Summer is flying by! I can't believe the 4th of July is behind us. We're taking our big family vacation soon so the blog might be a little quiet (I know I haven't been doing great updating recently anyways) but I hope you and yours are enjoying the warm summer weeks as much as we are!
Here are a few pictures of the girls and some of our fun summer memories so far:
|Meeting my new nephew!|
|A trip to WA to see my BFF and a visit to the Children's Museum in Olympia|
|Then, a drive to Eugene to see my sister receive her PhD.|
|Celebrating our little sister's accomplishment!|
|World of Color with friends|
|Date night with family at the Hollywood Bowl|
|Swimming with cousins|
|4th of July Freedom 5000 in Claremont|
|Baby girl started walking! She seems so big all of a sudden.|
A few of the recipes I've made recently have been inspired by what's growing in our garden. The basil and jalapeños in this recipe were garden fresh and we all liked this a lot. My husband and I (as usual) wanted a little more heat so I probably would use more jalapeño next time but it was nothing a little Sriracha couldn't solve. The texture went from runny to very thick quickly so keep your eye on it when you mix in the cornstarch & coconut mixture.
from Baked Bree
1 pound chicken breast, cut into pieces
1/2 tsp. salt
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/4 tsp. chili powder
1 T olive oil
1 red onion, chopped
1-2 jalapeños seeded and chopped
5 cloves garlic, minced
1 (14oz) can coconut milk
2 tsp. cornstarch
3 T fresh basil, plus more for serving
1 T fresh ginger, grated
cooked rice for serving
In a small bowl, combine the spices. Add the chicken pieces and the spices to a large ziplock bag and toss / massage so that the spices cover all of the chicken. You can let it sit at room temperature for 30 minutes or do this ahead (I did it in the morning) and let it sit in the refrigerator until you're ready to cook.
Dice the onion, garlic & jalapeños. Grate the ginger and set aside. Cook the onions, jalapeño and garlic in a large sauté pan with the olive oil for about 2 minutes or until the vegetables begin to soften. Transfer the mixture to a plate. Add more olive oil if needed to just coat the pan and cook the chicken until brown on both sides. If your pan isn't big enough, you can do this in two batches. Take out of the pan add to the vegetables. Mix the coconut milk and the cornstarch together. Add to the pan and cook until it just starts to thicken. It should come to a bubble but not boil vigorously.
Add the chicken and vegetables back to the pan, adding the ginger and basil. Check for seasoning and add salt and pepper to taste.
Serve with rice and additional basil.