This summer has really messed with our routines…we didn’t even get to sit down together at the dining room table for the first 4 1/2 weeks in our house, and Tommy has gotten super picky this summer. Which means that his little copycat sister has gotten super picky all of a sudden. I’m feeling like our menus have been pretty repetitive of late, because I’m sick of the whining that accompanies old standards like stir-fry and homemade pizza and tacos and pasta.
Here’s what this week’s menu looks like:
M-crockpot pork loin with potatoes and carrots
T-grilled chicken tenders
W-chicken cashew curry
Th-sloppy joes
F-baked meatballs
S-make spaghetti sauce and homemade pasta
Sometimes I’ll get crazy and throw in a spinach souffle or eggplant curry to mix things up, but that’s pretty much what we’ve been eating of late! Help, friends! What’s on your menu this week?
As a thank you in advance, here’s the recipe for Tommy’s absolute favorite meal, Chicken Cashew Curry. It originated from Mariel, who will probably be aghast at all the things I’m skipping. Don’t judge her foodie credentials by my simplifications. Since I make it almost weekly, I’m going off the top of my head and am estimating amounts. And sorry for the not-too-appetizing picture. I couldn’t get very artsy with a crying baby over my shoulder.
Chicken Cashew Curry
1-2 chicken breasts
1/2-1 cup cashew pieces
1 can light coconut milk
(1 onion, chopped–optional when nursing)
2-3 cloves garlic
curry powder
ginger
olive oil
lime juice
Cut up onion and mince garlic and brown in a large pan with olive oil. Cut chicken breasts into bite-sized pieces. If you have time, marinate with 1-2 T curry powder and 1 T ginger for an hour. (I usually don’t have time and just marinate as I’m cutting.) Add seasoned chicken to pan and brown on all sides. Add cashews, a couple squirts of lime juice, and a can of coconut milk. Bring to a boil, then reduce heat and simmer for 20 minutes or so, until sauce has thickened a bit.
I serve over brown rice.
Looks good to me! You can’t go wrong with curry powder, coconut milk, and cashews! Hm, I haven’t made this in a long time … good suggestion for next week.
I have been having a hard time getting into menu planning after (my) Derek made me quit cooking this summer (I was using making elaborate meals as a procrastination technique instead of studying for my exam). So we ate a lot of sandwiches and fried eggs for a while. Now that that’s over I haven’t been able to get into it. I believe I will steal some of your ideas … except the eggplant. I hate eggplant in all forms.
Sorry Tommy has grown picky! Hope he’ll grow out of that phase soon.
One recipe that I’ve made a couple times recently and loved is this super-garlicy chicken: http://tastykitchen.com/recipes/main-courses/vampire-garlic-chicken/. I used rosemary instead of thyme and substituted chicken broth for most of the white wine. And I used boneless/skinless chicken breasts because I don’t do skin (gross!). I also added some artichokes, capers, and mushrooms, but the cooked garlic was the real star of the dish. It may not be Tommy-approved, but it’s really tasty if you like garlic, and not too complex.
I haven’t made this yet, but it’s next on my list to try: http://www.tammysrecipes.com/pasta_with_white_bean_sauce.
This Tomato-Basil Pasta is one of our standbys. It’s really easy and fast (all amounts are approx. – it’s always based on what I have on-hand and I just pour/dump without measuring). Cook 2-3 minced garlic cloves in 2 T olive oil. Add 1 lg can diced tomatoes, 1 lg can mushrooms, 3/4 c. white wine or chicken broth, pepper, salt, and lots of basil (if dried – if using fresh, add closer to the end). Stir and simmer until reduced. Add one box of cooked pasta and 1 c. parmesan cheese. Mix and serve.