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The Unlikely Farmer

The Unlikely Farmer


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Suvir Saran, of New York City’s Devi, cooks and shares his adventures on a farm in his new cookbook

For a man who doesn’t know how to drive a car, buying a farm in upstate New York seemed like an outrageous and, perhaps, foolish decision. The picture-perfect pastoral scene that’s often depicted on yogurt or milk containers also comes with a harsh and often difficult reality. Dairy farming, and farming in general, is not easy — there’s more to milking a cow or raising a goat than just owning it. But Suvir Saran and his partner were inspired and determined.

After purchasing their 67-acre farm, complete with three ponds and apple trees, the duo set out to make the most of their land, and it ended up inspiring their cooking more than anything else. The farm, like Saran’s recent cookbook, is named Masala, after the Hindi word for "spice." He explains that it loosely refers to either a single spice or to a spice blend, like the commonly known garam masala.

Now the owner of four dozen goats and numerous breeds of chickens, the proud farmer, chef, and instructor happily incorporates his love and appreciation of Indian spices into the realities of rural living. The result? Fresh and flavorful recipes that are both resourceful and practical (not to mention fantastically delicious).

The book is split into seasons, and so the recipes below are meant to give a preview of the upcoming bounty that will be available come spring.

Asparagus and Green Pea Risotto with Fresh Herb Tarka

An Italian staple that's made with a tarka (seasoned oil) instead of broth.

Banana-Caramel Pudding

A Southern-inspired recipe that's topped with a homemade caramel sauce.

Warm Egg Salad on Croissants with Country Bacon and Arugula

A hearty breakfast (or lunch) sandwich that will definitely start the day off well.


Easy-Kine Cooking: Unlikely chicken recipe works

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour. Read more

Mahalo for reading the Honolulu Star-Advertiser!

You're reading a premium story. Read the full story with our Print & Digital Subscription.

Already a subscriber? Log in now to continue reading this story.

Print subscriber but without online access? Activate your Digital Account now.

There are millions of recipes on the internet. Some are great finds others, you wish you never tried.

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour.

The dish is called Thai-style because the sauce includes peanut butter, coco­nut milk and ginger. Her recipe calls for chunky peanut butter because it adds to the texture. But if what you have is the creamy version, use it.

Since Thai food includes some heat, Baker turns to an unlikely condiment.

&ldquoWe like dishes a little spicy so we use hot or medium salsa,&rdquo she said. If you shy away from the heat, substitute mild.

One night, she had yaki soba noodles so she served them with the chicken and its tasty gravy. She said the dish is also good over steamed rice.

Garnishes are also a reminder of Thai food. Peanuts, cilantro and green onions (or Thai basil) add color, taste and texture.

Those avoiding carbs can enjoy this over a bed of crunchy bean sprouts

Her husband, Gary, likes it even better on Day 2.

LAURA BAKER&rsquoS THAI-STYLE CHICKEN THIGHS

  • 2 teaspoons neutral cooking oil
  • 2 pounds skinless, boneless chicken thighs, each cut in 3 pieces
  • 3/4 cup hot salsa (substitute medium or mild)
  • 1/4 cup chunky peanut butter (substitute creamy)
  • 3/4 cup light coconut milk
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons grated ginger
  • 1/2 cup chopped peanuts, for garnish
  • 2 tablespoons chopped cilantro, green onions or Thai basil, for garnish

In large skillet or Dutch oven, heat oil on medium-high and saute chicken until browned, about 3 minutes each side.

Reduce heat to medium and add salsa, peanut butter, coconut milk, soy sauce, sugar and ginger. Simmer on low 30 to 40 minutes, until chicken is thoroughly cooked or an instant-read thermometer hits 175 degrees.

Serve immediately over noodles or rice. Garnish with peanuts and green onions, cilantro or basil. Serves 4.

Approximate nutritional information, per serving (not including noodles or rice): 550 calories, 32 g fat, 8 g saturated fat, 215 mg cholesterol, 950 mg sodium, 12 g carbohydrate, 4 g fiber, 6 g sugar, 55 g protein.


Easy-Kine Cooking: Unlikely chicken recipe works

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour. Read more

Mahalo for reading the Honolulu Star-Advertiser!

You're reading a premium story. Read the full story with our Print & Digital Subscription.

Already a subscriber? Log in now to continue reading this story.

Print subscriber but without online access? Activate your Digital Account now.

There are millions of recipes on the internet. Some are great finds others, you wish you never tried.

