I don't have a picture of this one, sorry. I guess we gobbled it up too fast! But it's super easy and very tasty, and I really think you should try it!
I started with some bone-in, skin-on chicken breasts, covered them in water, and poached them for about 30 minutes on each side, shredding the meat after they were cooked and cooled, and reserving the broth for the stew. Of course, you could use any cooked, shredded chicken that is easiest for you, and store-bought chicken broth if that floats your boat! This way is simply more economical for our family (and a bit tastier, too!)
Chop an onion and saute in olive oil. Add 1 butternut squash, peeled, seeded, and cubed, and cook for about 10 to 15 minutes. Add some minced garlic to cook for about a minute, then cover with chicken broth and one can of diced tomatoes. Season with salt, pepper, and any Italian herbs you have on hand, and let it cook until the squash is tender (at least 20 minutes - but with the freedom to leave it on the stove much longer if that fits your schedule better.) Stir in one cup of quinoa and cook for an additional 30 minutes, until the stew thickens and the quinoa is tender.
Oh how I wish i could show you a picture! But I hope you enjoy anyway!
Friday, November 11, 2011
Thursday, November 3, 2011
Chicken Tortilla Soup
Why is this soup so stinking good? I have no idea. But it is. It earned a "10" from everyone in my house, both for supper and for lunch the next day.
I started with a package of bone-in, skin-on chicken breasts that I got on sale for $0.99/lb. It had 2 large split chicken breasts in it, which I put in a pot, just barely covered with salted water, and simmered on the stove for about 45 minutes on each side. BOOM - homemade chicken broth.
In a large pot, saute one large sweet onion (none other than Vidalia, of course), and one red bell pepper, both chopped into small pieces. When they are tender, add 1 bag of frozen corn kernels, 1 can pinto beans (drained and rinsed), one small can of green chiles, one large can of crushed tomatoes, and the liquid that the cooked chicken is sitting in. Put the chicken itself aside until it's cool enough to handle, then pull the skin off and shred the meat. Add the meat, along with some chili powder and cumin, back to the soup, and let simmer until ready to eat. This was more of a stew texture, which we really like, but you could add more water or broth to thin it out if you prefer a more soupy soup.
As for the tortilla part of the chicken tortilla soup, we didn't actually get that far. The original idea was to serve with crushed tortillas on the top, but the chips didn't make our grocery budget this week, so we ate it with saltines that we already had.
We didn't really miss the tortillas.
Enjoy!
I started with a package of bone-in, skin-on chicken breasts that I got on sale for $0.99/lb. It had 2 large split chicken breasts in it, which I put in a pot, just barely covered with salted water, and simmered on the stove for about 45 minutes on each side. BOOM - homemade chicken broth.
In a large pot, saute one large sweet onion (none other than Vidalia, of course), and one red bell pepper, both chopped into small pieces. When they are tender, add 1 bag of frozen corn kernels, 1 can pinto beans (drained and rinsed), one small can of green chiles, one large can of crushed tomatoes, and the liquid that the cooked chicken is sitting in. Put the chicken itself aside until it's cool enough to handle, then pull the skin off and shred the meat. Add the meat, along with some chili powder and cumin, back to the soup, and let simmer until ready to eat. This was more of a stew texture, which we really like, but you could add more water or broth to thin it out if you prefer a more soupy soup.
As for the tortilla part of the chicken tortilla soup, we didn't actually get that far. The original idea was to serve with crushed tortillas on the top, but the chips didn't make our grocery budget this week, so we ate it with saltines that we already had.
We didn't really miss the tortillas.
Enjoy!
Tuesday, October 18, 2011
Vegetable Baked Ziti
This was a huge hit at our house last night, and super easy to make. In keeping with our weekly grocery budget, we try to have at least 2 or 3 meatless meals each week. This is one that turned out great...
In a large pot, saute 4-5 carrots, peeled and diced, in olive oil. 5 minutes later, add one bag of frozen broccoli florets and cover. 5 minutes later, uncover and add 1/2 pound of mushrooms, sliced. 5 minutes later, add a couple of cloves of minced garlic, one large (28 oz) can of crushed tomatoes, 1/2 cup grated parmesan cheese, and oregano, basil, and pepper to taste.
Meanwhile, cook up a box of whole wheat penne according to package directions. Drain the pasta a minute or so shy of being done, as it will continue to cook in the sauce. Add the drained pasta to the tomato and vegetable sauce, mix together, and transfer to a large baking dish. Top with mozzarella cheese, cover with aluminum foil, and bake at 350 for 25-30 minutes. As always, if you are prepping this meal during naptime, you can just cut the oven off at 25 or 30 minutes and leave the casserole in there until you are ready to eat!
