Chicken Satay Soup

I was looking for a way to use up leftover crudite from a party and thought I would try something new. I found recipes online for peanut butter soup and I thought why not take it to a next level and make a satay inspired soup. I tossed in leftover chicken from the night before and leftover white rice from chinese takeout. Why not use up leftovers, right? This experiment turned out great. I hope you give it a try.

Ingredients:

• 1 cup cooked chicken, in bite size pieces
• 1 can diced tomatoes, undrained
• 1 large onion, diced
• 2 tablespoons minched garlic
• 1 large potato, diced into bite size pieces
• 3-5 cups cut up veggies of your choice (in the soup I made I used red & green peppers, celery, baby carrots and zucchini)
• 4-6 cups chicken stock or water and bouillon, enough to cover veggies and extra to make it soup consistency
• 3 tablespoons butter or margerine
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 2 tablespoons soy sauce
• 1 teaspoon red pepper flakes, crushed to release their flavor
• 1 lemon, skin grated and the juice
• 1/4 cup peanut butter

Directions:

1. In a soup pot, melt butter/margerine and saute onion, garlic until onion is translucent.
2. Add in remaining ingredients except for peanut butter and red pepper flakes. Let boil until potatoes and all the veggies are tender. (maybe 30 minutes)
3. Add in peanut butter and blend until melted in.
4. Rub red pepper flakes between your hands to release their flavor and stir in.

Soup is on!

Saucy Stuffed Steak Rolls (Braciole)

This dish sounded so appetizing to me that I had to try it. Traditional Braciole (pronounced bra- jol) is an italian dish of stuffed tenderized beef, browned and then braised in tomato sauce. I decided to try to make a gluten free version with a veggie stuffing. Seems like a long list of ingredients, but it is only really about 3 steps.

Ingredients:

• 1 lb bottom or top round steak (you can use chicken breast or boneless pork instead)
• 2 28oz can crushed tomatoes
• 1 28oz can whole peeled tomatoes
• 1 onion
• 1 stalk celery
• 1 carrot
• 1 package chopped spinach, thawed
• 1/4 c. raisins or currents
• 3 tbsp shredded or grated parmesan
• teaspoon minced garlic
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dry oregano
• 1 tsp pepper
• 1/2 tsp ground nutmeg
• pinch Splenda or Sugar
• tbsp canola oil
• optional: one package thicker rice noodles (like spaghetti or linguini style), to serve as a pasta in the sauce

Prep:

1. In a small bowl, mix garlic powder, onion powder, pepper, nutmeg and oregano. Set aside.
2. Prep onion, carrot, celery, spinach. Thaw and squeeze out the moisture from spinach. Grate carrot. Dice small 1/2 of onion and celery to go in the filling. Chop the remaining onion and celery larger for the chunky tomato sauce. Set aside.
3. Place meat between two sheets of plastic wrap. Pound the meat thin. If the piece of meat will be too large once stuffed, you might want to cut into 2 portions at this point, then prep two rolls.

Cook:

1. Heat up dutch oven and add 1 tbsp oil. Saute small diced veggies, spinach and half of each the raisins and grated carrot til tender but veggies are still intact. Add 1/2 the garlic and large pinch of dry seasoning mix, saute 1 minute more. Do not burn garlic. Turn off heat, remove veggies into a bowl.
2. Add all the parmesan to veggies. Mix together.
3. Lay out the pounded meat flat. Put filling onto half of the meat (towards yourself). Do not worry if you have extra filling, it can be added to the sauce later.
4. Slowly roll up the meat tightly, rolling in the ends a little to keep the filling in. Use butcher string to tie up the roll or use toothpicks to hold together. Season the outside of the roll with another large pinch of dry seasoning mix.
5. Heat up pan, add a little more oil if necessary. Brown beef rolls on all sides. Remove from pan and set aside.
6. Add remaining cut veggies, grated carrot and raisins to pan and saute for a few minutes. Add tomatoes, crushing with your hands the whole tomatoes, leaving them chunky. Add all the liquid too. Also add in any remaining seasonings, splenda/sugar and any leftover stuffing mixture at this time.
7. Put beef rolls into the sauce, push them into the sauce so they are covered. Cover the dutch oven and slow simmer for 30 minutes.
8. At this time, prep noodles til al dente.
9. When sauce is done, turn off heat and remove beef rolls. Let sit for 5 minutes, then slice rolls to about one inch thick.
10. Add pasta to sauce and mix to coat. Let sit a couple minutes for sauce to absorb a bit into noodles.
11. Serve pasta topped with sliced beef roll. Add a little sauce and perhaps a little more parmesan cheese.

