Sunday, February 26, 2012

Healthy Chicken Curry

Are you kidding me, 15cm of snow….grrr!  Our driveway had finally melted down to the pavement and I was getting out pretty often with the baby for walks in the nice warm weather.  Next week I start my 12 week training for the half marathon on race weekend and I was really hoping for clear paths and warm weather.  Hopefully there is some warm weather in store and we get rid of the snow sooner rather than later. 

As part of my training I’ll be adjusting my diet to get off the last of the baby weight.  Expect to see some healthier meals. This one comes out at 356 calories for 1 cup of rice and 1 cup of curry chicken mixture.  It’s amazing how much substituting low-fat and whole wheat can change the nutritional value in a meal.  I’ll admit that you do end up compromising on flavour.  The hubby made it very clear that it was good but he knew it was “healthy”.  I loved it, which I don’t often say after I’ve cooked, only because everything tastes better when someone else makes it.  At least it’s not salad.

The best part about this recipe is you’re really getting two recipes out of it.  I plan on making just the rice portion of the dish next time and adding the chicken straight into the rice.  That way you end up with a great one pot meal that is full of flavour and is super healthy.  Another thing I might change is to use pistachios instead of cashews and if it floats your boat you could even add some golden raisins.  The hubby isn’t a fan of raisins so I would steer clear but I think it would be delicious.  Here's a photo of the rice on it's own, mmmm!

Chicken Curry with Cucumber Rice


·         1 tbsp olive oil
·         1 tsp mustard seeds
·         1 tsp cumin seeds
·         4 cloves garlic, minced
·         1 red pepper, half diced and half sliced
·         2 large yellow onions, diced, divided
·         1 cup brown rice
·         1 tsp ground turmeric
·         1 cup low sodium chicken broth
·         ¼ tsp red pepper flakes
·         ½ English cucumber, peeled, seeded and diced
·         Zest from 1 lemon
·         ¼ tsp salt and pepper
·         2 tbsp roasted cashews, crushed
·         1 lb boneless, skinless chicken breast, cut into 1 inch cubes
·         1 large carrot, peeled and cut into small dice
·         1 small head of cauliflower florets, cut into small pieces
·         2 tsp ginger, minced
·         1 tbsp whole wheat flour
·         4 tsp curry powder
·         1 can low fat coconut milk
·         Chopped fresh cilantro for garnish


1.    In a large saucepan, heat 2 tsp oil over medium high heat.  Add mustard and cumin seeds and toast, stirring constantly for 2 to 3 minutes until seeds are fragrant and begin to pop.  Add garlic, diced bell pepper and half of the onion and sauté, stirring occasionally, for 5 minutes until onion is soft and translucent.

2.   To saucepan, add rice and turmeric and stir to coat.  Cook for 2 minutes, until slightly toasted.  Stir in 1 cup broth, 1 cup water and red pepper flakes.  Bring to a boil.  Reduce heat to simmer, cover and cook for 40 minutes until rice is tender. (my rice took a little longer, you will know when it’s ready)  Add cucumber, zest, salt and pepper and stir to combine.  Remove from heat and sprinkle with cashews, cover to keep warm.

3.   Meanwhile, in a large skillet, heat remaining 1 tsp oil on medium-high. Add chicken and sauté, stirring occasionally, until cooked through and lightly browned, 10 to 15 minutes.  Transfer to a large plate and set aside.

4.   Add carrot, cauliflower, sliced red pepper, ginger and remaining half of onion to skillet.  Sauté, stirring occasionally, for 5 to 6 minutes, until vegetables are tender.  Add water 1 tbsp at a time if skillet gets to dry and vegetables begin to brown too much.  Add flour and cook, stirring to prevent clumping, for about 3 minutes.  Return chicken to skillet.  Add curry powder, 1 cup of water and coconut milk.  Stir constantly and bring to a boil.  Reduce heat to a simmer and cook, stirring occasionally, until sauce thickens, about 8 minutes.  Spoon rice onto serving plate and top with curry chicken.  Garnish with cilantro and serve.


Thursday, February 23, 2012

Mumbo Gumbo

Since our lives were turned completely upside down by our 9 lbs 13 oz bundle of joy the hubby and I have found ourselves enjoying the most unusual things.  Tonight after the baby went to bed we sat in front of the computer watching videos of her going swimming, laughing and rolling around on the floor.  We had the biggest smiles on our faces watching them as if we hadn't seen her in days, she had only gone to bed 2 hours ago.  I wonder what insignificant thing we would have been doing if she wasn't around. Life just seems to have so much more meaning now.  Actually, I know what we would have been doing instead, watching video's of our dog:)  Which isn't so bad, just not nearly as cute.