Enjoy!
In a large pot, saute 4-5 carrots, peeled and diced, in olive oil. 5 minutes later, add one bag of frozen broccoli florets and cover. 5 minutes later, uncover and add 1/2 pound of mushrooms, sliced. 5 minutes later, add a couple of cloves of minced garlic, one large (28 oz) can of crushed tomatoes, 1/2 cup grated parmesan cheese, and oregano, basil, and pepper to taste.
Meanwhile, cook up a box of whole wheat penne according to package directions. Drain the pasta a minute or so shy of being done, as it will continue to cook in the sauce. Add the drained pasta to the tomato and vegetable sauce, mix together, and transfer to a large baking dish. Top with mozzarella cheese, cover with aluminum foil, and bake at 350 for 25-30 minutes. As always, if you are prepping this meal during naptime, you can just cut the oven off at 25 or 30 minutes and leave the casserole in there until you are ready to eat!
Enjoy!
Wednesday, October 12, 2011
Apple Cider Chicken
OH my word.
I dare you to try this and see if it is not wonderful. Then make it for all of your friends.
I got the recipe from Rachael Ray and made just a couple of adjustments.
It tastes like autumn. In the best way possible.
Start with some bone-in, skin-on chicken breasts (which you can probably get for less than a dollar a pound at least once every 4-6 weeks.) In a large pot, heat a Tablespoon or two of olive oil and then brown the chicken, about 5 minutes on each side. Remove the chicken and add to the pot 2-3 thinly sliced sweet onions, 3 Tablespoons of honey, 4 cloves minced garlic, and salt and pepper, adding a touch more of oil if needed. Cook the onions over medium heat for about 30 minutes. When the onions are brown and soft, stir in 1 cup apple cider vinegar and 2 cups chicken stock. Add 3 or 4 red potatoes, chopped, and put your chicken back in to finish cooking. Bring to a boil and then cover and reduce to a simmer for about 20 or 30 minutes, until the chicken is done. Remove chicken one more time, discard the skin, and pull the chicken off the bone with 2 forks, or with your fingers if cool enough. Put all the meat back in the pot, stir, cover, and turn off the heat. Let it sit until you are ready to eat, heating it back up just before serving.
Oh, and if you have a breadmaker or if you enjoy kneading, please make a loaf of honey wheat bread to go along with it. Or just serve it up with any thick bread of your choice, to sop up the goodness left on your plate after the chicken is gone.
I apologize for the picture; I had already eaten half my chicken before I remembered to take a picture.
It's that good.
Enjoy!
I dare you to try this and see if it is not wonderful. Then make it for all of your friends.
I got the recipe from Rachael Ray and made just a couple of adjustments.
It tastes like autumn. In the best way possible.
Start with some bone-in, skin-on chicken breasts (which you can probably get for less than a dollar a pound at least once every 4-6 weeks.) In a large pot, heat a Tablespoon or two of olive oil and then brown the chicken, about 5 minutes on each side. Remove the chicken and add to the pot 2-3 thinly sliced sweet onions, 3 Tablespoons of honey, 4 cloves minced garlic, and salt and pepper, adding a touch more of oil if needed. Cook the onions over medium heat for about 30 minutes. When the onions are brown and soft, stir in 1 cup apple cider vinegar and 2 cups chicken stock. Add 3 or 4 red potatoes, chopped, and put your chicken back in to finish cooking. Bring to a boil and then cover and reduce to a simmer for about 20 or 30 minutes, until the chicken is done. Remove chicken one more time, discard the skin, and pull the chicken off the bone with 2 forks, or with your fingers if cool enough. Put all the meat back in the pot, stir, cover, and turn off the heat. Let it sit until you are ready to eat, heating it back up just before serving.
Oh, and if you have a breadmaker or if you enjoy kneading, please make a loaf of honey wheat bread to go along with it. Or just serve it up with any thick bread of your choice, to sop up the goodness left on your plate after the chicken is gone.
I apologize for the picture; I had already eaten half my chicken before I remembered to take a picture.
It's that good.
Enjoy!
Monday, October 10, 2011
Portugese Style Stew
With the onset of fall, stews and soups, filled with rich, deep colors and flavors, are calling my name. Here is something that my mother in law originally introduced me to, though she makes hers with collards rather than kale, and this version has a few additions.
