Author Archives for Shannon

Moroccan Chicken and Chickpea Stew

I flew home from Chicago on Friday and turned around and left for another work trip on Sunday. Over the last four weeks, I’ve been home for one and that week was spent hardly eating, let alone cooking (thanks to some food poisoning). Even though I was only home for barely two days this weekend, I was eager to cook. But when I’m heading away again, there doesn’t seem a point to make something that will sit in the fridge and go bad before I get back home. So I decided to make this Moroccan Chicken and Chickpea Stew so I store it in the freezer where it will be waiting for me when I get back home.

Chickpeas, fire-roasted tomatoes, carrots, and onion are mixed with broth and flavored with cumin and red pepper flake before half the mixture is blended and added back into the pot to help thicken the stew. To finish it off, chicken is simmered in the stew giving it another layer of flavor and heartiness. Cilantro and lemon zest, which are added when it’s time to serve, provide one last fresh punch to this stew. Now that the temperatures are starting to cool down a little tiny bit, I’m excited to keep my pot out and make soup, stew, and chili all fall long.

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In a large pot, heat the olive oil over medium heat. Add the onion and carrots; season with salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 4 minutes.

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Stir in the garlic, cumin and crushed red pepper. Cook, stirring, until fragrant, about 1 minute. Stir in the stock, chickpeas and tomatoes.

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In a blender, puree 2 cups of the mixture. Stir the puree into the stew, season and bring to a boil. Reduce the heat to medium-low.

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Add the chicken and simmer, stirring occasionally, until the chicken is cooked through, about 5 minutes; season. Serve with cilantro and lemon zest.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

Teriyaki Meat Loaf

Thanks to those of you who keep checking in and I’m sorry I’ve been slacking on the posts! Last week I was recovering from food poisoning and the week before that I was in Buenos Aires for work. This week – I have no excuses. I’ve been on vacation all week, laying by the lake just north of Chicago and getting in a lot of rest, relaxation and exercise. Since I’m not home, I haven’t been cooking like I normally would on my days off but I have a few recipes stashed away that I’ve made for times like this when I haven’t been cooking. One of my favorites I’ve made recently is this Teriyaki Meat Loaf.

Ground meat (the recipe calls for beef; I used turkey) is jolted with flavors of ginger, garlic, soy sauce, and sesame oil before being bathed in a little teriyaki sauce. After a first trip to the oven (since I used turkey, I cooked it for 40 minutes here), more teriyaki sauce is added and the meatloaf is surrounded with crisp green beans. Another 20 minutes in the often and the entire meal is done. This meatloaf is packed with salty sweet flavor and the green beans are perfect sidekicks. This meal was a hit for me, despite popping my jaw out of socket when eating a green bean, but I digress. I just might have to make this again when I get back home.

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In bowl, combine meat, egg, breadcrumbs, ginger, garlic, soy sauce and 1/2 tsp. oil. On foil-lined baking sheet, shape into loaf. Drizzle with half the teriyaki sauce and bake at 375 degrees 20 minutes for beef, 40 minutes for turkey.

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In bowl, toss beans with remaining oil; season.

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Top meat loaf with remaining teriyaki sauce and surround with beans.

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Bake until meat loaf edges are browned and beans are tender, 20 minutes.

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Additions: None

Omissions: None

Substitutions:

  • Ground turkey

Overall Rating: Love It

Source: Everyday with Rachael Ray magazine

Creamy, Dreamy Tropical Smoothie

I got back from a work trip on Saturday morning and after flying all night and enduring a three hour layover in Atlanta on no sleep, I finally made it home only to be sick the entire weekend with food poisoning. For someone who likes to cook and eat, food poisoning is brutal. I already had no food in my fridge because I was gone all week which is just as well because the only thing I’ve been willing to get down is water. I still haven’t been able to get to the store or think about food yet and am going on my third day of little to no food. But as I’m starting to feel a little bit better, I’m considering (maybe) a smoothie. This is reminding me of this Creamy, Dreamy Tropical Smoothie I made before I left on my work trip. When I was feeling 100%, this was a perfectly cool summertime treat for these dog days of summer.

Frozen pineapple, Greek yogurt, coconut milk, and honey are blended together until smooth and creamy. A little topping of toasted unsweetened coconut finishes off this smoothie which really is like a drinking a sip of the tropics. Since I used frozen pineapple, I didn’t use ice but if using fresh pineapple, you’ll need the ice to thicken it up. Thinking about this smoothie, I’m dreaming of the days when I will be lakeside next week listening to the waves instead of home laying in my bed under the weather.

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Place pineapple, yogurt, coconut milk, ice, and honey in a blender. Process on high speed for 60 seconds or until smooth or desired consistency.

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Pour into tall glasses. Garnish each serving with 1 teaspoon toasted shredded coconut, if desired. Serve smoothies immediately.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love it

Source: Cooking Light magazine

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