Yummy Mummy Recipe: Thai Cashew Chicken

Now that we’re into the warmer weather (YIPPEE!!!) it’s nice to have recipes that are lighter and don’t require you firing up the oven & heating up the house. A girlfriend of mine sent me this recipe and after making a few tweaks and came up with my own version. I hope your family loves it as much as mine! (PS- this is a great slow cooker idea for you busy Mamas wanting to come home to dinner ready to go! Just pop in on low for 6- 8 hours.)
Yummy Mummy Recipe: Thai Peanut Chicken
Ingredients:
Skinless chicken thighs (I find bone- in are juicier)
1/4 cup cashew butter (you can make your own by whipping up 1 cup of raw cashews with a tablespoon of coconut oil in a food processor; add a pinch of salt if you like)
4 cloves garlic, minced
1 inch piece of ginger, minced
2 tbsp honey
2 tsbp rice vinegar
2 tsp sesame oil
2 tbsp soy sauce
1/2 tsp cayenne pepper
1/4 cup fresh cilantro, chopped
Instructions:
1. Preheat oven to 375 degrees
2. Combine all ingredients except chicken & cilantro in a blender or food processor
3. Place chicken in a baking dish & cover with sauce; cook for approx. 30 minutes
4. Garnish with fresh cilantro & enjoy!
Serve over rice or egg noodles

Image Source: Yummy Mummy Club

June posts sponsored by Cutie Pie Boutique

Yummy Mummy Recipe: Thai Coconut Curry Soup & Salad Rolls

I have officially shifted my cooking to the fresh, lighter options of Spring & Summer. I’ve also been trying to find healthy options that accommodate our new dietary restrictions. I have discovered some amazing international cuisine in the past few months and have been wanting to try some curry recipes & find other ideas that would go well with them. This week’s Yummy Mummy Recipe is not only healthy, it is full of flavour and will leave you feeling satisfied. It’s great because you can do a lot of the prep work in advance (roast the squash & cook the rice) and have the soup simmering while you construct the wraps.  I hope this inspires you to try something new with food!
Yummy Mummy Recipe: Thai Coconut Curry Soup & Salad Rolls
Soup Ingredients:
1 tbsp oil
2 onions, diced
4 cloves garlic, crushed
1 inch piece of fresh ginger, crushed

4 cups chicken broth
1cup coconut milk
1 can (28 fl oz) diced tomatoes
2 tbsp fresh cilantro, chopped
2 tsp curry powder (more or less to taste)
1 tsp cumin
1/2 butternut squash, roasted
Salad Wrap Ingredients:
Makes 8 wraps
rice paper wraps 
1 cup rice, uncooked
1 carrot
1/2 cucumber
bean sprouts
handful spinach
1 cup shrimp, cooked (optional)
2 strips imitation crab (optional)
Directions:
1. Preheat oven to 350 degrees; scoop out seeds of squash & roast 1/2 the squash covered with foil for 45 minutes (this is great to do ahead, so you can just add the peeled/ diced squash to the soup)
2. While the squash is roasting, cook your rice (add 2 cups of water to the 1 cup rice; bring to a boil, then cover & simmer for 15 minutes); when cooked set aside & allow to cool
3. In a large pot, heat oil & add onions, garlic, & ginger. After 5 minutes add broth & coconut milk
4. Stirring well, add canned tomatoes (with liquid), cilantro, curry powder, & cumin
5. Bring soup to a boil, then reduce heat & simmer; when the squash is finished, peel, dice & add to soup (if you wish, you can puree this soup, time allowing)
6. Using a mandolin or a sharp knife, cut the carrot & cucumber thinly slice the carrot & cucumber into pieces approx. 1/8″ think by 5″ long (think of how veggies are sliced in sushi)
7. Soak your rice paper wraps according to directions on package; line each wrap with 2 spinach leaves & approx. 1/4- 1/2 cup rice close to one side
8. Add bean sprouts, carrots, & cucumber on top of rice; top with shrimp and/ or imitation crab if using
9. Roll the wraps by tucking the top/ ingredients & folding in the sides as you go; the wraps should hold themselves together
10. Serve together; the wraps have a very subtle flavour & are delicious dipped in the soup; you can serve the soup with some fresh chopped cilantro for garnish 
I hope you enjoy this as much as we did!!!