In a skillet, brown one chopped onion and one pound of sliced sausage. I used smoked turkey sausage because that's what was on sale, but a spicier sausage would be even better. Add the browned sausage and onions to a crock pot, along with one can diced tomatoes, one can drained chickpeas, lots of chopped red-skinned potatoes, and a whole bunch of kale, stemmed and torn. Yes, it will look like the crock pot is going to leak kale, but trust me, it will wilt down considerably. Bring it all together with four cups of homemade or store-bought chicken broth, season with salt and pepper, and set on low for 8 hours.
Later that day...
Mmmm. Enjoy!
In a skillet, brown one chopped onion and one pound of sliced sausage. I used smoked turkey sausage because that's what was on sale, but a spicier sausage would be even better. Add the browned sausage and onions to a crock pot, along with one can diced tomatoes, one can drained chickpeas, lots of chopped red-skinned potatoes, and a whole bunch of kale, stemmed and torn. Yes, it will look like the crock pot is going to leak kale, but trust me, it will wilt down considerably. Bring it all together with four cups of homemade or store-bought chicken broth, season with salt and pepper, and set on low for 8 hours.
Later that day...
Mmmm. Enjoy!
Sunday, September 4, 2011
Shepherd's Pie...with Biscuits!
Shepherd's pie is wonderful. It's a clean-out your fridge and feel really good about yourself kind of dish. And from the traditional mashed potatoes to random drop biscuits, the toppings are endless!
Dice and saute the following veggies:
1 Onion
4 Carrots
2 Celery Ribs
1 Sweet Potato
Add 1 pound ground meat (I used...you guessed it...ground venison). Once the meat is browned, add 1/2 pound sliced mushrooms.
Cook for about 5 more minutes, and then stir in about 1/4 cup flour. Slowly add about 2 cups beef broth, and a couple dashes each of Worcestershire and hot sauce. Add 1/2 to 1 cup frozen peas, and then season with salt and pepper. Simmer to thicken the mixture while you mix up your favorite biscuit mix. It could be a boxed mix, or just a simple recipe, like...
2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Mix dry ingredients in a bowl and then cut in 4 Tablespoons butter. Stir in 3/4 cups milk just until everything is moistened.
Whatever biscuit recipe you use, once it is mixed up, here are your next steps: Pour the meat and veggie mixture into a large casserole, and then drop spoonfuls or pieces of biscuit dough. Bake in a 400 degree oven for 20-30 minutes, watching the biscuits to make sure they don't get too brown. I like to cook mine on the longer side because I like my veggies pretty tender.
Enjoy!
Dice and saute the following veggies:
1 Onion
4 Carrots
2 Celery Ribs
1 Sweet Potato
Add 1 pound ground meat (I used...you guessed it...ground venison). Once the meat is browned, add 1/2 pound sliced mushrooms.
Cook for about 5 more minutes, and then stir in about 1/4 cup flour. Slowly add about 2 cups beef broth, and a couple dashes each of Worcestershire and hot sauce. Add 1/2 to 1 cup frozen peas, and then season with salt and pepper. Simmer to thicken the mixture while you mix up your favorite biscuit mix. It could be a boxed mix, or just a simple recipe, like...2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Mix dry ingredients in a bowl and then cut in 4 Tablespoons butter. Stir in 3/4 cups milk just until everything is moistened.
Whatever biscuit recipe you use, once it is mixed up, here are your next steps: Pour the meat and veggie mixture into a large casserole, and then drop spoonfuls or pieces of biscuit dough. Bake in a 400 degree oven for 20-30 minutes, watching the biscuits to make sure they don't get too brown. I like to cook mine on the longer side because I like my veggies pretty tender.
Enjoy!
Thursday, September 1, 2011
Quinoa with Sausage and Beans
Here's another quinoa recipe! If you haven't tried this delightful grain-like complete protein yet, please do so!
Slice sausage of your choice and cook in olive oil in a large pot. Once cooked, add 2 cups quinoa, 1 can light kidney beans (drained and rinsed), 1 can great northern beans (drained and rinsed), 2 cups chicken broth, 1/4 cup bbq sauce, and a dash of hot sauce. Bring to a boil and then transfer to a baking dish. Put in 400 degree oven for 25 to 30 minutes, or until the liquid is absorbed.
Enjoy!
Slice sausage of your choice and cook in olive oil in a large pot. Once cooked, add 2 cups quinoa, 1 can light kidney beans (drained and rinsed), 1 can great northern beans (drained and rinsed), 2 cups chicken broth, 1/4 cup bbq sauce, and a dash of hot sauce. Bring to a boil and then transfer to a baking dish. Put in 400 degree oven for 25 to 30 minutes, or until the liquid is absorbed.
Enjoy!
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