Coconut Curry Chicken Recipe | Edmonton Food Photographer and Stylist

Coconut Curry Chicken Recipe | Heather Muse

I think I inherited my love of curry from my Dad, who enjoys cooking and shares the cooking duties with my mom. As far back as I can remember, we had some form of curry and chicken at least every week, sometimes twice a week. I’m not sure where my Dad got his love of curry from, his parents were both born in Holland and ate meat and potatoes at almost every meal.

I’ve been cooking with chicken thighs these days – I like that they’re moister and cheaper than chicken breasts. I usually use a kitchen scissors to cut them up in bite sized pieces. They work well for this recipes, and a pack of eight makes enough for our family of 5, plus leftovers for lunch the day after.

Edmonton Food Photographer Heather Muse

Thankfully, it seems as if my kids have also inherited my love of curry! It’s one of those meals that all of them will eat without any complaints, in fact they almost always ask for seconds. I usually serve this meal with brown rice or cooked quinoa and a healthy helping of fresh chopped veggies on the side.

Edmonton Food Photographer Heather Muse

Coconut Chicken Curry
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Serves: 6
 
Ingredients
  • 2 Tbsp. coconut or olive oil
  • 1 medium onion, chopped
  • 10 white mushroom, sliced
  • 4 chicken breasts or 8 chicken thighs
  • 1 tsp. chili powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. nutmeg
  • 2 cans full fat coconut milk, or 1 can full fat and 1 can light
  • 2 Tbsp. curry paste
Instructions
  1. Heat oil in a large frying pan.
  2. Add onion and mushroom, saute for 2 minutes.
  3. Chop chicken into bite sized pieces and add to pan.
  4. Add chili powder, salt, pepper, and nutmeg. Stir and cook on medium heat for 5 minutes.
  5. Add coconut milk and curry paste, stir and reduce heat. Simmer for 20-30 minutes, until the sauce darkens and thickens.
  6. Serve over rice or quinoa.

 

Creamy Avocado and Kale Green Smoothie | Edmonton Food Photographer and Stylist

 

Creamy Avocado and Kale Green Smoothie | thedirtyfork.ca by Heather Muse

Green smoothies are always a good idea. This smoothie is more like a dessert because of it’s creaminess and is a great way to get kids to drink their greens.

This recipe is simple and only takes a few minutes to assemble and blend. Great for breakfast, mid morning snack, an after workout drink, or an easy and tasty dessert.

Creamy Avocado and Kale Green Smoothie | thedirtyfork.ca by Heather Muse

Creamy Avocado and Kale Green Smoothie | thedirtyfork.ca by Heather Muse

Creamy Avocado and Kale Green Smoothie
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Serves: 3-4
 
Creamy and easy to make, this green smoothie tastes more like a dessert with the health benefits of kale and the healthy fat of avocado.
Ingredients
  • 1 whole Avocado, peeled and pitted
  • 1 whole banana, peeled
  • ½ cup fresh or frozen mango or pineapple, chopped
  • 1½ cups of water
  • 2 cups of kale, washed, stems and large veins removed
Instructions
  1. Add all ingredients to blender.
  2. Blend until smooth, adding more water if necessary.
  3. Serve immediately.

Hearty Weeknight Chili Recipe | Edmonton Food Photographer and Stylist

Heather Muse - Food Photographer and Stylist in Edmonton

Chilis are easy to put together. Throw a few ingredients in a big pot, let simmer for a while and you’ll fill the house with the aroma of comfort food. Plus, if you double the recipe, you’ll have plenty for company, or to freeze for a meal for next week. You probably already have all the ingredients in this chili on hand.

The best thing about chili is that you can add more veggies if your kids will let you, or you can puree veggies and add them, or even puree the kidney beans if your kids don’t care for them! That way your kids will still get their fibre along with their protein, and lots of vitamins as well. Win – win! This mild chili will hit the spot in these last few weeks (or months!) of winter.

