I have been thinking about the depression era a lot lately and how my grandmother lived through it. She was young, but it still affected her throughout the rest of her life. She would not waste anything. If she had a tablespoon of any ingredient, she would find a way to use it.
Think about how we live now and how different it is from her era. We think nothing of throwing away left overs. I often wonder how would we get by in society if things had to be rationed out?
We caught just a glimpse of this when toilet paper was hard to locate through covid, but have you actually ever sat down and thought about what we would do if all of our food had to be rationed out?
No going through a drive thru to pick up dinner. All of our meals would need to be made from as my grandma would call it, scratch. I have been trying to embrace making dinner with the most basic of ingredients in my kitchen. I was never one to really make boxed processed foods, but they are really not that great for us anyway.
Some evenings are harder than others, but some it really comes easily figuring out what to make. Sometimes I look to some of my old cookbooks for inspiration. None of them are of the gluten free variety so I fiddle around until I have something I think is worthy of dinner.
As you can tell here lately, I have been on a honey kick. I have been adding it here, there, and everywhere. I decided I wanted to try a curry dish, but also like the sweetness of honey too. Sugar is sugar, but honey is better than white table sugar any day of the week so I use it a lot in my recipes.
Honey Mustard Chicken with Curry
What you will need to make honey mustard chicken with curry:
- 1 package of chicken thighs (6 thawed)
- 1/2 c honey
- 4 t Dijon mustard
- 1 t curry powder
- 2 t garlic powder
- 2 T soy sauce
- 2 t applesauce
How to combine ingredients for honey mustard chicken with curry:
- Preheat oven to 450 degrees
- Combine honey, Dijon mustard, curry powder, garlic powder, soy sauce, and applesauce in small bowl
- Whisk ingredients together
- Remove chicken thighs from packaging and place in shallow baking dish
- Salt and pepper chicken thighs
- Spoon sauce mix over chicken
- Place in oven and set timer for 45 minutes
- 20 minutes into baking I realized 450 degrees would probably burn my chicken, so I reduced the heat to 350 degrees and baked the chicken thighs for remainder of the time at 350 degrees. This seemed to work out pretty well.
This recipe will definitely become a dinner staple around here. We both really enjoyed this dish. I made up some rice and placed the Honey Mustard Chicken with Curry over the rice and spooned some of the sauce over it.
Mr. VS came home and asked if we were having teriyaki chicken... I was amazed he got that close just by walking in the door. He had no idea what I had made for dinner. After he tried it, he said yep, I love this one! I am glad we were both on the same page!
This dinner was basically what we had left over. I used all of the honey we had left in the bottle, the Dijon mustard, and applesauce (we were getting to bare bones in the cupboards around here). I measured what I was using so I could share the recipe with you too, but I have found there are times I just use up what we have.
No rhyme or reason, grandma would be proud, but I can assure you she would never eat this dish. She likes your basic meat and potato dinners, no fluff... us? We enjoy experimenting. Good thing too, or I would never have these recipes to share. Hope you have a Happy Monday!
