We have been in a cold weather funk, an inversion, for a few months here in Idaho…burr! But the is snow is melting, the rain has stopped and the sun is out and it feels, oh, so good.
On one of the gloomy cold days, I pulled out an old family favorite recipe, chicken vegetable stew. I used to cook stew in a pressure cooker, but I tried the Crock-pot this time. It took a lot longer to cook, but it was still tasty. Something about stew and biscuits, just makes you feel warm and cozy.
Cook 1 pound chicken tenders in skillet on stove. Season to taste…I use Chef Shake and a little Fajita Seasoning. Set aside.
Cut into chunks your favorite veggies and place in Crock-pot…I use carrots, zucchini, squash, sweet potato, red potato, celery and onion.
Add 2 cups chicken broth and favorite seasoning…I use Chef Shake, a clove of garlic and a couple of bay leaves. When veggies are done add cooked chicken. You can cook the chicken in with the veggies. I prefer to cook the chicken separate.
To give your stew a little kick (spicy heat)…add a half teaspoon of fajita seasoning or your favorite spicy seasoning.
For a little taste of Italy…add 1 tablespoon ground basil and 1/2 tablespoon ground oregano. Instead of 2 cups chicken broth add 1 cup of chicken broth and 1 cup of your favorite marinara sauce. Add a clove of garlic.
Be creative with your seasonings…it will be delicious.
4 tablespoons grape seed oil
1/3 cup almond milk
1 1/2 teaspoon sucanat or honey
2/3 cup blanched almond flour
1/3 cup brown rice flour
1 1/2 teaspoon baking powder
Mix oil, milk and honey in medium mixing bowl.
Add flours and baking powder. Mix well.
Drop by tablespoon onto parchment lined cookie sheet.
Bake at 375 for 10 minutes. If not done bake for 1 minute intervals until done.