Okay, I might be eating the last of the Christmas stocking candy while my 4 year-old runs all over my living room singing his rendition of Adele's “Hello” while I write this… When I say might, I am.
This year has been good, like BEST EVER status. That doesn't mean it didn't have a few low points, like the time I told a woman being horribly rude to her waiter at a chain spaghetti restaurant to go home (Yes, it really happened, and I am ashamed, but in an awkward out-of-body-I-can’t-believe-it-happened way). Or the time I cried like a baby during a rather strange brunch with people I didn't know very well, or the time I lost my son at the Carter’s store and dialed 911 in hysterics, only to have him pop out from behind a rack once he knew mama wasn't playing any longer. I also didn't get my Christmas cards mailed out; that was a first for me. I have sent cards out for the last 10 years! I am working on a New Year’s card, so don't fret, its coming!
But seriously, this year has been amazing. I couldn't have done it without my honey Mike. We got on TV over and over again — it wasn't a fluke! We are movin’ and shakin’ and God is, as always, so faithful. He takes our messes and makes ‘em good. He makes all things new. We have grown more in this year than any other year combined, and we are raising a tiny human to boot! Noah takes the cake for best-in-show this year. We love being his parents more than anything else. I say as this year closes, go ahead and remember all those awkward, funny parts and write them down. This is living. The good, the bad, and the good. I am grateful for 47 jobs, a home, great food, and good friends. Bring on 2016, and go make this soup!
THAI GREEN CURRY SOUP WITH GRILLED CHICKEN SKEWERS
2 Tbsp. oil
2 chicken breasts
1 ½ Tbsp. green curry paste
1 medium yellow onion
1 red pepper
½ cup water-packed bamboo shoots (look for these in the Asian foods section of your grocer)
2 cups spinach
1 14 or 15 oz. can of coconut milk
4 cups good chicken stock
For the chicken you will need about a tsp. of each: garlic powder, salt, and pepper
For garnish: cilantro, lime wedges, pomegranate seeds, and toasted cashews
In large heavy-bottom sauce pan, sauté the onions in the oil with the curry paste. Once the onions are soft, add the rest of the thinly sliced veggies, bamboo shoots, and spinach as well as the coconut milk and stock. Simmer everything for about 10 minutes; you want the veggies to still have some bite. If you want to skip the grilling portion of this recipe, slice the chicken into one-inch cubes and sauté with the onions. This skips a step and tastes just as wonderful.
If you want to grill your chicken, take the breast and slice each one into three strips, place two strips on your grilling skewers. Rub each skewer with oil, salt, pepper, garlic, and any herbs you love. Place them on a hot grill about 350ᵒ or grill pan, then cook about 10 minutes or until the chicken is fully cooked in the center.