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour.

The dish is called Thai-style because the sauce includes peanut butter, coco­nut milk and ginger. Her recipe calls for chunky peanut butter because it adds to the texture. But if what you have is the creamy version, use it.

Since Thai food includes some heat, Baker turns to an unlikely condiment.

&ldquoWe like dishes a little spicy so we use hot or medium salsa,&rdquo she said. If you shy away from the heat, substitute mild.

One night, she had yaki soba noodles so she served them with the chicken and its tasty gravy. She said the dish is also good over steamed rice.

Garnishes are also a reminder of Thai food. Peanuts, cilantro and green onions (or Thai basil) add color, taste and texture.

Those avoiding carbs can enjoy this over a bed of crunchy bean sprouts

Her husband, Gary, likes it even better on Day 2.

LAURA BAKER&rsquoS THAI-STYLE CHICKEN THIGHS

  • 2 teaspoons neutral cooking oil
  • 2 pounds skinless, boneless chicken thighs, each cut in 3 pieces
  • 3/4 cup hot salsa (substitute medium or mild)
  • 1/4 cup chunky peanut butter (substitute creamy)
  • 3/4 cup light coconut milk
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons grated ginger
  • 1/2 cup chopped peanuts, for garnish
  • 2 tablespoons chopped cilantro, green onions or Thai basil, for garnish

In large skillet or Dutch oven, heat oil on medium-high and saute chicken until browned, about 3 minutes each side.

Reduce heat to medium and add salsa, peanut butter, coconut milk, soy sauce, sugar and ginger. Simmer on low 30 to 40 minutes, until chicken is thoroughly cooked or an instant-read thermometer hits 175 degrees.

Serve immediately over noodles or rice. Garnish with peanuts and green onions, cilantro or basil. Serves 4.

Approximate nutritional information, per serving (not including noodles or rice): 550 calories, 32 g fat, 8 g saturated fat, 215 mg cholesterol, 950 mg sodium, 12 g carbohydrate, 4 g fiber, 6 g sugar, 55 g protein.


Easy-Kine Cooking: Unlikely chicken recipe works

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour. Read more

Mahalo for reading the Honolulu Star-Advertiser!

You're reading a premium story. Read the full story with our Print & Digital Subscription.

Already a subscriber? Log in now to continue reading this story.

Print subscriber but without online access? Activate your Digital Account now.

There are millions of recipes on the internet. Some are great finds others, you wish you never tried.

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour.

The dish is called Thai-style because the sauce includes peanut butter, coco­nut milk and ginger. Her recipe calls for chunky peanut butter because it adds to the texture. But if what you have is the creamy version, use it.

Since Thai food includes some heat, Baker turns to an unlikely condiment.

&ldquoWe like dishes a little spicy so we use hot or medium salsa,&rdquo she said. If you shy away from the heat, substitute mild.

One night, she had yaki soba noodles so she served them with the chicken and its tasty gravy. She said the dish is also good over steamed rice.

Garnishes are also a reminder of Thai food. Peanuts, cilantro and green onions (or Thai basil) add color, taste and texture.

Those avoiding carbs can enjoy this over a bed of crunchy bean sprouts

Her husband, Gary, likes it even better on Day 2.

LAURA BAKER&rsquoS THAI-STYLE CHICKEN THIGHS

  • 2 teaspoons neutral cooking oil
  • 2 pounds skinless, boneless chicken thighs, each cut in 3 pieces
  • 3/4 cup hot salsa (substitute medium or mild)
  • 1/4 cup chunky peanut butter (substitute creamy)
  • 3/4 cup light coconut milk
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons grated ginger
  • 1/2 cup chopped peanuts, for garnish
  • 2 tablespoons chopped cilantro, green onions or Thai basil, for garnish

In large skillet or Dutch oven, heat oil on medium-high and saute chicken until browned, about 3 minutes each side.

Reduce heat to medium and add salsa, peanut butter, coconut milk, soy sauce, sugar and ginger. Simmer on low 30 to 40 minutes, until chicken is thoroughly cooked or an instant-read thermometer hits 175 degrees.

Serve immediately over noodles or rice. Garnish with peanuts and green onions, cilantro or basil. Serves 4.

Approximate nutritional information, per serving (not including noodles or rice): 550 calories, 32 g fat, 8 g saturated fat, 215 mg cholesterol, 950 mg sodium, 12 g carbohydrate, 4 g fiber, 6 g sugar, 55 g protein.


