Tag Archives: curry

Menu, week of 1/4

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I used to be so good about menu planning. Heck, probably half of this blog is menu plans. Everything goes better when I have a menu, because I don’t have to think about what to make every day. I just come home and make dinner, and even if I am a bit tempted to eat out and spend money, I can usually quash that urge pretty quickly when I know what we are going to eat at home. I only plan to make things I like, after all. As a start to my goals for the year, I am getting back to that planning.

My plan is to try to keep it simple, not taking too much time with the plans. I have been known to spend hours on a menu plan, looking through Pinterest, reading old menus, trying to get the absolute best menu possible, as if that is a thing. I am putting a limit of 30 minutes on planning, and realizing that anything homemade is a good meal. This planning is supposed to be saving me time, after all, not taking up my whole weekend.

Sunday: Spanish Cod – I didn’t make this Friday as planned, so I am moving it to today

Monday: Spaghetti Squash with Kale and Italian sausage

Tuesday: Broccoli cheese frittata with smoked salmon

Wednesday: Bacon wrapped chicken tenders, green beans sauteed with bacon

Thursday: Buffalo Pork Chops (some plain for the girl), roasted Brussel’s sprouts, sauteed mushrooms

Friday: Pizza

Saturday: Peanut Coconut Curry Chicken

As always, more ideas can be found at orgjunkie.com

Menu, Week of 8/3

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Summer is such a lazy time for me. I have been cooking, but without a real plan. My kids are going back to school next Wednesday, though, so I need to get back to planning ahead, or we will either eat out too much or starve.

Sunday: Homemade baked hot wings (we saw Guardians of the Galaxy, which was awesome by the way, so I just made wings and the kids had snacks at the movie)

Monday: Hot wings (because I defrosted too many wings yesterday, so I need to cook them up) Bacon Wrapped Chicken Thighs, Sukuma Wiki, buttered broccoli and yellow squash

Tuesday: Bratwurst, tahini greens, buttered broccoli

Wednesday: Unstuffed Cabbage Roll Skillet

Thursday: Salmon patties with tahini sauce, roasted butternut squash, sauteed green beans

Friday:  Six Flags – we have a meal plan and season passes, and this will be a day at the park before school starts

Saturday: Coconut Peanut Chicken Curry

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?

Curried Beef Stew

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I made beef stew last night, and it was so good I knew I had to document it before I forgot what I did. This recipe was the basis for my efforts, but I made a few changes. I didn’t measure the spices, so the numbers below are just guesses, but it should give the general idea.

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Curried Beef Stewstew

2 pounds beef stew meat, cut into bite size pieces
2 – 3 TBSP olive oil
2 – 4 cloves of garlic, minced
1 yellow squash (from my garden!)
2 cups beef broth
1 can diced tomatoes
2 TBSP sweet curry powder
1 – 2 tsp cumin seeds
½ – 1 tsp ground coriander

Fry the beef in the olive oil until mostly browned on all sides. Add the garlic and saute another minute or so, then add the squash. Chop the squash and add to the pot as you go–the thin top third of the squash, I cut in half and sliced, the middle third, I cut into 4 sections and sliced, and the thickest bottom part, I cut into six sections and sliced, so I got thin slices around 1 inch by ½ inch or so. Sautee for 2 – 3 minutes to get the squash softened, then add the tomatoes, broth and  spices and stir thoroughly.

Bring to a boil, then reduce heat and simmer for 10-15 minutes to let the flavors blend, stirring occasionally.

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I really couldn’t believe how well this turned out–and I bet it will be even better today! I had planned to make cauli-rice to serve with it, but I didn’t feel like it at the time, so I just served the stew in bowls alone. Everyone liked it, although my mother was over, and she thought it was a bit spicy. If she hadn’t been there, I might have put more spice in it, but I refrained because I know she doesn’t like things too hot.

