Recipe is what I made, not what’s in the book.

• 6 tablespoons margarine (I would have used butter, but that’s what they have)
• 1 medium leek
• ¾ teaspoon fresh ginger
• ¾ cup unsweetened almond butter
• 1 medium carrot
• ½ cup frozen peas
• 1½ cup frozen cooked chicken
• 2 tablespoons chopped cilantro
• 1 cup cream

1. Melt the margarine in a dutch oven kind of pan
2. Chop the leek
3. Chop the ginger
4. Sauté the leek and ginger until it turns soft
5. Lower heat
6. Chop the carrot
7. Add almond butter, carrot, peas, and chicken, and ½ cup of water
8. Cook until everything is cooked/not frozen
9. Remove from heat and let cool for a few minutes
10. Transfer mixture to blender
11. Add 1½ cups water
12. Process for about 90 seconds
13. Pour back into pan
14. Bring to boil while stirring
15. Lower heat
16. Stir in cream
17. Stir in chopped cilantro

This was super super tasty.

As always, recipe below is what I made, not exactly what was in the cookbook.

• 2 tablespoons all purpose flour
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 4 boneless chicken breast halves
• olive oil
• 2 sweet onions
• 3 granny smith apples
• 1 teaspoon marjoram
• 1+ cups apple cider

1. Cut onion vertically, into thin wedges.
2. Core and slice apples
3. Mix flour, salt, and pepper in a freezer bag.
4. Add chicken and shake to coat.
5. Brown chicken on medium high head in olive oil, then set aside.
6. Sauté onion in olive oil until lightly brown.
7. Add apples and marjoram.
8. Sauté 5 more minutes.
9. Add chicken and cider.
10. Bring to a boil.
11. Reduce heat, cover and simmer 10 minutes or until chicken is cooked.

This was flavorless and mushy. I think where I went wrong was a) using mayan sweet onions instead of regular yellow onions, b) using too much cider, and c) not paying attention until it had been boiling for a while.

I think it’s the first time I’ve ever cooked with marjoram too.

No picture, because the fail was just too much. It doesn’t even look tasty.