Chicken Stew


Today is my birthday and I am celebrating it the best way I know how, playing in the kitchen coming up with a new recipe.  This is an upgrade to your basic chicken soup, the addition of the tomato puree gives the dish a deeper flavor.  Hope you like it.

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Ingredients:

1 stock celery, chopped

½ red pepper, chopped

¼ Anaheim pepper, chopped

1/3 jalapeno pepper, chopped

½ yellow onion, chopped

1 large zucchini, chopped

5 carrots, sliced (I leave the skin on)

5 white potatoes, chopped (cook for 1 minute in the microwave to soften)

5 boneless, skinless chicken thighs

4 tbsp. olive oil

1 tbsp. cumin

1 tbsp. ginger

Salt and pepper to taste

1 tsp. garlic, chopped

1 qt. chicken broth

1 can chopped tomatoes (puree in a food processor)

2 tbsp. cilantro, chopped

Directions:

Cook the chicken in a skillet with 2 tbsp. of olive oil, season with salt, pepper, cumin and ginger. Cook until juices run clear.  Remove to a cutting board to rest.  Chop the chicken into bite size pieces after it has rested.  In a stock pot over medium heat add 2 tbsp. of olive oil and heat.  Add the celery, red pepper, Anaheim pepper, jalapeno pepper, and yellow onion.  Season the stew with pepper, salt, cumin and ginger.  Stir until the onions soften.  Add the carrots continuing to stir often.  Add the chopped garlic, potatoes and stock.  Bring the mixture to a boil then reduce the heat to a simmer.  Re-season as needed and to your taste.  After simmering for 20 minutes add the zucchini, chick peas and pureed tomatoes.  Stir and simmer for another 10 minutes.  At the end add the chicken and serve topped with cilantro.

Turkey Chili


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I’ve been making this dish for a long time and have never written it down or taken a photo.  I’m not sure why but I will correct that today.  I make my chili slightly warm then I add chopped jalapeno peppers and lots of hot sauce to satisfy my desire for heat.

Ingredients:

½ yellow onion, chopped

1/3 red pepper, chopped

1/8 jalapeno, chopped

½ Anaheim chili, chopped

½ zucchini, chopped

1 tsp. black pepper, ground

1 tbsp. olive oil

1 lb. turkey, ground

5 tbsp. All-purpose spice mixture

1 can chopped tomatoes

1 can black beans, drained

1 tbsp. shredded cheese, Mexican blend

1 avocado, chopped

Cilantro to taste

Hot sauce, I like the rooster sauce

Directions:

Heat the olive oil in a large skillet and add the onion and all the peppers.  Cook until the onions are soft.  Add the zucchini and black pepper and cook stirring often for a couple of minutes.  Remove to a serving bowl.  Add the turkey to the skillet and cook until no longer pink.  Add the all-purpose spice mix and combine with the turkey.  Add the chopped tomatoes and the black bean.  Stir to combine.  Add back the onions and peppers and combine with the turkey.  Let the chili come to a boil, turn the heat to low and simmer for 10 minutes.  Serve with avocado, shredded cheese and hot sauce if desired.

Swiss chard, onion and radish


Swiss chard, onion and radish

I have a good looking crop of Swiss chard growing in my garden so it’s time to make something with them.  I am combining the Swish chard with onion and radish.  The radish gives it a little kick.

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Ingredients:

1 bunch Swiss chard, trim from the stem

5 radishes sliced in small pieces

1 yellow onion, chopped

1 tbsp. coconut oil

Pinch of pepper flakes

Salt and pepper

Directions:

In a skillet over medium heat melt the coconut oil then add the red pepper flakes, onions and radishes and stir until the onion softens.  Add the Swiss chard and cook, turning often until the chard starts to wilt.  Season with salt and pepper.

Chicken thighs marinated in citrus


Chicken thighs marinated in citrus

New Year’s Day has arrived and my kick to eat healthier is on.  I also have a full Washington Navel orange tree and a Myer lemon tree in my back yard, time to use this citrus in my cooking.

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Ingredients:

6 chicken thighs, boneless and skinless

1 orange

1 lemon

1 lime

Salt and pepper

1 tsp. paprika

Directions:

Juice the orange, lemon and lime.  Place the chicken in a plastic bag and cover with the juice and let marinade for 20 minutes.  Place the chicken in a baking dish seasoning with salt, pepper and paprika.  Place in a 375 oven for about 45 minutes.  Remove from the oven and let rest before slicing in bite size pieces.