Slow Cooker Honey Sesame Chicken

I love a good slow cooker recipe. There is nothing better than coming into the house at the end of the day and having the whole apartment smell amazing. Plus, slow cooker meals usually require fewer dishes to wash and the results are melt in your mouth delicious. In a quest to continuously expand our recipe repetoire, we tried two new recipes this week. This one needed no adaptations. It is great just as is. It’s like take out, but without the guilt.

Slow Cooker Honey Sesame Chicken

• 2½ lbs boneless, skinless chicken (I used chicken thighs), cut into cubes
• 3/4 cup honey
• ½ cup low-sodium soy sauce
• ½ tsp sesame oil
• 2 tbsp olive oil
• 1½ tsp minced garlic
• 2 tbsp minced dried onion
• ¼ cup barbecue sauce
• ¼ tsp crushed red peppers
• 6 tbsp cold water
• 2 tbsp cornstarch
• Sesame seeds
• Green onions, sliced
• A pinch of love

Mix honey, soy sauce, sesame oil, olive oil, minced garlic, died onion, barbeque sauce and red pepper in a small bowl. In your crock pot, mix chicken and sauce until all the meat is coated. Cook on low for 3 1/2 to 4 hours.

When the chicken is cooked through, remove it from the crock pot and set aside. Pour the leftover sauce into a small sauce pan. On low heat, mix the sauce, water and cornstarch until the liquid thickens.

Mix the chicken and sauce. Serve over brown rice and sprinkle with sesame seeds, green onions and love. Enjoy!

 

 

Soup’s On…Potato Leek Soup

This month’s cooking club theme was “colors.” Everyone had a different color that had to be the primary hue of the dish. My “color” was white. Have we settled that debate? Is that even a color?  Anyways, as the hostess, I was responsible for the main dish.  Given that our monthly soiree fell just a week after New Years, I assumed no one was looking for anything too indulgent…but still delicious.

I went with potato leek soup. This was a new recipe and my first time cooking with leeks. In case it was a total disaster, I made the recipe the night before.  The result was good…but lacking any wow factor. So on my way home from work the next night, I grabbed fresh pancetta at a local Italian grocery store. I crisped it up and crumbled it on top of the soup. It was just what the dish needed. Served with a side of fresh, crispy bread, this soup holds its own as a hearty meal. You can easily make it vegetarian by using vegetable stock and omitting the pancetta (but you’ll definitely be missing out).

Potato Leek Soup with Pancetta

• 8 cups chicken stock
• 6 russet potatoes, peeled and cut into large pieces
• 4 leeks (whites only), thoroughly washed and sliced
• 1 shallot, thinly sliced
• 3 cloves of garlic, minced
• 3 stalks celery, roughly chopped
• Olive oil
• 1 bay leaf
• 1 1/2 teaspoons finely chopped fresh thyme
• Salt and freshly ground pepper
• 1 cup heavy cream
• 1/4 to 1/2 lb. of pancetta
• A pinch of love

In a large stock pan, sauté the shallot, celery and leeks until soft. Add the garlic and cook for 2-3 minutes.

Add the chicken stock, potatoes and seasonings.  Bring to a boil and then reduce to a simmer until potatoes are soft. When the potatoes are cooked, remove the pot from the heat and pull out the bay leaf.  Puree with immersion blender until smooth.

Return to low heat and add cream and love.

Before serving, brown up pancetta in a skillet, drain grease, chop into bits.

Sprinkle cooked pancetta on each bowl of soup. Enjoy!

 

Creamy Quinoa, Chicken and Broccoli Casserole

When you went out to dinner as a kid, did you have a standard order?  Growing up in a small New England town, dining options were limited. BUT, we had a Bertucci’s.  That’s right, home of the best rolls in the world. My standard order: half a dozen rolls, and the rigatoni, broccoli and chicken. It was creamy, lemony goodness. My perfect comfort food.

Living in Boston’s North End, today I have no shortage of Italian dining options. And the rigatoni, broccoli and chicken is a draw on any menu. But on a regular night when you’re not looking to splurge on calories this is a good substitute for the comfort food classic.

