Creamy Kale and Chicken Curry

Creamy Kale and Chicken Curry

Creamy Kale and Chicken Curry

Reinventing the wheel is fun, I really enjoy creating new versions of an old classic in my kitchen laboratory. Has it been done before? Maybe. But for me, it’s new, it came out of my imagination and this is how all great things were born!

Oh my, I’m getting a little carried away. Most new creations occur for me because of this- I hate when food goes to waste, it gets under my skin and I feel horribly guilty and terrible every single time I have to throw food in the compost (hey, at least its going back to the earth). This repugnance to wastefulness all started when I travelled to India and saw just how little people live off, and oh how those living in poverty cherish even the smallest morsel. Arriving back to Canada, broke ass and needing a job asap I worked in a high end restaurant as a server (though my heart is in the kitchen). The amount of food left on plates destined for a fate in the trash can (of course, no compost) it was really gut wrenching. Though probably illegal, I would have my own little doggy back which I would take home,ahem, for my dog. I didn’t last very long and after this embraced cooking over serving, with my trusty compost bucket always at my side.

Creamy Kale and Chicken Curry

The moral of the story.

The kale in the fridge was getting past its prime and my brain wanted to make curry for dinner. Don’t get me wrong I love kale…sometimes…but I didn’t want any leafyness in the curry, I wanted smooth and creamy luxuriousness sans leaf. Palak Paneer is one of my favourite indian dishes, if you aren’t familiar, paneer is a type of indian cottage cheese and its cooked with curried creamed spinach, the texture and satisfaction this dish brings makes it a beloved classic. This creamy kale and chicken curry basically emulates the texture of palak paneer but instead of paneer chunks I’ve used chicken. If you’re fully paleo you can omit the heavy cream and cream cheese and opt for coconut cream, the result isn’t quite as rich but deliciousness nonetheless.

Creamy Kale and Chicken Curry

 

Creamy Kale and Chicken Curry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 Tbs bacon fat or coconut oil
  • 1 onion, finely diced
  • 1 thumb sized piece of ginger, finely chopped
  • 3 garlic cloves, minced
  • 1 Tbs garam masala
  • 1 tsp cumin seeds
  • 1 bunch of kale, roughly chopped (remove the stems for a smoother sauce)
  • ¼ C cream cheese
  • ¼ C heavy cream OR omit dairy for ½ C coconut cream
  • ½ tsp sea salt
Instructions
  1. In a large skillet melt fat and add onion, ginger and garlic to simmer, when onions are translucent add cumin seeds and garam masala, let this cook together for a few minutes on med.
  2. Add the chicken to the skillet and cover for a few minutes.
  3. Put a pot of water on with a steamer preferably for the kale. Steam until just tender but still bright green, about 3 minutes.
  4. Puree the steamed kale in a blender or food processor with the cream or coconut cream.
  5. Add to the skillet and stir in cream cheese until melted if your using it.
  6. Salt and enjoy alone or with basmati rice, coriander and plain yogurt.

 

Creamy Kale and Chicken Curry

And remember kids, don’t let your eyes be bigger than your belly, tee hee.

I don’t know, am I alone in this? Does wasting food grate your nerves like it does mine? I know those of us with kiddos are probably frustrated about this. What do yo think?

Sticky Sweet Chile Lime Chicken

Sticky Sweet Chile Lime Chicken

sweet sticky chile lime chicken

Oh those days, when you are like a bottomless pit. Do you know those days?

They’ve been striking me often, I don’t know if it’s because it’s the dead of winter, some sort of subconscious knowledge that the end of the world is approaching, or the fact that a growing munchkin is stealing 600 calories from me daily. Nooo he’s not stealing it, I’m happy to donate those calories to my growing bean, but it makes a momma damn hungry to say the least.

