Dinner

Chicken Tikka Wraps

This year, I’ve really tried to create things we love eating out at home. Chicken tikka is one of my Husband’s favourite things to order at the Indian. So with a little bit of input from my brother-in-law (he was very vague, and the only measure he had was two garlic cloves). I always have virtually everything I need to make this in my pantry, so it is a great recipe for us. The only thing you’ll have to invest in are some metal skewers. These are the cheapest ones I could find for you. Served with dollops of mango chutney, a simple onion and tomato salad and heaps of coriander. I have a feeling you’ll be making this over and over again. Now, this really is one to keep and store for work. Would also be great to make for friends, as it’s a great serve yourself option.

Chicken Tikka Wraps | The Mother Cooker

Recipes, Vegan, Vegetarian

Butternut Squash & Lentil Curry

As March is vegetarian month and I know a lot of you who read the blog are, I decided to do a hearty meal. For all of you meat lovers, this is simply delicious and you won’t miss the meat at all. It has mild heat, but if you want to make it a little hotter, just add another tsp of chilli powder or more fresh chillies. It is my first time experimenting with pulses, I’ve realised they are simple to cook, cheap to buy and go a long way. I will most certainly be using more of them in my cooking. Roasting the butternut squash, adds a great depth of flavour and a lovely texture. A great treat to take to work, freezable for up to a month. I hope you like it, don’t forget that if you make any of my recipes, to forget to let me know over on Twitter or Instagram.

Vegan Roasted Butterut Squash and Red Lentil Curry | The Mother Cooker

Dinner, Recipes

Spicy Chicken & Sides

We love chicken in our house, but this year we’ve made a pact to not get take away and cut down on eating out to try and save some money. I also love cooking for my friends and family, so making sharing dinners is a lovely thing. The main element in this, is the succulent, spicy chicken. Then I’ve knocked up some super simple sides to get you started, you can adapt them how you want. A quick rocket and spicy sweet potato salad, with fruity cauliflower rice. Load it up in to pittas with some halloumi, add a spicy or garlic mayo, heap on some avocado, corn on the cob with heaps of butter. Just get stuck in, save the left overs for later, how amazing would it be for work? Just don’t forget that squeeze of lime, it pulls it all together.

The rub for the chicken is made in a batch that you can pop in your cupboard and save for later, rub it in to wings, add it in to casseroles, rub it in to fish to make tacos, it’s versatile. It will need a lot from your store cupboard, but hopefully you have a lot of the spices already and if you don’t, think of how many tubs of spicy rub you can make all year. It’s worth it, promise.

Spicy Chicken & Sides | The Mother Cooker

30 Minutes or Less, Dinner, Recipes

Thai Green Chicken Curry

It took me a long time to fall in love with Thai food, I put off trying it when I was younger because I couldn’t stand the smell of lemongrass. My palette has changed considerably over the years and it is now one of my favourite types of food to eat. So mastering pastes and sauces at home is a big deal, as it saves me money and I can see everything that is going in to the mix.

I’ve put this in the category of ‘30 Minutes or less‘ because it is achievable as long as you are organised. I’d say that you need the full 30 minutes though, but at least the paste is simply whizzed together in a blender. The longer you leave it to simmer, the better your curry will taste though. This curry is of a medium heat, but if you like it hot, simply add another chilli in to your paste. You could easily make this Vegetarian, just replace your chicken with a yummy vegetable and if the fish sauce bothers you too, substitute it for soy or Worcestershire sauce.

Thai Green Chicken Curry | The Mothercooker

Dinner, Recipes, Vegetarian

Roasted Sweet Potato Curry with Cauliflower Rice

I’ve really loved experimenting with vegetarian recipes. This rich, spicy tomato and coconut base with subtle spices and a kick of heat is lick the bowl delicious. Pair it with the sweetness of roasted sweet potato and the buttery cauliflower rice and well, I could be a vegetarian forever. I wanted to make a substantial dish that you could make and it was even better the next day. A great big pot of yummyness that you could share with friends or freeze and take to work. It may look like a lot of ingredients, but once you have the base of the curry mastered, it really doesn’t take much effort.

My Husband has testified that it is one of his favourite things I have ever cooked and my Mom took a sample straight home to my Step Dad. You could eat it like this, or you could add chicken if you wanted a meat option. I really hope you enjoy it as much as I loved creating it, because I’m pretty proud.

Roasted Sweet Potato Curry with Cauliflower Rice | The Mother Cooker