Menu, Week of 5/13

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I have to admit: the low-carb stuff is seeming a bit boring to me. I am tired of eggs and bacon for breakfast. I am a little bored with salads for lunch. I miss the variety of high-carb foods out there.

This week I am aiming to add more low-carb veggies to the mix to make things a bit more interesting. I am doing tuna salad stuffed tomatoes for lunch to have something different.Even though it is getting more summery here, I think I’ll add some soups to the mix, too.

Sunday: BBQ at my parents’ house

Monday: Cinnamon and Chicken Stew with artichoke hearts and spinach subbed for the chickpeas (maybe some mushrooms added, too, because I love them even if no one else does), quinoa for the family, fried cabbage and bacon

Tuesday: Sausage and Eggplant Stew, cooked on the stovetop instead of the crockpot

Wednesday: Korean Beef (made with ground turkey, because that is what I have on hand, and probably Truvia instead of the brown sugar), cauli-rice, green beans

Thursday: bratwurst, broccoli, fries for the kids, sauteed mushrooms for me

Friday: Eggplant and Mushroom Curry, leftover cauli-rice, maybe some Indian spiced chicken

All I will need to buy this week is Italian sausage and maybe a bit of bacon and eggs and some green beans, so not a bad plan!

Anyone else doing low-carb? What do you do for breakfast and lunch. It has been all bacon and eggs for breakfast and big salads for lunch here. That sounded so exciting, especially with full fat salad dressing, but I am bored, bored, bored.


As always, there are a lot more menu-planning ideas over at orgjunkie.com!

Menu, Week of 1/20

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I really do love menu planning. I didn’t follow my plan exactly last week, but it still made things go so much more smoothly, and I was able to cook at home even on the night I had to drive way out in the county to get the boy a scouting thing for his pack meeting Wednesday night. I got back at about 6:15, and the meeting was at 7:00, but we still had a healthy home-cooked meal. Go me!

Sunday: Salmon salad (bibb lettuce blend, mushrooms, avocado, slice almonds, dried cranberries, salmon burger chopped on top, homemade balsamic vinaigrette)

Monday: Red beans and rice, steamed veggies

Tuesday: Curried chicken and veggies, rice, pineapple

Wednesday: Salmon noodle casserole, steamed veggies

Thursday: Lentils and rice with caramelized onion tahini sauce, Italian sausages, steamed veggies

Friday: Sloppy joe pizza

Saturday: leftovers

As always, this post will be linked to Menu Plan Monday at orgjunkie.com–lots more ideas over there!

Menu, Week of 4/15

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Last week, I didn’t make a menu plan, and I didn’t do much grocery shopping, but we still ate at home every night. Go me! We ate a lot of chicken–chicken tenderloins are so convenient, and easy to defrost even at the last minute–but I think we ate pretty well overall.

Here is what we had, not in order:

Image credit: Lets Dish

Chicken in mustard cream sauce, brown rice, edamame

Curried Stir-fried noodles and veggies

Chicken risotto/paella

turkey/goat cheese/spinach burgers, roasted veggies, quinoa salad

Italian sausages, quinoa salad, steamed veggies

Scrambled eggs and hashbrowns

So, not as much chicken as I was thinking. We are starting this week with two chicken dishes in a row, though, and the chicken in mustard cream sauce was Saturday night, so we are on a chicken run. I could rearrange things, but I want to make the inside out chicken cordon bleu tonight while my mother is over, so it can’t be helped.

Sunday: Curried chicken and rice soup

Monday: Inside out chicken cordon bleu, salad, steamed veggies, rice pudding

Tuesday: Chili, cornbread, sauteed mustard greens

Wednesday: Moo Shu Pork Casserole, Asian slaw

Thursday:  Rosti with Bacon and Scallions, scrambled eggs, fruit smoothies

Friday: Curry coconut shrimp, red lentil dal, rice

This menu will be linked up at orgjunkie.com–head over there for lot’s more inspiration!