Protein is the best hunger quencher, so I find myself noshing lots nuts, seeds, eggs and delicious pastured meats. I got a great deal on some free-range chicken recently and have been searching for creative ways to use it. Queue, sticky sweet chile lime chicken, oh my yum, this is so easy to prepare and just loaded with spicy, sweet and sour punch. We had this for lunch with rice noodles and sunshine sauce with added turmeric and some greens. It was just pure nourishment and subdued my momma bear hunger for a good while.

sweet sticky chile lime chicken

 

Sticky Sweet Chile Lime Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 chicken breasts, boneless, skinless
  • 1 tsp coconut oil
  • 1 Tbs sambal olek chile hot sauce OR Lee kum kee chili garlic sauce
  • 1 Tbs lime juice
  • 1 Tbs honey
  • 2 tsp fish sauce
  • pinch of salt
Instructions
  1. To get your chicken breasts to cook evenly, I suggest putting them in a plastic bag (one at a time) and smashing them with a mallet or anything hard really, this simply evens the thickness and makes for a tender piece of chicken.
  2. Heat a cast iron skillet or frying pan and melt a bit of fat or oil.
  3. Place the chicken down and cook for 5 minutes on med-high heat. Flip and pour half the sauce onto the seared side. Allow the other side to cook for 5 minutes and top with the rest of the sauce.
  4. Cover and allow to cook for another 2 minutes so that everything gets nice and sticky.
  5. This recipe is for medium sized chicken breasts, for larger chicken breasts the total cooking time will increase by a few minutes.

 

I’ve been writing a lot you guys and just wanted to share with you what I’ve been doing. So check it out…

Healthy Smoothies for Weight Loss with delicious recipes

Research Backed Benefits of Apple Cider Vinegar

The 50 Latest Coconut Oil Benefits Back by Science

Just a few of the articles I’ve been writing recently, any thoughts please do let me know!

 

PS. What’s your absolute quickest and easiest chicken recipe?

 

sweet sticky chile lime chicken

Argentine Beef Stew

Argentine Beef Stew

Argentine Beef Stew

This tender tomato beef stew is spiked with sweet dried apricots and delicate creamy squash. We love it as an alternative to the old classic beef stew.  I’m not sure how traditional this stew is, I know that in Argentina they usually add a healthy glug of wine, and a sweet pumpkin, I would love to travel there one day and learn how to make it all proper. Until then, this is my rendition, and I tell you it is pretty damn fine. With a nice glass of red this is a meal to warm your heart on a cold day.

Argentine Beef Stew

We’ve finally arrived at my parents place for the holidays, it’s been a 2 day adventure to get here and I am so happy to get to spend time with my lovely, crazy family. There has already been a riot of inappropriate jokes and puns, and the fun has just begun. Bring on the good times, amazing food, heartfelt laughter and connection, I love love love it.

 

Argentine Beef Stew
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 Tbs cooking oil of choice (I used beef tallow)
  • 1 lb stewing beef chunks
  • 1 onion
  • glug of red wine (3/4 C or so) (optional)
  • 1 C fresh tomato, diced
  • ⅓ C dried apricots, chopped
  • 1 red bell pepper, diced
  • 1 delicata squash or small pumpkin, cut into chunks
  • 3 medium sized potatoes, cut into large chunks
  • 1 C tomato sauce
  • 6 C beef stock
  • 1 tsp paprika
  • ¼ tsp cayenne
  • ½ tsp sea salt
  • fresh cracked pepper
Instructions
  1. Heat up the oil in a large pot until its very hot, add the beef chunks and let them get nice and brown
  2. on all sides.
  3. Lower the heat and add the onions, peppers,apricots and tomatoes and cook until soft. Add the wine and let everything simmer for a few minutes.
  4. Add the tomato sauce, beef stock, cayenne, paprika, potatoes and squash.
  5. Simmer on low for 2.5 hours
  6. Add salt and pepper to taste and serve with fresh cilantro

