I'm still here! It's been a while since my last blog post. I've been working on a big project and gotten behind in pretty much everything in my life right now, including this blog. I'm stressed and exhausted, but I'm finally seeing the light at the end of the tunnel and I hope it will all be worth it. Right now I put all of my energy into working at my new engineering job in the mornings, then what energy I have left goes into my project in the afternoon and evening. I end up not having any energy left for anything, including my poor neglected blog. So I hope you are still with me, because I have a tasty recipe to share today!
It's been raining cats and dogs here in Iowa lately, but we've had a few nice days in which to grill. I recently adapted a recipe from Food.com for Chicken Satay Kabobs. They are so easy to make and so flavorful. I served them with a rice pilaf (try my Herbed Basmati Rice) and sauteed zucchini.
Curry powder has been tested for FODMAPs and is considered low-FODMAP, but I like to make my own curry blend. I don't think I've made it the same way twice! I've given an example of the spices I typically use below the recipe. Adjust as needed or simply use store-bought curry powder.
Grilled Chicken Satay Kabobs
(Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free)
1 1/2 pounds boneless, skinless chicken breasts, cut into 1" cubes
1/2 cup low-sodium soy sauce or gluten-free tamari
2 tablespoons natural creamy peanut butter
1 tablespoon brown sugar
1 tablespoon Curry Powder (see example below)
1 tablespoon Garlic Oil, cooled
- Place chicken cubes in a large resealable plastic bag. Combine the soy or tamari sauce, peanut butter, brown sugar, curry powder and garlic oil and pour over chicken. Shake to coat chicken. Marinate overnight for best flavor.
- Thread chicken onto skewers. Heat grill to high. Lightly grease the grill grate and place skewers on grill. Grill for about 12 to 15 minutes, turning frequently, until chicken is done.
Combine 1 teaspoon ground coriander (seed), 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground black pepper. Use as directed above. Makes 1 tablespoon.