It has been awhile

Did you miss me? After living in a hotel for twelve nights and returning home to what seems like the busiest spring we’ve ever had, I’m still writing about food I made back in March.  Ah, March…I miss you a little.  Yes, you were cold and miserable.  Yes, I was ready for warm weather.  But I was cooking in March!

The spring season has come upon us with a vengeance.  Son #1 is busy with baseball (and loving every minute of it), Son #2 has started soccer, they both have swimming, and I seem to have a real problem saying no to things.  I’m currently in the midst of a huge community garden project which is taking up half of my time these days, but I’m loving it and am so proud of what we are accomplishing.  If this garden lives up to our expectations, it will feed many people who don’t normally have access to fresh produce.  If you are curious about our garden, please visit

This schedule has proven one important point.  Families are busy.  Too busy, in fact.  How do we have time to cook healthy meals for our families when we need to be four places at once?  I’m trying to find the answer to that.  Especially since all the convenience food we’ve been eating makes me feel terrible.  My poor pregnant feet feel swollen and the scale hasn’t been kind over the last month.  I hope I find a solution and that other families do too, because I think our health suffers too much when we give into all that easy “junk”.

So onto one of my March meals.  I wish we could have eaten it tonight.  It was delicious!  My husband chose the meal out of our trusty America’s Test Kitchen 30-Minute Suppers magazine.   The Thai Curry Chicken with Sweet Potatoes and Green Beans was easy and didn’t have a million ingredients, but still tasted complex.  I don’t know how many times I’ve fed my boys sweet potatoes, but I still can’t get them to like them.  I’ll keep trying.  At least they ate the green beans, chicken, and rice.

Recipe from America’s Test Kitchen

1 14-ounce can coconut milk

1 cup chicken broth

2 tbsp fish sauce (I used oyster sauce)

2 tbsp Thai red curry paste

2 tbsp light brown sugar

1 large sweet potato, peeled and cut into 1-inch chunks

1 pound chicken breast, cut into 1/4-inch thick slices

6 ounces green beans, trimmed and cut in 2-inch lengths

1 tbsp lime juice

3/4 cup basil, chopped

Salt and pepper

1. Bring coconut milk, broth, fish sauce, curry paste and sugar to boil in large saucepan over medium-high heat. Reduce heat to medium and simmer until flavors meld, about 5 minutes.

2. Add potatoes and simmer, covered, until nearly tender, about 8 minutes. Add chicken and beans to pot and simmer, stirring occasionally until chicken is cooked through and potatoes and beans are tender, about 5 minutes. Stir in lime juice and basil. Season with salt and pepper.  Serve with rice.


3 Responses so far »

  1. 1

    Tammy said,

    Num. I can’t get my kids to eat them either. Even as fries! So I end up making my curry with regular potatoes

  2. 2

    Tammy McLeod said,

    Recipe looks great and I hate that your schedule sounds a bit familiar. My tack at eating better this week is going to be a “food planning” session on Sunday. I’ll plan the menu for the week and do prep work so that veggies are easily accessible as snacks and to throw in stir fries, etc..

  3. 3

    edamomie said,

    I have a sweet potato at home just waiting for this recipe! I have made something similar. For the kids – I just increase the amount of rice and use brown rice. Perfect for a cold and rainy spring day…

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