Argentine Beef Stew

Balsamic Rosemary Glazed Bison Meatballs and Roasted Garlic Potato Bites

Balsamic Rosemary Glazed Bison Meatballs and Roasted Garlic Potato Bites

Balsamic Rosemary Glazed Bison Meatballs and Roasted Garlic Potato Bites

We all know those people who are “meat and potatoes” kinda folks, my pops is one, so is my sister. These little bites are their kinda food, so if your throwing or attending holiday parties and you need to please everyone, these are your ticket to the hearts of meat and potatoes people everywhere. I seem to morph into a meat and potatoes kinda gal when winter hits, the comfort and nourishment inherent in a beef stew that’s been simmering all day long, or crispy roasted potatoes with roast chicken or eggs for breakfast. Necessary additions for bone chilling Canadian winters. But then spring arrives, and summer and again I morph into a near vegan, fresh raw salads and berries in abundance, oh the days of yore.

Balsamic Rosemary Glazed Bison Meatballs and Roasted Garlic Potato Bites

So this is my first ever entry into a contest (omg) hosted by the little potato company, who lovingly hooked me and a bunch of other Canadian food bloggers with a few bags of their fabulous little potatoes. It’s no secret that I have a penchant for all things dubbed “little” or “baby”, they are just so much better than their large counterparts. These potatoes are no exception, especially the blue ones, I adore blue potatoes and all blue foods for that matter. It wasn’t easy choosing what to do for my entry, there are endless potato ideas afloat in my head. I thought given the holiday season that it would be nice to make some food on a stick, because a. everything tastes better when its on a stick and b. its the season of potlucks and holiday parties where typical hors doevres lack the robust filling qualities which these balsamic rosemary glazed meatballs and roasted garlic potato bites provide.

 

Balsamic Rosemary Glazed Bison Meatballs and Roasted Garlic Potato Bites

 

 

I hope to throw some more delicious holiday appetizer recipes at you before the new year, soon we’ll be embarking across the province to visit my parents. I’ll be pumping out loads of healthy treats and holiday favourites so stay tuned and sign up for my newsletter to not miss a post.

 

 

rsz_lilpot2

 

Balsamic Rosemary Glazed Bison Meatballs and Roasted Garlic Potato Bites
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • Meatballs- 1 lb. ground bison (you could also use beef)
  • ¼ C white onion, finely chopped
  • 1 garlic clove, minced
  • 1 tsp fresh rosemary, finely chopped
  • ½ tsp sea salt
  • ½ tsp pepper
  • 1 egg
  • Potatoes- 1 lb. little potatoes, I mixed blue and yellow potatoes
  • 4 cloves garlic, minced
  • 1 Tbs fat of choice, I used bacon fat
  • 1 sprig fresh rosemary, removed from stalk
  • Glaze- 1 C balsamic vinegar
  • 1 tsp raw cane sugar (optional- speeds up the process)
  • 1 sprig fresh rosemary, left intact
  • 20-25 little skewers or toothpicks
Instructions
  1. Heat oven to 400F
  2. Pre-boil the potatoes for about 10 minutes. Drain well and add to a baking dish or cast iron skillet with your fat, garlic, rosemary and salt. Roast for 40 minutes turning halfway for evenly golden potatoes.
  3. For the meatballs combine ground meat with onion, garlic, salt, pepper,rosemary and egg. Form into little 1½ inch balls about 1 Tbs worth of mixture and place on a lined baking sheet with a metal rack. Bake for 20-25 minutes until golden brown.
  4. For the glaze add balsamic vinegar, sugar and rosemary and let it reduce until it reaches a syrup like consistency, about 20 minutes. Pour the glaze over top of the meatballs.
  5. Skewer a roasted potato and a meatball and serve with extra balsamic.

