One Pot Wonder: Chicken and Veggie Stew

School is wrapped up. I really don’t know who is happier about that, my kids or me. Actually, I lie. I’m definitely happier about it.

As the last few days were winding down, I definitely felt the pressure at work and at home, so I didn’t really feel like cooking all too often. However, when you’re on a budget, going out to eat every day wasn’t really an option.

I wanted to make a simple dish that was good, but didn’t take a lot of effort. Growing up, my mom made a chicken and potato recipe that she whipped up in one pot. That inspired me, and I wanted to create an elevated version of that. I found a simple recipe that I could work with, and I could eat for a few day.

This stew has color, flavor and some heartiness. You’ll be relieved to eat it after a long day of work. Enjoy.

One-Pot Chicken and Veggie Stew

Ingredients

• 2 tablespoons cooking oil
• 2 -3 lbs pieces of chicken of your choice
• ½ medium onion, chopped
• ¾ cup baby carrots
• 2 cloves chopped garlic
• 1 tablespoon chili powder
• 1/2 cup quinoa
• 1 (15 ounce) can chicken broth
• 1 (28 ounce) can crushed tomatoes
• 5 golden potatoes
• 1 cup baby spinach

Directions:

• Heat your oil in a stock pot over med-high heat. Season the chicken with salt and brown it in the pot for about 2 minutes on each side.

• Add in the onion, carrots, garlic, and chili powder to the chicken. Allow your dish to simmer for about 5 minutes.

• Add in the chicken broth, tomatoes, potatoes, and quinoa (make sure to rinse your quinoa first!). Allow your broth to come to a boil, then decrease the heat. Allow the stew to simmer for 30-40 minutes.

• Just before serving, turn off your stew. Toss in the spinach and stir it throughout the stew gently to let it wilt. Check your seasoning once more, and add salt if necessary. 

Homemade Oreos... Sinfully Delicious

My friends are super supportive in my writing and cooking endeavors. Chances are, they get to eat the products I play with in the kitchen, so it’s not like they’re forced to endure my talking about these delicacies in vain. One of my closest friends, Jamie, actually got me a great book for my birthday “The Mac + Cheese Cookbook”, and I’ve been drooling over everything in here since.

It usually takes me forever to come up with the courage to try a recipe from cookbooks, but there was one in Arevalo and Wade’s book that I couldn’t wait to create: the homemade Oreos.

First, I made them for Mothers Day, and gave them as gifts to my mom, aunts and grandmother. My husband was livid – I didn’t have any leftovers for him. The next time I made the Oreos was for our church group. They were inhaled, and Matt was very happy for the leftovers.

Since everyone loved them, I figured I’d share them with all of you. They’re not particularly hard to make, and very easy to enjoy with your friends. (Unless you’re like my husband. Then you’ll wolf them down without sharing.)

Homemade Oreos

Cookie Ingredients

• 1 ¼ cups all-purpose flour
• ½ cup cocoa powder
• 1 ½ cups white sugar
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon table salt
• ½ cup plus 2 tablespoons unsalted butter, softened
• 2 eggs
• 2 teaspoons kosher salt, for topping

Frosting Ingredients

• ¼ cup unsalted butter
• ¼ cup shortening (I used lard!)
• 2 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions 

• Preheat your oven to 3750F. Prepare your baking tray with parchment paper.

• To make your cookies, start by mixing your flour, cocoa powder, sugar, baking soda, baking powder, and salt. I used a fork, and carefully sifted until the mixture looked like sand.

• Add your butter and eggs to the dry mixture, using your hand mixer on a low setting. Now your mixture will look like wet sand.

• Scoop out your dough into small balls, roughly smaller than a tablespoon. Make sure that you don’t make the dough balls too large, otherwise they won’t cook properly, and will be overly large. Sprinkle the topping with sea salt. 

• Bake your cookies until the dough starts to crack and puff up slightly. This will be approximately 6 minutes. These cookies will look underdone, and that’s ok! They are supposed to be soft. Let them cool on the tray. 

Now, for the filling!

(If you have a heavy duty mixer, here’s where you want to pull it out.)

• Blend your butter and shortening (lard).

• Slowly add your powdered sugar and vanilla, half cup at a time. Blend until it’s smooth.
• Place your filling in a pastry bag, or if you’re on a budget, in a heavy duty gallon bag with its tip cut off one corner.
• Once your cookies are cooled, pipe a dollop of filling in the middle, and press the remaining cookie on top.

