Cauliflower Butter Chicken

April 14, 2015April 16, 2015Leave a comment

This is my absolute favourite recipe to make at the moment. I make it about once a week and I usually end up doubling the recipe so that we have leftovers as well! I think I could eat it every day. Butter chicken and chocolate. Balance!

Plus, it’s so easy to prepare. It’s something I can make even when I have 3 little boys running around. Three! Arlo is walking now so our house just got a little bit crazier, which means I have to make meals that I can pull together quickly!

If you are dairy free, simply substitute coconut oil when cooking the chicken and onions, and don’t worry about adding any extra at the end. I usually use salted butter, so you may want to season to taste if you are making the substitution.

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Butter Chicken

Serves 4.

1/2 lb boneless skinless chicken breast
2 onions, chopped
4 garlic cloves, minced
1 tbsp garam masala
1 tbsp fresh ginger, grated
1 tsp paprika
1 tsp cumin
1 tbsp lemon juice
1 28 oz can diced tomatoes
1 can coconut milk
½ cup butter, divided
Cilantro, to garnish

Cut chicken breasts into 1” chunks. In a large pan, add 2 tbsp butter and cook the chicken on both sides until no longer pink. Careful not to overcook them. You want them to remain juicy! Remove from pan and set aside.

Melt another 2 tbsp butter in the pan and add the onion and cook over medium/low heat until softened, about 10 minutes. Add the garlic, garam masala, ginger, paprika, and cumin, and cook for another minute.

Add the tomatoes, lemon juice, and coconut milk and bring to a boil. Cook over medium/low heat for 10-15 minutes to boil off some of the water.

Return the chicken to the pan and add the rest of the butter. Simmer for 5 minutes to reheat the chicken.

Serve with cauliflower rice, recipe below.

Basic Cauliflower Rice

1 head cauliflower
2 tbsp butter
½ tsp turmeric
¼ tsp sea salt

Chop cauliflower into small florets. Place cauliflower in small batches into a food processor and pulse until it resembles rice.

Melt the butter in a large pan and add the rice-sized cauliflower. Cook over medium heat, covered, until tender, 5-8 minutes. Add a few tbsp of water or chicken stock if you need moisture in the bottom of the pot.

While cauliflower is cooking, add salt and turmeric.

Brussels Sprouts

November 1, 2014October 20, 2014Leave a comment

These are one of our favourite sides. I have yet to get the kids to eat them, but I’m pretty sure I didn’t like them as a kid either so I’ll let them off the hook.

Brussels sprouts

3 tbsp butter or coconut oil
4 cups Brussels sprouts
sea salt and pepper to taste

Cut Brussels sprouts in half. Cut off the base and remove the outer leaves.

Melt the butter or coconut oil over low/medium heat, and add the Brussels sprouts. Cook for 15-20 minutes, stirring frequently.

They’re a bit tricky to stir so you may have to individually flip them from time to time to make sure both sides get cooked evenly.

Toss them with some salt and pepper and serve!

Traditional Greek Salad

October 28, 2014October 22, 2014Leave a comment

I LOVE Greek salad. What I don’t love is ordering it in a restaurant and being incredibly disappointed pretty much every time. Greek salad doesn’t have lettuce in it. It’s full of chunky vegetables and kalamata olives! They should be the star of the show, and not just a garnish atop iceberg lettuce! Rant over. Here’s how to make a simple Greek salad that surely won’t disappoint!

Greek Salad

4 tomatoes, cut into chunks
1 cucumber, cut into chunks
1 green pepper, cut into chunks
1 red pepper, cut into chunks
5 oz goat’s milk feta cheese, crumbled
½ cup kalamata olives, pitted and halved
¼ cup sliced red onion
2 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, minced
1 tsp dried oregano
black pepper to taste
1/4 tsp salt

Place all ingredients in a large bowl and mix. Serve immediately.

If serving a large number of people, you can cut up all of the vegetables ahead of time. Mix the olive oil, lemon juice, oregano, black pepper, and garlic in a separate bowl and set aside. Mix in the dressing just before serving.