It’s been about 2 years since my last blog post. At that time Jason and I were newly engaged and doing the whole 30 diet to try and get in shape and healthy for the wedding. Obviously, I teetered off on the updates with that but I did lose close to 30 lbs between starting that diet and the wedding…. hmm.. probably need to try that one again! It did make me feel really good but it is a tough diet to follow long term. If you are interested in any super healthy and delicious recipes check out my previous blog posts!
As many of you know, I left my job in the spring and we attempted to start a farm and a farmers market. It went alright and for the amount of effort I actually put into it, we got a decent return. Needless to say, I could have worked a lot harder and been much more successful. At this point we are unsure as to what we would like to do next year. I am looking for creative ways to earn money over the winter and managing our home and animals. Which at this point, we have plenty of. Except for goats, we are on the hunt for 2 goats by next spring and as always, more chickens!
I am still happy to be out of the 9-5 desk job kind of life but now that our garden has essentially come to a close I am getting quite bored and feel like I am lacking purpose. Within the next 2 weeks, I will be volunteering for the Migrant Council in Cobden at the after school program twice a week. I am also looking into The Boys and Girls Club of Carbondale and the “I Can Read” program. It will be nice to work with kids again! I will keep you all posted on those endeavors.
One bonus of boredom is time to play in the kitchen! Today, I decided to try a new and different recipe. I would probably tweak it a bit in the future but it turned out pretty delicious! I made an Indian inspired dish and brownies for dessert.
Garam Masala Chicken Stew
prep time: 30 mins Cook time: 2 hours
6 Chicken Thighs, bone-in
3-4 Medium red or yukon gold potatoes
1 medium yellow onion chopped
4 cloves garlic diced
1 28 oz can diced tomatoes
1 8oz can tomato sauce
2 16oz cans coconut milk
1 can of chick peas drained
1 14 oz can of chicken broth or 14 oz of water
4 T garam masala
1 T tumeric
1/2- 1 1/2 T Chili powder (depending on how spicy you want it)
1 T garlic powder
4 T Olive or Coconut oil
Salt and pepper
First, lightly season the chicken thighs with salt, pepper, garlic powder and garam masala. Prepare a large frying pan with 4 T oil. Fry the thighs starting skin side down for 6 minutes. Flip over half way through to brown both sides. Preheat oven to 350 degrees.
In a dutch oven place the onions, potatoes and garlic in the bottom of the pan. Place the chicken thighs in a layer above that. Pour in diced tomatoes, tomato sauce, half of all the spices and salt and pepper. Pour chicken broth or water over and give it a little stir. Cover with lid and pop in the oven.
Let cook for 1- 1 1/2 hours stirring occasionally. Once the potatoes are soft enough to eat add the chick peas, green peas and 2 cans of coconut milk. Taste the dish and add the rest of the seasonings as needed. I used just about what I have listed in the ingredient list. Put back in oven and cook for another 30 minutes or so.
We ate this dish with rice so at this time I prepared the rice in the rice cooker.
I served this over rice and it was delish! I wish we would have had some naan but I didn’t get a chance to go get any yesterday!
For dessert we had homemade brownies. Below is a link to the recipe I used:
Hope everyone has a wonderful week! 🙂