This recipe is from my absolute favorite cookbook – Feeding a Family by Sarah Waldman. All of her recipes are flavorful and easy, which pretty much defines my style of cooking these days. I have been experimenting with my InstaPot (if you don’t have one – I highly recommend you invest ASAP). This recipe calls for 8 hours in the crockpot, and if you’re like me – I don’t have time to think about preparing a meal 8 hours before I want to eat it. 45-60 minutes and the meal is done for most dishes I prepare in my InstaPot. It is a life saver. Hope you enjoy!
Slow Cooker Indian Butter Chicken with Sweet Peas from Sarah Waldman’s Feeding a Family
Serves 4 to 6
- 2 pounds boneless, skinless chicken pieces (thighs and/or breasts)
- 1 onion finely chopped
- 6 garlic cloves, finely chopped
- 1-inch piece fresh ginger-root, peeled and finely chopped
- 2 teaspoons curry powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter, cut into pieces
- One 6oz can tomato paste
- One 13.5oz can full fat coconut milk
- 3 tablespoons plain full fat Greek yogurt (I like to sub Sour Cream)
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 cups sweet peas (thawed if frozen or blanched if fresh)
- Cooked basmati rice, for serving
- Toppings (optional) – Chopped fresh cilantro, toasted coconut flakes, Toasted silvered almonds
- Cut the chicken into 2-inch chunks. Fill a 6 quart slow cooker (or insta pot) with chicken, onion, garlic, ginger, curry powder, cinnamon, cumin and salt. Stir to combine. Add in the butter, tomato paste, and coconut milk. Mix again. If using a slow cooker, cover and cook on low for 8 hours until the chicken pulls apart easily with a fork. If using the insta pot lock the lid and hit the poultry button then using the + button add 10 minutes. Chicken should cook at high pressure for 40-50 minutes and allow the steam to release on its own before opening the lid.
- Before serving, stir in the Greek Yogurt or Sour Cream, lemon juice, and peas (I added the peas frozen at the end and they thawed on their own). Allow everything to heat through, then serve the butter chicken over a bed of basmati rice. Top with cilantro, toasted coconut, and toasted silvered almonds, if desired.
Howdy Ski Boots followers! I am sorry for the lack in posts lately, life has been a little busy! More on that later! I was just recovering from the craziness of the holidays and now Sundance has descended on Park City! It’s going to be 10 wild days of films, parties and lots of celebrity sitings! Last year I got to meet my cooking idol Giada! I’ll keep you posted on all the fun people I get to meet this year! When life gets busy, no one has a lot of time to spend on dinner and cooking.
This recipe for peanut chicken is so delicious plus its easy and quick! Everything you’ve always wanted from a meal. The recipe is originally one of Rachael Ray’s but her version was called Park City Cashew Chicken. I’ve made a few tweaks and since I am allergic to cashews, I decided to used peanuts instead. Happy Sundancing everyone and bon appetit!
Park City Peanut Chicken (Serves 4)
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 large onion, divided, 1/4 finely chopped, 3/4 thinly sliced
- 1 1/2 cups Botan Calrose Rice (Japanese sticky rice)
- 3 cups chicken stock or low-sodium chicken broth
- 2 pounds chicken meat (tenders; skinless, boneless breasts; skinless, boneless thighs), cut into 2-inch pieces
- 2 tablespoons grill seasoning blend, such as McCormick Montreal Steak Seasoning
- 2 – 3 tablespoons dark soy sauce, such as tamari
- 4 garlic cloves, chopped
- 1 red bell pepper, seeded and thinly sliced
- 3 tablespoons canned chipotle chiles in adobo sauce, finely chopped
- 1 tablespoon ground cumin
- 2 tablespoons honey
- 1/4 cup pure maple syrup
- 2 – 3 tablespoons cilantro leaves, chopped
- 1 cup raw peanuts
- In a medium saucepan over medium heat, combine 1 tablespoon of the vegetable oil and the butter. When the butter melts into the oil, add the 1/4 chopped onion and cook for 2 minutes, then add the rice and cook for 3 minutes more. Add the chicken stock and cover the pot. Raise the heat and bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, about 18 minutes.
- While the rice cooks, make the chicken. Heat a large skillet over high heat. Season the chicken with the grill seasoning. Add the remaining 2 tablespoons of vegetable oil and then the chicken. Brown the chicken on both sides, season with the soy sauce, then move the chicken to 1 side of the pan. Add remaining sliced onion, garlic and bell pepper. Cook for 2 to 3 minutes, then mix the vegetables and chicken together and add the chipotle chiles and cumin. Toss to coat. Glaze the chicken mixture with the honey and maple syrup and turn off the heat. Add the chopped cilantro and the peanuts.
