Beli--- Belly

I spent some time in Mexico while I was in College.  A two week visit.  A two month stay.  And a few more trips the year after my stay.  I lived near an orphanage and hung out with the kids.  We made art, and I took a few kids each day to the pool in town... or out for ice cream.  It was an amazing and hard time.  The kids would right my name Beli.  And say it like that be-lee.  They would chant my name and do goofy things to me.  In a place with few adults-- with few treats-- I was well loved by those great little guys. 

Well-- Beli is loved again.  This time by my own little lady, Olive.  She nursed until around 20 months and in the months since weening was complete... she has started to ask for my Be-li.  Belly.  My belly.  She wants to touch her face to my belly.  She wants to pull up her little 2T shirt and press her belly on mine.  In the night, if she wakes up scared-- first she wants "BELI"-- then Baby-- the doll she is also attached to.  I love that this closeness brings her comfort.  My belly-- which is often a un-loved part of my body-- saves the day.  I wonder how long my 22 month old girl will call out for my Beli...

Tom Ka Gai- Thai Coconut Chicken Soup

A favorite at our house!  Thanks to Leah for sharing a few years back!  

Prep time: One Hour
makes 4 servings (I double this)

2 T Olive Oil
1 onion, thinly sliced into half-moons
3 gloves garlic- minced
2 T grated ginger
1/2 t crushed red pepper
1 t ground coriander
1t ground cumin
1 stock of lemongrass
1/2 lb chicken breast
2-3 cups of water
1 can coconut milk
4 T fish sauce
1 large baby bok choy, sliced thin
1/4 a cup chopped Cilantro

Heal Oil over med heat.
Add Onion, Garlic, Salt.  Saute until Onion is transparent.
Add Ginger, Red Pepper, Coriander, and Cumin (cook 2 min)

Cut out core of lemongrass and chop tender section.  Add to pot along with other spices.  Keep remaining section of lemongrass.

Tenderize Chicken (I skip this because I don't have a meat pounder) and cut diagonally into thin strips.   Add Chicken to pot and cook until it is white on the outside. 

Stir in water, coconut milk, fish sauce, and lemongrass stalk.  Simmer until chicken is fully cooked. (about 10 minutes)

Add Bok Choy and Cilantro and simmer another 5 minutes. 

Enjoy! 

Dinner-time

{chicken tikka masala}.

*pick up indian spices at your local indian grocery store.

ingredients

chicken marinade
2 lbs boneless skinless chicken breast, chopped i cubes about 1 inch
1 inch ginger root, finely grated or chopped

1 Green Apple, cored and cubed
2 cloves garlic, finely grated or chopped
1/4 tsp turmeric powder
1/4 tsp cayenne pepper powder
2 tbs tandoori masala mix [i use rajah brand]
1/2 cup plain yogurt
1/2 tsp kosher salt

directions
mix all the marinade ingredients with chicken, and marinade at least 2-24 hours in fridge.

preheat oven to 400 degrees f.

lay marinated chicken out on a sprayed or lined cookie sheet.

place in oven, and bake for 20-25 minutes.

ingredients for gravy

1/3 cup oil [light canola or vegetable]

2 bay leaves

4 green cardamom pods

4 whole black pepper corns

4 whole cloves

3 inch cinnamon stick

1 red onion, finely diced

1/2 green pepper, seeded and diced

1 inch ginger root, peeled and grated or finely chopped

3 cloves garlic, grated or finely chopped

1 [10 3/4 oz] can, or 1 1/4 cup of tomato puree

1 [10 3/4 oz] can of diced tomatoes, cut up very small

1 tbs ground coriander

1/2 tbs ground cumin

1 1/2 tbs garam masala mix [rajah brand]

1/4 tsp ground cayenne pepper

1/4 tsp turmeric

1 1/2 tsp kosher salt

1 tbs brown sugar

half-pint [1 cup] heavy whipping cream

1 cup water

2 tbs butter

8-10 sprigs of fresh cilantro chopped

1 tbs fresh lemon juice

directions

while the chicken is baking, make the gravy.

heat 1/3 cup of oil in a non-stick heavy bottom stock pot over medium heat.

after the oil is heated, add the bay leaves, cardamoms, cloves, cinnamon stick, and peppercorns. cook for about 30 seconds.

add onions and green peppers and fry until onions get translucent. about 10 minutes.

then add ginger and garlic and fry for another couple of minutes.

add the tomato puree and diced tomatoes.

cook this mixture for another 10-15 minutes, stirring continuously until oil appears on the surface.

add the ground coriander, cumin, garam masala, salt, cayenne pepper, brown sugar, and tumeric. fry for another minute.

the chicken should be baked by now.

add the baked chicken along with any juices from the sheet to the mixture along with the heavy cream and water. (I often double the recipe and freeze at this point… then I add cream, butter, lemon, and cilantro after I re-heat this mixture)

mix well and bring to a boil, then simmer for 10 minutes until the chicken is cooked through.

taste for seasonings.

remove from heat and add cilantro [reserve some for garnish], butter, and lemon juice.

mix well.

check the thickness of the sauce. add water to make sauce thinner if desired.

serve with hot basmati or jasmine rice.

enjoy!