Blessed are the poor in spirit, for theirs is the kingdom of heaven.

Blessed are those who mourn, for they shall be comforted.

Blessed are the meek, for they shall inherit the earth.

Blessed are those who hunger and thirst for righteousness, for they shall be filled.

Blessed are the merciful, for they shall obtain mercy.

Blessed are the pure in spirit, for they shall see God.

Blessed are the peacemakers, for they shall be called sons of God.

Blessed are those who are persecuted for righteousness' sake, for theirs is the kingdom of heaven.

Blessed are you when they revile and persecute you, and say all kinds of evil against you falsely for My sake.

Rejoice and be exceedingly glad, for great is your reward in heaven, for so they persecuted the prophets who were before you.

Matthew 5:3-12

Oh Lord,

Teach me to seek You and reveal yourself to me when I seek You.

For I cannot seek You unless You first teach me, nor find You unless You first reveal yourself to me.

Let me seek You in longing, and long for You in seeking.

Let me find You in love, and love You in finding.

~Saint Ambrose of Milan

<< # St. Blog's Parish ? >>

Name: Erin Yonke

Location: Aurora, IL

Info: I'm happily married to my husband and champion pro-life activist, Matt. I stay home with my three small boys; Ambrose (11/06), Peter (3/08), and Joseph (9/10).

Monday, November 20, 2006

good food!

We love this recipe! I’ve been totally in love with spicy food lately. This serves 6-8 people, so when I make it I cut it in half. Definitely worth trying.

(Awesome) Chicken Peanut Curry


3 lbs boneless, skinless chicken pieces, cut into 1 1/2 inch wide chunks or strips
1/2 cup flour
4 Tbsp curry powder (being the Irish girl that I am, I’m not picky about my curry powder…I just use red curry powder that was on sale at Jewel.)
2 teaspoons Kosher salt
1/2 teaspoon black pepper
1/2 cup olive oil
2 Tbsp fresh ginger, minced.
2 Tbsp garlic, minced
2 jalapeno peppers, seeded and diced.
4 cups chicken broth
1/2 cup peanut butter (I probably use more like ¾ of a cup, since I’m also in love with peanut butter, and because I like it kind of thick...)
1 teaspoon ground coriander seeds
8 green onions, chopped, greens included
1/3 cup each finely chopped mint and cilantro AND
2 limes cut into wedges (optional, but highly recommended.)

1 In a large ziplock bag, combine the flour, curry powder, salt and pepper. Shake well. Add the chicken pieces and shake to coat well.

2 Heat oil in a large saucepan on medium high heat. Add chicken pieces. Cook 5-10 minutes, tossing occasionally to cook chicken evenly. Add the ginger, garlic, jalapenos and 1/2 cup of the chicken broth to the saucepan. Cook for 3 minutes, scraping the pan with a spatula and stirring to combine everything well.

3 Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for at least 10 minutes (I like it best after simmering for an hour or so…). Right before serving, add the coriander and green onions. Salt to taste.

4 Serve with rice. Top each serving with fresh cilantro and mint. Squeeze a little lime juice over it as well.

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