Tag Archives: chicken curry

Menu, Week of 12/8

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You know, I remember last time I did NaBloPoMo, I thought that that momentum gain would propel me into a lot of posting for the following month, even if not every day again. But I think that is one of the problems with the timing of the official big NaBloPoMo–the month after it is December which is full of all kinds of busy-ness. Everyone is so busy with parties and cleaning house and shopping and making gifts (in varying amounts, depending on the person, 🙂 ), that it is hard to keep up with anything, especially a relatively new habit. I will have to jump in on this earlier next year, so that next December I already have a deeply ingrained habit, I think.

One habit I am determined to keep going, though, is the menu planning. It is even more crucial when I am busy–on any given day of running around and projects, I don’t have time to make decisions about what to cook for dinner, and with gift buying and holiday entertaining, I don’t have the money to be buying pre-made food. The key words this week are fast and easy–even more than most weeks. I always like easy, but I usually throw in a few more involved dishes because I really do enjoy that when I have time. This week, I don’t have time!

Monday: Peanut Coconut Chicken Curry

Tuesday: Bacon and cheese omelette

Wednesday: Pork with Paprika, Mushrooms and Sour Cream, gnocchi for the kids

Thursday: Unstuffed Cabbage Casserole Skillet

Friday: Pizza

Saturday: Chili

As always, you can find a lot more ideas on orgjunkie.com.

Peanut Coconut Chicken Curry

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I have been making this dish for a long time, based on this recipe. Some of the ingredients in that recipe don’t fit into my own dietary restrictions (and some of that just seems bizarre–why use half and half with coconut extract when you can just use coconut milk?) so I decided to document what I actually do when I make this.

Oh, I also changed it to make it a one pan dinner. I don’t have the time or energy for recipes that use a bunch of skillets. Maybe my food would be better if I did, but this is a weeknight meal and my energy is limited after working all day. We all love this dish here–I nearly swooned when taste testing last time I made it–so I will stick with my one pot methods. We used to eat this over rice, but since we have been cutting back on the carbs, we just eat it as is, usually, although I sometimes make rice for the kids.

2 TBSP coconut oil
1 onion, diced
4 cloves garlic, minced
3 pounds boneless, skinless chicken thighs, cut into one inch chunks
1 can full fat coconut milk
1 – 2 cups chicken broth
1 TBSP sweet curry powder
1 – 2 TBSP sambal oelek (ground chili paste)
½ TBSP Bangkok blend
½ cup peanut butter
2 cups broccoli florets, chopped
2 cups spinach, fresh or frozen

Melt the coconut oil in a large skillet, then add the onions, garlic and chicken. Sautee until chicken is no longer pink. Add coconut milk, chicken broth and spices (including the chili paste). Stir well to combine and bring to a slow boil. Add peanut butter and mix well to melt the peanut butter and combine with the sauce. Add broccoli florets, cover and simmer for 10 – 15 minutes, or until chicken is cooked through and the sauce is thickened a bit.

I am not a big measurer, I generally add ingredients until they look right, but this is pretty close to what I do. As an aside, I mentioned the new Gordon Foodservice near me an earlier menu planning post, and I have to tell you I am developing an unhealthy love for it already. I bought a huge bag of IQF chopped onions there, and I love them. I told my daughter her new stepfather is going to be a bag of onions, because I love them so much, I want to marry them. She just laughed at me. Is it so strange to love time-saving delicious things?

Menu, Week of 3/11

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I have been missing in action the past few weeks–emphasis on action. I spent a lot of time and energy catching up from my last training trip for work, and then last week I had to travel again. I did make menus for the first two weeks, but last week I was mostly gone, so I didn’t even bother. Next week, we are going on a spring break trip, so I am determined to cook this week. I want maximum of nutrition and minimum of spending money, so no eating out.

Sunday: Peanut coconut chicken curry, rice, salad
I used reduce fat coconut milk rather than the half and half and coconut extract, and I replaced half of the chicken with chickpeas. I also added spinach to make it nice and healthy.

Monday: Butternut squash risotto, honey and hot sauce chicken strips, salad
My mother and daughter will not want the sauce, I am sure, but they can have some plain chicken strips.

Tuesday: Greek-style lima beans with poached eggs, turkey sausage
This is going to be my attempt to recreate a dish I made once, years ago, that I remember was really delicious. Darn kids and their non-lima-bean-loving ways. If if turns out well, I’ll try to post the recipe so that I can do it again.

Wednesday: Salmon burgers, sweet potato and regular fries, steamed broccoli
Easy food the girl can make while I am commuting from the office.

Thursday: Pasta with Tuna, Capers and Tomato, salad
I make a sauce based on the ideas in this post, but a bit more tomato saucy. I do love the capers, lemon zest and small amount of kick from the red peppers, but I like to use tomato sauce to add extra veggie power to the dish. I’ll use corn pasta.

Friday: Pizza
I keep planning on this, but we haven’t actually done it for a while. Friday will be the start of a one-week vacation for me, though, so we are going to go for the pizza–I think one pepperoni, and one goat cheese with veggies.

Saturday we leave to head down to our local YMCA camp. We go every year at spring break time, and it is a fun trip. My daughter usually brings a friend, and we are hoping to bring one of my son’s friends this year, too. He feels left out when Sabrina has a friend and he doesn’t, but he is at the age when boys don’t want to be away from their families for so long. We usually meet up with other kids, though, so he has friends to play with for at least some of the time.

I should have enough leftovers for lunches, but I will need to get some more cereal, soy milk and orange juice for breakfasts. If we get it together and start making smoothies again, we will need another banana run during the week, too, but I am trying to avoid buying things we won’t use before we leave for our trip.

This post will be linked to Menu Plan Monday at orgjunkie.com–lots more ideas over there!