill with desired ingredients. Drizzle with spicy peanut sauce. Eat and enjoy.
Spicy Peanut Sauce
Stir together in order:
1 1/2 Tbsp creamy peanut butter
2 1/2 Tbsp salad oil
2 Tbsp each soy sauce and sugar
2 tsp white vinegar
1/2 tsp sesame oil
1/4 to 1/2 tsp ground cayenne
1 Tbsp each minced green onion and cilantro (optional)
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