Easy Slow Cooker Butter Chicken/ Chicken Makhani

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Butter chicken with naan – perfect comfort food anytime.

With the cool Fall weather comes cravings for warm hearty comfort food, and this creamy luscious butter chicken does not disappoint. Serve this dish atop fluffy basmati rice, or use as a vessel to dip your pillowy naan, and eat curled up by the crackling fireplace for maximum indulgence.

As it is made completely in the slow cooker, this dish is easy to prepare and makes your house smell divine as the aroma infuses the air. I have made this dish for potlucks, dinner parties, or just an easy weeknight meal and it is always a hit. Enjoy and comment below how you liked it!

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Easy Slow Cooker Butter Chicken /

Chicken Makhani Recipe

Ingredients:
cooking spray
1 1/2 pounds boneless skinless chicken thighs
1 medium red onion, finely chopped

For sauce:
4 cloves garlic, finely chopped
1 teaspoon ginger, finely grated
1 6 oz. can tomato paste
1/2 cup plain yogurt (greek ok too but I prefer this one)
1 can coconut milk (I like this one)
2 tablespoon red curry paste (I like this one)
1/4 cup milk (lowfat ok too)
1 scant tablespoon garam masala
1 teaspoon curry powder
1/2 teaspoon turmeric
3/4 teaspoon salt
1/2 teaspoon red chili powder

Garnish:
1/4 – 1/2 cup chopped cilantro (to taste)
2 tablespoon salted butter

Method:

1. Spray liner of slow cooker with cooking spray and add chopped onion
2. Chop chicken thighs into bite size pieces and put on top of chopped onion. Sprinkle with salt if desired.
3. Mix all the remaining sauce ingredients in separate bowl. Whisk together and pour over the chicken. Mix all together in slow cooker.
4. Add 2 tablespoons of cold butter on top. Cover and cook on high for 3.5 – 4 hours.
5. When done, mix together slowly with spoon. (It is ok if it looks a bit curdled, it will become thick and creamy). Add in chopped coriander and stir. Serve immediately.

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Thai Stir Fried Beef and Vegetables with Coconut Rice

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When I literally have no time to make anything, I often make hamburgers.  Just season the ground meat, form it into patties, cook it on the grill, stick it in between two buns, add some cheese and condiments and voila! Dinner is served! A perfect easy meal.

But sometimes the perfect meal doesn’t fit into life’s social schedule. This weekend I was in a total dinner dilemma as we went to a barbecue the day before and were invited for another one the day after.  Not only was I sandwiched in between two hamburger events, but also had chicken burgers at a birthday party earlier in the day.

Then evening rolled around, the kids were starving, and I had to do something with the ground beef that was staring at me from the refrigerator.  I needed a non-burger solution.  I found this Thai inspired beef dish online and it really hit the spot. I would not say this is an authentic Thai recipe, but it is easy, fast, delicious and does not resemble a hamburger…a perfect easy meal!

Thai Stir Fried Beef and Vegetables with Coconut Rice

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INGREDIENTS:

1 1/4 cups jasmine rice or basmati rice

1 can (14.1 ounces/ 400ml) coconut milk

Coarse salt

2 tablespoons fish sauce (can use less, to taste)

2 tablespoons soy sauce (can use less, to taste)

1 teaspoon sugar

1 tablespoon vegetable oil

4 garlic cloves, chopped

3 cups broccoli, chopped in small florets

1 red bell pepper, deseeded and chopped

1 thai red chili or 1 jalepeno pepper, deseeded and chopped (Optional – Can omit chili if don’t want to be spicy, or just use less chili, or add a few red pepper flakes instead).

1 pound  or 500g ground beef sirloin

1 cup loosely packed torn fresh basil leaves or 1 tablespoon chopped frozen basil leaves

Lime wedges, for serving

PREPARATION:

1.  In a medium saucepan, combine rice, coconut milk, 3/4 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook until rice is tender and liquid has been absorbed, about 25 minutes.

2.  While rice is cooking, combine fish sauce, soy sauce, and sugar in a small bowl.  Set soy mixture aside.

3.  Heat a cast-iron skillet or wok over high. Add oil, and garlic and chilis (if using). Cook, stirring constantly until garlic softened (about a minute).  Add veggies and cook for a few minutes.  Remove vegetables and set aside.

4. In same pan, add beef and cook until completely browned. Add soy mixture and cook 30 seconds. Add basil and veggies  and cook for a couple minutes, stirring to combine.  Check for seasoning. Serve beef over coconut rice with lime wedges. Tastes yummy with some fresh lime squeezed on top. (I didn’t have limes on hand so used lemon and that works too).

