As a mom raising two boys, it's important for me to spend quality time with my sons and to teach them life skills that will help them take care of themselves and their families in the future.
My 9 year old son in intrigued by cooking. He likes to watch Chop'd and other cooking shows on Netflix and it's gotten him very interested in cooking. At this point, he can make his own breakfast including eggs, sausages and pancakes or waffles. Some mornings he makes breakfast for the whole family. It makes me so proud that his dad has taught him all the ins and outs of making breakfast.
However, my mealtime is dinner! And spending time in the kitchen with my 9-year old son has provided us some amazing opportunities for bonding and for learning life skills. It's amazing how something as simple as making a meal together creates the space to teach lessons that my son will need later on in life
The importance of not just reading but following instructions - this comes into play when we talk about measuring ingredients and how high the flame should be, etc.
Why sequencing and order are important when baking from scratch, you can't mix the wet and dry ingredients altogether at once
Patience - cooking, especially baking takes time - it's not fast food for a reason
These are just 3 lessons that we work on when cooking.
However, the most important piece is how to eat healthy foods. And with that, we have been teaching him about carbs and sugars. We try to make Keto meals often so that we can limit eating heavy carbs at night. This recipe has become an all time favorite in my house and we added our own little spin to it!
This recipe is quick, easy to make in roughly 30 minutes and you'll surprise your family to know that it is low carb! One of the things we added to punch up the vegetables was butternut squash! While I know this is not totally keto-friendly, I had them in the fridge and didn't want to waste them. By the time they cooked in with the recipe, they melted in your mouth and added a subtle flavor and texture to the dish that my family loved!
2 tbsp Olive oil (divided)
1/2 large Onion (chopped)
1 lb Chicken breast (cut into bite size pieces)
1 14.5-oz can Diced tomatoes (drained)
7 oz Coconut cream (the entire cream part skimmed from a 14-oz can)
1/4 cup Chicken broth
4 cloves Garlic (minced)
1 1/2 tbsp Curry powder (+1 tsp cumin if your curry powder doesn't include it)
1 tsp Ground ginger
1 tsp Paprika
1/2 tsp Sea salt (to taste)
2/3 cup of Chopped butternut squash (optional)
Option:
Pair this with cauliflower rice to keep the dish low carb!
Instructions
Heat oil in a large saute pan over medium heat. Add the onion and saute for about 7 to 10 minutes, until translucent and browned.
Push the onion to the side. Increase heat to medium high. Add another tablespoon oil and the chicken in a single layer. Saute the chicken for just 1 to 2 minutes per side, only to brown the outside.
Add the diced tomatoes, coconut cream, chicken broth, garlic, curry powder, ground ginger, paprika, and sea salt. Stir everything together. Adjust salt to taste.
Bring the mixture to a boil, then reduce heat, cover, and simmer for about 15 to 20 minutes, until the chicken is cooked through, sauce is thick, and flavors develop to your liking.
My whole family loves this! Even my picky eater! Let me know if you try it and what your thoughts are!
XO,
Ayanna
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