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August 2016

Vegetable Soup

Ingredients:
1/4 large onion, chopped
1 tablespoon olive oil
2 large carrots, chopped
1 clove garlic, crushed
1/3 cup farro or barley
2 cups chicken broth
1/3 cannellini beans
1/3 cups peas, fresh or frozen
1 medium sized tomato, diced
fresh thyme

Saute the onion in olive oil in a large pot. Once the onion is soft, add in the carrots, garlic and farro and cook for an additional 2 minutes. Add the two cups of chicken broth and bring to a boil. Continue cooking on a gentle boil for 10 minutes or until the the farro is soft enough to eat. Finally, add in beans, peas, tomato and a couple sprigs of fresh thyme. Cook for an additionally 2 minutes and serve immediately.

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Moroccan Chicken Stew

Another stew… even though it’s summer.

Ingredients:
1 lb. chicken
1 garlic clove, minced
1 large carrot
1 can chickpeas
1 tbsp. lemon juice
2 tbsp. tomato paste
1 tomato, diced
2 c. chicken broth
1 tsp. cumin
1/2 tsp. cinnamon
1/4 c. dried apricots, chopped
3 c. spinach
Salt
Pepper
1 tbsp. oil

Bake the chicken until fully cooked. While it is baking, saute garlic and carrots in large pot with oil. After a few minutes, add in chicken broth, chickpeas, tomato paste, lemon juice, tomato, cumin, and cinnamon. Cook on medium for about 30 minutes, stirring occasionally. Once the chicken is cooked, shred it apart with a fork. Add the chicken, spinach and dried apricots to the stew and allow to simmer for 10 more minutes. Add salt, pepper, and more lemon juice, cumin, and cinnamon to taste.

Sweet Potato Stew

Ingredients:
1 can black beans
1 can kidney beans
1 can corn
1 can diced tomatoes
2 large sweet potatoes
1 onion
2 c. chicken/vegetable broth
1-2 tbsp. cumin (plus more to taste)
1-2 tbsp. chili powder (plus more to taste)
2 tsp. cinnamon
1 tbsp. olive oil
Salt
Pepper

Chop the sweet potatoes and onions into bite sized pieces. Saute the onions in a large pot in the oil for about 5 minutes, then add in the sweet potatoes. Allow to cook on medium heat for another 5 minutes, and then add in the diced tomatoes, broth, and spices. Bring to a boil for a few minutes, and then reduce the heat to medium-low and add in the beans and corn. Cook until potatoes are tender, about 30-45 minutes. Continue to season to taste with salt, pepper, and other spices. Serve with bread or chips.

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