what's for dinner - saturday, july 5th
i pulled a couple of chicken boobs out the freezer this morning. i'll probably bake those up with some potatoes and salad on the side.
hope everyone is having a great weekend 
= new reply since forum marked as read
and you didn't have to post a NSFW warning in the thread title for chicken nipples.
even if it involves corn flakes 
I rely heavily on a George Foreman grill so I was just wondering if you have a different method that I might be interested in.
I eat a lot of chicken.
TYY
It all sounds delicious.
I ended up using the George Foreman grill again...for teriyaki chicken breast and fresh picked crookneck squash. It was fast, easy and tasted delicious. I love summer for the fresh garden vegetables.
TYY
have leftovers from yesterday's bbq, new grill provided and cooked on by son in law, burger and brats not so attractive at the moment, but they did leave me some fresh shrimp, and I have fresh cilantro (from guacamole.) Also leftover bacon, which he'd wrapped around marinated shrimp. Thinking Thinking!
DID have for breakfast: Fresh Eggs from daughter + s-i-l's chicken coop!
i like neither cilantro nor shrimp, so no help here. i would just have a bacon sandwich 
I am so in love with this recipe that I'm going to double it. I have plenty of coconut milk, but I can't find my fish sauce, growl. Last time I had to substitute soy sauce.
Made this soup only 2 weeks ago and now I want some more!
This time I'll change it up a bit and add both broccoli and cauliflower in addition to the red pepper, garlic, ginger, lime, and snow peas. And bok choy and mushrooms, too. I also plan on adding chicken this time.
I start teaching a new course next week, so I have to have plenty of things prepared because I'll be shorter on time. Which is not an onerous burden, because one of my favorite things in the world to do is cook with vegetables. I just put on an interesting podcast, chop away, and look at the view of the forest from my kitchen windows. Usually my foodie kitty hangs out with me.
Cher
Thai soup, and looking at view of forest from kitchen windows! I look at the creek and river from mine! Well worth the rent!
Would like your soup recipe, as need to enhance my veg intake.
I would love the sound effects of a creek or river. Very restful.
Yep, I find soups the most efficient way to work in all the vegetables. I think salads work similarly.
This is really a Thai vegetable dish; I just add a couple extra cans of coconut milk to make it soup. Also increase the stir-fry sauce to taste:
Thai Stir-fried Vegetables with Garlic, Ginger and Lime
Yield: SERVES 4-6
• 1/4 cup finely chopped shallots or purple onion
• 5-6 cloves garlic, minced or finely chopped
• 1-2 thumb-size pieces galangal OR ginger, sliced into thin matchstick pieces
• 1/2 to 1 small fresh red chili, sliced, OR 1/4 to 1/2 tsp. chili flakes
• 1 medium-size carrot, sliced
• 5-6 shiitake mushrooms, sliced, or left in halves or quarters
• optional: 1 small head cauliflower, cut into florets
• 1 small head broccoli, cut into florets
• 1 red pepper, sliced into strips
• 2-3 cups baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)
• handful fresh Thai basil
• 2 Tbsp. coconut oil or other vegetable oil
• STIR-FRY SAUCE:
• 2/3 cup coconut milk
• 2+1/2 Tbsp. fish sauce (vegetarians/vegans: substitute 2 Tbsp. Thai Golden Mountain Sauce OR 2 Tbsp. soy sauce)
• 3+1/2 Tbsp. fresh lime juice
• 1+1/2 Tbsp. soy sauce
• 1/3 to 1/2 tsp. dried crushed chili (chili flakes)
• 2+1/2 tsp. brown sugar (I use Truvia)
1. Combine all 'stir fry sauce' ingredients together in a cup or bowl. Stir well to dissolve the sugar. Taste-test the sauce, keeping in mind that the first taste should be spicy-salty, followed by sweetness and the rich taste of the coconut milk. Adjust these flavors to suit your taste, adding more lime juice if too sweet or salty (note that it will be less salty when combined with the vegetables).
2. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the shallot/onion, garlic, ginger, and chili. Stir-fry 1-2 minutes, then add the carrot, mushrooms, and cauliflower (if using). Also add 1/4 of the stir-fry sauce. Continue stir-frying 2-3 minutes.
3. Add the broccoli and red pepper plus up to 1/2 of remaining stir-fry sauce, enough to gently simmer vegetables in the sauce (about 2 minutes). Note: this is a 'saucy' stir-fry that is never dry - the sauce is meant to flavor the rice or noodles it is served with.
4. Finally add the bok choy or Chinese cabbage. Add more of the stir-fry sauce as needed, enough to just cover vegetables in sauce. Simmer until bok choy or cabbage is cooked but still bright green with some crispness (2-3 minutes more).
5. Remove from heat and do one last taste-test. If not salty enough, add a little more fish or soy sauce. If too salty or sweet, add another squeeze of lime juice. Add more sugar or chili if desired. Top with fresh basil and serve over Thai jasmine-scented rice. Or, to bring out the coconut flavor, serve with Thai Coconut Rice. Note: Any leftover sauce can be stored for 1 week in a covered container in your refrigerator for future stir-fries (see below for ideas).
To Make this into a main course dish: Use this sauce to make a main course dish by adding chicken or shrimp, or tofu/cashews if vegetarian/vegan. If using chicken or raw shrimp, combine with 3 Tbsp. of the stir-fry sauce as a marinade. Add marinated chicken/shrimp at the beginning of stir-frying together with the shallot/onion, garlic, ginger and chili.
This soup is labor-intensive, so I break it down into several work sessions. Another thing I do is freeze lime and lemon juice cubes so I can just pull them out of the freezer instead of going to all the work of juicing.
Cher
Where obtain fish sauce?
Here's sunset tonight, at the river.
We haven't seen Maddezmom for a long time. Know where she is, anyone?
I hope I spelled the name right.
Cher
Tomorrow is fridge left over day.
Hit the spot.
green peppers, black olives, mushrooms, onions, and fresh garlic.