Easy-Kine Cooking: Unlikely chicken recipe works

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour. Read more

Mahalo for reading the Honolulu Star-Advertiser!

You're reading a premium story. Read the full story with our Print & Digital Subscription.

Already a subscriber? Log in now to continue reading this story.

Print subscriber but without online access? Activate your Digital Account now.

There are millions of recipes on the internet. Some are great finds others, you wish you never tried.

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour.

The dish is called Thai-style because the sauce includes peanut butter, coco­nut milk and ginger. Her recipe calls for chunky peanut butter because it adds to the texture. But if what you have is the creamy version, use it.

Since Thai food includes some heat, Baker turns to an unlikely condiment.

&ldquoWe like dishes a little spicy so we use hot or medium salsa,&rdquo she said. If you shy away from the heat, substitute mild.

One night, she had yaki soba noodles so she served them with the chicken and its tasty gravy. She said the dish is also good over steamed rice.

Garnishes are also a reminder of Thai food. Peanuts, cilantro and green onions (or Thai basil) add color, taste and texture.

Those avoiding carbs can enjoy this over a bed of crunchy bean sprouts

Her husband, Gary, likes it even better on Day 2.

LAURA BAKER&rsquoS THAI-STYLE CHICKEN THIGHS

  • 2 teaspoons neutral cooking oil
  • 2 pounds skinless, boneless chicken thighs, each cut in 3 pieces
  • 3/4 cup hot salsa (substitute medium or mild)
  • 1/4 cup chunky peanut butter (substitute creamy)
  • 3/4 cup light coconut milk
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons grated ginger
  • 1/2 cup chopped peanuts, for garnish
  • 2 tablespoons chopped cilantro, green onions or Thai basil, for garnish

In large skillet or Dutch oven, heat oil on medium-high and saute chicken until browned, about 3 minutes each side.

Reduce heat to medium and add salsa, peanut butter, coconut milk, soy sauce, sugar and ginger. Simmer on low 30 to 40 minutes, until chicken is thoroughly cooked or an instant-read thermometer hits 175 degrees.

Serve immediately over noodles or rice. Garnish with peanuts and green onions, cilantro or basil. Serves 4.

Approximate nutritional information, per serving (not including noodles or rice): 550 calories, 32 g fat, 8 g saturated fat, 215 mg cholesterol, 950 mg sodium, 12 g carbohydrate, 4 g fiber, 6 g sugar, 55 g protein.


Easy-Kine Cooking: Unlikely chicken recipe works

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour. Read more

Mahalo for reading the Honolulu Star-Advertiser!

You're reading a premium story. Read the full story with our Print & Digital Subscription.

Already a subscriber? Log in now to continue reading this story.

Print subscriber but without online access? Activate your Digital Account now.

There are millions of recipes on the internet. Some are great finds others, you wish you never tried.

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour.

The dish is called Thai-style because the sauce includes peanut butter, coco­nut milk and ginger. Her recipe calls for chunky peanut butter because it adds to the texture. But if what you have is the creamy version, use it.

Since Thai food includes some heat, Baker turns to an unlikely condiment.

&ldquoWe like dishes a little spicy so we use hot or medium salsa,&rdquo she said. If you shy away from the heat, substitute mild.

One night, she had yaki soba noodles so she served them with the chicken and its tasty gravy. She said the dish is also good over steamed rice.

Garnishes are also a reminder of Thai food. Peanuts, cilantro and green onions (or Thai basil) add color, taste and texture.

Those avoiding carbs can enjoy this over a bed of crunchy bean sprouts

Her husband, Gary, likes it even better on Day 2.

LAURA BAKER&rsquoS THAI-STYLE CHICKEN THIGHS

  • 2 teaspoons neutral cooking oil
  • 2 pounds skinless, boneless chicken thighs, each cut in 3 pieces
  • 3/4 cup hot salsa (substitute medium or mild)
  • 1/4 cup chunky peanut butter (substitute creamy)
  • 3/4 cup light coconut milk
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons grated ginger
  • 1/2 cup chopped peanuts, for garnish
  • 2 tablespoons chopped cilantro, green onions or Thai basil, for garnish

In large skillet or Dutch oven, heat oil on medium-high and saute chicken until browned, about 3 minutes each side.

Reduce heat to medium and add salsa, peanut butter, coconut milk, soy sauce, sugar and ginger. Simmer on low 30 to 40 minutes, until chicken is thoroughly cooked or an instant-read thermometer hits 175 degrees.

