Serves two. Based on recipe from Gourmet Weekends.
2 chicken breasts, cut into bite size pieces
1 tablespoon olive oil
1 tablespoon butter
6 pearl onions, boiled and peeled
2 garlic cloves, minced
1 tablespoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon dried hot red pepper flakes
3 cups chicken broth
1 can chickpeas, rinsed and drained
1/4 cup chopped fresh cilantro
- Heat butter and olive oil over moderately high heat in large frying pan.
- Brown chicken and transfer to bowl.
- Add onions, garlic, cumin, ginger and red pepper flakes to frying pan over moderately love heat, stirring often.
- Return chicken to frying pan. Add chick peas and broth. Simmer, covered for about 15 minutes. Mixture will be soupy. If thicker stew is desired simmer longer uncovered.
- Season with salt and pepper.
- Serve with chopped cilantro.
Sunday sunrise. Today begins the Advent season. I live in faith knowing my needs will be met.
“But the fruit of the Spirit is love, joy, peace, forbearance, kindness, goodness, faithfulness….”
~Galatians 5:22 (NIV)
Susan asked me to make this. She found the recipe in Health. It is simple to make and so delicious. Mostly based on a recipe from “Superfoods Superfast: 100 Energizing Recipes to Make in 20 Minutes or Less,” by Julie Montagu.
- 1 tablespoon coconut oil
- 3 ribs celery, finely chopped
- 2–3 medium zucchini, chopped
- 10-12 radishes, chopped
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 teaspoon dried sage
- 1 teaspoon cayenne pepper
- Fresh sage leaves, finely sliced, for garnish, optional
1. Melt coconut oil in a large saucepan over medium heat. Add celery, zucchini, and radishes and fry for 5 minutes. Add broth and coconut milk; bring to a simmer over medium-high heat and cook, stirring occasionally, for 10 minutes. Add dried sage and cayenne and cook, stirring, for 3 minutes more.
2. Let soup cool slightly; puree in a blender (then rewarm on stove), or serve it chunky. Garnish each bowl with finely sliced fresh sage leaves, if desired.
“Get Pumped! Zucchini is heart-healthy; it’s a great source of potassium and vitamin C—both good for managing blood pressure.”
Do you like pork chops?|Try this.
4 teaspoons olive oil
3/4 pound assorted wild mushrooms (such as portobello, crimini and stemmed shiitake), sliced
2 tablespoons plus 3/4 cup canned low-salt chicken broth
1 large onion, thinly sliced into rounds
4 1-inch-thick pork rib chops
1/2 cup brandy
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried rosemary
- Preheat oven to 350°F. Heat 2 teaspoons oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until beginning to soften, about 2 minutes. Add 2 tablespoons broth. Cover skillet; cook until mushrooms are beginning to brown, stirring occasionally, about 5 minutes. Uncover; simmer until any juices evaporate. Transfer to bowl. Add 2 teaspoons oil and onion to same skillet. Cover; cook until onion browns, stirring occasionally, about 8 minutes; add to mushrooms.
- Sprinkle pork with salt and pepper. Add to skillet; sauté over medium-high heat until brown, about 3 minutes per side. Remove from heat. Transfer pork to 13 x 9 x 2-inch glass baking dish. Add 3/4 cup broth, then brandy and herbs to skillet. Place over medium-high heat. Boil until reduced by half, scraping up browned bits, about 6 minutes. Pour over pork. Cover.
- Bake pork until tender, about 25 minutes. Spoon mushrooms and onion over. Cover; bake 5 minutes longer. Served with mashed potatoes, roasted green beans and homemade applesauce.