SWEET MAGNOLIA it has been almost two years since i have blogged. this makes me want to cry and smile at the same time. cry because i love love love writing and blogging and collecting thoughts in print… and smile because this just shows that my life, this beautiful life, is consuming me and filling me right the hell up so that blogging has slipped my mind entirely! that being said, my new years resolution was to blog more, so giddy up on that. also, i plan to buy a go pro with some of our income tax money- so i will likely be sneaking in a few cooking videos on here. i know for a fact i have said such things in the past and never followed through, but i think i’m feeling it this time. i have shut down both of my ETSY shops, just not feeling it anymore, and the fees- albeit small, do add up when you have lots of listings. the nice thing is, they leave the shop intact, so that when you want to come back- all is as you left it. sooooo, yeah- recent events: March in Pittsburgh means more snow just when you become sick of snow. it also means 60’s one day and 25 degrees the next. it’s bananas. i looked out the window this morning and the roads were clear. i heard my dog barking like a loon an hour later, and the roads were covered and a car had wrecked and flipped over across the street! i’m telling you, Pittsburgh weather is bananas. we just got back from an amazing ten day tropical vacation on a small island forty minutes off the coast of Belize. it was called Caye Caulker… and it was amazing. i booked our little cottage on Airbnb and then secured some flights. the exchange rate was fantastic, 2 to 1! i highly recommend visiting that island if you are looking for something off the beaten path and free of huge resorts, huge hotels and large shopping malls- etc. this place is tiny. you can bike one end to the other in under fifteen mins, but it lacks nothing. there are bars, restaurants, little markets, a bank, two cemeteries- but no hospitals- lol. it is super authentic Caribbean, with a hippie vibe and lots of smiling happy faces. which brings me to my dish i created. HIPPIE STEW. when in caye caulker, we ate a lot of what they called- “stew chicken” which was traditionally served with red beans and rice as well as coleslaw. it was beyond delicious, yet so simple. it inspired me to create a dish that i could enjoy eating for many days, and even freeze portions for quick lunches. i wanted to be able to make it in under an hour- and have this large return for my time. i succeeded! this is also quite inexpensive to make- and actually gives you a whole extra chicken breast to create another meal with! i made my husband a tomato based sauce with capers and sauteed onions and spices and added the chicken and served it to him in a bowl over linguine! (he loves pasta!) i was happy with my healthy hippie stew and he was happy with his pasta! win-win.
OK HERE’S WHAT YOU NEED:
one package of bone in, skin on split chicken breasts (two breasts in pack- usually around five bucks total- maybe less)
1 cup of lentils (green or red- whatever)
1/2 cup white rice (not minute rice people… real rice)
1/3 cup orzo pasta (or pastini if that’s all you have)
1 tsp of curry powder
1 tsp of salt
1/2 tsp of pepper
1 large onion diced
1 large carrot diced (2 if smaller)
2 celery stalks diced
1 can chick peas (garbanzo beans) drained and rinsed
1 small zucchini diced
large handful of fresh bagged spinach (chopped)
1 tsp dried parsley
1/2 tsp dried thyme
few squirts of hot sauce
OK HERE’S WHAT YOU DO:
fill a large dutch oven halfway full with water. mine is a 6 quart pot. adjust accordingly.
bring water to a boil and add your TWO skin on/bone in chicken breasts. turn heat to medium and let these go for about a half hour uncovered. prep all of your vegetables at this time. slice/ dice your heart out. put them into nice little organized cereal bowls so you’re ready to add to stew at given time.
this recipe is crazy versatile. if you don’t like zucchini, don’t add it. wanna use kale in place of spinach? DO IT! hate chick peas? Add black beans! celery turn your stomach? double up on carrots! you feelin’ me?
OK so after about a half hour, remove cooked chicken to a large plate and set aside to let it cool down. turn heat up to high again and add the ONIONS, LENTILS, RICE AND ORZO. cook these over high heat, stirring occasionally for about five or six minutes. Then add the carrots, celery, spices/herbs/salt/pepper/hot sauce, and chick peas. return to boil. once this comes back to a boil, turn heat down to a low simmer, cover and let cook for 15 mins. stir it once during cooking. water should be starting to be absorbed by the grains a bit.
while it is cooking, take and prepare your chicken. you are only using ONE of the breasts here folks. we used TWO in order to properly flavor the broth- but all of that chicken would be waaay too much in this, so do as i said and utilize it for another meal. ((shred for chicken salad, use it for chicken and waffles, make the kids chicken quesadillas with cheese, whatever you can dream up.)) OK- slice or chop or shred or however you choose to create bite sized pieces of chicken to add back into the stew. set it aside and be ready.
uncover the pot after the 15 mins and add in your zucchini, chopped spinach and prepared chicken. stir well and cover again. let cook a few mins more over medium heat and then turn off heat, leaving lid intact. at this point i like to tidy up the kitchen and get ready to enjoy some hippie stew! ladle yourself a small portion, allow to cool a bit and then taste. tweak accordingly with salt/pepper or maybe some hot sauce. take a picture and attach this blog post!! let me know how it turned out. i love to hear from people who have cooked from my blog. food is love. enjoy!!
“life is either a daring adventure… or nothing at all.” ~helen keller
Allow your soul to rest, stop and be amazed by the sea.
Don’t listen to what i say… go and SEE !!
embrace the pace yo. spags.