Tuesday, October 16, 2012

Spicy Chicken and Sweet Potato Stew

  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 pound sweet potato, peeled and cubed
  • 1 orange bell pepper, seeded and cubed
  • 1 pound cooked chicken breast, cubed
  • 1 (28 ounce) can diced tomatoes
  • 2 cups water
  • 1 teaspoon salt
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon cocoa powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 tablespoons all-purpose flour
  • 2 tablespoons water
  • 1 cup frozen corn
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro


  1. Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
  2. Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

Saturday, October 13, 2012

Greek-Style Penne with Lamb, Parsnips, Tomatoes, and Cinnamon
(Obviously I left out the garlic)

  • 2 tablespoons olive oil
  • 1 very large onion, halved through root end, cut lengthwise into 1/3-inch-thick slices (about 4 cups)
  • 12 ounces medium parsnips (about 4), peeled, cut on slight diagonal into 1/4-inch-thick slices
  • 4 garlic cloves, minced
  • 1  pound of ground beef
  • 1 1/4 teaspoons ground cinnamon
  • Two 14 1/2-ounce cans diced tomatoes in juice
  • 12 ounces penne
  • 1/2 cup chopped fresh parsley
  • Crumbled feta cheese

  • Heat oil in large nonstick skillet over medium-high heat. Add onion and parsnips and sauté until slightly softened and deep golden brown around edges, about 9 minutes. Add garlic; stir 1 minute. Add  beef and sautéuntil no longer pink, breaking up with back of spoon, about 2 minutes. Stir in cinnamon. Sprinkle with salt and pepper. Add tomatoes with juice; bring to boil. Reduce heat, cover, and simmer until parsnips are tender, about 12 minutes. Season with salt and pepper.
    Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to pot. Add lamb mixture and enough cooking liquid to moisten; toss. Add parsley. Transfer to plates and sprinkle with feta.

    Healthy Coconut Almond Craisin Granola

    • 2 and 1/4 cups old-fashioned oats
    • 2 Tbs. dark brown sugar
    • 1/4 tsp. salt
    • 1/2 cup of coconut
    • 1/4 cup honey
    • 3 Tbs. flavorless oil, such as vegetable or canola
    • 1 Tb. water
    • 1/4 tsp almond extract
    • 1/2 cup to 1 cup of craisins

    Adjust oven rack to middle position, and heat oven to 275 degrees. Coat baking sheet with cooking spray, then set aside. Mix oats and coconut in a bowl. Bring honey, oil, water, brown sugar, and almond extract to a simmer in a saucepan over low heat. Drizzle over oat mixture, and stir to combine. Pour mixture onto prepared pan. Working a handful at a time, squeeze cereal to form small clumps. Bake for 30 minutes. Stir and flip granola. Continue to bake until golden brown, about 15 minutes longer. Add craisins. Let cool. 

    Thursday, October 11, 2012

    Winter Squash Rolls


    1 1/2 cups cubed winter squash
    1 cup scalded milk
    2 (.25 ounce) packages active dry yeast
    1/2 cup warm water (110 degrees F/45 degrees C)
    6 cups all-purpose flour
    1/2 cup white sugar
    2 teaspoons salt
    1/2 cup shortening

    1.Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.

    2.In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

    3.Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.

    4.Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

    Note: I recommend making this amount of dough into 24 rolls using two 9x13 pans. Otherwise you will have gigantic rolls!