Sunday, October 2, 2011

Chicken Corn Chowder

1 c milk
1 c diced chicken
2 T chicken fat, or oil
1/2 c chicken stock
1 c sliced carrots
2 c corn (frozen, fresh or canned)
1/2 c sliced celery
1/2 c diced onions
4 c water
2 T flour or corn starch, 2 T cold water
1 tsp salt
1/2 tsp black pepper
1 tsp majoram


In a large saucepan, add oil.  Over medium heat, add carrots, celery, onions and sautee for about 5 mins, until onions are translucent.  Add diced chicken and corn, stir thoroughly.  Add chicken stock and seasonings.  Bring to a boil and simmer for approximately 25 minutes, stirring regularly.   Add milk and simmer 10 mins more. 

In a small bowl, place flour or cornstarch.  Add cold water and mix until blended and all lumps are gone.

Add contents of bowl to saucepan, stirring as it is added.  Simmer about 3-5 mins more, until broth is thickened to desired consistency. 

Yields 4, recipe can be doubled.  A good use for left over chicken, off the bird.  Will do well with white breast, thigh, leg and wing meat.

Vegetarian Chili Recipe

1 15 oz can kidney beans (light or dark)

1 15 oz can pinto beans
1 15 oz can black beans
1 medium onion chopped
1 small green pepper chopped
1 medium carrot sliced
3 cloves garlic minced
1 chili pepper, diced
2 cups corn kernels (fresh, frozen or canned)
1 can tomato paste
1 15 oz can diced tomatoes, or diced tomatoes and chiles
1 T cooking oil
2 tsp chili powder
2 tsp cumin
1 tsp coriander
1 tsp salt
1/2 tsp black pepper
2 bay leaves

In a slow cooker, place the garlic, cooking oil and onions.  Cook on high for 1 minute.  Add sliced carrots and green peppers.  Continue cooking and stirring for 2-3 mins.  Add beans, tomatoes, tomato paste and corn.  Blend thoroughly with a wooden spoon.  Let cook for approximately 30 mins.  Add spices, cook for an additional 10 minutes.  Makes 6-8 servings.

Basic Chicken Stock

Remains of one whole chicken, picked clean
2 large carrots
2 stalks of celery
2 medium onions
2 medium potatoes
6-8 cups of water
Salt & pepper to taste
Parsley for flavor, fresh or dried

In a large Dutch oven, place your chicken carcass.  (Make sure to remove as much meat from the bones as possible for other uses).  Fill the Dutch oven with water, leaving approximately 1-2 inches from the top for bubbling.  Add carrots, celery, onions, potatoes, salt & pepper and simmer for approximately 1 hour.  During cooking, use a large spoon to skim off the broth to keep it clear.  Towards the end of cooking, add parsley.  When done, pour through a colander to collect bones and used vegetables.  Pour once more through a strainer to get any smaller bits out.  Makes 6-8 cups of stock.

Homemade Chewy Granola Bars

Homemade Chewy Granola Bars are a breakfast and lunch staple.  In a pinch, they can serve a healthy, on the go snack to adults and kids alike.  Here is my tried-and-true recipe for Homemade Chewy Granola Bars:

For the binder:

3/4 c honey, corn syrup or brown rice syrup
1/2 c organic demarara or plain sugar
1/2 c almond or peanut butter
1 T molasses
1/2 t vanilla or almond extract 

For the mix:

1 c easy or quick oats
1 c rice cereal, or oat o's
1/2 c dried cranberries, raising or apricots (diced small)
1/2 c sunflower or pumpkin seeds
1/2 c chopped nuts, such as almonds, walnuts or pecans
1/4 c wheat germ

To prep, take a 9 x 9 glass or metal pan and grease generously.  Set aside.

In a small saucepan, add syrup, molasses, sugar, extract and nut butter.  Cook on low-to- medium until it blends together smoothly.  Stir regularly.  Keep warm on stove.  In a large mixing bowl, add the mix ingredients, stirring well. Remove the warmed binding ingredients from the stove and slowly pour into the mixing bowl.  Using a wooden spoon, stir in the binder until well blended.  Pour the mix into the greased pan, and using a greased glass, your hands or a rolling pin, press the mix into the pan firmly until even and smooth.  Let rest on counter top 1 hour to firm before cutting into bars.  Yield will vary due to bar size, but a 9 x 9 usually gets me 10-12 bars.  This recipe can be easily doubled.  To pack, place in reusable container, wrap in wax paper or parchment, or aluminum foil.