Hello everyone! Tonight I had dinner with the ever lovely Nicole, my counterpart in our neighboring Habitat office. (Also the person who gave me the "Won't Kill Kelsey Chili" recipe.) She introduced me to two awesome recipes which I had to share.
FIrst up, an awesome variant on the Thai soup I usually make (Thai Soup a la Nicky):
THAI TOMATO SOUP
(Serves 8)
1 OZ OLIVE OIL
1 SHALLOT, MINCED
2 CLOVES GARLIC, MINCED
3 OZ WHITE WINE
32 OZ VEGETABLE STOCK
2, 14 OZ CANS TOMATO SAUCE
1 CAN COCONUT MILK (NICOLE USE LIGHT)
8 OZ HEAVY CREAM (NICOLE USES FAT FREE HALF & HALF)
SALT AND PEPPER TO TASTE
FRESH CILANTRO
SAUTÉ SHALLOT AND GARLIC IN OLIVE OIL OVER MEDIUM HEAT UNTIL SOFT, 2-3 MINUTES. BE CAREFUL NOT TO SCORCH. ADD WHITE WINE AND STIR. ADD STOCK, TOMATO SAUCE AND COCONUT MILK. BRING TO A BOIL. LOWER HEAT TO A SIMMER. ADD CREAM, SALT AND PEPPER. SIMMER FOR 15-30 MINUTES. GARNISH WITH FRESH CHOPPED CILANTRO.
Chicken Avocado Salad
4 servings
You can poach or sauté chicken breasts especially for this delicious main-course salad, but it's a great way to use leftover chicken. (You can also use leftover turkey, roast pork, or veal.)
Shred the chicken (or other meat) rather than cutting it with a knife, it looks nicer, and the meat will absorb the dressing better.
1 tbsp sherry vinegar
1 tbsp dark soy sauce
½ tsp Tabasco sauce
3 tbsp safflower or corn oil
1 tsp sugar
1 tsp salt
1 tsp Worcestershire sauce
3 scallions, cleaned and minced fine (about ½ cup)
2 cooked chicken breasts (8 ounces; see Note)
1 small ripe avocado (about 7 ounces)
12 leaves lettuce or other greens
Combine the vinegar, soy sauce, Tabasco, oil sugar, salt and Worcestershire in a large bowl, and blend thoroughly. Stir in the scallions.
Shred the chicken by pulling the meat apart along the grain, forming narrow strips. Add them to the dressing and toss well.
Make an incision around the widest portion of the avocado, cutting through to the pit, and twist the ends in opposite directions until the halves separate. Remove the pit. Using a sharp knife, slice through the flesh clear to the skin every ½ inch one way and then the other, creating a checkerboard pattern in both halves. Then, using a spoon, scoop out the pre-cut cubes of avocado and add them to the bowl. Toss gently with the chicken and dressing.
Arrange the salad on the lettuce leaves and serve.
Note: If the chicken has been refrigerated heat it in a microwave oven for 20 to 30 seconds to take the chill off.
Nicole and I enjoyed this meal with Yellow Tail Chardonnay :) Totally recommend!
