Okay, Okay, no picture today. This blog thing is getting in the way of my life! haha
I started to workout again this week and so far so good. Eating good and working hard, well for the past two days at least. We started drawing plans for the interior of the restaurant today and spent a good hour talking with the head architect last night about the place. Things are looking great so far.
I almost decided tonight that I was done blogging, but I’m having too much fun to quit. Though I did disappoint myself with the lack of a picture. I was trying to prepare dinner and watch the debate and Nancy worked late so by the time it all rolled around I just wanted to eat and be done with it.
For those of you who write blogs how often are you discouraged and ready to quit? Help me out!
Okay here is a picture of some cupcakes we just made in the restaurant today. I need something colorful in this post!
This recipe is adapted from the book Cafe Beaujolais, which is where I found the INCREDIBLE recipe for pate a choux gnocchi. If you haven’t checked it out you should for sure. It wasn’t too hard to make and the results were restaurant quality.
Getting back to the Chicken and Nut Stew. The sauce was really good, if you like peanut butter – I do! I didn’t eat much though since I didn’t want my workout to go to waste. I served it over jasmine rice and everyone loved it.
Enjoy and sorry again for the lack of a picture.
Chicken and Nut Stew (serves 4)
Ingredients:
- 2.5 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 2 tablespoons olive oil
- 4 medium-sized onions, chopped
- 3 garlic cloves, minced
- 6 medium-sized tomatoes, chopped
- 2 tablespoons tomato paste
- 1/2 (8 oz) pound of smooth peanut butter, almond butter or cashew butter
Season chicken with salt and cayenne pepper. Saute the chicken in a heavy-bottomed dutch oven or large saute pan in olive oil oil with onions and garlic for 15 minutes. Watch to make sure you don’t burn the garlic.
Add tomatoes and saute an additional 5 minutes.
Whisk together nut butter with tomato paste and chicken stock until fully combined. You may try heating the peanut butter in a glass bowl in the microwave for a few seconds to get it soft first. Pour into pan with chicken. Stir constantly for 5 minutes over medium heat. Add salt to taste, temp chicken, looking for 160 degrees, remove from heat and serve over rice.
I made 2 cups of rice which was a perfect amount for the meal. Save the leftover sauce to use with noodles.
