I now have an appointment to have my tooth root removed on Thursday, I am NOT looking forward to it as they will have to cut into my gum.
Yesterday I went to see the specialist about my hip, I was sent next door to have an X-ray and they were not doing X-rays that day, I really wasn’t prepared to go over to the hospital which was the next choice, it would have cost us an arm and a leg for parking plus being a lot of walking for me, etc. etc. so I ended up rebooking my appointment for August so I can get the X-ray done any old time. I sure don’t want a hip replacement before we go away so maybe its just as well.
We then went to some friends for a visit and they kindly decided to feed us as well. We had a delightful afternoon/evening sitting out on their deck enjoying a glass or two of wine and then later supper. They are such great friends and show us a good time when we are with them. Thanks to both of them.
I was just about to do some clearing out in my email, and came across this recipe in my inbox. I must have saved it to use before because it looks good to me. Obviously I am not one of those who can’t stand the taste of coconut, I think I will be trying this recipe fairly soon. Have to be careful if I make it for someone else though because of the coconut. Hmm, that reminds me of being in the Dominican Republic and seeing a guy hacking into a coconut with a machete. We were all given a sip of the milk and some of the flesh to eat. Its one of the things many Dominicans grow in their back yards.
Saucy Coconut-Chicken Stir-FryWebMD Recipe from EatingWell.com
Thai flavors of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family prefers a milder meal, forgo the jalapeño. Serve with: Rice noodles and mango slices.
- 4 teaspoons canola oil, divided
- 1 pound chicken tenders, cut into bite-size pieces
- 1 jalapeño pepper, minced (optional)
- 1 bunch scallions, sliced, whites and greens, separated
- 2 cups sliced shiitake mushroom caps
- 1 tablespoon minced fresh ginger
- 3/4 cup “lite” coconut milk
- 2 tablespoons fish sauce
- 4 teaspoons lime juice
- 1 tablespoon brown sugar
- 6 cups sliced napa cabbage
- 3/4 cup chopped fresh basil
- Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
- Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute. Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving