18:20 18:20

Chicken with Apricot and Olives

By | 2015-10-21T09:45:17+00:00 January 2nd, 2015|Categories: Blogs, Comfort Food, Crock pot, Meat and Fish|Tags: |Comments Off on Chicken with Apricot and Olives

This bright and lively dish pairs beautifully with rice and a toasty bread.  The recipe calls for apricots which have been sulfered (to retain color and flavor) but unsulfured can be used and add a smoky flavor to the finished dish.

 Chicken with Apricot and Olives – This bright and lively dish pairs beautifully with rice and a toasty bread. The recipe calls for apricots which have been sulfered (to retain color and flavor) but unsulfured can be used and add a smoky flavor to the finished dish. – dried apricots, Nicoise or calamate olives, garlic (minced or pressed), grated orange peel, dry basil, chicken legs (8 drumsticks can also be used instead of whole legs), ground pepper (to taste), capers (drained), brown sugar (firmly packed), orange juice (fresh is best), white wine vinegar (a raspberry vinegar is also nice but will darken the color of the dish), In a 4 quart or larger electric slow cooker, combine apricots, olives, garlic, orange peel and basil. Rinse chicken and pat dry then arrange on top of the mixture in the pot. Sprinkle with pepper, capers, and sugar. Drizzle in orange juice and vinegar. Cover and cook at low setting until meat near the bone is very tender (if temping, when it reaches 165 degrees) about 6 to 7 hours.; If desired: When chicken has finished cooking, gently lift the chicken, apricots, and olives out of the pot with a slotted spoon and arrange on a serving dish, keep warm. Skim and discard fat from the cooking liquid; pour liquid into a small pan. Bring to a boil over high heat, stirring often till reduced to about 1/2 cup. […]

16:29 16:29

Vegetable and Chickpea Curry

By | 2016-12-29T12:24:20+00:00 July 17th, 2014|Categories: Blogs, Gluten Free, Lentils and Legumes, Recipes, Soups and Stew, Vegetables, Vegetarian|Tags: , , , , |Comments Off on Vegetable and Chickpea Curry

A wonderful and nourishing vegetarian curry.  Serve over rice or quinoa.  Num!Vegetable and Chickpea Curry – – olive oil, chopped onion, sliced carrot, curry powder, brown sugar, grated peeled fresh ginger, garlic minced, Serrano chili, seeded and peeled, cooked chickpeas (garbanzo beans), cubed peeled baking potato, diced green pepper, salt, black pepper, red pepper, Kombu (dried seaweed), diced tomatoes, undrained, vegetable broth, coconut milk, slivered kale or spinach, Raisins, chopped cashews or peanuts for condiments, Cooked quinoa, rice or couscous, Heat oil in a large skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder, sugar, ginger, garlic and chile, cook 1 minute, stirring constantly.

Place onion mixture in a 5-quart electric slow cooker. Stir in chickpeas and the next 7 ingredients through broth. Cover and cook on HIGH for 6 hours or until vegetables are tender. Remove the kombu and add the kale and coconut milk; stir until the kale is tender and vibrant in color. Serve over couscous, quinoa or brown rice. Garnish with raisins and nuts.
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