Heather Muse - Food Photographer and Stylist in Edmonton

My kids like to top chili with grated cheese and scoop it up with tortilla chips, but I prefer it just the way it is. Hearty, meaty, filling, and warming. You can serve with a side of salad, or chopped up raw vegetables to really fill up your family with a healthy meal.

Heather Muse - Food Photographer and Stylist in Edmonton

Hearty Weeknight Chili
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Serves: 4-5
 
Ingredients
  • 500g lean ground beef
  • 1 medium onion, chopped
  • 2 medium carrots, grated
  • 3 tsp chili powder
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp. oregano
  • 1 cup canned diced tomatoes
  • 1 cup tomato sauce
  • 1 cup red kidney beans
Instructions
  1. Brown ground beef in a large pan. Add onions, cooking for about 5 minutes. Drain fat.
  2. Add chili powder, salt, pepper, and oregano.
  3. Add tomatoes, carrots, tomato sauce, and kidney beans.
  4. Simmer for 45 minutes.
  5. Serve with a salad, or fresh raw vegetables.

 

Chia Pudding with Mango Puree | Edmonton Food Photographer and Stylist


Edmonton Food Photographer Heather Muse

I’ve stopped eating anything with gluten in it 99% of the time since last Christmas, and have never felt better. But quitting my love affair with baked goods and cereals makes breakfast a little more challenging (goodbye bagels and strudels!). Usually I’ll have eggs and bacon with avocado on top, but on days when I need to be out the door quickly, this easy recipe featuring chia seeds is definitely a win.

Edmonton Food Photographer Heather Muse

Chia seeds have been labeled a “superfood”, so I thought I’d do a little research into why these little guys earned that title. It turns out that there are numerous health benefits in chia seeds! They contain calcium, manganese and phosphorus, and are high in healthy omega-3 fats. They’re also high in fibre and protein, and help stabilize your blood sugars, regulate your appetite, and make you feel full longer.

This easy recipe is prepared the night before for a simple breakfast in the morning, or for a snack anytime of the day. It’s gluten and dairy free, so perfect if you have celiac’s disease, are avoiding gluten, or have a dairy/milk allergy. It’s also a great alternative to store bought puddings and could be served as a dessert, it’s so delicious!

Edmonton Food Photographer Heather Muse

Edmonton Food Photographer Heather Muse

Chia Pudding with Mango Puree
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Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 1.5 cups almond milk
  • 4 TBSP chia seeds
  • 1 TBSP maple syrup
  • ½ tsp pure vanilla extract
  • pinch of salt
  • ½ cup frozen or fresh mango, chopped
  • 2 tsp. lime juice, freshly squeezed
  • toasted coconut flakes (optional)
Instructions
  1. In a small bowl or container, combine almond milk with chia seeds, maple syrup, vanilla, and salt.
  2. Whisk with a fork, let sit 10 minutes, then whisk again to prevent clumping.
  3. Cover and chill in the fridge over night.
  4. In the morning, blend mango chunks and lime juice in a blender or Magic Bullet until smooth.
  5. Whisk chia seeds once more and spoon into 3-4 bowls or cups
  6. Top with mango puree and coconut flakes.
  7. Enjoy!
  8. Leftovers may be kept in the fridge for 3-4 days.


Edmonton Food Photographer Heather Muse

Roasted Ginger Chicken Recipe | Edmonton Food Photographer and Stylist

Roasted Ginger Chicken

Ginger is one of my favourite spices. Usually I like to pair it with cinnamon to make sweet treats, but it’s also really great in savoury dishes too. This recipe combines chicken and ginger for an Asian inspired dish that is perfect for a quick-to-prepare weeknight dinner.

Besides tasting amazing, ginger also has many health benefits. Ginger has anti-nausea qualities, aids in digestion, is an anti-inflamatorant, and boosts your immune system. Pretty amazing what a little spice will do!

