Tuesday, May 6, 2008

Yummy Italian side dish

I have no idea what to call this, but the lady at Whole Foods was making this last week when we were in there. It's very easy. We used a can of northern beans, 2 cups spinach leaves, 1/2 cup grated parmesan cheese, and a 1/2 T crushed garlic. In a skillet on med - med-high heat pour in 1-2 tsp olive oil. Throw in spinach leaves and garlic, cover and let leaves soften. Then stir in drained northern beans and parmesan cheese and stir until warm. We let the cheese melt and brown a bit and there were exciting little crunchies, but that is personal preference. Can always add more cheese if you like also.

Sunday, May 4, 2008

Crock Pot Chicken Stew

Serves 4

3 T corn oil (Veg oil also works fine)
1 onion chopped
1 green Bell pepper seeded and chopped
8-10 chicken pieces thawed
14 oz canned chopped tomatoes, drained (chunky spaghetti sauce also works)
pinch of cayenne pepper or chili powder to taster
1 1/4 cups hot chicken stock or a can of broth (beef or chicken works)
1T Cornstarch optional
Veggies of choice or generous 1 cup corn,
2-3 red potatoes cut up into smaller pieces or may use a lima bean or fava bean
I added spinach because we happened to have some in the fridge
Salt to taste
1/2 cup water

1. Heat oil in large, heavy skillet. Add the onion and bell pepper and cook over med. heat, stirring occassionally, for 5 min. until softened. Using slotted spoon, transfer mixture to the slow cooker. Add broth and water.

2.Add Chicken to the skillet and cook for approx 5 min, turning occassionally until golden all over. Transfer to slow cooker along with tomatoes and potatoes and spinach if using . Add seasonings. Cover and cook on Low 6.5 hours or on high for 3 hours.

3. After cook time is over add other thawed veggies like corn, or beans and stir to warm. If using frozen veggies add 30 min. cook time here. If you like a thicker stew, mix cornstarch with 2-3 T water and stir in. I did not use cornstarch and it seemed perfect to me....