Thursday, 11 September 2014

Indian Butter Chicken

      Hey, hey!

   How is the week going? Almost the weekend! Anyone else feeling the burn of the first few weeks of school? It is such a busy time of year with school, and all the after school stuff starting, it's such a rush back into routine and reality! I'm going to be a first-year hockey mom this fall! My guy is trying hockey, and he is actually really excited! And so are we. I think. :)

   Do you ever have the weeks where you're so out of control with a busy schedule that you just can't pull it in? That's me this week! We had some unexpected and very exciting company form our dear friends, the Loewen's, this week! They were stuck here thanks to a car break-down, and we got the chance to have a good visit. Then the rest of my craziness is mostly chalked up to me being a total freak and not getting it together! I am also in total need of a Costco trip, and am running low on meat and supplies. I'll blame that!

   I am still in the depths of the T25 tapes. They are really good and I love being done so quick! What I don't love is having to throw myself in the general direction of the toilet and hope I land on it. My legs are so paralyzed, there is a zero percent chance of me bending down in that position! Lifting my arm above my head to do anything, nope. Not happening. These are the signs that I'm doing something right, but man, it's tough!!

   This recipe today is for butter chicken. Probably one of the most popular Indian food dishes out there. The one problem with it is it is usually made with very heavy cream of some sort. Mama don't play like that. The thing with curry dishes and such are they are very much to personal taste. I really recommend that you add little by little until you see what your family likes. Some curries and pastes can be super spicy, and it sucks to ruin a dish when you overdo it. Once you get too hot, there's nothing much you can do from there. Except hope to baby J that you don't murder your underwear later for ticking off your stomach!! Let's do 'er!!

Indian Butter Chicken

you need:
2-4 chicken breasts, cut into bite-sized chunks, can also use boneless thighs, cut up
1 can diced tomatoes, drained (flavor of your choice, I used fire roasted -try to avoid anything with much for added flavors that might not mix)
1 can full fat organic coconut milk
1 white onion, diced
2-4 minced garlic cloves
butter for frying

Spices: (remember, add and try- find your taste!!)
2-4 Tbsp yellow curry powder
1-3 Tbsp red curry paste (I use Thai Kitchen brand)
half to 1 tsp ground coriander
1 tsp garam masala
pinch cayenne (optional)
Jasmine or Basmati rice for serving, if desired
Garlic Naan bread for dip, dip, dipping, if desired (careful, it can be a little bit dirty for you!!)

In a large, deep frying pan add your few pads of butter, and heat up over medium high. Add onion and cook for a few minutes until tender. Add the minced garlic and cook a few more minutes. Add the tomatoes and the coconut milk and stir to combine.

Add in all your spices.

 Stirring totally to mix everyone into the pool nicely!! Now is the time to taste test and decide what you want to add. Once you add the raw chicken you can't be testing it anymore! Add in the raw chicken and stir. Turn to a medium heat and cover. You're looking at about 30 min to simmer and cook chicken through. Stirring often.

If you're using an Indian type rice, prepare it now.

Once chicken is cooked through and you're satisfied with your sauce, use a slotted spoon to scoop onto your plate. Spooning more sauce over , as you like. Garnish with a titch of parsley and BOOM! You just cooked this up so well, you are basically from India now. :))

**NOTE-  if you're short on time, saute your chicken in a small side pan and just add into your sauce once you have it how you like it, instead of simmering in the raw chicken.

Monday, 8 September 2014

One-bowl Blueberry Muffins


   Hey peeps! How's the week going? If you're in Alberta you're probably huddled in the feta position rocking like a newborn baby. It. Is. Snowing. Seriously? So gross. I have faith that the forecast will be better and I won't have to run into traffic. Sheesh.

   Grey started his first official day of kinder today, AND got his first loose tooth! So busy! Seems like the perfect morning to sleep in and then decide to bake something mid-morning? I do it to myself, but I can't help it! I know I wasn't alone today with the baking fever, the weather screams for it!

   Are there certain things or directions in a recipe that instantly are a deal breaker? If I ever used to see anything that had to be sifted, I was out. Or separated eggs. I am better now, but one thing that I just don't do is yeast/bread things. I have never been successful in getting it to rise (EVER) and I don't do well with cooking failure, so I stay away!

   One thing I do love about a recipe, and draws me to it, is one bowl. Toss it all in, mix 'er up and done! Easy, and little cleanup! It always seems like the times I decide to try a trickier recipe are the days that my kids decide to eat each other and light the house on fire. I like to pick and choose my battles. :) Today wasn't a day for anything complicated, if you know what I'm saying!!

