Curry Chicken Spaghetti ~ re-post

(Why I am re-posting this recipe? I was making this again and I wanted to check if I posted the recipe and I just found a few display errors in the first post that needed to be corrected.)


I love the challenging myself to cook for Friday meals (because come Thursday night, our fridge is almost always empty) with what I have left in the fridge and pantry from previous grocery shopping.

In contrast, our pantry is always well stocked. And while I was looking for something, anything, that I could turn into a delicious recipe, two ingredients stood out to me: a box of spaghetti and a package of curry paste.

Combining that with the pint of mushrooms and chicken ground casserole that had managed to survive the week, I realized I had all I needed to make a delicious Curry Chicken Spaghetti.

What I used for about 4-6 portions:

  • 1/2 package  spaghetti, cook them following the package instructions
  • 375 g chicken ground
  • 227 g white mushrooms
  • 1/2 bottle tomato pasta ( strained )
  • 1/2 package curry paste ( I like to use Kitchen of India brand )
  • 5o ml cream
  • 1 teaspoon dry dill
  • salt and black pepper
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • chicken broth – home made if you have


Add a large pot with water to boil. When it starts to boil cook half of 450 g pasta package following the package instructions.

In a non stick, hot, skillet add the chicken ground. Give it a few stirs until the meet is not red anymore. Add about 2 cups chicken broth, stir and let it simmer for about 10- 15 min .

Clean and cut mushrooms in small cubes. Add the mushroom to the meat.

In a small bowl add half of the curry paste and 1 more cup of chicken broth. Add the cream and stir the paste to combine. Pour it over the chicken and mushroom mixture. Add the mustard and garlic powder. Reduce heat to medium-low  and cook for about 10 – 15 min.

Mean while pasta has cooked. Drain it and put it back into the pot. Pour over the curry mixture. Add dill, salt, pepper. Give it a stir and cook for 2 more minutes.

So easy and no time needed for  a delicious dinner or lunch !

P.S. My husband and daughter, who are not normally fans of spaghetti, came asking for seconds!

Bon Appetite!






So true 🙂


Hippocrates was born c. 460 bc , island of Cos, Greece.  He died c. 375 , Larissa, Thessaly.  He was the most famous ancient Greek physician who lived during Greece’s Classical period and is traditionally regarded as the father of medicin.
Here are some quotes from him.  Given our current knowledge, how would you say he did?

Let food be thy medicine and medicine be thy food.
Make a habit of two things: to help; or at least to do no harm.
Walking is man’s best medicine.
Natural forces within us are the true healers of disease.
Healing is a matter of time, but it is sometimes also a matter of opportunity.
It is more important to know what sort of person has a disease than to know what sort of disease a person has.
There are in fact two things, science and opinion; the former begets knowledge, the latter…

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Cappuccino – chocolate cookies

Could I have added more chocolate ? Oh, yes !!!


I would have added white chocolate chips  if I would have had any handy.

It took me quite a few years to get the courage to try making cookies. I always had the impression they are a really big deal. When a rec therapist from my work did it in a cooking class with our clients, I decided that if they could do it ( and I had one and they were amazing 🙂 ) I could to it too.

I asked my colleague for the recipe just to play safe. However, it took me another few weeks until I said: today is the big day.

No Butter Granola Cookies


Oatmeal Raisin Cookies


Some of them ” melted ‘ too fast and had no chance to reach the picture session. LOL

Now I decided to leave away the raisin and granola and to go on chocolate side 🙂

Cappuccino – chocolate cookies 

What I used:

  • 1/2 cup whole grain flour
  • 3/4 cup a; purpose flour
  • 1/2 teaspoon baking powder
  • 2 table spoons Organic Macaccino Drink Mix Organic Traditions Macaccino Drink Mix, 227g

( because I ran out of cacao powder and I forgot )

  • chocolate chips ( I cut into pieces a half of the package ‘ Bakers semi-sweet dark chocolate )
  • 1 stick of butter
  • 2 medium eggs
  • 3/4 cup of soft brown sugar
  • 1 teaspoon brandy
  • 1/2 teaspoon coarse sea salt

How you do it:

  • Preheat oven to 375ºF.
  • Cream together butter, brown sugar. Add brandy, salt and eggs ( one at a time ) and mix together thoroughly.
  • Mix together the two flours, cappuccino mix and baking powder.
  • Add the egg mixture to the flour and mix well by folding in the ingredients. Add the chopped chocolate.
  • With a ice-cream spoon place the cookies in a tray lined with cooking paper leaving, about 1 inch apart
  • Bake for about 10 min. NO LONGER THAN 10 MIN. They seem to be soft and you might think are not done but they will settle when you let them rest 5 min in  the tray and than for about 10 min on  a cooling rack.

Enjoy !!!



Butternut – squash Cake

DSCN6299DSCN6304Whenever I ask my hubby ” What do you want for desert? ” 8/10 times the answer will be….

” pumpkin pie”.

The cake that  I did last time was not really a pie and I will have to do it again to write down the recipe ( with the exact measurements) , but it was a real success.

By memory, here is what I used:

  • 1 medium butternut squash
  • 4 medium eggs
  • 1 cup kefir ( yogurt or cream will owrk as well )
  • Juice from one lemon
  • 3/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • ¼ cup olive oil
  • 1 teaspoon baking powder
  • 1 cup of pumpkin seeds
  • 2 table spoons chia seeds

Wash the butternut squash well and cut it in pieces. I did not peal the skin. Put the  squash pieces on a tray lined with baking paper. Sprinkle with cinnamon and bake it for about 40 min. Let it cool before you start using it in the cake.

In a large bowl: add the eggs, the sugar and the oil and mix well until creamy. Add the kefir or Greek yogurt and mix well.

In a second bowl: mix together the flour, cinnamon and chia seeds and add the flour mixture to the egg mixture.

After the squash cools down, remove the skin and place it in a bowl and add 1 tablespoon of sugar and the cinnamon and puree all together. Add the squash to the egg mixture.

Using a large spoon, add flour to the squash mixture and mix well to incorporate it. Then, add the baking powder and sprinkle the lemon juice over. Mix slowly by folding the flour to incorporate it. Add half of the pumpkin seeds and chia and mix one more time.

Put the mixture in a lined baking tray and bake for about 35 to 45 min depending on the oven. Do the tooth pick test. Let it cool in the tray before cut it in pieces and enjoy it.

Bon Appetite !