Chicken and Butternut Squash Satay Curry

I found this yummy recipe here.  The meal was simple to pull together, had rich flavor, and went over well with everyone at my table. 


1 medium to large butternut squash, peeled and chopped into smallish cubes
1 teaspoon chili powder
1 teaspoon curry powder
1/2 teaspoon cayenne pepper (I only used a pinch for the kids' sake)
1/2 teaspoon turmeric 
6 cloves garlic, crushed
a decent piece of fresh ginger (about 2 thumbs’ widths), peeled and chopped finely
about 800 grams to a kilo chicken thighs or breast, chopped into small pieces
14 ounces coconut milk
3 tablespoons peanut butter
3 tablespoons Thai red curry paste
1 tablespoon honey
2x 14 ounce cans chopped tomatoes (I only used one can)

for serving:
fresh cilantro, crushed peanuts & natural yoghurt 
rice & poppadum


Toss the butternut squash in a large bowl with the chili powder, curry powder, cayenne pepper and turmeric, and set aside.

Heat up a big drizzle of oil in a heavy skillet, then cook the garlic and ginger together for a couple of minutes. Add the chicken and cook for another two minutes or so or until white.

Add the coconut milk, then stir in the peanut butter, Thai curry paste and honey.

Add the butternut squash with spices and the tomatoes, and simmer, partially covered, for about 30 to 40 minutes or until the chicken is cooked through and the squash is tender. Squish about half of the squash into the curry before serving.

Serve over rice, garnished with the coriander and peanuts, and with the yoghurt and poppadums on the side.

Pumpkin Apple Cake

After a trip to the apple orchard with my friend, Patricia, she suggested I use some of the apples to make this cake.  I always take Patricia's advice when it comes to food!  This wholesome cake is moist and just right for Fall. 

• 2 tablespoons unsalted butter
• ¾ cup pure maple syrup, divided (or less - I only used 1/2 cup total)
• 2 cups apples, peeled and sliced into ¼ inch slices
• ¾ cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• 1 egg
• ½ cup canola oil
• 1 teaspoon vanilla extract
• ¾ cup pumpkin puree
• 2 tablespoons confectioner's sugar (optional)
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• Preheat oven to 350 degrees.  Place foil over the base of a 9 inch springform pan and then place sides on pan (I used an 8-inch cake pan). Grease well.
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• In a non-stick skillet, melt the butter and ¼ cup maple syrup over medium heat. Once the mixture is melted, add the sliced apples and stir to coat. Cover and let cook for 5 minutes.
• Place apples on bottom of springform pan.
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• Mix together the flour, baking soda, and spices in a large bowl. In seperate bowl, whisk together the oil, remaining ½ cup maple syrup, egg, vanilla, and pumpkin. Add to dry ingredients and stir until just combined.
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• Pour pumpkin batter over apples and bake for 20-25 minutes, or until a toothpick comes out clean.  Remove pan to a cooling rack and let cool for 10 minutes. With a butter knife, loosen cake from side of pan. Remove side of springform pan. Invert cake onto a serving platter. Remove base and foil from cake. Allow to cool completely and then dust with powdered sugar.
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Plantain Tortillas

My sister-in-law introduced me to this flourless tortilla alternative.  I love them!  My kids think they're a tad bitter, but not so much that a little cheese and taco meat, or sandwich fillings can't cover it up.  The plantains need to be very green (otherwise the wraps have a banana flavor), so when I see extra green plantains at the store, I consider it taco night!  

3 green plantains

1 cup water

1/3 cup olive oil

1 tsp salt

Line a large jelly-roll pan with parchment paper.  This is a must!  Cooking spray won't cut it.

Preheat oven to 375F.

Mix all ingredients in a blender until smooth.  Pour onto parchment-lined baking sheet and use spatula to spread out evenly.  Bake 27-30 minutes.  Cut into 6 or 8 rectangles and serve warm with fillings of your choice.  

Reheat leftovers in the oven instead of the microwave to avoid drying the wraps out.