fast, delicious & nutritious
Everyone is busy!
Regardless of whether you have 1 child, 6 kids, 2 dogs, a full-time or part-time job, or no paid employment. We all seem to fill our days with running around chasing our tails.
This year the theme of the Portland Women in Business/Portland SeaChange Wellbeing Expo was "Back to Basics".
I kept this theme in mind when preparing for a cooking demonstration at the Portland Business Hub on Saturday 7th September.
It was a fabulous day with lots of like-minded ladies (and a few fellas too), who came along to learn a few tips on how to slow down and get back to basics with different lifestyle habits.
It was great to be able to share a few tips to the seminar attendees on how to whip up 18 meals in just 20 minutes. I made Curry in a Hurry and a Fritatta. Both of these meals are staples for our household, providing a ready made breakfast and morning tea with the fritatta and dinners after finishing work late with the chicken curry.
Here are a few key tips to get you started:
- Shop and Chop - after doing your grocery shop, clear the benches, grab your good quality sharp knife, secure chopping board and plastic containers.
- Chop all your salads and vegies up into smaller portions so they are ready to use.
- Chop up chicken into pieces
- Steam a big tray of pumpkin
- separate eggs
Curry in a Hurry
Serves 8-10. Prep time: 10 minutes, cooking time: 10 minutes
1.2 kg chicken breast fillets (cut into 1cm cubes)
2 medium onions, sliced
2 tbsp curry powder
1 ts chili flakes
1 can chickpeas, well drained
350 g pre-cooked steamed pumpkin cut into 1cm cubes
1kg frozen winter vegetables
2 cups sliced mushrooms
1 red capsicum sliced into .5 cm lengths
1 large zucchini cut into 1cm cubes
1/2 cup chopped corriander
1 tin light coconut milk
Lightly spray a large frypan with oil. Brown off chicken pieces, sprinkle curry powder and chili and cook on high for 4-5 minutes, stirring regularly.
Add all other ingredients and cook with the lid on for 10 minutes until vegetables are cooked through. Divide into take-away containers and wait to cool before placing on the lid and refrigerating or freezing.
*This recipe is adapted from www.mp-body.com