Easy Thai-inspired dish has a slightly spicy edge to it
Here’s a taste of Thai cuisine. Peanut-flavored sauce with a slight spicy edge coats chicken for this quick meal. Skewers are filled with the chicken and vegetables. All that’s needed to complete this easy meal is to boil some noodles for a minute.
Leave about 1/4 inch between ingredients on the skewers. This helps the heat reach all sides of the food.
Helpful Hints:
Dried angel hair pasta can be used instead of fresh.
Satay sauce can be used instead of peanut sauce.
If using wooden skewers, soak them in water for 10 minutes.
Countdown:
Preheat broiler. Place water for noodles on to boil.
Make Thai Chicken Kabobs.
Make noodles.
This is the best time of the year for people who cook. Also, for people who eat.
The fields are laden with produce. Vegetables and fruit hang heavy from every leafy branch.
Goodness is fresh and abundant.
And with the sun blazing down on us like a broiler, the key is to enjoy all of this wonderful produce and cool down at the same time.
That is where chilled summertime soups come into play. Refreshing and crisp and just a little unusual, cold soups make the best of what summer has to offer.
To get some relief from the heat, I made four summertime soups. Each took full advantage of the harvest: avocados from the tree, carrots from the ground, tomatoes from the …
OK, to be honest, the tomatoes came from a can in the form of tomato juice. I got so caught up in the idea of chilled soups that I forgot I was supposed to be using fresh ingredients. But the can was newly purchased, so that’s something. Besides, it has onion in it, and the onion was fresh.
Though it was less straight
Shopping List:
To buy: 3/4 pound boneless skinless chicken breasts, 1 green bell pepper, 1 container cherry tomatoes, 1 bottle peanut sauce (or satay sauce), 1/2 pound fresh angel hair pasta and 1 bottle sesame oil.
Staples: salt and black peppercorns.
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