I made this delicious gumbo on Tuesday to celebrate Mardis Gras. I know that on pancake Tuesday you're supposed to make pancakes but I didn't, maybe I'll make pancakes this weekend.  I'm not sure that I know what a great gumbo tastes like but I do know that I enjoyed this meal and the recipe was called gumbo.  I found the recipe on the Fine Cooking website, it took a lot of time and had a fair amount of ingredients.  I was only able to find enough time to make it because my Mom was around to help out with the little one. 
Gumbo Ya Ya
From, Fine Cooking Magazine


·         3 Tbs. plus 3/4 cup vegetable oil

·         2-1/2 lb. skinless chicken thighs, preferably bone-in

·         Kosher salt and freshly ground black pepper

·         1 cup all-purpose flour

·         1 medium bunch celery, thinly sliced

·         4 large onions, diced

·         4 green or red bell peppers, diced

·         2 Tbs. minced garlic

·         1/2 to 1 tsp. cayenne or 5 fresh cayenne peppers, diced

·         3/4 tsp. dried oregano

·         3/4 tsp. dried basil

·         3/4 tsp. dried thyme

·         4 bay leaves

·         8 cups homemade or lower-salt chicken broth or water

·         1-1/2 lb. andouille sausage or other spicy smoked sausage, cut into 1/2-inch chunks

·         1 Tbs. filé powder

·         cooked white rice


1.       In a heavy-based soup pot, heat 3 Tbs. of the oil over high heat until almost smoking. While the oil is heating, season the chicken generously with salt and pepper, dust it with 1/4 cup of the flour, and shake off the excess. Sear the chicken in the hot oil until golden brown, turning once to brown both sides, 4 minutes on each side. Remove the chicken and set aside.

2.       Let the oil reheat for a minute and then reduce the heat to medium high and add the celery, onions, and peppers and cook until soft, 10 to 12 minutes, stirring to prevent scorching. Remove the vegetables and any liquid from the pan and set aside. Add 3/4 cup oil to the pot and let it heat up for a minute over medium heat. Slowly add the remaining flour to the pan and cook, stirring constantly, until the mixture is the color of chocolate, 10 to 20 minutes. Stir carefully, being sure to scrape the sides and bottom of the pot to prevent scorching. Pay attention not to burn the roux; if you do burn it, you’ll have to start over.

3.      When the roux has reached a good mahogany brown, return the cooked vegetables to the pot, along with the garlic, cayenne, oregano, basil, thyme, and bay leaves. Stir to scrape the bottom of the pot and cook until well combined, 3 to 5 minutes. Season with salt and pepper.

4.       Slowly add the broth while stirring until smoothly blended. Add the chicken and the sausage. Bring to a simmer and skim off excess fat. Simmer uncovered, skimming any foam or fat that rises to the surface, until the chicken meat is so tender that it falls easily from the bones, about 2 hours (begin checking earlier). Remove the bones from the pot and discard.

5.      Return the soup to a boil and stir in the filé powder, stirring vigorously to avoid clumping, until the filé powder is dissolved. Taste for seasoning, adding salt and pepper as necessary. Serve the gumbo in bowls over the cooked white rice.

Friday, February 10, 2012


I'm not sure what brought this on but this morning I woke up with the erg to blog.  Months ago when I stopped posting I was about 5 months pregnant and blogging was starting to feel like a chore.  So I stopped.  If I wasn't enjoying it then why continue. 

Today, life has changed just a little:)  My little girl is 3 months old and life as a new Mom is starting to settle in.  I am getting back into the kitchen and my cooking definitely has a different approach these days.  Everything takes a more organization and usually has to easily revolve around the babies nap time.

The dish that I am starting of with might not seem like a good dish for moms but it works for me because I am home on maternity leave and the work involved can easily be broken up into a couple of stages.  It might not make a great weeknight dish but definitely a great weekend meal, especially if you have a lot going on.  You can start it off in the morning and about an hour before dinner you can finish everything off.

In the morning I packed up the little one and headed out to the grocery store.  Came home and threw the pork shoulder into the oven.  In just 4-5 hours it got so juicy and shredded apart with little effort.  You could just make the pork and toss the meat on a bun, I would have been more than happy with that.  Around 4pm we tossed all of the stew ingredients into a pot and let them hang out for an hour or so.  Dinner was ready in time for when the hubby came home and we ate while the baby had her last nap of the day.  Man, you'd think I knew what I was doing or something, trust me not all days work out as good as today did.

This recipe comes from The Rachael Ray Show.  I almost hate to admit that because most of the time she annoys me.  I can't say that I have ever completely followed one of her recipes, I always modify it to my liking.  That's exactly what I did with this one.  I hope you give it a try.

Mexican Pulled Pork Stew


·  1 2- to 3-pound boneless pork shoulder
·  salt and black pepper
·  1 tablespoon smoked paprika
·  2 teaspoons oregano, divided
·  1 teaspoon fennel seed
·  1 teaspoon granulated garlic
·  2 onions, 1 thinly sliced and 1 chopped
·  2 bottle of beer, I used Corona
·  1/4 cup oil
·  4 cloves of garlic, minced
·  1 tablespoon cumin
·  tablespoon ground coriander
·  3 14-ounce cans fire-roasted diced tomatoes
·  1 quart chicken stock
·  1 can corn
·  1 can Romano beans
·  Shredded cheddar cheese for topping

1.    Bring meat to room temp and preheat oven to 300ºF.
2.   Season the meat with salt and pepper. Combine the paprika with 1 teaspoon oregano with fennel and granulated garlic. Rub spices into meat.
3.   Place pork in a roasting pan, top with sliced onion. Add beer to pan and cover. Roast pork 4-5 hours until very tender.  Shred with two forks.
4.   Heat a Dutch oven over medium-high heat with oil. Add chopped onions and sliced garlic to pan and season with salt and pepper, remaining teaspoon Mexican oregano, cumin and coriander. Process tomatoes with a hand blender until smooth. Add stock, tomatoes, corn and beans to the pot.  Add the shredded pork and reserved pan juices. Simmer to thicken and combine flavors, 30-40 minutes
5.   Serve the soup with shredded cheddar cheese.