Details here: http://thepioneerwoman.com/cooking/chicken-with-tomatoes-and-garlic/ We generally followed this recipe except: first, we used 2 bone-in, skin-on chicken breasts (each cut into three pieces) and 6 drumsticks. Second, we added a shallot (rough cut) and sautéed it with the chicken in butter and oil. Third, for fresh herbs, we used one large sprig each thyme and rosemary… Continue reading Chicken stewed with tomato and garlic
Tag: soups and stews
Minced bison and turkey chili
We tried this recipe: https://cooking.nytimes.com/recipes/7985-turkey-chili We made the following minor modifications: first, we used 1 lb minced bison and 1 1/3 lb minced turkey (a mix of white and dark). Second, we used 2 ½ Tbsp chili powder and 1 ½ tsp smoked chipotle pepper powder. Third, for the canned tomatoes, we substituted half of… Continue reading Minced bison and turkey chili
Middle Eastern wheat berry, chick pea, and chicken stew (haleem)
We made this recipe from Faye Levy’s Feast from the Mideast. First, we picked over, rinsed, and drained 1 cup dried chick peas and 1 ½ cup wheat berries. We set them aside. Second, using a high walled Dutch oven, we heated 2 Tbsp olive oil on medium heat and then added 2 large, chopped… Continue reading Middle Eastern wheat berry, chick pea, and chicken stew (haleem)
Spanish-style chicken, potato, and tomato stew
We tried this recipe, which uses eggplant and tomato purée: https://pinchofyum.com/one-pot-spanish-chicken-potatoes but made significant modifications. First, we increased the boneless chicken (cut into large bite-sized pieces) to 2 ½ lbs, the potatoes to 3 Yukon potatoes (but a better ratio may be 2 potatoes), and the tomatoes to a combination of 4 hothouse tomatoes, 14.5… Continue reading Spanish-style chicken, potato, and tomato stew
Colombian chicken and potato stew, pressure cooker style
We tried this recipe: http://www.seriouseats.com/recipes/2012/05/colombian-chicken-stew-with-potatoes-tomato-onion-recipe.html Our modifications: first, in the pressure cooker bottom, we sautéed 1 onion (sliced along the grain) and 6 large garlic cloves (rough-cut) in 2 tsp olive oil. Second, after placing the skin-in, bone-in chicken pieces in the pot, we added 1 Tbsp Colman’s dry mustard, 1 tsp low-sodium Worcestershire sauce,… Continue reading Colombian chicken and potato stew, pressure cooker style
Fragrant chicken soup with chickpeas and vegetables
We tried this NYT recipe, which features Middle Eastern-style flavors: https://cooking.nytimes.com/recipes/1017914-fragrant-chicken-soup-with-chickpeas-and-vegetables Our modifications: First, we omitted the turnip based on our pantry; instead, we increased the celery from 2 to 5 stalks and doubled the amount of chickpeas. Second, we increased the chicken broth by 1 cup (to avoid it being a too-thick stew) and… Continue reading Fragrant chicken soup with chickpeas and vegetables
Greek-style white bean and celery stew
We tried this recipe: https://cooking.nytimes.com/recipes/1012634-white-beans-with-celery Our modifications: first, we used no-salt canned cannellini (4 x 13.4 oz quattro-carton), which we rinsed and drained in lieu of soaking and cooking dried white beans. For the bean draining liquid, we used a mix of water and some of the liquid captured while rinsing the beans; we did… Continue reading Greek-style white bean and celery stew
Lebanese chick pea stew
We tried this recipe: http://www.arabamerica.com/lebanese-chickpea-stew/ Our modifications: first, based on our pantry, we used a homemade roasted green bell pepper, following these instructions: https://www.daringgourmet.com/how-to-roast-red-peppers/ (see Note below). Second, we used 2 ½ tsp za’atar, 1 tsp crushed red pepper for red pepper flakes, and 1 Tbsp cumin powder (not cumin seeds). Third, we increased the… Continue reading Lebanese chick pea stew
Roasted butternut squash soup with curry condiments
We followed this Ina Garten recipe: https://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe-1972725 Our modifications: first, we used 5 shallots instead of 2 onions. Second, rather than heat the broth in the pot, we first added the roasted vegetables to the pot and poured in 4 cups room temperature broth; we found 4 cups to be the right amount for soup… Continue reading Roasted butternut squash soup with curry condiments
Persian beef and split yellow pea stew (khoresht ghymeh)
We tried this recipe: http://theunmanlychef.com/2015/01/11/khoresht-gheimeh/ Our modifications: first, we found that more than 3 cups of broth were required. Over time, as this stew simmered, we gradually added about 2-3 more cups of low sodium chicken broth to keep the stew from reducing too much (it needs enough liquid to braise the beef and lentils,… Continue reading Persian beef and split yellow pea stew (khoresht ghymeh)
Cooking Adventures 