Crock Pot Jambalaya

This recipe is a breeze to prep and delicious. I no longer make it with the shrimp as described because a family member has a shellfish allergy, but I remember it as a family favorite. There are several varieties of sausage that can be used. Lower fat chicken or turkey sausage, lower sodium and gluten free can now be found at your local grocer. Choose what works best for you. I hope you enjoy.

Ingredients:

• 1 can diced tomatoes, undrained (about 14 oz)
• 2 1/2 cups chicken broth
• 1 small can tomato paste
• 1 can kidney beans or black beans, rinsed
• 1 cup wild rice (or regular white rice, not instant)
• 1 medium onion, chopped
• 1 green pepper, chopped
• 3 celery ribs, chopped
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1/2 pound sausage, cut into 1/4-inch slices
• 1/2 lb medium shrimp, (I use precooked, but cleaned and peeled uncooked variety would work well too)
• 2 tablespoons minced garlic
• 2 teaspoons dried basil
• 1-1/2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon hot sauce

Directions:

1. In your slow cooker, combine the tomatoes, broth and tomato paste. Stir in the rice, beans, green pepper, onion, celery, garlic and seasonings. Stir in chicken and sausage.
2. Cover and cook on low for 4-6 hours or until chicken is cooked through. Stir in shrimp to heat through (or if using raw shrimp, until its cooked - may 15 minutes).

This makes at about 8 large servings.
Please remember to buy gluten free ingredients or low sodium, according to your health needs. Read your labels :-)

 

 

 

Crock Pot Morrocan Chicken

The Ultimate Crock-Pot Crock-Star(tm) 1st Prize Winning Recipe.
Savory with a touch of sweetness, this dish has international flair while using ingredients found at your local grocery store. It is crock pot easy to boot. Set it up in the morning and let it cook all day, then come home to the heavenly smell and a warm dinner ready to serve.  


Ingredients:

4 medium carrots, sliced
1 large onion, halved and sliced
8 chicken thighs, skin removed
1/2 cup chopped dried apricots
1/2 cup raisins
2 tablespoons corn starch
2 cups white wine or chicken broth
6-8oz tomato paste (1 can)
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
2 teaspoons ground cumin
1-1/2 teaspoons ground cinnamon
3/4 teaspoon pepper

Directions:

Place carrots and onions in slow cooker first. Add chicken to slow cooker. Top with apricots and raisins. In a small bowl, combine cornstarch, spices, garlic, lemon juice, tomato paste and wine. Whisk to combine. Pour over chicken.

Cover and cook on low for 6 to 7 hours or until chicken is tender. Serve with rice.

Optional: chopped dates or figs would work well with or instead of the raisins and dried apricot.

Crock Pot Chicken Stew (2 for 1 meal)

This meal is easy to prepare, delicious, and leaves enough to make another meal. Even the bones can be used to make chicken stock!

