Feeding a Family by Sarah Waldman
August 3, 2017 by Jenny
Keeping with the spirit of
yesterday’s post, today we have an equally lovely title devoted to
feeding families and doing it well. Sarah Waldman’s Feeding a Family: A Real-Life Plan for Making
Dinner Work, with Healthy Recipes and Tips for Involving the Whole
Family delivers 40 seasonal meals, 100 recipes, and loads
of tips and strategies to make weeknight dinners work.
A nutritionist and mom herself, the author, lays out all the tools needed to break out of the mealtime rut and put nutritious and delicious dishes on the table no matter how hectic our schedules may be.
Recipes include a gorgeous Leek, Red Potato, and Feta Galette, Sweet and Sour Potato Salad (no mayo yes!), Tomato, Peach, and Red Onion Panzanella, and Diner-Style Smashed Beef Burgers. With these and other recipes and meal plans, you will tackle and defeat the dinnertime doldrums. The Roasted Carrots with Honey Butter and Chicken Thighs with Barley, Chard and Mushrooms were hits when I made them a few months back. I subbed rice for the barley (picky husband) but followed everything else to the letter and it was delicious.
Special thanks to Roost Books and the author for sharing the Slow
Cooker Indian Butter Chicken with Sweet Peas with us today. Be sure
to head over to our contest page to enter our giveaway for five
copies of this book open to members in the US and Canada.
SLOW COOKER INDIAN BUTTER
CHICKEN WITH SWEET PEAS
serves 4 to 6
I encourage you to make this meal your own by choosing toppings and sides that are your family’s favorites or that need to be eaten up. You know the ones-like that last sprinkle of nuts taking up precious storage space and staring at you, longingly, from the cabinet. I typically boil up some rice and toast slivered almonds with a handful of flaked coconut, but warm naan bread is another good accompaniment.
KIDS CAN: Little hands can use child-safe knives or kitchen shears to chop cilantro for the garnish.
- 2 pounds boneless, skinless chicken pieces (thighs and/or breasts)
- 1 onion, finely chopped
- 6 garlic cloves, finely chopped
- 1-inch piece fresh gingerroot, 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 6-ounce jar tomato paste
- One 13.5-ounce can full-fat coconut milk
- 3 tablespoons plain full-fat Greek yogurt
- 2 tablespoons freshly squeezed lemon juice
- 1½ cups sweet peas (thawed if frozen or blanched if fresh)
- Cooked basmati rice, for serving
Toppings optional:
- Chopped fresh cilantro
- Toasted coconut flakes
- Toasted slivered almonds
1. Cut the chicken into 2-inch chunks. Fill a 6-quart slow cooker with the chicken, onion, garlic, ginger, curry powder, cinnamon, cumin, and salt. Stir to combine. Add in the butter, tomato paste, and coconut milk. Mix again. Cover and cook on low for 8 hours until the chicken pulls apart easily with a fork.
2. Before serving, stir in the Greek yogurt, lemon juice, and peas. Allow everything to heat through, then serve the butter chicken over a bed of basmati rice. Top with cilantro, toasted coconut, and toasted slivered almonds, if desired.
FOR BABY: Indian Butter Chicken is very tender and can be easily shredded with two forks. Mix in some rice and you have baby’s meal.
TOMORROW’S DINNER: NAAN ROLL-UPS
Toast a few pieces of naan bread, spread on a thin layer of mango chutney, then spoon some leftover butter chicken on top. Roll up the naan and serve with a big salad.
Add this recipe to your Bookshelf (click the blue +Bookshelf button).
From Feeding a Family by Sarah Waldman, © 2016 by Sarah Waldman. Photographs by Elizabeth Cecil. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.
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