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butter chicken with coconut milk

easy butter chickeneasy butter chickenButter chicken tops my list of comfort foods. I had a fierce craving the other day and  crafted this easy homemade version instead of ordering in. This curry was simple to make and amazing to eat. I used a can of coconut milk, instead of the traditional whipping cream and love it all the more for being healthier. The little knob of butter at the end makes the recipe just the slightest bit better. The sauce a bit glossier. A little bit of butter goes a long way. I froze a few containers for busy weeknights and it was perfection. Makes 6 servings.

butter chicken with coconut milk

Ingredients:
2 small cooking onions chopped
2 inch knob of ginger peeled and chopped
4 cloves garlic chopped
1 heaping tbsp good quality yellow curry powder
1 heaping tsp cumin
pinch red pepper flakes
1 can of diced tomatoes (400ml)
1 can coconut milk (400ml)
4-5 boneless skinless chicken breasts cut into bite-sized chunks
1 tbsp brown sugar
1 tbsp butter
olive oil
salt and pepper
fresh cilantro for topping

Coat the bottom of a large pot generously with olive oil. Saute onion on medium heat until fragrant with salt and pepper to taste (approximately 10 minutes). Add the garlic and cook for a minute. Add a touch more oil if needed. Using a wooden spoon stir the curry powder, cumin and chili flakes into the onion, garlic and oil. The goal here is to create an aromatic curry paste. Add a small splash of water if needed. Cook for two more minutes reducing the heat slightly if looks like it’s burning. (Should smell pretty amazing by now.)

Add the chopped chicken and coat in curry paste. Pour in tomatoes. Using the wooden spoon again scrape the bottom of the pot to incorporate any bits that are sticking. The acidity of the tomatoes helps here. Add can of coconut milk. Let simmer uncovered for 30-40 minutes, stirring once or twice. Taste test for salt and pepper. Stir in sugar and butter. At this point I let the curry rest on the stove for about an hour to cool and thicken and for the flavours to mingle. Serve over rice or quinoa and sprinkle with fresh chopped cilantro.

flank steak tostadas

flank steak tostados
I love Mexican food. Tostadas are one of my favourite dishes to order in Mexican restaurants so I thought it time to try to bang out a yummy version at home. Since figuring out the recipe, I think I’ve made this at least four times this winter already! You can serve with crispy tostadas, tortillas or lettuce wraps. Flank steak is a reasonable cut of beef at most butchers and using the slow cooker makes it juicy, tender and fall apart. I have also portioned it out, frozen and reheated it and it’s still amazing. Recipes makes 6 servings.

flank steak tostadas

Ingredients:
1.5 – 2 lbs flank steak
2 cooking onions cut into thin slices
2 red bell peppers cut into strips
1 tbsp cumin
1 1/2 tsp chipotle powder
1 1/2 tsp garlic powder
6 dashes of your favourite hot sauce
salt and pepper
drizzle olive oil

Serving:
chopped cilantro, crumbled feta cheese, salsa and lime slices, plus tostadas, tortillas or lettuce wraps

Cut flank steak into chunks roughly the size of a hockey puck. This makes it easier to shred after cooking. Slice onions and peppers into strips. Combine cumin, chipotle and garlic in a small bowl.

Coat bottom and sides of slow cooker generously with olive oil. Layer all the onions on the bottom and sprinkle with salt and pepper. Top the onions with the flank steak pieces and sprinkle with spice mixture and hot sauce. Layer the red peppers on top of the flank steak. The moisture from all that veg makes the meat juicy and I serve the cooked onions and peppers with the meat too. Cook in slow cooker for four hours on high. Once finished cooking remove lid, let cool slightly and shred with two forks. Let shredded meat and veg sit in remaining liquid in slow cooker for a few mins before serving to absorb some of the flavourful liquid. Serve with toppings and tostadas, tortillas or lettuce wraps. Freezes well too. I add a few spoonfuls of the remaining liquid before packaging for freezing to keep the meat juicy and moist.

