Tuesday, March 22, 2011

Week 12

African Chicken Stew (serves 4-6)
2 lb boneless skinless chicken thighs
2 large sweet potatoes, peeled and cut into large chunks
1/2 tsp ground ginger
1 tsp smoked paprika
1/2 tsp cinnamon
2 Tbs dried parsley
1 14.5 oz can diced tomatoes, undrained
1 onion, chopped
2 cloves garlic, minced
1/4 cup non-sweetened natural peanut butter
3 cups chicken stock
1 tsp salt
S& P and red pepper flakes to taste (add to individual servings at the end)

Mix all ingredients in 4 1/2 qt or larger crock pot. Cover and cook on low for 8 hours or until sweet potatoes are tender and chicken is cooked through. You can serve as-is or would be great over brown rice or quinoa.

Carrot and Fennel Soup
I'm getting some fennel in my produce box this week and I've never cooked with it before. So, I found this recipe from 101 Cookbooks and am going to try it out. I'll do it with the poached egg on top so we have a full meal.

Broccoli and Cauliflower Pasta (serves 4, vegetarian)

1 head broccoli, cut into florets and stems saved for another use (I've been putting all my veggie trimmings in the freezer for when I make stock)
1 head cauliflower, cut into florets
1 onion, sliced
3-4 garlic cloves, minced
1/2 lb pasta of choice (I used penne)
EVOO for drizzling

S & P and red pepper flakes to taste

Cook pasta in large pot according to package directions. About 5 minutes before pasta is done, add broccoli and cauliflower to pot and cook until pasta is al dente and veggies are tender crisp. Drain all. Drizzle with EVOO, sprinkle w/fresh grated parmesan, and add salt, pepper and red pepper flakes to taste. You could also add chicken if you wanted a heartier meal.

Cowboy Ribeye with Creamed Swiss Chard (I've never tried a creamed Swiss chard before and thought this recipe sounded good, so I'm giving it a whirl)
Tyler Florence's Recipe

Slow Cooker Beef Enchiladas (adapted from The New Homemaker's Recipe)
1 lb ground beef
1 onion, chopped
3-4 cloves garlic, minced
1/2 tsp each salt and pepper
6 corn tortillas
2 cups corn kernels (fresh, frozen or canned)
1 recipe enchilada sauce (see below)
2 cups (8 oz) shredded cheddar cheese
2 1/2 oz can sliced ripe olives, drained
sour cream and fresh pico de gallo for serving

Brown ground beef and drain if desired. Mix in onion and garlic. Place 2 tortillas on bottom of slow cooker. Top with meat mixture, corn, sauce, cheese and olives (in layers). Repeat layers so there are a total of 3 layers. Cover and cook on low 6-8 hours. Serve with sour cream and salsa or pico de gallo.

Enchilada Sauce (my friend Melanie's version)
3 tbsp vegetable oil
1 tbsp flour (I use gluten free)
1/4 cup chili powder
1 tsp oregano
1 tsp cumin
1 tsp cayenne (optional for those who want more heat)
1/2 tsp salt
2 cups chicken stock
6 oz tomato paste

Heat oil in a med sized saucepan.  Stir in flour, chili powder, oregano, cumin and salt. Stir continuously until mixture is bubbly, about 3-5 min. Slowly whisk in chicken stock. Whisk in tomato paste. Continue whisking until mixture thickens slightly.

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