April posts sponsored by Gary Gallant Travel

Yummy Mummy Monday: Chicken Curry

Since Will has been on what I’m calling an epic cleanse (ie very clean eating) I’ve been trying to find new recipes to try so we have more variety in our meals. The challenge here being that he can only eat lean protein, fruits, and veggies right now. Fairly restrictive. Since pre- made sauces and seasonings are out of the question, I’ve incorporated a wider variety of spices into my cooking to add flavour. It’s amazing the difference this makes.
That being said, I have started trying some homemade Indian dishes, since this cuisine is largely vegetarian, has lots of flavour, and can easily be incorporated into hubby’s diet. Last week my friend Celine (who’s contributed to some great DIY posts here and here) sent me a recipe for chicken curry with paleo rice from oursavorylife.com. Using this recipe for inspiration I took my first steps in Indian cooking.  I hope this will inspire you to branch out of your comfort zone and try something new & exciting! (or as my favourite 90’s pop group said: spice up your life!) 😉

Yummy Mummy Recipe: Chicken Curry & Paleo Rice
For the Curry:
1/4 cup butter
2 medium onions, chopped
2 cloves garlic, chopped
1 tbsp fresh ginger, peeled & minced
3 tbsp curry powder
2 tsp salt
1 tsp ground cumin
1/2 tsp cayenne
4 chicken breasts (boneless, skinless) diced into 1″ cubes
(you can skip the chicken for a delicious vegetarian version!)
1 can (14.5 oz) diced tomatoes
3/4 cup cashews
3/4 cup coconut milk
Fresh cilantro (for garnish)

For the Paleo Rice:
1 head caulifower, chopped &grated (I’ll explain below)
1 tsp garlic powder
1/4 cup chicken stock

Directions:
1. Heat the butter in a pan; once melted, saute onions, garlic, & ginger for approx. 5 minutes
2. Add spices & salt, mix until onions, etc are evenly coated
3. Toss in chicken, followed by the tomatoes (including the juice). Bring to a simmer & cover for 20 minutes. While the curry mix is simmering, grate the cauliflower (you can do this by hand or in a food processor) into a separate pot.
4. After 20 minutes, stir in coconut milk and cashews; cover & simmer for another 20 minutes
5. Add 1/4 cup water or chicken stock to cauliflower along with garlic powder. Steam for 7 minutes

Serve curry mixture over paleo rice & garnish with fresh cilantro. Enjoy!

Image Source: http://ehow-blog.com/how-to-make-chicken-curry/

Yummy Mummy Monday: Chicken A La King

Image  Source: http://stalkerville.net/recipe/chicken-la-king/
This is one of those dishes that was a go- to in my house growing up. It’s great in a pinch and is easily adapted for the ingredients you have on hand. You can even take it a step further & bake with parmesan for 15 minutes and enjoy it as a casserole (You could also skip the chicken all together and enjoy this as a vegetarian recipe). A yummy choice for this time of year.
Yummy Mummy Recipe: Chicken A La King
Serves 6+
Ingredients:
3 chicken breasts, cut into 1″ chunks
Olive oil
1 cup rice, uncooked
1 medium onion, chopped
1 green pepper, chopped
1/2 cup frozen peas
1 can condensed mushroom soup
Worcestershire sauce 
Salt & pepper to taste
Other options: red pepper, celery, corn… choose veggies based on what your family likes

Directions:
1. First get the rice cooking; cook 1 cup rice in 2 cups liquid (I usually just use water, but chicken or veggie stock is nice for extra flavour). Bring to a boil; reduce, cover, & simmer for 15 minutes.
2. While rice is cooking, toss the chicken in a pan with some olive oil. Add onion & green pepper. Cook until chicken is cooked through & veggies are soft. 
3. Add the frozen peas & mushroom soup (if you would like, add an equal amount of milk for a thinner sauce). Stir until smooth; add a dash or two of worcestershire sauce & stir until blended.
4. Season with salt and pepper & serve over rice. 
Optional: If baking & eating as a casserole, combine rice with chicken & sauce mix in a casserole dish, top with parm, & bake at 350 degrees for 15 minutes.

Yummy Mummy Recipe: Greek Night!

