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.

 

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.

 

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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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.

 

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

Baked Eggs and Ham with Spinach | Edmonton Food Photographer and Stylist

The Dirty Fork Blog - By Heather Muse

Growing up in the country on an acreage meant growing up with lots of animals around. We always had a dog and a cat, pigeons (yes, I am one of the only people I know that don’t find pigeons disgusting…), bunnies, the odd abandoned baby bird that we found and nurtured, and of course, chickens. Having chicken meant lots of farm fresh eggs, which meant that we ate eggs a lot. Eggs for breakfast, eggs for dinner, and sometimes eggs for lunch (my mom makes the best egg salad!) Luckily I never got sick of them (unlike cinnamon spread which I still won’t eat).

One of my earliest memories of having chickens involves an ordinary white chicken named Flory. Flory was the sweetest chicken, she would follow me and my sister around like a dog, and didn’t mind us petting her or picking her up. To us, this was great! Another pet that didn’t mind us mothering it! The greatest thing about Flory was how she came to live with us. My dad was headed to the dump one day, and on the side of a highway, quite alone, was Flory. He took her home and we always said that my dad rescued her from a night with the coyotes, sure that she would have never made it until morning. Ever after I have loved chickens, and now own eight beautiful brown chickens who provide us with eggs for my kids to gather every morning. Thankfully all my kids like to eat the eggs too!

The Dirty Fork Blog - By Heather Muse

Sometimes it’s fun to make something other than the standard scrambled eggs that we like around here, and these baked eggs are just the thing. They would make a great addition to brunch, or even a delicious dinner! Feel free to add any vegetables you’d like; an easy way to use up produce in your fridge. Eggs, especially free range, are a great source of protein, minerals, vitamins, and omega-3 fatty acids.

The Dirty Fork Blog - By Heather Muse

Baked Eggs and Ham with Spinach
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Serves: 2
 
Ingredients
  • 4 eggs
  • 1 Tbsp coconut oil
  • 1 cup raw baby spinach
  • 4 slices of ham
  • fresh thyme to taste
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350 F.
  2. Line 2 small baking dishes or remekins with ham slices.
  3. Saute spinach in a pan on your stove with the coconut oil, just 5 minutes or until slightly wilted. Divide spinach and spread on top of ham. Crack eggs on top of spinach and sprinkle with thyme, salt, and pepper.
  4. Bake for 15 mins, until whites are set, and yolks are partially set.
  5. Serve immediately.

 

Roasted Butter Nut Squash Soup (Gluten and Dairy Free)

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Growing up on an acreage, my parents always had a large vegetable garden. And by large, I really mean huge. Imagine rows and rows of raspberries, green beans, carrots, lettuce, corn, peas, strawberries, swiss chard, spinach, and beets. As kids we always loved to go pick the fresh carrots, wipe them “clean” on the grass and eat them right there in the garden, or pick a handful of sweet, warm raspberries that also didn’t make it out of the garden. I have many memories of weeding that garden, picking buckets full of beans, and filling the wheelbarrow up with carrots.

The garden was so large that there was always a little bit of unused space, probably a little drier than the rest of the garden, where my mom always tossed a few zucchini seeds. Maybe two or three. And these little seeds never failed to grow into massive vines with an amazing amount of zucchinis on them. These weren’t ordinary zucchinis… they were freakishly large, 1.5-2 feet long and 6-8 inches wide. As an adult later on, as I started doing my own  grocery shopping, I couldn’t find the zucchinis in the store. The grocer pointed out to me that yes, those tiny little green things were indeed zucchinis. I was sure they were mislabelled, and felt a little ripped off paying so much for something so tiny that in my childhood was almost classified as a weed.

It took me a long time to realize that zucchinis were actually in the squash family, and not some odd vegetable in their own category. This opened up my world to other squashes, like spaghetti squash and butternut squash. Who knew that these funny looking things could actually taste amazing? This recipe I’m sharing is one I made up on my own, in an effort to cut more dairy and gluten out of my diet. It’s great for a dark winter evening, or really anytime you feel you need some comfort food.

+++ RECIPE +++

Roasted Butternut Squash Soup

1 medium butternut squash
1 medium onion, diced
1 Tbsp. olive or coconut oil
2 cans of coconut milk, any kind, except full fat
1 can of water
1 tsp. sea salt
3/4 tsp. nutmeg
1/2 tsp. curry powder
Fresh ground pepper, to taste

Preheat oven to 350°F. Cut squash in half, lengthwise, scoop out seeds and discard, and place cut side down on a baking sheet. Bake for 40-60 minutes, until the inside, or “meat” of the squash is tender.

While squash is cooking, heat oil in a pan, and saute the onions until clear and starting to brown a little. Remove from heat.

Scoop out squash with a spoon and place in a blender. Add the onions, coconut milk, water, salt, nutmeg, and curry powder. Blend until smooth. Place in a soup pan, and heat until hot, just before boiling. Sprinkle with fresh ground pepper and serve. Feeds about 4 people, or two very hungry people who don’t want to share. :)

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