You can serve this chicken over rice, on it’s own with steamed vegetables, or with quinoa. It also tastes great cold and cut up on your salad the next day!

Roasted Ginger Chicken Recipe

Roasted Ginger Chicken
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Prep time: 
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Serves: 4-6
 
Ingredients
  • 4 chicken breasts, or 8 chicken thighs
  • ¾ cup tamari sauce
  • ½ cup water
  • 2 tsp. ginger powder
  • 1 tsp. garlic powder or 1 clove garlic, minced
Instructions
  1. Preheat oven to 180 C.
  2. Combine all ingredients in an over safe dish. Stir to coat.
  3. Cover with lid or foil and bake for 45 minutes.
  4. Remove from oven, remove lid or foil.
  5. Turn chicken and return to oven, and bake uncovered for an additional 15 minutes.
  6. Serve over rice or quinoa, or over a salad.

 

Spiced Almond Milk Recipe | Edmonton Food Photographer


Spice Almond Milk Recipe | Edmonton Food Photographer

I’ve been attempting to cut out dairy for a while now, or at least reduce it in my diet. It seems to cause my face to break out (or at least drinking milk did, which is a bit scary if you think about the hormones that must be in there). I’ve embraced coconut milk for a lot of my cooking, and have tried to get into almond milk, but the taste from a tetra pack always seemed a little off to me. Not sure why, but I haven’t jumped completely on the almond milk wagon, even though I know it’s so good for you.

Over the last little while I’ve heard of a lot of people making their own almond milk. Sounded a bit scary to me… what if my blender wasn’t good enough? I’d probably end up with a watery chunky mess on my hand. I kept hearing that it was easy, but didn’t quite believe it.

Well, guess what. It IS easy. And tastes amazing, and so fresh. I think I’m in love! So creamy, yet light. I could go on, and on. Bottom line: go and make this yourself! You will thank me :)

I’m especially looking forward to trying this with iced coffee… but can think of many different uses for it! I’ve added honey to this recipe, but feel free to omit it. I find the honey adds just a touch of sweetness, while still keeping it light and smooth.

Spice Almond Milk Recipe | Edmonton Food Photographer

Spice Almond Milk Recipe | Edmonton Food Photographer

 

The Dirty Fork Blog - Almond Milk Recipe

Spice Almond Milk Recipe | Edmonton Food Photographer

Spiced Almond Milk Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5 cups
 
Homemade spiced Almond Milk - Easy to make!
Ingredients
  • 1 cup almonds
  • water to soak almonds
  • 3.5 cups water
  • 1 tsp. pure vanilla extract
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. ginger
  • pinch salt
  • 2 Tbsp. honey (optional)
Instructions
  1. Soak Almonds in a bowl of water to cover for 4-8 hours. Drain and discard water, rinse almonds.
  2. Place almonds in blender with water, vanilla, cinnamon, nutmeg, ginger, salt, and honey. Blend on high for about 1 minute, until creamy and frothy.
  3. Pour through a jelly bag, strainer, panty hose, or cheese cloth into a bowl. It helps to squeeze the nut mixture to get all the creamy milk out. Discard almond meal, or save for pancakes, muffins, or other recipes that require almond meal.
  4. Keep refrigerated for up to 5 days.

Spice Almond Milk Recipe | Edmonton Food Photographer

Herb Garden | Edmonton Food Photographer and Stylist

The flavour that comes from cooking with fresh herbs can’t be beat. Usually I buy them at the local grocery or produce store, but this spring I decided to try my hand at my own herb garden. I’m hoping that I can transfer my herb box inside when winter comes to have fresh herbs all year round. We’ll see how it goes! I decided to only pick a few herbs, and ones that I use quite often. I chose oregano, chives, thyme, and peppermint. (Note: I don’t actually use mint very often, but I have this idea that I will someday make mojitos, so this is a step in the right direction, haha!)

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xoxo – Heather