Ingredients:

Whole chicken, 4-5 lbs
water
3 large potatoes, diced large
3-4 carrots, sliced 3/4 inch
1 celery stalk, sliced 1/2 inch
1 large onion, diced large
1 teaspoon ground black pepper
1 tablespoon corn starch
2 teaspoons each:
     onoin powder
     Bells Poultry Seasoning (no salt version)

Preparation:

• Wash off chicken and remove the neck and gizzards sometimes found inside. Place chicken in crock pot, breast side down to keep it moist.
• Add potatoes, carrots, celery and onion, placing them around the chicken.
• Mix seasonings and cornstarch together and sprinkle over the chicken and veggies.
• Add enough water to crockpot to cover chicken about 2/3 of the way.
• Cover and set crockpot on high for 4 hours (or low for 6-7 hours)

When chicken is done, turn off the crockpot and gently remove just the chicken and set aside to cool. Removing the chicken must be done gently since it will be ready to fall apart. If bones do fall apart into the stew, try to pick out the bones.

Once cooled, remove skin and discard. (the dog usually gets some of this)
Shred the chicken breast and remove meat from the remainder of the chicken.
Take about 1/2 the shredded meat and put back into the stew, give it a stir.
Ready to eat!

*See tips below for making a stock from the bones.

Meal # 2:
Use remaining shredded chicken for another recipe, here are some suggestions:

• mix shredded chicken with BBQ sauce for BBQ shredded chicken, good on a bun or with a side of mashed sweet potato or fries. Make sure to get gluten free (if you need that) bread if you decide on a sandwich.
• fill a taco or lettuce leaf, add a little cheese and salsa, for a healthy, quick meal.
• great on pizza, in quesadillas, soups or for chicken salad. just keep in mind your health needs in those recipes

Meal # 3!

Keep the neck/gizzards/bones, those make great stock for soups and stews. Even if you do not have enough time today, these can be frozen and used at a later date.

I use my favorite pan to make my broth. It is large, about 8 quart, and has a straining pan inside. Just put the chicken bones, gizzards, neck, and fill with water to cover. Bring to boil and let boil for at least an hour. I also put in scraps such as carrot ends, onion skins that we normally would not put into a recipe, but can add lots of flavor. (I learned this from the Frugal Gourmet, do you all remember him!). In the end I lift out my straining pan, this takes out all the bones and scraps and leaves a flavorful stock.

Once done, let cool.

• Refrigerate for use in the next day or two, or put into plastic container into your freezer, it will keep for at least 3 months this way.
• If you like to use small portions of stock at a time, freeze into ice cube trays. Once frozen, remove from the trays and store in a freezer safe storage bag. You will be able to use just the amount you need for any recipe.

This stock can be used for soups, stews, gravies and anything else you can think of. Boil potatoes or veggies in stock for extra flavor.

Honeymoon Cinnamon Chicken

On the drive home yesterday I told my husband I had gotten chicken on sale for tonight and was pondering out loud what I should make with it. He surprised me and asked for cinnamon chicken. I told him I had never made that, but OK. Then he told me that I had, some 20 years ago he had come home late from work and I had made cinnamon chicken for him. Must have been really good if he remembers it now!

Anyway, I do not recall the particular recipe I used that evening, but am going to try to make something like he described to me tonight.

**please note, for those that cannot have sugar, use no sugar added apple juice and I would either omit the honey or try sugar free pancake syrup instead.

Ingredients:

• 3/4 c apple juice 
• 3/4 c white wine 
• ¼ c honey
• 1 lemon, juiced 
• 1 tbsp minced garlic
• 1 tsp cinnamon
• 1 tsp ground black pepper 
• 3 lbs chicken pieces
• 2 tbsp canola oil
• **optional, lemon wedges for garnish

Directions:

• Combine juice, wine, honey, lemon juice, garlic, seasonings in a large ziploc gallon size bag.
• Add chicken pieces, seal bag, shake to coat well and let marinade in the refrigerator for at least 2 hours, the longer the better and best is overnight.
• When ready to cook, heat oven to 350°F.
• Remove chicken from the marinade, shake off the excess and set chicken aside on a plate.
• Pour marinade into a small saucepan and bring to a boil, reduce heat and boil until it has reduced and has begun to thicken (about 10-15 minutes).
• Heat oil in a skillet and brown chicken parts over fairly high heat just a few minutes per side, chicken should be evenly browned, but not fully cooked yet.
• Place chicken in roasting pan and pour the reduced marinade on top.
• Bake 30-55 minutes, or until chicken is fully cooked and no longer pink (how long you bake depends on the cuts of meat.)
• Skim fat from the pan juices and serve juices as a dipping sauce if you like

Soda Can Chicken

This can be made in your oven or on the grill. Both taste awesome. Traditionally made with a beer can, I have used diet orange or cola cans instead so there is no gluten, and it tastes just as delicious. The main purpose of the can is to steam the inside of the chicken, making for a moist bird. Extra fat melts off during the cooking, making it very healthy for you as well. Hope you like it!

