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.

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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.

Pulled Pork Two Ways


Pulled Pork Two Ways

I use the crock pot to prepare these two recipes; the pork comes out flaky and moist, full of flavor.  Place the pork loin in the crock pot and season with the All purpose spice rub and cover with the enchilada sauce, add a little water if needed.  Cook for about 4-5 hours at high.  Remove from the crock pot and flake using two forks.  Transfer to a serving bowl and add some of enchilada sauce to the pork.

I thought about my commitment to lighten things up so the first way is served on a bed of red leaf lettuce, topped with chopped zucchini, green onion, brown mushrooms, and tomatoes.

The other way is similar to a sloppy Joe.  Take a whole wheat burger bun and place each side on a broiler rack and place a slice of American cheese on top.  Place in the broiler until the cheese is just melting.  Remove from the oven and top with the vegetables, pulled pork and some shredded cheese.  Place back in the broiler until the cheese melts.

Both ways make my mouth water.

Ingredients:

1-2 lb. Pork Loin

2 tbsp. All-purpose rub

1 large jar of enchilada or red chili sauce

1 zucchini chopped

4 brown mushrooms chopped

1 tomato chopped

2 green onions chopped

6 whole wheat burger buns

6 slices American cheese

Shredded cheese, your choice

4 leafs of red leaf lettuce