Senegalese Peanut Chicken Stew

If you are tired of hum-dru dinner fare... then you MUST make this stew!  It combines flavors and ingredients that some may not have tried before.  But, it is a great first step out of the dinner "box" in which we can find ourselves stuck.  This stew is hardy and delicious and will go a long way.  And, if I'm not mistaken, leave you the Queen (or King) of your kitchen among those who taste its subtly bold flavors ( oxymoron, I know, but try it and you will understand :)

Ingredients:


2 Tbl. sesame oil
2 Tbl. butter
1 large yellow onion, diced
1 green bell pepper, large dice
2 carrots, large chop
1 heaping Tbl. fresh ginger, grated/minced
2 Tbl. garlic, grated/minced
2 bay leaves
1 large sweet potato, peeled and chopped
4-5 small red potatoes, quartered
1 28 oz. can crushed tomatoes
1/3 cup white wine, preferrably dry
2 Tbl. lemon juice
3-4 cups chicken broth/stock
1 Tbl. hot chili sauce, Sriracha, more or less to your liking
2 Tbl. brown sugar
1 Tbl. curry powder
3/4 cup natural peanut putter
2-3 cups, cooked chopped/shredded chicken
1 1/2 cups frozen peas, thawed
Salt and Pepper
Chopped fresh Cilantro for garnish
*Makes one large pot of stew*


In a large, heavy bottomed pot, heat sesame oil and butter over medium-high heat.  When butter has melted, add chopped onion, carrots, and bell pepper, stirring occasionaly until the vegetables have begun to soften ~ 5 minutes.
Add garlic, ginger, and bay leaves, cooking for another 5 minutes.

.
Pour the white wine into the pot and stir to release the brown bits from the bottom of your pan.  These are those tasty gold nuggets of flavor.  You could also use chicken stock, if you do not want to use wine.
Now, it's time for the potatoes, sweet potatoes, tomatos, and 3-4 cups of chicken stock.
~ I prefer chicken stock over broth as it has a richer flavor~

Bring stew to a boil over high heat, then reduce to a slow simmer until potatoes are fork tender.
Stir in lemon juice, chili sauce (more or less to your liking), brown sugar, curry powder, and peanut butter until blended through.
Finally, add your cooked chicken and peas and simmer for 10-15 minutes.  Salt and Pepper to taste, and adjust any of the seasonings to your liking.

If you would like a thinner consistency, add more stock/broth, 1 cup at a time.


Sprinkle with fresh cilantro on top.  Serve and Enjoy!!

Banana Walnut Chocolate Chunk Cookies (aka sweet goodness)

So, I have a lot of overripe bananas crowding my freezer.  If you have ever thrown out bananas, thinking they are no longer good... Never Again!!  You have a much better use for those sweet little treasures.  Black bananas are the key to delicious banana bread, or in this case... cookies. 
My husband's favorite things are anything with banana.  So, these were especially for him :) 

Now, if I can just decide which is better... the amazing aroma these emit throughout the house, or the way they taste in my mouth...?... You decide for yourself!

To begin, measure your all purpose flour, whole wheat flour, salt, and baking soda. into a bowl, and whisk them together.  This helps to incorporate air and make for a lighter textured cookie.

I like to use Whole Wheat Pastry flour as it is more finely ground than regular wheat flour.  Just makes for better texture for cookies, cakes, and pastries.

Then, in the bowl of a mixer, with the paddle attachment, place your butter, and sugars.  ( I doubled the recipe as I like a lot of cookies at one time, and freeze half :)  Beat them until light and fluffy, a couple minutes.  Then, add your egg and vanilla.  Mix to combine.

Okay, here's where those overripe bananas come into play.  I know they don't look pretty, but this is exactly how you want them.  Black bananas have a TON of natural sweetness.  Mash your banana.

 

Whip the banana into the butter mixture, JUST to combine.  (Will look a bit separated.)  Slowly, add in your flour mixture.  Again, just to combine.  You don't want a tough cookie.

