I over-analyze things. I’m impatient with myself. I judge myself. Harshly. I get caught up in things if they don’t go exactly as I hoped, planned and desired for.
But today I’m going to forget all that. I’m going to put on some groovin’ tunes and dance with complete abandon. I am going to dance until the sweat is pouring off me and a smile breaks free. I am going to dance until this week is a thing of the past. I am going to dance until I fall to the ground in a happy exhaustion.
Lest we forget, I grew up in very small, conservative community. I didn’t attend my first dance until I was in high school and it most certainly was not a school sanctioned event. Oh no. Dancing & rock’n’roll might lead to all kinds of debauchery. My first “dance” was in a friend’s dimly lit, musty basement while her parents were gone on holidays. If, in your mind, you are picturing Footloose, you’re not that far off. Just like Ren & Ariel, we danced like there was no tomorrow. Nothing could bring us down…
So I’m going to turn up the volume on ol’ Kenny Loggins, and put a little rythym back in my battered soul. I’m going to shimmy my way to the kitchen and put a little fire in my spirit and maybe my belly depending on how spicy I’m feeling…
Dutch West Indian Chicken Kebabs with Peanut Sauce
slightly adapted from Cooking Light
- 1/4 C Kejap manis (Usually available at your local supermarket. It’s a sweet soy sauce.)
- 1 Tbsp Fresh lime juice
- 1 tsp. Cumin
- 1 Tbsp. Grated, peeled fresh ginger
- 1 tsp. Sambal ulek (spicy garlic chili paste)
- 1/2 tsp. Tumeric
- 3-4 Boneless, skinless chicken breasts cut into 1″ strips
- Combine all ingredients in a large zip lock bag and marinate for at least one hour.
- Thread chicken onto skewers and BBQ until done. Serve with Dutch West Indian Peanut Sauce.
Dutch West Indian Peanut Sauce
- 1/3 C Chicken broth
- 3 Tbsp. Peanut butter
- 1/2 C Chopped, seeded tomato
- 2 Tbsp. Minced green onion
- 2 Tbsp. Chopped fresh cilantro
- 1/2 Tbsp. Fish sauce
- 1 Tbsp. Fresh lime juice
- 2 tsp. Grated, peeled fresh ginger
- 1 tsp. Sambal ulek (or more if you like heat!)
- 1 tsp. Honey
- 1 Garlic clove, crushed
- Combine broth and peanut butter in a small saucepan. Cook over low heat, whisking the entire time until combined, about 4-5 minutes.
- Stir in remaining ingredients.
- Serve at room temperature.
- I always use the lowest fat peanut butter I can find (big surprise). It doesn’t seem to make a difference in this recipe. I also like the texture of chunky peanut butter but use whatever you prefer.
- This goes really well with coconut rice. Just fry up a little garlic and ginger. Add jasmine rice and continute to fry for a minute or two until the aroma of the rice starts wafting from the pot. Add the usual amount of liquid but substitute (light) coconut milk for half the water, throw in a little lemon zest and honey and cook as per usual.
- Yum! Perfect for dining al fresco with a mojito. Although I might change my 80’s playlist for something a little more patio worthy.