 

Don't mind my larger cookies. I couldn't help myself.

• Take your shot and try to dip this bad boy in a glass of milk, and enjoy!

Chicken Fra Diavolo... Something Spicy this Way Comes

It’s hot out. Summer is definitely on its way, and with that, a lot of light, cool dishes are flooding the Internet.

This is not one of those dishes. While light, chicken fra diavolo has a kick that leaves your brow beaded in the best way. Don’t think this needs that much heat? Cut the amount of pepper flakes of by half. This is a fun, fast and easy way to spice up dinner tonight. 

I took this recipe and modified it for chicken broth and used dry spices. As nice as fresh herbs are, I don’t have a green thumb, and cannot always keep them on hand. Dry spices are easier to work with at times. Of course, if you have the fresh stuff, by all means, triple the amount of herbs this recipe calls for and enjoy.

Chicken fra Diavolo

8 ounces pasta of your choice (I used farfalle)
½ medium onion, diced
2 tablespoons cooking oil of your choice, plus 1 to 2 tablespoons
 3 garlic cloves, minced (I opted to leave my garlic whole) 
1 teaspoon crushed red pepper flakes (this can be reduced or increased by halves, depending on your preference)
1 lb boneless chicken, cut into bite size pieces
1 teaspoon salt, plus additional as needed
1 cup chicken broth
1 (14 1/2 ounce) can diced tomatoes
¼ teaspoon dried oregano leaves
¼ teaspoon dried Italian parsley
¼ teaspoon dried basil

Instructions

• Begin with your pasta. Cook pasta in salted water until al dente.
• As your pasta cooks, sauté the onions in two tablespoons of olive oil for approximately 3-4 minutes. Do so in a large skillet, over medium-high heat, as this will be your main cooking platter for use. 

• Stir in your garlic and pepper flakes. Allow the mixture to cook for another 2-3 minutes until the onions become translucent. Make sure your kitchen is well circulated; it will become spicy!  Once the mix has cooked, set it aside, leaving as much oil as possible in the skillet.

• Add the chicken pieces to the pan, and sprinkle it with salt and pepper. Allow the chicken to sauté until it is no longer pink. This should take about 4-5 minutes.

• Add the chicken broth to the skillet and make sure to scrape the bottom of your skillet.
• Add the onion mixture back to the skillet, and add the tomatoes with their juices.  Simmer until the sauce thickens slightly, about 10 minutes.

• Add your dried herbs. Season with more salt, if necessary.
• Finally, combine the drained pasta to the tomato mixture. Stir well and cook for another minute or two to bring the pasta up to temperature and serve.

Weekend Recipes: Red Curry Pork with Peppers

I’ve always had a secret love affair with curry dishes. I don't eat it all the time, but when I do, oh my. There’s something special about a rich, milky broth with a hint of spice, blended with a bowl of fluffy white rice. I’d never made it at home before, and with our budget being a bit tighter, I needed some curry in my mouth. Immediately.

I had some boneless pork chops, some curry, and some veggies in my fridge, and determined tonight was a good night to be brave and try to make pork with red curry and bell peppers. I found this recipe online, and was happy because it was loaded with veggies.

With the broth, hearty vegetables, and savory flavors, you’ll want to eat bowl after bowl. Enjoy!

Red Curry Pork with Peppers

- 2 tablespoons oil
- 1 onion, coarsely chopped
- 2 garlic cloves, chopped
- 1 lb pork tenderloin
- 1 red bell pepper, diced
- 6 ounces zucchini, diced
- 2 tablespoons Thai red curry paste
- 14 ounces coconut milk
- 1 teaspoon bouillon 
- 2 tablespoons soy sauce
- 4 tomatoes, peeled seeded and chopped
- handful fresh cilantro, chopped

• Cut your pork into large cubes, and season lightly with salt and pepper.

• Heat oil in a large skillet. Sauté both the onions and garlic for 2 minutes. They should be soft, but not browned.
• Add your pork, letting it brown for a few minutes.
• Add bell pepper and zucchini, allowing them to soften. 

I left the bell pepper seeds in for additional heat

• Finally, add your coconut milk,  curry paste, bouillon powder, and soy sauce. Allow it to boil, then reduce heat. Cover the meal, and let it simmer until some of the sauce reduces and thickens.

• Add tomatoes and cilantro, and allow the tomatoes and cilantro to gently soften. Stir gently, then serve with white rice.