Spicy Chicken and Chickpea Stew with Pearl Onions

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Serves two. Based on recipe from Gourmet Weekends.

Ingredients

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

Directions

  1. Heat butter and olive oil over moderately high heat in large frying pan.
  2. Brown chicken and transfer to bowl.
  3. Add onions, garlic, cumin, ginger and red pepper flakes to frying pan over moderately love heat, stirring often.
  4. 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.
  5. Season with salt and pepper.
  6. Serve with chopped cilantro.

YUM!!!

 

Creamy Zucchini and Radish Soup with Sage

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.

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Ingredients:

  • 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

Preparation:

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.”

Pork Chops with Wild Mushrooms and Caramelized Onions

Do you like pork chops?|Try this.

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Ingredients

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

Preparation

    1. 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.
    2. 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.
    3. 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.