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.
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.
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.
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.
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.
Soak Almonds in a bowl of water to cover for 4-8 hours. Drain and discard water, rinse almonds.
Place almonds in blender with water, vanilla, cinnamon, nutmeg, ginger, salt, and honey. Blend on high for about 1 minute, until creamy and frothy.
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.