Planning and Organizing

With the start of Great Lent just around the corner I find myself with anticipation.  I love the time of fasting and prayer in preparation for Pascha.  As a family our daily lives become less complex as we really strive to take each day and focus on God even more.

With that in mind I am starting to plan daily/weekly activities for the children and our home.  Last year I took a page out of anothers book and devised a Lenten Cleaning List.  I will revisit this task again this year as it really did help me to prepare and clean our home for yet another seasonal change.

The new task for this year is to have lessons for the children, make it to Presanctified Liturgy on a regular basis, and simplify our menu.

I hope to read at least two good books during Lent this year and hope to keep the television off as much as possible.  This task is difficult as we are still in winter and the weather in not all that cooperative.

I hope to share lessons I have found, my cleaning list, and some simplistic recipes in the weeks to come.  I look forward to all of you who journey with me.

Curried Chicken with Basmati Rice

This recipe is from the Southern Living Busy Mom's Weeknight Favorites cookbook. 

1 1/2 lb skinned and boned chicken breasts, cut into 1-inch pieces
2 tsp. curry powder
3 Tbsp. vegetable oil, divided
1 red bell pepper, cut into strips
1 tsp minced garlic
1 (13.5-oz.) can coconut milk
1/2 cup mango chutney
1 tsp soy sauce

1 tsp cornstarch
1 tsp water

Directions:
1. Sprinkle chicken with curry powder.  Heat 2 tbsp oil in large skillet over medium-high heat until hot; add chicken and saute 5 minutes or until chicken is browned.  Remove from pan.

2. Add remaining 1 tbsp oil to pan and head over medium high heat.  Add bell pepper and garlic; saute 2 to 3 minutes or until crisp-tender.  Return chicken to pan and add coconut milk, chutney and soy sauce.  Bring to a boil, reduce heat, and simmer 12 minutes, stirring occasionally.

3. Combine cornstarch and water and pour into chicken mixture.  Bring to a boil over medium heat; boil, stirring constantly, 1 minute.

Serve this chicken over basmati rice. 

I did not have mango chutney so I substituted peach jam.  Also I used rotisserie chicken and it was a great way to make this mean cook in even less time.  To make this vegan just substitute chickpeas for the chicken.