Thai Bok Choy Salad with Ginger Peanut Sauce

This recipe came from here- thai-bok-choy-salad with ginger peanut dressing, except I did not add ramen noodles, sesame seeds or peanuts.  I did marinate the chicken in her Ginger Soy marinade from another of her recipes, but it is not necessary.  The day I made this I happened to have exactly 1 cup of fresh coconut milk from a green Thai coconut that I had finally gotten around to opening.  I put all of the coconut flesh (which is very little) with a bit of the coconut water in the food processor and it made 1 cup coconut milk-just enough for the dressing.

Thai Bok Choy Salad
5-6 cups thinly slice baby bok choy (or chinese napa cabbage)
6-8 radishes, thinly sliced
2 carrots, julienned
2-3 green onions, thinly sliced
2-3 cups cooked chicken (optional)
Optional: halved grape tomatoes, bean sprouts, cucumbers, jicama

Thai Ginger Peanut Dressing
8 oz light coconut milk
1/4 natural peanut butter
1/4 T fish sauce
2 T Thai red curry paste
1 T brown sugar or honey
1 t rice vinegar
1 t lime juice
2-3 tsp minced fresh ginger
1 T soy sauce
1/2 tsp Sriracha sauce or cayenne

Sweet and Sour Chicken

My hankering for tart food started with this Sweet and Sour Chicken dish from guest blogger Jaden Hair at Elise's Simply Recipes. I used a green and yellow pepper, and sliced carrots, and served it with brown rice.

I made it Thursday thinking Phil would be returning home that night or Friday.   He is still helping out his parents, so I ate it for dinner Thursday and Friday, and lunch on Friday and Saturday, and there is still some left.   It was really good.

Tonight's Dinner complements of Anne's Food Blog

I found Anne's Food blog yesterday and I prepared 3 recipes from it for dinner tonght.  Anne is from Stockholm, Sweden. I really like her recipes' style and the unique search method she has for her recipes. I actually haven't eaten any of these yet, as I will bake the chicken and dress that zucchini, whenever Phil gets back from his parents sometime tonight.   If I cook from here often enough, maybe metric conversion will finally become second-nature.  For now, I use these cooking conversion calculators frequently.

I had 4 boneless chicken thighs that needed to be cooked and a bounty of rhubarb in the garden. Anne's recipe came up when I searched on those 2 ingredients together.

Boneless Chicken Thighs with Rhubarb, cream, chives, sambal oelek (dried chilies).   This picture is before baking.  My rhubarb is mainly green.  It tastes great, but red would be prettier. (Oops, I forgot to add the honey and already poured the liquid over the chicken and rhubarb, so I drizzled a little agave over it since that is not as thick as honey).

Red Potato Salad with yogurt, parsley, coriander, mint, capers, vidalia onion, and celery. (Anne used yellow onion, no celery)
 

Zucchini Ribbon Salad with french tarragon, dijon mustard, red wine vinegar.  This picture is just zucchini with a couple of tarragon leaves, before adding the dressing.

The Mango Chutney Carrot recipe comes from a different website-Taste of Home.  I used half the butter and sliced regular carrots into matchsticks. I didn't have any OJ or oranges, so I added less than a Tbsp of fresh lemon juice. I have also made this with raw shredded carrots with fresh squeezed orange, instead of cooked carrots and it was delicious.  http://www.tasteofhome.com/Recipes/Mango-Chutney-Baby-Carrots.