Serve immediately over noodles or rice. Garnish with peanuts and green onions, cilantro or basil. Serves 4.

Approximate nutritional information, per serving (not including noodles or rice): 550 calories, 32 g fat, 8 g saturated fat, 215 mg cholesterol, 950 mg sodium, 12 g carbohydrate, 4 g fiber, 6 g sugar, 55 g protein.


Easy-Kine Cooking: Unlikely chicken recipe works

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour. Read more

Mahalo for reading the Honolulu Star-Advertiser!

You're reading a premium story. Read the full story with our Print & Digital Subscription.

Already a subscriber? Log in now to continue reading this story.

Print subscriber but without online access? Activate your Digital Account now.

There are millions of recipes on the internet. Some are great finds others, you wish you never tried.

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour.

The dish is called Thai-style because the sauce includes peanut butter, coco­nut milk and ginger. Her recipe calls for chunky peanut butter because it adds to the texture. But if what you have is the creamy version, use it.

Since Thai food includes some heat, Baker turns to an unlikely condiment.

&ldquoWe like dishes a little spicy so we use hot or medium salsa,&rdquo she said. If you shy away from the heat, substitute mild.

One night, she had yaki soba noodles so she served them with the chicken and its tasty gravy. She said the dish is also good over steamed rice.

Garnishes are also a reminder of Thai food. Peanuts, cilantro and green onions (or Thai basil) add color, taste and texture.

Those avoiding carbs can enjoy this over a bed of crunchy bean sprouts

Her husband, Gary, likes it even better on Day 2.

LAURA BAKER&rsquoS THAI-STYLE CHICKEN THIGHS

  • 2 teaspoons neutral cooking oil
  • 2 pounds skinless, boneless chicken thighs, each cut in 3 pieces
  • 3/4 cup hot salsa (substitute medium or mild)
  • 1/4 cup chunky peanut butter (substitute creamy)
  • 3/4 cup light coconut milk
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons grated ginger
  • 1/2 cup chopped peanuts, for garnish
  • 2 tablespoons chopped cilantro, green onions or Thai basil, for garnish

In large skillet or Dutch oven, heat oil on medium-high and saute chicken until browned, about 3 minutes each side.

Reduce heat to medium and add salsa, peanut butter, coconut milk, soy sauce, sugar and ginger. Simmer on low 30 to 40 minutes, until chicken is thoroughly cooked or an instant-read thermometer hits 175 degrees.

Serve immediately over noodles or rice. Garnish with peanuts and green onions, cilantro or basil. Serves 4.

Approximate nutritional information, per serving (not including noodles or rice): 550 calories, 32 g fat, 8 g saturated fat, 215 mg cholesterol, 950 mg sodium, 12 g carbohydrate, 4 g fiber, 6 g sugar, 55 g protein.


Easy-Kine Cooking: Unlikely chicken recipe works

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour. Read more

Mahalo for reading the Honolulu Star-Advertiser!

You're reading a premium story. Read the full story with our Print & Digital Subscription.

Already a subscriber? Log in now to continue reading this story.

Print subscriber but without online access? Activate your Digital Account now.

There are millions of recipes on the internet. Some are great finds others, you wish you never tried.

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour.

The dish is called Thai-style because the sauce includes peanut butter, coco­nut milk and ginger. Her recipe calls for chunky peanut butter because it adds to the texture. But if what you have is the creamy version, use it.

Since Thai food includes some heat, Baker turns to an unlikely condiment.

&ldquoWe like dishes a little spicy so we use hot or medium salsa,&rdquo she said. If you shy away from the heat, substitute mild.

One night, she had yaki soba noodles so she served them with the chicken and its tasty gravy. She said the dish is also good over steamed rice.

Garnishes are also a reminder of Thai food. Peanuts, cilantro and green onions (or Thai basil) add color, taste and texture.

Those avoiding carbs can enjoy this over a bed of crunchy bean sprouts

Her husband, Gary, likes it even better on Day 2.

LAURA BAKER&rsquoS THAI-STYLE CHICKEN THIGHS

  • 2 teaspoons neutral cooking oil
  • 2 pounds skinless, boneless chicken thighs, each cut in 3 pieces
  • 3/4 cup hot salsa (substitute medium or mild)
  • 1/4 cup chunky peanut butter (substitute creamy)
  • 3/4 cup light coconut milk
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons grated ginger
  • 1/2 cup chopped peanuts, for garnish
  • 2 tablespoons chopped cilantro, green onions or Thai basil, for garnish

In large skillet or Dutch oven, heat oil on medium-high and saute chicken until browned, about 3 minutes each side.

