I have tried several times during the past two weeks to write a blog post but my heart just isn’t in it. I told you that my sweet mother suffered a stroke on October 8th and passed away on October 11. My family is heartbroken and at the same time joyful because we were able to be with her during that time, and for the first 2 days we could talk to her with the confidence that she knew we were there with her. I was sitting by her side, talking to her, and she pulled my hand to her lips and gently kissed it. I told her that I loved her too. My mother received in-patient hospice care at Legacy Hopewell House and if you would like to know a bit about hospice care you can click on their link. I will tell you more about our experience with hospice care in an up-coming post. We will forever be grateful to them for the loving care they gave my mother and every member of our family.
On one of the days we were at Hopewell House we took a short break for lunch and walked to a little pub down the street. MCMENAMIN’S TAVERNS are popular casual restaurants around Portland where good food and service can be counted on so it was our choice for a quick lunch. My daughter recommended their West African Chicken-Peanut Soup. I was curious about it because I had cut the recipe out of the FoodDay Section of our local paper several years ago and always wanted to try it. We all ordered it and unanimously thought it was delicious. I haven’t felt like cooking but this recipe is so good and so quick and easy to put together that I took the time to make it. I made a few little changes that are in caps in the recipe. I like a little more heat and I’m sure there was coconut milk in the soup served in the restaurant so I added about one cup and it was perfect. Next time I’m going to double the recipe because it was even better the next day.
- 1 cup diced cooked chicken
- ⅔ cup diced onion
- 1-1/2 teaspoons minced garlic
- 2 tablespoons dark sesame oil
- 1-1/2 teaspoons curry powder (2-1/2 TEASPOONS)
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ TEASPOON CAYENNE PEPPER
- ½ teaspoon crushed red pepper flakes, or to taste
- 3 cups chicken broth
- 1 CUP COCONUT MILK
- ¼ cup tomato paste
- 1 cup chopped stewed tomatoes, drained
- 3 tablespoons chunky peanut butter (1/3 CUP CHUNKY PEANUT BUTTER)
- In a large pot, saute the chicken, onion and garlic in the sesame oil until the onion is tender, about 10 minutes. Add the curry powder, salt, pepper and red pepper flakes, and saute 1 minute more.
- Add the chicken broth, coconut milk, tomato paste, stewed tomatoes and peanut butter, stirring until well combined. Heat until very hot, but not boiling. Serve immediately
To stay up to date with the latest recipes and travel posts from Wives with Knives, please subscribe here.