Ingredients:
Whole Chicken, on the small side - it works better with the can (1 chicken serves 4 people)
Canola Oil
One can soda (or beer) for each chicken
Your favorite dry seasonings, my favorite for this recipe is Mrs. Dash Garlic & Herb
Whole onion, ends trimmed and quartered

If going into the oven, put aluminum foil on the bottom of your pan for ease of cleanup. Put a little water in there as well so the grease from the chicken does not burn up.

Directions:
Pour out 1/2 the can of soda, (you can drink this).. and place the chicken on top of the can (as pictured above)

Premix your seasonings into a small bowl and have ready for the next step.
Massage your chicken with oil to completely cover. This will help the seasonings stick. Put them on next so that the outside of the chicken is covered. Put onion into the top cavity. Top the chicken with an aluminum foil *hat*.

Oven:
Preheat your oven to 375 degrees, place chicken in oven and let cook for 1hour and 15 minutes. Remove the aluminum foil *hat* the last 10 minutes so the skin browns. Test the temperature in the thickest part of the breast and the thigh. Temp should be at 165 degrees. If it needs more time, put back in oven.

Grill:
Warm up grill to 400 degrees. If you have a grill with multiple areas for flame, have the flame on one side and  put chicken the other. Close lid. After 10 minutes turn down flame a bit so you can maintain 350 degrees. This pretty much cooks itself, just watch for flare ups. After 1 hour remove aluminum *hat*, cook for 15 minutes longer. Take temperature, looking for the 165 degree mark. Cook further if needed, until you hit that temp.

Serving:
Let the chicken rest and cool for 10 minutes. Remove from can. Makes a pretty presentation on a platter as is, but I usually take kitchen shears and quarter it, with the help of some thongs holding the chicken in place for me.

Chicken Cacciatore

Delicious and simple to make, this has lots of flavor without alot of sodium and is gluten free. Enjoy!

Ingredients:
3 tablespoons olive oil
Boneless chicken thighs or breasts, enough for 4 ppl
1/2 c. wine (whatever you like)
3 tablespoons corn starch
onion powder
garlic powder
pepper
minced garlic (to taste... I use about two cloves)
1 large can tomatoes, either stewed or crushed (no added sodium), if using stewed, crush them
sliced mushrooms
one red pepper
one green pepper
one large onion
additional veggies, whatever you have in the fridge will work. I used summer squash in the dish pictured above, but you could use zucchini, celery, eggplant, thinly sliced carrots, squash.....

Optional:
Serve over white rice or pasta(this will have gluten unless you buy one that is marked gluten free)

Directions:
Chop onion, peppers, and any other veggies and set aside.
In a ziploc bag, combine the dry spices with the cornstarch and mix
Put chicken in bag and shake to coat

Warm up your pan and add oil. when the pan is hot, place chicken (skin side down) and cook until it has browned. Turn over and brown the other side. Take chicken out and set aside.

Add veggies and saute until translucent or even browned a little. Add mushrooms and stir for a minute. Add garlic to veggies and stir for 30 seconds. Add wine and deglaze the bottom of the pan. (Lots of flavor there!) Add your canned tomatoes and stir the pot. Place chicken back to the pan (pushing the pieces into the sauce).

Cover and simmer on low for about 30 minutes until the chicken is cooked through.

Note: the sauce can probably accomodate more chicken pieces if you have a slightly larger family.

Serve over pasta(gluten free if you need it) or rice.
Mmmmm!