Pantry Diva Logo1PANTRY DIVA TIP: You can use ground chicken, turkey, or pork in this recipe.  Also feel free to add other spices or seasonings…ginger, onion, etc.

You can add any vegetables you have on hand.  Good way to clean out the veggie drawer in the fridge!  Also, I have noticed that if I am making this for kids, the smaller I chop the veggies the better.

Recipe adapted from Martha Stewart’s Thai Beef with Chilis and Basil over Coconut Rice. See original recipe here.

Spinach, Feta and Onion Quiche

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When I first moved to Dubai, it was all about brunch. Friday brunch is an institution in Dubai, and since I was not yet a mother, Friday brunch had soon become my weekly tradition.  I had endless hours to eat, drink, and be merry. (I also had endless hours to recover the next day, as I used to do this thing called “sleep.” ) But now that I have two very rambunctious boys, I cannot just laze around for hours doing brunch. With my new time constraints, I have now moved on to breakfast or shall I say “brekkie.” It fits into my current lifestyle well as breakfast is so early in the day, an essential quality for my little early risers, as well as being a relatively quick meal so we can go out and do other things.

At first I was not accustomed to eating much at breakfast. In the past, I never had much appetite early in the morning (probably because I was still sleeping). But if I did happen to be awake, I would eat some cereal at the most. Soon, as my brekkie dates got more regular, I noticed I would always order the same thing: quiche. I loved how no matter what type of quiche I would order, it would always taste good…smoked salmon and chives, artichokes and onions and cheese, roasted red pepper and feta…the delicious combinations were endless.

The funny thing is that I always thought of quiche as something I could only buy at a restaurant, and not something I could make at home. Homemade crust? I thought that must surely take ages and won’t be easy to do with my little monkeys running around.  It was not until I went to my friend’s place for breakfast (who has 3 kids) and served me homemade quiche at 9:30am straight out of her oven that I realized quiche was a home made brekkie possibility. I did try one version here, but I have since simplified it and have an even easier, tastier and healthier version I make now. I am constantly trying to get my kids to eat more veggies, and they actually like this!

This recipe takes less than 30 minutes to prepare so it is definitely something you can throw together quickly (and clean up while it bakes), or even make ahead and rewarm later. I would love for you to try it and let me know how it turns out. I would also love to hear your favorite quiche recipe or flavor!

Pantry Diva Tip: Feel free to use up any veggies or cheese you have hanging out in your fridge, quiche is a great way to clean out that veggie drawer!

PS. Hubby eats this too…yes men do like quiche, they just don’t always admit it!

Spinach, Onion and Feta Quiche

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Crust Ingredients:

1 cup flour

1/2 teaspoon salt

¼ cup melted unsalted butter OR 1/4 cup olive oil  OR 1/4 cup canola oil

1/4 cup ice  water (I use refrigerated water)

Filling Ingredients:

1 red onion

2-3 cloves garlic

2 bunches fresh spinach, chopped, thick stems removed, or baby spinach (6-8 cups)

4 eggs

1  ½ cups lowfat milk OR ¾ cup whole milk and ¾ cup heavy cream if want a denser and creamier consistency (I use lowfat milk and it tastes great!)

Reduced fat low salt feta cheese, or any cheese you prefer

Extra virgin olive oil

Salt and freshly ground black pepper to taste

Crust Preparation:

1. Mix flour and salt with fork.

2. Beat oil (if using) and water with fork to thicken and pour into flour and salt. If using butter, just pour directly into flour with water.  Mix with fork until the dough holds together.

3.  Press dough into 9″ round pan OR roll out dough on silpat liner with rolling pin and press into 9” round pan. (I prefer the roll out method as it is faster and more uniform, although it does compromise on the flakiness of the crust. Either method is fine!)

Filling Preparation:

4. Chop onion and garlic in chopper.

5. Heat olive oil in pan and sauté onion and garlic for a couple of minutes, then add chopped spinach and sauté until it is wilted. Season with salt and pepper and let cool. Add spinach mixture into the prepared crust.

6. In separate bowl, beat eggs, milk ( and cream if using) with salt and pepper with mixer. Pour over the spinach mixture in crust.

7. Top with crumbled low fat reduced salt feta cheese, or any cheese of your choice.

8. Bake at 200C/400F until done, around 35-45 minutes. Let cool for 10-15 minutes before cutting.