Chicken Mushroom Stew

INGREDIENTS
2   cups low sodium chicken broth
1   small carrot, peeled, cut to 1 inch
1    celery stalk, cut to 1 inch
1    bay leaf
 
2   tablespoons olive oil, divided
2   tablespoons butter, divided
1 ½  pounds boneless, skinless chicken tenders
3    cups sliced mushrooms
1    cup frozen whole pearl onions
1    tablespoon fresh chopped tarragon or 2 teaspoons dried
2    tablespoons all-purpose flour

METHOD

In a medium sauce pan, combine the broth, carrot, celery and bay leaf. Cook the broth over medium heat uncovered for 10 minutes or until reduced to 1 ½ cups. Remove and discard the solids and set aside.

In a large skillet, add 1 tablespoon each of oil and butter over medium heat. When the oil is warm, add the chicken tenders and brown on all sides. Remove the chicken and keep warm. Add the remaining oil and butter and the sliced mushrooms. Cook these for 4 to 5 minutes until they begin to give off some liquid.

Add the pearl onions, the reduced broth, tarragon and the chicken. Cook the chicken for 6 to 8 minutes and remove the chicken, mushrooms and onions, keeping them warm. Sprinkle the flour into the sauce, stirring the whole time, and continue to cook until the sauce thickens. Serve the chicken, mushrooms and onions covered with the sauce.

Pumpkin Tomato Bisque

A thick warming soup for a cold winter day.
 
INGREDIENTS
1    medium white onion, chopped (about 1 cup)
2    tablespoons olive oil
1 ½   cups low sodium chicken broth
1    can (15 ounces) pumpkin puree
1    can (15 ounces) tomato sauce
1    tablespoon pure maple syrup
½   teaspoon powdered ginger
¼   teaspoon Chinese Five Spice

METHOD

In a large sauce pan over medium heat, add the olive oil and onions and cook, stirring occasionally, for 5 to 6 minutes until they are translucent. Add the broth, lower the heat to a simmer, and cook for 5 to 6 minutes. Strain the broth into a bowl, saving the onions. Place ¼ cup of the onions and 1 cup of the broth into a food processor or blender and process to a puree. Add back to the remainder of the broth.

Slowly whisk the pumpkin puree and the tomato sauce into the sauce pan with the broth. Stir in the maple syrup, ginger and five-spice, blending well. Bring the soup up to a simmer and remove from the heat. Serve immediately and enjoy.

Shakshuka - Eggs & Vegetables

 INGREDIENTS
2   tablespoons olive oil
1   cup ¼ inch slice, 1 inch dice red bell pepper
1   cup ¼ inch slice, 1 inch dice green bell pepper
2   cups thinly sliced, halved red onion, chopped
2   cloves garlic, minced
1   can (8 ounces) tomato sauce
¼  cup dry red table wine
2   teaspoons dried oregano
2   teaspoons dried basil
1   teaspoon smoked paprika
3-4   large eggs
 
2   cups pre-cooked brown or Arborio rice
¼  cup chopped fresh basil leaves
2   tablespoons crumbled feta cheese (optional)

METHOD

Heat a medium skillet over medium high heat and add the olive oil, swirling the pan to coat. Add both bell peppers and the onion slices and cook for 5 minutes, stirring occasionally. Add the garlic and cook for 30 seconds.

Add the tomato sauce, the wine and the three spices, bring to a boil, reduce heat to a simmer, cover and cook for 7 to 10 minutes, or until the peppers are very tender and the sauce thick.

Form 3 or 4 indentations in the sauce with the back of a wooden spoon. Crack each egg into a small dish, sprinkle with a little salt and gently slip into the indentations. Cover again and cook for 6 to 8 minutes until the eggs are done. Place equal portions of the rice into individual serving dishes. Carefully spoon the sauce over the brown rice, add the egg on top. Sprinkle with the chopped basil and crumbled feta cheese and serve.

Based on a recipe from Cooking Light magazine.

Five Bean Casserole

INGREDIENTS
4    slices bacon
1    medium onion, chopped (2 cups)
3    cloves garlic, minced
2    tablespoons mustard powder
¼   cup brown sugar
1    cup cider vinegar
1    can (15 ounces) cannellini beans, rinsed, drained
1    can (15 ounces) black beans, rinsed, drained
1    can (15 ounces) red kidney beans, rinsed, drained
1    can (15 ounces) garbanzo beans, rinsed, drained
1    can (15 ounces) butter beans, rinsed, drained
2    teaspoons dried thyme
2    teaspoons dried tarragon

METHOD

Preheat the oven to 325 F. In a medium skillet, cook the bacon until it is crisp. Remove to paper towels and reserve the fat. When the bacon is cool, cut into very small pieces and reserve.

Place the onion into the skillet with the bacon fat and cook for 4 to 5 minutes until it is translucent. Add the garlic and cook for 1 minute. Add the mustard powder, sugar and vinegar, cover, lower the heat to a bare simmer and cook for 8 to 10 minutes.

In a 4 quart baking dish, mix the five beans, the onion mixture, the reserved bacon bits and the spices. Mix well, cover and bake for 45 minutes. Allow the beans to cool slightly before serving.