Reduce heat to medium and add salsa, peanut butter, coconut milk, soy sauce, sugar and ginger. Simmer on low 30 to 40 minutes, until chicken is thoroughly cooked or an instant-read thermometer hits 175 degrees.

Serve immediately over noodles or rice. Garnish with peanuts and green onions, cilantro or basil. Serves 4.

Approximate nutritional information, per serving (not including noodles or rice): 550 calories, 32 g fat, 8 g saturated fat, 215 mg cholesterol, 950 mg sodium, 12 g carbohydrate, 4 g fiber, 6 g sugar, 55 g protein.


Easy-Kine Cooking: Unlikely chicken recipe works

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour. Read more

Mahalo for reading the Honolulu Star-Advertiser!

You're reading a premium story. Read the full story with our Print & Digital Subscription.

Already a subscriber? Log in now to continue reading this story.

Print subscriber but without online access? Activate your Digital Account now.

There are millions of recipes on the internet. Some are great finds others, you wish you never tried.

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour.

The dish is called Thai-style because the sauce includes peanut butter, coco­nut milk and ginger. Her recipe calls for chunky peanut butter because it adds to the texture. But if what you have is the creamy version, use it.

Since Thai food includes some heat, Baker turns to an unlikely condiment.

&ldquoWe like dishes a little spicy so we use hot or medium salsa,&rdquo she said. If you shy away from the heat, substitute mild.

One night, she had yaki soba noodles so she served them with the chicken and its tasty gravy. She said the dish is also good over steamed rice.

Garnishes are also a reminder of Thai food. Peanuts, cilantro and green onions (or Thai basil) add color, taste and texture.

Those avoiding carbs can enjoy this over a bed of crunchy bean sprouts

Her husband, Gary, likes it even better on Day 2.

LAURA BAKER&rsquoS THAI-STYLE CHICKEN THIGHS

  • 2 teaspoons neutral cooking oil
  • 2 pounds skinless, boneless chicken thighs, each cut in 3 pieces
  • 3/4 cup hot salsa (substitute medium or mild)
  • 1/4 cup chunky peanut butter (substitute creamy)
  • 3/4 cup light coconut milk
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons grated ginger
  • 1/2 cup chopped peanuts, for garnish
  • 2 tablespoons chopped cilantro, green onions or Thai basil, for garnish

In large skillet or Dutch oven, heat oil on medium-high and saute chicken until browned, about 3 minutes each side.

Reduce heat to medium and add salsa, peanut butter, coconut milk, soy sauce, sugar and ginger. Simmer on low 30 to 40 minutes, until chicken is thoroughly cooked or an instant-read thermometer hits 175 degrees.

Serve immediately over noodles or rice. Garnish with peanuts and green onions, cilantro or basil. Serves 4.

Approximate nutritional information, per serving (not including noodles or rice): 550 calories, 32 g fat, 8 g saturated fat, 215 mg cholesterol, 950 mg sodium, 12 g carbohydrate, 4 g fiber, 6 g sugar, 55 g protein.


Easy-Kine Cooking: Unlikely chicken recipe works

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour. Read more

Mahalo for reading the Honolulu Star-Advertiser!

You're reading a premium story. Read the full story with our Print & Digital Subscription.

Already a subscriber? Log in now to continue reading this story.

Print subscriber but without online access? Activate your Digital Account now.

There are millions of recipes on the internet. Some are great finds others, you wish you never tried.

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour.

The dish is called Thai-style because the sauce includes peanut butter, coco­nut milk and ginger. Her recipe calls for chunky peanut butter because it adds to the texture. But if what you have is the creamy version, use it.

Since Thai food includes some heat, Baker turns to an unlikely condiment.

&ldquoWe like dishes a little spicy so we use hot or medium salsa,&rdquo she said. If you shy away from the heat, substitute mild.

One night, she had yaki soba noodles so she served them with the chicken and its tasty gravy. She said the dish is also good over steamed rice.

Garnishes are also a reminder of Thai food. Peanuts, cilantro and green onions (or Thai basil) add color, taste and texture.

Those avoiding carbs can enjoy this over a bed of crunchy bean sprouts

Her husband, Gary, likes it even better on Day 2.