Spanish Omelette

Spanish Omelette

spanish omelette

 

This isn’t just your typical diner style spanish omelette. It’s loaded with caramelized onions, smoky chorizo sausage, sautéed kale and garlic, sprinkle a little feta cheese if you’re into that, regardless this omelette is fantastic and will get any day off to a great start. I’m not a morning person, but I have a little person that pulls my hair until I finally roll out of bed at 7am.  Seriously I’m trying to be better, this new season of motherhood and early mornings isn’t going to change anytime soon. Every morning I try and think of what I’m grateful for while I’m still laying in bed, this simple practice sets such a positive tone for the day. Hearty breakfasts like this one make mornings all the better, I let the onions caramelize for an hour while I sip my coffee and the house fills with inviting smells. I will become a morning person, yes, I will.

 

Spanish Omelette
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 4-6 eggs ( I do 3 per person)
  • 1 tsp oil or fat of choice
  • 1 large spanish onion, sliced
  • ½ a bunch of kale, chopped
  • 2 cloves garlic, minced
  • ½ C cured chorizo sausage, chopped
  • a few green onions, chopped
  • ¼ C feta (optional)
  • 2 lemon wedges (optional)
Instructions
  1. Heat a medium sized frying pan or skillet and add oil or fat (I used bacon fat)
  2. Add onions and turn heat to medium, let the onions gain some colour before turning the heat down and covering for up to an hour (you can skip this step if you don't want caramelized onions.)
  3. Add chorizo and garlic, turn the heat up and sautee for a few minutes before adding kale, cook kale until it just begins to wilt. Remove from pan and set aside.
  4. For the omelette, whip 3 eggs together, add a touch of oil or fat to your hot pan, pour the eggs in a steady stream and turn down the heat. Use a spatula to pull the egg from the edges to the middle allowing uncooked egg to fill in the gap. Cover for 1 minute.
  5. Add half the chorizo mixture along the middle of the omelette and feta if you like. Cover for another minute and plate. Repeat for however many omelettes you want to make. Adorn with green onions and a squeeze of lemon.

 

spanish omelette

Sticky Honey Garlic Spare Ribs

Sticky Honey Garlic Spare Ribs

sticky honey garlic spare ribs

 

Oh my how lovely to be able to sit and write without distraction. My little baby has just started pulling himself up to standing and I can’t take my eyes off him for 30 seconds. Luckily his papa gets him all snuggled up to go for walks in the morning. So somewhere between watching Mav crawl and climb all over the place I fit in good food. I gave the baby a bucket of onions to play with and set to work making these sticky honey garlic spare ribs from a local farm. Eating local can be really expensive sometimes but there are certain things that remain affordable. Buying cheaper cuts that need a little more lovin’ is a good way to save a buck. These rich, meaty ribs go really well with kimchi, you can buy it or make your own but it’s high probiotic zing pairs oh so nicely.

 

sticky honey garlic spare ribs

 

The days have become dark and short all of a sudden, sometimes I feel like I’m living in a cloud this high up in the mountains. There are rare days when it clears and you see the snow capped beauty in full shine, I love those days. I received this gentle reminder the other day that winter is all about going within, that our ancestors before electricity would’ve been sleeping for 12 hours at this time of year. Remembering to take it easy is so important. I get really hard on myself about not.doing.enough. when really I know that I do what I can, the time and space will come, but for now, it is what it is!

 

Sticky Honey Garlic Spare Ribs
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 lbs pork spare ribs
  • 2 Tbs honey
  • 5 cloves garlic, minced
  • 1 tsp toasted sesame oil
  • 1 Tbs coconut aminos or tamari
  • 1 Tbs sesame seeds
  • green onions-chopped for garnish
  • cilantro- chopped for garnish
Instructions
  1. Preheat oven to 325F
  2. Combine honey, garlic, sesame oil, tamari and sesame seeds and cover the ribs on both sides in a baking dish.
  3. You can let them marinate for a few hours or throw them in the oven, covered with foil right away for 1 hour.
  4. Turn oven to broil for the last 3-5 minutes of cooking, remove foil and watch them closely so they don't burn.
  5. Serve with the sauce from the bottom of the pan poured over the ribs and an additional drizzle of honey, sprinkled with green onion and cilantro

 

sticky honey garlic spare ribs