Image Source: http://waktattoos.com/id7001/theproverbialgreek-com-236-thickbox-greek-key-armband-tattoo-800×600-pixel.html
Opa!!!! This past Sunday we hosted dinner for some of the fam. As I’m sure anyone who’s ever cooked for anyone else knows, we all like different things. And to be fair, I do like my guests to like what they’re served- and as a bonus, I try to offer something on the healthy side (even though this Sunday had lots of carbs!). Since we’re moving into Fall, I figured I’d break out the slow cooker and test out a menu I could serve when the cooler weather arrives. So with all of this in mind, I decided on Greek food! (Cue the drooling Homer Simpson face!)
I wanted to make dishes that I was familiar with, since I’m comfortable with the ingredients and had a good idea of what was involved. I definitely was grateful to have the chicken on auto pilot all day, so I could prep the appies & sides (plus, I didn’t want the house to look like a laundry bomb had gone off ). 😉

I turned to Pinterest for inspiration and then it was off to the races!

Yummy Mummy Greek Night Menu: (Serves 8- 10)

Quinoa Greek Salad
Pita Chips & Tzatziki (also served with main course)
Slow Cooker Lemon Herb Chicken with Greek Style Rice & Potatoes

Quinoa Greek Salad

1 cup quinoa, uncooked
1 avocado
1/2 cucumber
1/2 red onion
1 large tomato, or a handful of cherry tomatoes
1 small can of sliced olives (optional)
1/2 cup feta cheese
1/3 cup olive oil
1/3 cup balsamic vinegar
1 tbsp apple cider vinegar

Directions:
Cook quinoa; Bring 2 cups water & quinoa to a boil. Stir, cover &reduce heat to low. Simmer for 15 minutes (or until soft & water is absorbed).
When cooked, remove from heat & set aside to cool.
Dice all veggies & feta into large chunks- approx 1/4″ – 1/2″ pieces.
In a container with a lid, mix the olive oil & vinegars; shake well.
Combine all ingredients in a large bowl until well blended.
Keep in fridge until ready to serve.

Pita Chips & Tzatziki

2 large pitas
8 oz Greek yogurt
1/2 cucumber
2- 3 cloves garlic (based on prefernce- I say the stinkier your breath, the yummier the dip!)
1 tbsp lemon juice (fresh if you have it)
1 tbsp fresh dill or 1 1/2 tsp dried dill

Directions:
Preheat oven to 350; bake pitas for approx. 10 minutes, or until crunchy.
When cooled, break into pieces similar in size to tortilla chips.
Finely dice cucumber.
Crush garlic.
Combine all ingredients & stir well.
Keep in fridge until ready to serve.

Slow Cooker Lemon Herb Chicken

10 chicken breasts or thighs (or both)
1 tbsp olive oil
2 tsp oregano
1/2 tsp pepper
6 tbsp lemon juice
1 cup water
chicken or veggie bullion cube (or 1 cup stock)
6 cloves garlic, minced

Directions:
Mix all of the seasonings, etc in slow cooker until well blended.
Add chicken- mix well, so that all pieces have been coated.
Cook on low for 6- 8 hours or high for 4.

Greek Style Rice

3- 4 tbsp butter
1 small white onion, chopped
2 tbsp garlic, minced
2 cups rice (uncooked)
3 1/2 cups water with 2 bullion cubes (or 3 1/2 cups chicken broth)
1/2 cup lemon juice
2 tbsp fresh dill, chopped
2 tsp ground pepper

Directions:
In a large skillet/ frying pan melt butter; saute garlic & onion for approx. 3 minutes.
(or until onion is soft)
Add everything else & stir well.
Bring to a boil; reduce heat & simmer covered for 20 minutes.
Give a final stir- ready to serve!

Greek Style Potatoes

4 large potatoes, peeled & sliced (approx. 6 slices lengthwise per potato)
1/3 cup olive oil
1 1/2 cup water with veggie or chicken bullion cube (or 1 1/2 cups chicken broth)
2 cloves garlic, minced
1/4 cup lemon juice
1 tsp thyme
1 tsp rosemary

Directions:
Preheat oven to 350
In large baking pan (9″* 3″ at least) mix everything together (except potatoes).
When everything mixed well, toss in potatoes; make sure they are well coated.
Cover pan with foil.
Bake for 1 1/2- 2 hours, turning once or twice.
Poke with a fork to check if cooked.

Serve & enjoy!!!

Phew! I hope you get a chance to try some or all of this yummy goodness!

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