We’re back on our kick of trying out new recipes. This week we tried one slow cooker option and this casserole. This one is a bit more labor intensive, but can be made in advance. The base for this meal comes from a blogger’s recipe, but I did some doctoring to amp up the flavor and pack in a bit more nutrition.

Creamy Quinoa, Chicken and Broccoli Casserole

• 2 cups reduced sodium chicken broth
• 1/2 cup milk
• 1 teaspoon poultry seasoning
• ½ cup flour
• 1/2 – 1 cup water
• Salt and pepper, to taste
• 1 cup uncooked quinoa, rinsed
• 2 boneless skinless chicken breasts
• 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
• 1/2 cup shredded Gruyere cheese (any kind will work)
• 2 cups spinach
• 1/8 cup green onions, chopped
• 3 cups fresh broccoli florets
• A pinch of love

While the oven is preheating to 400°, bring chicken broth to boil. In a separate bowl, mix milk, flour and poultry seasoning. Add the milk mixture to the boiled chicken broth and stir until you get a creamy sauce.

In a large mixing bowl, combine the creamy sauce and water. Season with salt and pepper to taste. I also added some shredded Gruyere to add to the creamy texture. Add the rinsed quinoa. Pour the quinoa mixture into a greased casserole dish (I used a square Pyrex). Top with sliced raw chicken, sprinkle with seasoning and bake for 30 minutes.

While casserole is cooking, blanche broccoli by submerging florets in boiling water for 1 minute and immediately rinse in ice cold water.

After 30 minutes, add broccoli and spinach to the casserole and mix well. Top with green onions and shredded cheese. Don’t forget the pinch of love.

Bake for 5-10 more minutes until the cheese is melted and golden brown.

Enjoy!

Fun with Food…Spaghetti Squash with Mushrooms and Artichoke Pesto

You’re not supposed to play with your food, but sometimes cooking is downright fun! One of my more recent cooking discoveries is spaghetti squash. It’s delicious, nutritious and super fun to make. You can roast it like other varieties of squash, but when this kind is brown and bubbly, you can shred it into strands, like spaghetti (hence the name). It’s a similar size and texture to angel hair pasta, but with an earthier taste. This is an easy vegetarian recipe that incorporates the rich flavors of mushrooms, artichokes, walnuts and lemons.

Spaghetti Squash with Mushrooms and Artichoke Pesto

• 1 spaghetti squash, sliced vertically, seeds removed
• 1 shallot, thinly sliced
• 3 cloves garlic
• 1 package mixed mushrooms, rinsed
• 1/2 cup walnuts
• 1 can artichoke hearts (14 oz.), drained
• 4 tablespoons veggie broth
• 4 tablespoons olive oil, plus more for sautéing
• 1 lemon, juiced
• salt
• pepper
• 1 teaspoon parsley
• 1 teaspoon basil
• A pinch of love

Slice the spaghetti squash vertically (top to bottom), place in a baking dish and drizzle with olive oil.  Season with salt and pepper and bake at 375 degrees for about 40 minutes (until the squash is golden brown).

While the squash is cooking, heat a tablespoon of oil and sauté shallots until golden brown, add one glove of minced garlic. Brown the artichoke hearts with shallots and garlic.

Remove the artichoke hearts from the skillet and put in a food processor with walnuts, remaining garlic, olive oil and broth. Blend. Add lemon juice, parsley, basil and salt and pepper to taste. Blend until pesto is smooth.

In the skillet, add the mixed mushrooms to the sautéed shallots. Cook until soft.

When the squash is cooked, it’s time to shred it.  Drag a fork down the length of the squash. Scoop out the strands into the skillet. Keep shredding until you get down to the skin of the squash.

Mix the pesto, squash and mushrooms in the skillet until fully tossed.  Season with salt, pepper and love.  Serve warm and enjoy!

Cooking with Cardamom

I couldn’t let the month go by without a post. I’ll admit, blogging has taken a back burner in recent months.  We’re renovating a house and to say I’ve become obsessed with the details is an understatement. I’ve looked at hundreds of rugs, dozens of light fixtures and countless quilts to get the most bang for our buck and a final product that’s cozy, beach chic and super comfy. I went to Home Depot six times last week. I might have a problem. Final reveal will be ready in a few weeks. Stay tuned!

