Thai Stew

Last week I had some sort of "bug" that had me feeling pretty oogy.  I think my husband came down with it today.  So I wanted to make a warm-in-the-tummy something for tonight's dinner.  (*Side Note:  Exactly one week ago today we had 82 degree weather, and this morning it snowed.  Ha, ha, ha ~ Oh, that Mother Nature...isn't she just such a hoot?)

I had a chicken in the oven, and at 5:10pm I wondered, "Oh geez.... what am I going to do with that bird this time?"  (*Another side note:  Did you catch that "oh geez" bit?  Midwestern.  I've lived elsewhere.  I know that east coasters are not declaring "Oh geez."  But it's fun....just kind of sums it up sometimes.  Try it.  Say "Oh geez."  Very good.)

Back to my elegant fowl and the soul-warming stew that emerged.

THAI STEW (Remember, I don't measure, but I'll try to give some estimates this time.)

Extra virgin olive oil (about 2 tsp.)

Onion

Garlic

Red pepper

Chicken broth (about 1 cup)

Soy milk (about 1 cup)

Potatoes, cut into chunks (2-3)

Chicken and/or garbanzo beans

Canned tomatoes (1 can)

Basil (to taste...1/2 tsp.  You can always increase it to 1 tsp.)

Cilantro (to taste...1/2 tsp.  You can always increase it to 1 tsp.)

Black pepper (to taste)

Ginger (1/4 tsp.)

Lime juice (2 Tbsp.)

Soy sauce (2 Tbsp.) (I use Bragg Liquid Aminos....tastes the same yet good for you.  Go figure.)

Peanut butter (~3 Tbsp.)

Dark brown sugar (1-2 tsp.)

Coconut extract (1/4 tsp.)

I boiled the potatoes separately to speed things up until they were mostly done and then drained them.

Saute the onion, garlic & red pepper in olive oil.

Add chicken broth & soy milk (you can use evaporated milk if you prefer, but the unflavored soy was really good).

Add all of your seasonings and peanut butter.

Once the peanut butter is melted, add chicken and/or garbanzo beans and potatoes.  Heat thoroughly.

(Add extra love if you're serving someone who's under the weather.)