- Spoon the rice into bowls, top with the peanut chicken and serve.
It was dumping snow all day yesterday! Just what we’ve been waiting for the last few weeks up here in Park City. I was pretty jealous of the picture Alta ski area posted on their Instagram of the 22″ of fresh powder they got over the last 24hours. Untouched fresh powder… that guy is pretty stoked. I’m not going to lie I wish I was him! To ski all day this weekend (or whatever you’re going to be doing!) you’re going to need your strength and energy- what better way to get it than with a bowl of hot soup. Especially if you are back East enduring the “Polar Vortex”, you’ll warm right up with a bowl of this stuff! Plus this roasted vegetable and chicken soup is so easy to make and its super delicious- it’s ready in only 35-40 minutes!
Chopped Carrots, Sweet Potato & Butternut Squash
By pureeing some of the roasted sweet potato, butternut squash and carrot, the soup has a thick and creamy base without the use of cream or milk! The shredded chicken and spinach make it substantial enough to be a whole meal and fill you up, with out slowing you down!
Gluten free, dairy free, and Paleo friendly this is the perfect dish for anyone with food allergies but its even more perfect for dinner this weekend because it’s packed with flavor, vegetables and SO GOOD! Enjoy!
- 2 garlic cloves, whole
- 2 carrots, peeled and cubed
- 1 1/2 cups butternut squash, peeled and cubed
- 1 small sweet potato, peeled and cubed
- ½ yellow onion, quartered
- 2 tablespoons extra virgin olive oil
- 4 cups chicken stock
- 2-3 cups leftover shredded chicken (meat from 1 rotisserie chicken from the grocery store)
- 2 tablespoons fresh parsley, chopped (or 3/4 teaspoon dried parsley)
- 1 teaspoon sea salt
- ½ teaspoon dried thyme
- ½ teaspoon dried tarragon
- ¼ teaspoon dried oregano
- ¼ teaspoon cracked pepper
- ¼ teaspoon nutmeg
- 1 cup water
- 2 cups baby spinach
- Preheat oven to 425 degrees.
- Toss the chopped vegetables, onion and whole garlic in the olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes, until the vegetables are tender, tossing occasionally.
- Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes.
- Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters and garlic into the blender. Puree the vegetables with the 1 cup of water.
- Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot. Adjust seasonings to your taste.
Recipe adapted from Against All Grain
My apologies for the long absence and lack of posts- June was kind of a busy month for me. I traded my ski boots and apron for cowboy boots and wedding dress. Yes, I got married! It was a beautiful day surrounded by friends and family. Now that the craziness is over and I have lots of new kitchen gadgets… I’m back at it! We are in the middle of a horrible heat wave here in the mountains, which means my desire to be anywhere near a stove or hot flame is nonexistent. That is why this chilled soba noodle salad is perfect for a hot & humid summer night! This also makes great leftovers for lunch or is perfect for beach picnics and mountain side concerts! Enjoy!
Spicy Peanut & Chicken Soba Noodle Salad (Click for printer friendly version)
Recipe By Ski Boots in the Kitchen (Serves 4-6)
- 1 rotisserie chicken, meat removed from the bones and shredded (I do this with my hands, its easier)
- 1 large bell pepper or 8 mini sweet peppers like the ones above, chopped
- 1/2 a large English cucumber, chopped
- 1/2 a package buckwheat soba noodles
- 2-3 Tablespoons chopped cilantro
- 3 tablespoons peanut oil
- Green onions for garnish
- Raw peanuts for garnish, chopped
- Salt and Pepper to taste
Spicy Peanut Sauce
- 1/4 cup creamy peanut butter
- 1/4 cup rice vinegar or white wine vinegar
- 2-3 teaspoons Sriracha (you can add more or less depending on your spice tolerance)
- 2 tablespoons soy sauce
- Juice from 1/2 a lime
- Salt and Pepper
- Chop the peppers, cucumbers and cilantro, set aside.
- Pull chicken from the bone and allow to cool on a plate while the water for the soba noodles is coming to a boil.
- Cook soba noodles according to the directions on the package (Don’t over cook them! they cook very fast!)
- While soba noodles are cooking, in a small bowl, whisk together all the ingredients for the spicy peanut sauce. If the sauce seems too pasty and thick, add a little water and continue mixing to thin it out (it should be the consistency of a creamy salad dressing)
- When the noodles are done cooking, drain them and rinse them under cold water. Transfer the noodles to a large bowl and toss with peanut oil immediately to avoid them from sticking together.
- Add chicken, veggies, cilantro, peanut sauce and toss together. Season with salt and pepper to taste. Cover and refrigerate or serve immediately.
- Garnish with green onions and chopped peanuts.