Tag: weeknight

Ginger Garlic Brown Rice & Peas

healthy, side, weeknight

Ginger Garlic Brown Rice & Peas is a great side for soupy mains, like the wonderful Instant Pot Coconut Butter Chicken or just on its own with a fried egg on top! It has enough subtle flavor to give a flavorful dish a little something extra. I had peas in the freezer when we made this but you could definitely toss in pretty much any veggie or green – whatever you have on hand!

Ginger Garlic Brown Rice & Peas Ingredients

  • 2 cups chicken broth (my favorite is the College Inn brand!)
  • 2 tbs fresh ginger, sliced
  • 4 – 5 cloves garlic, minced
  • 1 tbs ghee, butter, or olive oil
  • 1 cup brown rice
  • 1 cup frozen peas
  • Salt and pepper, to taste

Ginger Garlic Brown Rice & Peas Instructions

  1. Add the chicken broth, garlic, ginger, and ghee to a medium pot and bring to just boiling
  2. Add the brown rice, reduce the heat to low and cover. Cook the rice for 45 minutes or until tender. If the rice looks like it doesn’t have enough liquied, add more chicken broth a tablespoon at a time.
  3. Once the rice is cooked, remove the lid and remove the ginger slices. Add the peas, stirring them in and allowing to cook until the veggies are heated through
  4. Taste for salt and add some if needed. Add a dash of black pepper
  5. Enjoy! This rice is great with a fried egg and some chili oil on top, or as a side to curries or saucy dishes
ginger garlic brown rice and peas

Instant Pot Coconut Butter Chicken

family, healthy, weeknight, whole30

This Coconut Butter Chicken recipe is based on a recipe I first found on The Bettered Blondie – we make it a couple times a month and it’s a great meal to make on a weeknight. It’s a little bit creamy, with lots of deep flavors and the cinnamon is a delightful twist. Just throw everything in the Instant Pot (or a pressure cooker) and then a little simmer at the end and you’re good to go!

Coconut Butter Chicken Ingredients

  • 1 tsp salt
  • 2 tbs garam masala
  • 1.5 tsp cumin
  • 1 tbs chili powder
  • 1/2 tsp cayenne pepper (optional)
  • 2 – 3 lbs boneless, skinless chicken thighs, cut in 1″ cubes
  • 1 can whole fat, unsweetened coconut milk
  • 14.5 oz. can of tomato sauce
  • 2 tbs ghee or clarified butter
  • 1 – 2 tbs lemon juice
  • 4 – 5 cloves garlic, minced
  • 2 tbs fresh ginger, minced or grated
  • 1 cinnamon stick
  • 1 tbs tapioca starch (can sub corn starch, potato starch, or flour!)
  • 1/4 cup cilantro, chopped
  • 1 – 2 limes, quartered

Coconut Butter Chicken Instructions

  • In a small bowl, mix together the salt, garam masala, cumin, chili powder, and cayenne pepper (if using)
  • Cut chicken thighs into cubes and add to the instant pot
  • Add the rest of the ingredients (don’t forget the cinnamon stick!) except the tapioca starch and cilantro (they’ll come in later!)
  • Pressure cook on high for 15 minutes, and then release the steam carefully before removing the lid
  • Turn on your instant pot’s saute feature and bring the chicken to a boil. Stir in your thickening agent (we used tapioca starch but another starch or flour will work as well!) making sure there are no clumps
  • Allow the chicken to simmer and thicken up for 5 – 8 minutes, or just keep an eye on it and turn it off when it gets to your desired thickness
  • We made a batch of Garlic Ginger Rice & Peas, which makes a great pair with this dish! In a bowl or plate, I recommend complementing the butter chicken with something that will help soak up all that delicious butter chicken juice – whether it’s rice, cauliflower rice, or a pile of greens.
  • Just before eating, top with a sprinkle of cilantro and a squeeze of lime juice

Smoky, Spicy, Simple Chipotle Chili

family, healthy, keto, paleo, Uncategorized, weeknight, whole30

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This is our current go-to chili recipe, we make it a few times a month. It’s super easy to throw together on a weeknight and is low-carb to boot!

We originally started making this style of chili while on our first Whole30. It was one of the first times I’d ever even had chili without beans in it, so I was a little skeptical. The recipe below is loosely based on one from the wonderful Whole Cook blog, and I’m so glad we found it when we did!

Note: The recipe in its current form is not Whole30 compliant – to make it so, simply omit the canned chipotle peppers and sauce.

The chipotle chili powder and canned chipotle peppers in adobo in this recipe are what give it a little spicy kick. If you’re sensitive to spice, start small here and taste as you go. We can regularly find the peppers in the same aisle as the taco shells and salsa. You may be able to find the chipotle chili powder in a typical seasoning section at the grocery store, but we’ve had to order it from time to time as well. Here is one I’ve ordered in the past!

Ingredients

Chili Seasoning
  • 2 tablespoon chili powder
  • 1/4 – 1/2 tsp chipotle chili powder
  • 2 teaspoon paprika
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1.5 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Chili
  • 2 lbs ground beef, turkey, or chicken
  • 1 bell pepper, chopped
  • 1 large onion, chopped
  • 4 tablespoons garlic, minced
  • 1 6 oz can tomato paste
  • 2 – 4 chipotle peppers in adobo sauce, seeds scraped out and chopped (omit if Whole30)
  • 2 tsp adobo sauce (from pepper can, omit if Whole30)
  • 2 14.5 oz cans diced tomatoes
  • 1 cup chicken broth

Directions

  1. In a small bowl, combine all chili seasoning ingredients and set aside
  2. Heat a large pot or dutch oven over medium-high heat. Crumble the beef into the pan and allow it to start to brown
  3. Throw in the bell pepper, onion, and garlic and saute the beef and veggies until the beef is no longer pink and the onions have begun to soften
  4. Add in the chili seasoning and mix with the meat and veggies. Allow to cook for a minute or two
  5. Add the tomato paste and chopped adobo peppers and mix until combined. Cook for 1 – 2 minutes.
  6. Add in the rest of the ingredients. If you like a soupier chili, add a little extra chicken broth.
  7. Once all is combined, bring to a simmer. Once simmering, lower the heat and cover. Let simmer for 20 – 30 minutes.
  8. Uncover and taste for salt – add more if desired.
  9. Serve with your favorite chili toppings – this time we chose avocado and green onion! Just as delicious with cheese, crackers, or some crusty bread for soaking up the last little bits.