LAURA BAKER&rsquoS THAI-STYLE CHICKEN THIGHS

  • 2 teaspoons neutral cooking oil
  • 2 pounds skinless, boneless chicken thighs, each cut in 3 pieces
  • 3/4 cup hot salsa (substitute medium or mild)
  • 1/4 cup chunky peanut butter (substitute creamy)
  • 3/4 cup light coconut milk
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons grated ginger
  • 1/2 cup chopped peanuts, for garnish
  • 2 tablespoons chopped cilantro, green onions or Thai basil, for garnish

In large skillet or Dutch oven, heat oil on medium-high and saute chicken until browned, about 3 minutes each side.

Reduce heat to medium and add salsa, peanut butter, coconut milk, soy sauce, sugar and ginger. Simmer on low 30 to 40 minutes, until chicken is thoroughly cooked or an instant-read thermometer hits 175 degrees.

Serve immediately over noodles or rice. Garnish with peanuts and green onions, cilantro or basil. Serves 4.

Approximate nutritional information, per serving (not including noodles or rice): 550 calories, 32 g fat, 8 g saturated fat, 215 mg cholesterol, 950 mg sodium, 12 g carbohydrate, 4 g fiber, 6 g sugar, 55 g protein.


Easy-Kine Cooking: Unlikely chicken recipe works

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour. Read more

Mahalo for reading the Honolulu Star-Advertiser!

You're reading a premium story. Read the full story with our Print & Digital Subscription.

Already a subscriber? Log in now to continue reading this story.

Print subscriber but without online access? Activate your Digital Account now.

There are millions of recipes on the internet. Some are great finds others, you wish you never tried.

Realtor Laura Baker found an internet recipe for Thai-style chicken thighs that she likes. With a few tweaks, it is now in her rotation of go-to dishes, a weekday dinner that comes together in under 1 hour.

The dish is called Thai-style because the sauce includes peanut butter, coco­nut milk and ginger. Her recipe calls for chunky peanut butter because it adds to the texture. But if what you have is the creamy version, use it.

Since Thai food includes some heat, Baker turns to an unlikely condiment.

&ldquoWe like dishes a little spicy so we use hot or medium salsa,&rdquo she said. If you shy away from the heat, substitute mild.

One night, she had yaki soba noodles so she served them with the chicken and its tasty gravy. She said the dish is also good over steamed rice.

Garnishes are also a reminder of Thai food. Peanuts, cilantro and green onions (or Thai basil) add color, taste and texture.

Those avoiding carbs can enjoy this over a bed of crunchy bean sprouts

Her husband, Gary, likes it even better on Day 2.

LAURA BAKER&rsquoS THAI-STYLE CHICKEN THIGHS

  • 2 teaspoons neutral cooking oil
  • 2 pounds skinless, boneless chicken thighs, each cut in 3 pieces
  • 3/4 cup hot salsa (substitute medium or mild)
  • 1/4 cup chunky peanut butter (substitute creamy)
  • 3/4 cup light coconut milk
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 2 tablespoons grated ginger
  • 1/2 cup chopped peanuts, for garnish
  • 2 tablespoons chopped cilantro, green onions or Thai basil, for garnish

In large skillet or Dutch oven, heat oil on medium-high and saute chicken until browned, about 3 minutes each side.

Reduce heat to medium and add salsa, peanut butter, coconut milk, soy sauce, sugar and ginger. Simmer on low 30 to 40 minutes, until chicken is thoroughly cooked or an instant-read thermometer hits 175 degrees.

Serve immediately over noodles or rice. Garnish with peanuts and green onions, cilantro or basil. Serves 4.

Approximate nutritional information, per serving (not including noodles or rice): 550 calories, 32 g fat, 8 g saturated fat, 215 mg cholesterol, 950 mg sodium, 12 g carbohydrate, 4 g fiber, 6 g sugar, 55 g protein.


Watch the video: The Horrendous Life Of A Medieval Gong Farmer. History Of Britain. Absolute History


Comments:

  1. Oakley

    I think, you will find the correct decision. Do not despair.

  2. Fitzsimon

    Exactly what is necessary.

  3. Mikajar

    You must say this - the mistake.

  4. Ramone

    It's okay, it's the entertaining phrase

  5. Gregor

    Shakes!

  6. Craig

    Indeed, and as I never thought

  7. Aldrik

    Excuse me for what I have to intervene ... similar situation. We can discuss. Write here or in PM.



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