balsamic chicken salad

balsamic chicken salad

It’s almost Christmas! The house abounds with cookies, chocolate, wine and treats. Time for a mini detox and lots of salads and greens leading up to Christmas Day and New Year’s. Whipped up this salad today and the chicken and roasted peppers are really the stars. The recipe for the roasted peppers can be found on my blog here. The balsamic glaze at the end really makes the dish. You can find it at any grocery store or specialty food shop. I add it to salads or over cheese on a cheese board. If you have time on your hands here is a great recipe for how to make it at home from the Pioneer Woman. I have also added toasted pine nuts and asiago or parmesean cheese to this salad to fancy it up for guests too. Recipe below serves two.

balsamic chicken salad

2 big handfuls salad greens
2 roasted peppers (hint: recipe here)
2 chicken breasts
salt and pepper to taste
herbamare (can be found here)
olive oil
half of a lemon
2 tbsp balsamic vinegar
balsamic glaze for drizzling on plate

Preheat your oven to 375 degrees. Coat chicken breasts with a little olive oil and season each side with salt, pepper and herbamare. Roast in oven (I use my cast iron pan) 10 to 15 minutes a side until browned. Pour the balsamic vinegar over the chicken when you flip it halfway during cooking. Remove chicken from oven to cutting board and let cool. Divide greens onto two plates. Dress the greens with a tiny drizzle of olive oil and the juice of half a lemon. Top with roasted pepper pieces. Slice the chicken and add to salad plates. Drizzle balsamic glaze over the chicken and dig in!

crispy flattened chicken + moroccan spices

flattened chicken
Almost ten years ago I backpacked through Morocco with my best, Laura and this week I was craving something warming and exotic. This crispy chicken takes only 45 minutes to roast in the oven, thanks to being flattened. The spice rub is sweet and savory and reminds me of all the tagine meals we devoured with our twenty-something-wonder in North Africa. As I get ready to start feeding our baby boy something other than milk this winter, I get excited at the journey I will get to show him through food in the years to come. Um, perhaps I will start with some sweet potato or mashed avocado first! Enjoy this chicken dish, one of the best parts is the crispy skin. I love to pair it with a simple green salad or cous cous or quinoa with lots of tomatoes and cucumbers and mint. Preserved lemons on the side are lovely too, but not at all necessary.

crispy flattened chicken + moroccan spices

Ingredients:
1 whole chicken
1 heaping tsp each of the following:
cumin
garlic powder
paprika
cinnamon
brown sugar
In addition to:
pinch red pepper flakes
sea salt and fresh ground black pepper to taste
generous drizzle olive oil

Preheat oven to 400 degrees. Combine spices in a small bowl. Using kitchen scissors or a pointed serrated knife slice top of chicken (breasts) in half and flatten the chicken. This saves so much cooking time. Pat the chicken dry with paper towel. Using your hands rub the spices over both sides of the chicken and even under the skin if you can manage. Drizzle with olive oil and roast in a cast iron pan for 45 minutes or until crispy and brown. Let rest a few minutes before diving in. The skin is amazing and so crispy and chicken always moist from the quick cooking time. Enjoy!

tandoori inspired bbq chicken

tandhoori inspired bbq chicken

Hello summer. It’s been a month since my last post and one month into being a mama! Oscar joined our family in June and my heart feels like it will burst every morning he wakes and smiles at me. What I have learned so far…cooking with a newborn? Challenging. Blogging with a newborn the first few weeks? Nearly impossible! I’m thrilled to be back online and sharing this recipe. The yogurt and curry marinade makes for juicy and flavourful chicken. Been loving this with rice or a green salad. Recipe feeds four and makes so much marinade you could easily add extra chicken and feed six.

tandoori inspired bbq chicken

Ingredients:
6 chicken thighs + 2 chicken breasts (or any combination, I used boneless thighs and bone-in breasts)
5 tbsp full fat plain yogurt
2 tbsp curry powder
pinch red pepper flakes
salt and pepper
juice of half a lemon
2 cloves garlic roughly chopped
1 tbsp ketchup (for the sugar!)

Combine all ingredients. Marinate the chicken for a minimum of 4 hours. Heat BBQ and remove most of the marinade from the chicken. We love our Weber Q1200 for its cast iron grates and portability. Grill turning once until fully cooked. Enjoy!

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