Explore new flavours at home.  Here is a super easy recipe that can be slow cooked in the slow cooker or in a casserole dish in the oven.

Not for any family that has peanut allergies.  I haven’t tried experimenting with almond butter or other kinds of ‘nut’ butters.  If you do, please leave a comment below.  Share with others.

• 8 skinless chicken thighs
• 1 cup salsa
• 1/2 cup peanut butter
• 2 Tbsp soy sauce
• 1 Tbsp lime juice
• 2 tsp grated ginger

Add everything in the slow cooker or the oven-safe casserole dish.  Set on low heat for 6 hours.

Lovely with rice (white, mixed or coconut rice).  Now that was easy!  Taste how delicious!

Pre-children, I cooked very differently, picked challenging recipes that had many steps in the cooking process, experimented with foods and spices.  took that extra trip to a market to get one unique ingredient.  Ultimately I had more time and freedom of experimentation.  Post-children, NO time, NO energy to haul kids to any market for special ingredients, little to NO leeway of a meal flopping and a tight schedule to organize, cook and feed hungry growing children.

This easy recipe was inspired by a complex recipe that I use to make pre-children.  It is from one of my favourite cooking sites,  Mireille Guiliano’s “French Women Don’t Get Fat”.  Click here for her version of Lemon Ricotta Pancakes.   Great recipe, but here is my post-kid’s easy, one bowl/mixer version.

In a blender or magic bullet add:

• 3 eggs
• 1/2 cup fresh ricotta cheese (use rest for lasagna later)
• 1/4 cup melted butter
• 1/4 cup sugar
• Squeezed juice of 1/2 lemon
• 1/2 cup flour
• 1/2 cup milk
• 1 Tbsp baking powder

Blend until smooth and make pancakes by drop on hot buttered skillet.  Use low to med-low heat under pan and cook these pancakes slowly.  They brown too fast if the heat is too high.

Amazing with maple syrup, fruit, spoonful of yogurt.

Perfect for breakfast, take along as a to-go car/stroller snack.  I make these and bring them on lunch picnics, road trips and have even served the left overs after dinner as dessert with some fresh berries, whipped cream and a drizzle of melted chocolate (or use chocolate or cookie decorating baking sprinkles – much easier).

Quick and easy vegetable side that is jam-packed with vitamins and nutrients.  It is an antioxidant and anti-inflammatory.  I am finding that Kale is a very versatile veggie – flavour and spice to your liking and serve with most any meal.  Here is the braising method of preparing Kale but then you can be creative to how you want to finish up it’s ‘delicious kraziness’!

Prepare Kale for each recipe:

1. Trim tough ends and ribs from 1 bunch of Kale
2. Coarsely chop leaves.
3. Place chopped Kale into pot or deep saucepan
4. Add 1/2 cup water or chicken broth
5. Cover and simmer until wilted – Stir occasionally – approx 10 mins.
6. Follow any of the below delicious Kale recipes:

Lime-pepper Kale

Toss braised Kale in a splash of olive oil, squeeze of a fresh lime, generous sprinkle of sea salt or kosher salt and some fresh cracked pepper!   (Excellent with chicken, pork, lamb or mixed in with cooked linguine pasta).

Balsamic Mint Kale

Toss braised Kale in a splash of olive oil and balsamic vinegar, generous sprinkle of sea salt/kosher salt and sprinkle of white sugar.  Top with freshly chopped mint.  (Excellent with beef, pork, lamb or chicken)

Dijon-Bacon Kale

Cook until crisp 3 strips of bacon.  Crumble and put aside.  Toss braised Kale in 2 tbsp dijon mustard and 1 tbsp olive oil, sprinkle of salt and pepper. Top with crumbled cooked bacon.

Lemon Parmesan Kale

Toss braised Kale in a splash of olive oil, generous sprinkle of sea salt/kosher salt, and grated fresh parmesan (large curls).  This is great as side dish but feel free to toss this into a bowl fun of hot boiled pasta like fettuccine, linguine, large pasta nests or spaghetti.

Prosciutto Sage Kale

Toss braised Kale in a splash of olive oil, sprinkle of sea salt/kosher salt, and chopped strips of cured proscuitto (Italian ham) and top with

chopped fresh sage leaves.  (Great compliment to chicken, lamb or turkey)

Curry Spiced Fruity Kale

Toss braised Kale in 2 tbsp of any Chutney jam (Mango Chutney etc) and a dash of dried curry powder.  Top with a sprinkle of raisins and grapes

cut in half.

Lemon Caper Kale

In a small saucepan, heat a tbsp of olive oil, add 2 tbsp capers, sprinkle of salt and pepper.  Stir the capers until a little browning happens.  Squeeze juice of 1/2 of lemon over the browned capers and pour this mixture over the braised Kale.  Toss and serve.

Apple-Almond Kale or Cranberry-Pine Kale

Toss braised Kale with a splash of olive oil and apple-cider vinegar, sprinkle of salt, and top with some diced apples and browned almond.  Or,

top with a handful of cranberries and browned Pine Nuts.

Be creative.  Toss in flavours that you love!