   Try these blueberry muffins out when you have berries in the fridge you need to use up! I doubled the recipe and ended up with 24 big ones and 36 mini muffins. Kort likes the mini ones better, as they're easier to throw down and mash into the carpet. It's totally understandable. :)

   These froze really well and my family loved them. Perfect for lunches or when you need to whip something up really quick. And have I mentioned only one bowl? haha!! Let's cook....

Blueberry Muffins (single batch)

You need:
2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 egg
2 tsp pure vanilla
1/2 cup softened honey (more like 3/4 if you like sweeter) OR 1/2 cup sugar
4 Tbsp melted butter
1 1/2 cup buttermilk****
1 1/2 cups blueberries

**cooking HACK! If you don't have buttermilk on hand, measure out the milk, then add 2 Tbsp white vinegar to the milk and stir with a fork. Leave aside for 10-15 min, and voila- buttermilk!! :) (if it has some bits at the bottom, add those, too!)

pre-heat oven to 350

In a large mixing bowl whisk in the egg, honey, melted butter, and the buttermilk.

Add in the flour, salt, baking powder and baking soda. (sifting them in will give you a fluffier muffin)
Get in your arm day by whisking the mix until smooth. No over mixing!

Whisk in vanilla.
Slowly and ever so lovingly fold in your blueberries, using a wooden spoon. Try to look them over first and pick out any open or mushed ones- they will bleed into the batter making some kind of Violet Beauregarde mess, straight out of Willy Wonka.

Grease your muffin tins, and spoon the mixture in 3/4 full. (Same goes for the mini's, use a teaspoon and fill them 3/4 full.)

If  you're super lucky, you'll have a super yummy little helper on your side...

In the oven they go. The big ones were 13 minutes for me, little ones around 9/10. Know your own oven and keep an eye out. You can't go back once they are over done. The 'ol toothpick in the middle coming out dry is what we're looking for here. Try not to hit a berry! :)

And there you have it! You'll have the dishes done before the muffins are out! These freeze awesome, and are perfect for lunches or after school snacks.

original recipe pingback to ""

Thursday, 4 September 2014

Stuffed Portobello Mushrooms with Bison Burgers


    Oh.My.God. Am I back or what??? Is everyone still alive? What a great summer we had, I hope you did too! Buuuuuuut now pants are tight and routines are back, so, time to do it up!

   How did everyone make out over the summer months? Stick to the plan, medium or a total wash? I started off rocky with a trip then my few weeks out camping. But I have managed to pull it back in and am doing pretty good. I feel like I'm back in my groove.Sometimes it actually feels good to get back to school year routines and schedule.

   My oldest is starting kindergarten this year and they have a severe nut allergy in the morning class. This rules out a lot of snacks for me to send, as I bake a lot with almond flour. So I'll be trying some new baking ideas in the next few weeks! What are your fav go-to school snacks to send?

   I am working on the T25 workout DVD's, anyone familiar with those? It's 25 straight minutes of intense cardio. I like it because it goes fast and then I'm done. I don't like how my ass and legs slap together at certain points, however. But man alive, am I ever a sweaty Betty when it's done! They are very hard! And I like to start complaining about half way through, it makes me feel better. :) Hopefully the "slapping" will decrease over time!

   This recipe tonight is one my sister in law made for us when she was here visiting this summer. We served it as a side dish with some awesome steaks and everyone loved it! So easy, and totally crowd pleasing. We had a busy week getting ready for school, all the paperwork, and registering for all the after school stuff, so I made these mushrooms up with some pan fried bison burgers and there was dinner! Easy and good.

   Coming at you soon will be some baking ideas for lunch boxes, easy weekday meals and more!

Stuffed Portobello Mushrooms

You Need:
1 Portobello per person you're serving (the following portions were for 2)
2-3 pieces of bacon, chopped roughly
1/2 or 3/4 cup shredded cheddar (or whatever you like)
1/2 cup diced white onion

clean the 'shrooms and remove the stems, then dice up the stems

In a medium frying pan saute your stems, onions and bacon. Cook until bacon is cooked through and slightly crispy.

Heat up your oven to 350. Place the 'shrooms on a baking tray lined with parchment.
In a small bowl, mix together your bacon mixture with the shredded cheese. Equally stuff your mushrooms with this delish little mixture!

Bake for about 20 minutes. Allow cool time, these little beauties retain heat and will be hot for a little bit!

I just pan fried our bison burgers, then topped with thick cut, spicy pickles, then broiled some provolone cheese on top. Yum and yum. Top with your fav toppings and cram this into your face-NOW!!!