It’s been so cold that all I want to cook is soup, stew or chili.  In the interests of having one meal this week that didn’t revolve around hot liquid, I added the Turkish Chicken, a recipe I stumbled on when searching for a substitute for hot paprika.  I’m a little worried because I just made the marinade for the chicken and realized that the plain coconut milk yogurt I’m using in place of dairy yogurt is slightly sweetened.   Cross your fingers for me that the result doesn’t end up closer to Turkish Delight than Turkish Chicken.

Menu Monday 12/14/09

Turkish Chicken Thighs
Roasted Spiced Potatoes
Spinach

Smoked Sausage Jambalaya

Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard
(Vegetarian Times, January 2010)

Mocha Granola