I am not much of a corned beef and cabbage kind of girl, but I want to serve something appropriate for St. Patrick’s Day. That’s why this recipe from Eating Well appeals to me so much. Made in the slow cooker using chicken thighs (my favorite part of the chicken) a little stout for flavor (and festivity!) and lots of veggies…it is savory, delicious comfort food at its best. I am going to skip the bacon, use whole wheat flour, and maybe throw in even more peas and carrots, but you do what you want!
It will be delicious either way.
Have a great week and happy St. Patrick’s Day guys!
Happy New Year guys! We made it! In keeping with my goal of cooking at home more, I am recommending this insanely tasty soup I keep on rotation.
It has been FREEZING here so last night for dinner I wanted something comforting and hot but EASY to prepare (duh). So I stumbled upon this recipe for Slow Cooker Thai Chicken Soup on FoodieCrush. It is tasty and feels decadent but is loaded with healthy ingredients. I made a few tweaks that I listed below.
I added a container of sliced baby bella mushrooms
I added a stalk of lemongrass that I bruised and smashed before dropping into the pot
I added green onions
I only used one can of unsweetened coconut milk but added a little more chicken stock
I skipped the bell pepper and added peas, carrots, and a bit of chopped greens
I used brown rice noodles instead of rice
OK it seems like I made a lot of changes but I just worked with what I had! You should do the same. I will be eating on this alllll week!
And they can all be found in this ONE fantastic soup recipe I found on the Super Healthy Kids site I told you guys about a while back. Find the whole recipe here. There’s nothing I love more than a super food meal that tastes as good as it is for you. This is one of those meals! It’s a great segue from long summer days to cool fall evenings. The soup is filling and loaded with protein, fiber, and vitamins. Make it, eat it, share it with your friends!
Savory and sweet with hints of cinnamon and clove, Tikka Masala is everything you need. This is India’s version of down-home cooking that will have you feeling warm and cozy, inside out. Serve with rice mixed with organic coconut full fat milk and make extra for the next day and put it in a wrap with a little rice, tomato, onion and tomato. Kid approved in most households..
Because I have a hard time measuring ingredients when I cook, I could not tell you the exact measurements I have used at home :/ but I found a similar recipe on line at My Natural Family.com. We are far from Paleo family in our household, so we serve with rice and gluten free corn bread. To add green to your meal, roast some broccoli and toss in your masala mixture before serving.
Another SUPER simple way to make Tikka Masala is to find Maya Kaimal’s perfection in a jar. <– They are in glass jars! We have tried all of her sauces and I highly recommend them. I have found them in Kroger, Fresh Market and online. To use the jarred Tikka Masala simply brown your chicken thighs, stick them in the slow cooker, add the full jar of sauce, another full can of organic coconut milk, veggies and cook on high for 4 hours. Serve on top of a bed of rice and enjoy.
6 Chicken Thighs(boneless, skinless), cut into 1" pieces
1 Yellow Onion, diced
2 t. Garlic, minced
2 t. Coarse Real Salt
1½ T. Garam Masala
½ t. Paprika
3 T. Tomato Paste
1 28 oz. can Diced Tomatoes
1 can(15 oz) Coconut Milk
Cilantro, to garnish
Heat the oil in a saute pan. Add the chicken and cook until it is golden brown on all sides. Add the chicken to the slow cooker and put the pan back on the heat.
Add the onion to the pan and saute for 2-3 minutes. Add the garlic, salt, Garam Masala, and paprika and saute for another minute. Stir the tomato paste in and cook for another minute. Add the tomatoes to the pan and bring to a simmer.
Pour the tomato sauce over the chicken in the slow cooker along with the can of coconut milk. Cook on high for 4 hours or low for 6-8 hours. Remove the lid of the slow cooker for the last 30 minutes of cooking to allow the sauce to thicken slightly.
Serve over rice and garnish with chopped cilantro.