Coconut "chicken" "chili", and new additions to the crew.

BIG NEWS!!

Pseudo kitchen got an upgrade. So long, Coca Cola cup utensil holder! Hello...utensil holder!!

Also, hello new utensils!

Hello new friends, too! Raisa and Alena moved in last week, and we showed them there ain't no party like a Thursday partAAAY, OOOH. :)

Alena needed no instruction. The 90's pop was a-playing, Bliss' shoes were bedazzling, and Alena couldn't help but get jiggy with it.

See what I did there? Jiggy with it? Na-na-na-na--....oh, never mind.

Coconut Chicken Chili was on the docket (Jen provided some Scones du le Francais or something, she will be blogging shortly!). Chicken's not enough of a challenge though, so TOFU AND PRAWNS IT WAS!

Scones to the left, "chili" to the right!

It was nice working in tandem with Jen.

The house had the distinct scent of Domestic Goddess, hah!

The coconut part is what really freaked me out. I didn't realize there is a "thick" and "thin" variety of this stuff.

Michelle, Summer and Bliss had family photos tonight, but got back just in time for me to put them to work. (yeeeah @ permission for names of all involved. Huzzah!)

Whoa. Not gonna lie, the camera does not do this mixture justice. In fact, it makes me downright uncomfortable. The general consensus was quite favorable, I swear. I blame the tofu.

Raisa and Alena weren't our only special guests. We were also joined by

Admiral MEGATRON, Esq.

He brought the beverages.

I love you, Admiral Megatron.

I don't know who made this salad, or when, but thank you.

And thanks to Bliss for some pretty pristine photos.

So everyone that ought to have liked it, liked it.

This dish does not photograph well; good gravy.

It was good, but I am going to try it at home with chicken just for the photogenic factor.

Here's what I did to the recipe:

"Coconut" "Chicken" Chili

100g cube extra firm tofu

3 cups prawns
1 large onion, chopped
1-1/2 teaspoons chili powder
1/4 teaspoon cayenne pepper (whoops, I quadrupled this. Sorry Bliss!!)
1 Tablespoon olive oil
1 Tablespoon all-purpose flour
1 14 oz. can unsweetened coconut milk
1 Tablespoon peanut butter
3 medium carrots, shredded with a box grater on the biggest holes
1 stalk celery, sliced (we skipped the celery, a large fraction of us don't like celery for some bizarre reason)
2 green onions, sliced
5 cloves garlic, minced (used a bit less. Jen, pick up garlic :D)

Serve over hot cooked jasmine rice (used regular rice...and...I'm not even going to comment on that, this blog is long enough!)

Directions

In a large saucepan cook tofu, prawns, onion, chili powder, ginger, 1/2 teaspoon salt, 1/2 teaspoon black pepper and the cayenne pepper in hot oil over medium heat for 6 to 8 minutes, or longer if your prawns are frozen like mine were. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter and 1 cup water. Bring to boiling, stirring occasionally.

Stir in beans(skipped), carrots, celery(skipped), green onion, garlic and chopped basil(skipped). Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice. Top with basil leaves(skipped).

On a final note; my sincerest apologies go out to Pepe the King Prawn since there is a very good chance someone ate his cousin last night.

Forgive me, Pepe?