Went to Oregon for a long weekend. Had a great time other than the flight, but that is another story, not to mention a lost bag.
Great to see Dennis’ daughter Terri and Dan and the kids. Spent some time up in Bend and Pacific City. Always fun visiting the grandkids. We stayed at the cutest place, McMenamins. The place was originally a Catholic school and they refurbished it into a hotel about 10 years ago. We stay in the alter boys room.
This place is full of character. We had two claw footed bathtubs in our room and the wonderful decorating was devine. Lots of creativity. I would definitely recommend this place to all my friends.
Terri shared her recipe for Thai Peanut Soup and it is very good.
8 Cups water
4 Cups Chicken Broth
2 tsp or 2 bouillon cubes
2 tsp salt & 1 tsp pepper
2 T curry powder
1 large onion, diced
2 ¾ pounds skinned chicken (white or dark meat)
6 large carrots, sliced
1 cup peanut butter
8 oz tomato sauce
1 10 oz package frozen spinach
¾ cup cooked rice
1 T thai chili sauce
2 T lemon grass chopped (use only top white portion)
I couldn’t help but add a couple of ingredients
2 T soy sauce
1/2 cup coconut milk
1/2 cup chopped green onions (garnish)
1/2 cup chopped roasted peanuts (garnish)
wonton wrappers, sliced into strips and fried (garnish)
Combine water and broth with salt and pepper and chicken. Simmer covered 20 minutes. Add carrots and onions and simmer another 30 minutes.
Remove chicken from soup, shred meat and set aside.
Remove vegetables from broth and refrigerate.
Add tomatoe sauce and peanut butter to broth, mix and refrigerate. Skim fat.
Add chicken, veggies, curry powder and spinach to the cold broth and stir.
Heat slowly for 50-60 minutes.
Adjust salt and pepper to taste.
I served it with fried wonton as croutons and chopped green onions.