I ran out of hours yesterday…not just to write a blog post but to do a few other important things, like get my oil changed. Ugh! I dread car maintenance and more because of the time than the price.
Monday morning’s breakfast was another variation of 2 Ingredient Sweet Potato Pancakes (this time I added in flax and pumpkin pie spice). They were delicious!
Then I hit the gym for a seriously intense strength session. After Sunday’s double workout, I was feeling pretty good and proud of myself…that was until my trainer suggested jump squats: )
I drove back home, windows down and blasting the Governor’s Ball on Alt Nation, where I scooped up the BOY for our weekly grocery store run. Before we left, I whipped up a smoothie.
Into the Blender
1 cup almond milk
1 apple
~1/2 cup beet juice
Handful of Spinach
Few ice cubes
I drank my refreshing smoothie as we wound our ways through the aisle of Mariano’s figuring out our meals for the week. I planned to make curry for Monday night’s dinner using my new French curry powder.
And planned to let the BOY grill up the rest of this week’s meals. He ended up doing a lot of the work for the curry, for which I was grateful, as I scrambled around unpacking groceries, prepping lunch, and switching laundry.
I planned to make a few adjustments to this recipe, but misread the instructions and added in the coconut milk right away. I will leave the recipe as intended below but note that if you want to make it ahead or are feeling lazy, it works this way too. I had about a million things running through my head but needed to shower and get out the door. Meanwhile, my printer wasn’t working and the BOY required my assistance on a cover letter…leaving me to feel that there are just never enough hours in the day.
I drove into Chicago, battling rush hour and Hawks traffic, for a neat opportunity that you will have to wait to hear about…Sorry Friends! But there were clear streets and clear skies ahead when I flew back home to suburbia.
The BOY had just dug into the curry and I was excited to try it. I have to tell you that this veggie combo is awesome…I’ve never done cauliflower in the crockpot before, but I am a fan. I think that the recipe could use a bit more spice, but I’m not exactly sure which one. I had leftovers for lunch today with a a sweet potato and it totally hit the spot.
I did stay up to watch the Hawks game but was pretty tired by that point, so most of my to do list didn’t get done (and might not until next weekend). Because today was an extra long work day, which left me thinking…there just aren’t enough hours in the day!
What spice do you use in your curry? Do you run out of hours?
Meal Planning 6/08/15
Monday: Slow Cooker Cashew Chicken Curry
Tuesday: Turkey Taco Tuesday
Wednesday: Scallops (chef’s decision)
Thursday: Pork and Veggies
Slow Cooker Cashew Chicken Curry
Adapted from Le Creme De La Crumb
Ingredients
- 3 boneless skinless chicken breasts, chopped into bite-size pieces
- 1 red pepper, seeded and thinly sliced
- 1 yellow pepper, seeded and thinly sliced
- 1 head cauliflower, chopped
- 1 onion, chopped
SAUCE
- 2 cups chicken broth
- 2 cups unsweetened coconut milk (or one 14-ounce can + ½ cup chicken broth)
- 3 tablespoons yellow curry powder
- 1 teaspoon cumin
- 1 teaspoon of salt
- ½ teaspoon cayenne pepper (optional)
- optional: corn starch slurry (see note)
Directions
- Add chicken pieces, peppers, cauliflower, and onions to the slow cooker.
- In a medium bowl whisk together chicken broth, curry powder, cumin, salt, and cayenne pepper if using. Pour mixture into slow cooker and stir to coat chicken and veggies. Cover and cook on high for 2-3 hours or on low 4-5 hours.
- About 10-15 minutes before serving, stir in coconut milk. Stir just before serving and top with cashews and freshly chopped cilantro.