Toast your walnut pieces on the stove.  This takes just a couple minutes.  Be sure to keep a close eye (nose) on these.  They can burn fast!  As soon as you start smelling them, they are done.  Take them off the heat.  This part should actually be done earlier, so they have a few minutes to cool down before adding them to the batter.

Add the walnuts, oats, and chocolate chips. Mix just to combine.  I like to use Bittersweet and semisweet chocolate.

Almost done!!...  Bake the cookies at 375 degrees for 14-16 minutes.  Or until golden brown.

 

Ingredients:

1 c. all purpose flour

1/2 c. whole wheat flour (or whole wheat PASTRY flour)

1 tsp. course salt

1/2 tsp. baking soda

3/4 c. (1 1/2 sticks) unsalted butter, room temp.
1/3 c. granulated sugar

1/3 c. packed brown sugar

1 lg. egg

1 1/2 tsp. PURE vanilla extract

1/2 c. mashed ripe banana (about 1 large)

1 c. old fashioned rolled oats

1 1/2 c. semi or bittersweet chocolate chips

1/2 c. coursely chopped walnuts, toasted

handmade.

I'm in the mood for comfort food.  And nothing is more comforting to me than~


Chicken Pot Pie.

My husband used to load up on the .99 pies in his single years... Now, he knows what Chicken Pot Pie should really taste like :) This is not Marie Callendar's sodium filled pie!!  Even better?~  It's a "one dish wonder"!

Ingredients:


Buttermilk Biscuits (below)
2 Tbl. butter
4 cups shredded, cooked chicken
1/4 cup chopped red pepper
2 shallots, finely chopped
2 Tbl. flour
Salt & Pepper, to taste
1 tsp. Herbes de Provence
1 cup whole milk
1/2 cup heavy cream
1/2 cup chicken stock, more if needed
1 cup frozen peas, thawed
1 cup carrots, chopped & blanched
4 small red new potatoes, quartered & blanched
1 egg + 1 tbl. milk or water for egg wash

Begin by melting butter in a large pan over medium heat.  Then, add shredded chicken, peppers, and shallots.  Cook 5 minutes, stirring frequently.  Stir in flour, salt, pepper, and herbes de provence.  Add milk and cream.  Cook and stir til thickened and bubbly.  Then, add chicken stock and cook a couple more minutes.  Stir in peas, carrots, and potatoes.  Heat through.

Pour filling into a 1 1/2 quart casserole dish.  Top with buttermilk biscuits.  Brush with egg wash.
Bake at 415 degrees for 25-30 minutes or until filling is bubbly and biscuits are golden brown.


Time to Eat!!!

Buttermilk Biscuits:

3 1/2 cups flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. kosher salt

2 sticks, unsalted butter, cut into small cubes

2 Tbl. chopped fresh parsley, or dried

1 1/2 cups buttermilk

Whisk together dry ingredients in a large bowl.  Cut in butter with pastry cutter, or your best tool~ your hands.  Stir in parsley.  Pour in buttermilk, and stir with fork just until mixture comes together.  Do NOT overmix.  Turn onto a lightly floured surface and pat into a 1/2" thick circle.  Using a 2 1/2" round cutter, cut biscuits.  Set aside until filling is ready. (remaining biscuits may be baked separately or frozen) 

the First.

i LOVE food.  And my idea of fun, is trying out new recipes.  My kitchen is my home of uncharted territories... and I LOVE exploring them!

I am so excited to begin sharing my passion for homemade cooking and healthy living!  I have always wanted to do this, and am finally "biting the bullet", so to speak :) 

If you would like to know small steps you can take to provide a healthier home and life for you and your family, then this is the place for you!  From food, to the products we use in our homes, I want to share the valuable information I am learning each day.

In this blog, I hope to inspire readers to take the time to get back into the kitchen, and cook Real food, that tastes really good.  Let's start taking our health into our own hands, literally :)   No more processed junk at every meal.  Now, I'm not saying everything will be "low-fat"... but it WILL  be homemade.  And that, to me, is healthy.  Everything in moderation is my motto :) 

We WILL channel our mothers and grandmothers and cook like we've never cooked before! I hope you will join me on my quest for homemade goodness.  
So, get your aprons ready...


my little chef in training :)

 Here we go!!