I am not a cook. I’m the daughter of a cook. And a baker. I grew up in a restaurant. But I’ve not inherited the genes that make one skillful at knowing what spices to combine with what bases.
I’m the one who tried to make her own coconut rice and had it described as “palatable.”
I tried to make a chocolate strawberry tart and the hubs needed a butcher knife to cut it.
Recently, I set a potholder on FIRE! 😀
And so, in our household, it is my partner, Joe, who does the cooking. And I remain ever grateful. But we’ve challenged ourselves to do things a little differently in our partnership and I’ve started making one meal a week with the goals of being health conscious and tasty.
Like a good little wi-fi (my husband’s nickname for me given my love of social media), I trolled pinterest for some recipes that looked good, easy to make, and were healthy. That means I was steering clear of recipes with a lot of dairy, red meat, or carbs. Here’s what the past 2 months have brought about.
*Note: All photographs are my own. I thought you should see what the food looked like when an amateur attempts to pinterest at home. Bon appetit!
Featuring the 30 Best Buddha Bowls, Yummy Mummy Kitchen included a winter bowl with curried chickpeas that I adapted at the end (scroll to the bottom of her post). I made the chickpeas as she described, then played around with my own vegetable options. I sautéed rainbow carrots and brussel sprouts in olive oil, ginger, and cumin until tender. And I added marinated beets and a thai cocount curry hummus which I purchased from my co-op to the top of the bowl. Everything was dumped on a bed of spinach. It’s a nice mix of sweet, spicy, creamy and tangy.
White Bean and Avocado Burritos
I am not the best burrito roller, but halfway through I got the hang of it! This dish was really filling and nice for leftovers. Our favorite part was the cilantro lime sauce. Bonus, the recipe from Ceara’s Kitchen is also vegan, so if you’re looking for some meat-free meal options, this one’s good.
Lemon Poppyseed Pancakes
Alright, so pancakes aren’t exactly at the top of the health food menu, but it was the weekend and I wanted to do something special. Plus we’d received super yummy Canadian maple syrup from my brother’s family as a thank you for dog sitting so pancakes were really the only option.
This recipe from The View From Great Island is a very delicious lemony treat and goes great with fresh blueberries and turkey bacon on the side.
*Notice my absolute lack of skill in pancake flipping. I made Lemon Poppyseed Pan-shmooshes.
Chicken Tikka Masala
When the chef preparing this dish says she eats chicken tikka masala multiple times a week, you know you can trust the recipe to be pretty good. Found on Savory Tooth, this chicken tikka masala recipe was indeed, tasty.
This recipe requires an Indian spice blend called garam masala, which for those of you who live in a smaller city, could be hard to find. You can buy it online, but I was lucky enough to find it in the bulk aisle of my co-op and prepare my own baggie full of the spice. Buy extra, cause the next recipe calls for it too!
Slow Cooker Butter Chicken
I have absolutely no idea why this recipe is called Butter Chicken when there is, in fact, no butter in it. But for folks who like spice, then this dinner from Damn Delicious is the ticket. It’s extra spicy if you pair it, as I did, with Fooduzzi’s recipe for Sriracha Almond Butter Roasted Brussel Sprouts. Zing!
If you’re trying to cut out excess carbs too, you can put the chicken over a bed of chopped spinach instead of rice like we did, and sprinkle with cilantro.
The Winning Favorites
The two best recipes, as favored by the hubs and I, were…
Crock Pot Thai Chicken Soup
From The Endless Meal, this recipe for thai chicken soup, which simmers in a crockpot for eight hours was DELECTABLE! Red curry paste mixed with chicken stock and coconut milk makes up the broth. Add chicken, plus whatever vegetables you want, and rice vermicelli noodles – which cook in 2 minutes! For veggies this time, I used red pepper, onion, mushrooms, and tomatoes. So savory and even the leftovers are delicious.
Roasted Chicken With Vegetables
And the other hit was Roasted Chicken with Vegetables from The Cookie Writer. Another easy one pan meal – hooray! The cook behind this recipe saved time by buying chopped veggies from the grocery store, but I did my own chopping with what we had on hand already. I substituted chicken breasts for the bone in chicken, since we had 3 frozen chicken breasts to use up. And the veggies I cut up were cauliflower, green pepper, and baby carrots. My hubs loved the paprika and basil spice blend.
There you have my adventures in the kitchen. It’s not going too bad!
Minus, you know, that ONE potholder. 😛
What are the recipes you love and return to?
See any on this list you might try?