Ep 15 Jan 23 2017

33 mins by Building Community |

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1968 USS Pueblo seized off N. Korean coast in SOJ
A lot less tech problems, but maybe some minor help
Pew research & Global Warming? http://pewrsr.ch/2iYjEP8
Pro & Anti Trump? No! How about Capitalist, not stupid or overly idealistic.
Iceland & Free electric? http://bit.ly/2iYpujH
Cooking is a VITAL life skill
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
6 cups chopped carrots
4 cups chopped onion
12 cloves garlic, minced
2 tablespoons freshly grated ginger
2 (14.25 ounce) cans low-sodium chicken broth
2 cups light coconut milk
2 tablespoons curry powder
1 teaspoon salt
1/2 cup chopped fresh cilantro
2 tablespoons lime juice

Spray a nonstick skillet with cooking spray and place over medium-high heat. Cook and stir chicken pieces in hot skillet until lightly browned, about 3 minutes.
Drain excess fat.
Spread chicken, carrots, onion, garlic, and ginger in the bottom of a slow cooker.
Whisk chicken broth, coconut milk, curry powder, and salt together in a bowl; pour over chicken mixture into slow cooker.
Cook on Low for 6 to 8 hours (or cook on High for 3 to 4 hours).
Stir in cilantro and lime juice.

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