But don’t worry, we’re not starving. There is still plenty of deliciousness coming out of Cucina Fisher. We’re changing seasons here in Boston, and we’re shifting from soups, stews and pinot noir to burgers, salads and a crisp sauvignon blanc.  The local farmers markets are starting up again and we can’t wait to see what they have to offer.

For this month’s cooking club the girls got creative.  Everyone put a few unusual spices in a hat. These are spices you might have in your pantry but don’t use frequently, or something you’ve never heard of before. We’re not talking about parsley and cinnamon.  This month we cooked with sumac, lavender, Old Bay, nutmeg, za’tar and my pick, cardamom. Most recipes I read were for desserts. But I opted for a main dish.  This recipe is a one pot wonder that is packed with exotic flavor, smells like it came from a restaurant and was surprisingly easy to make.

Chicken with Cardamom Rice

• 4 tablespoons olive oil
• 2 medium onions, thinly sliced
• 2 1/4 pounds, bone-in chicken thighs (or one package of boneless chicken thighs)
• Salt and ground black pepper
• 10 cardamom pods (or 1 1/2 teaspoon ground cardamom)
• Rounded 1/4 teaspoon whole cloves (or a hearty shake of ground)
• 2 long cinnamon sticks
• 1 2/3 cups basmati rice (uncooked)
• 2 1/4 cups boiling water
• 1 1/2 teaspoons flat-leaf parsley, chopped
• 1/2 cup dill leaves, chopped
• 1/4 cup cilantro leaves, chopped
• 1/3 cup Greek yogurt, mixed with 2 tablespoons olive oil
• A pinch of love

Heat 2 tablespoons of oil in a large skillet or Dutch oven (make sure you have a cover that matches).  Cook the onions on medium heat, stir occasionally to keep them from sticking to the pan. Two cups of raw onion will seem like a TON of onions, but they will cook down to practically nothing.  Cook the onions for about 10 minutes until they’re soft and golden brown.  Remove them from the pan.

In a mixing bowl, season the chicken with salt, pepper, cardamom and cloves.  In your skillet, heat two more tablespoons of olive oil and cook chicken on both sides for about five minutes (each side). The chicken won’t be totally cooked but it will be on its way.

Add the rice, raisins, cinnamon sticks, cooked onions and boiling water.  Stir to ensure all the rice is covered in water. Cover the pot and cook on low for 30 minutes or until all the water is absorbed.

While the chicken and rice cook, chop the fresh herbs and mix the yogurt-olive oil sauce.  Once the rice has absorbed all the water, sprinkle in a pinch of love, stir in the herbs and serve warm with a dollop of yogurt sauce on top.  Enjoy!

Christening Le Creuset…Lemon Chicken with Figs and Artichokes

We welcomed a new addition to our family over the weekend. We stumbled on a great deal for a Le Creuset French Oven. I’ve always wanted one but never could justify the price tag.  But the price was right at the local outlet so we splurged.  Then came the question…what to cook in it?

Always game for something Mediterranean, we decided on something with figs and artichokes.  I googled, found a recipe for fig and lemon chicken that looked like a good starting point and improvised from there. I know it was all in my head, but I think my shiny new blue dish gave me some fierce cooking powers.  Our Sunday night feast was extra delish!

Lemon Chicken with Figs and Artichokes

• 1 lemon, juiced
• 1/4 cup brown sugar
• 1/4 cup white vinegar
• 1/4 cup water
• 1/2 yellow onion, chopped
• 3 cloves garlic, minced
• 1 healthy splash dry white wine
• 1 cup canned artichokes, rough chopped
• 1 1/2 pounds dried figs (I used a heaping handful)
• 1 lemon, sliced
• 12 chicken thighs (I only used 6 thighs)
• salt to taste
• 1 tablespoon chopped fresh parsley
• 1 teaspoon dried parsley
• A pinch of love

In a small mixing bowl, combine the lemon juice, sugar, vinegar and water. Wisk and set aside for later.

In your oven-safe dish, sauté the onion and garlic in olive oil until soft. Add in a healthy splash of dry white wine before mixing in the artichokes and figs.

Place the chicken on top of the artichoke and fig mixture, pour your lemon vinegar mix on top and season with salt, pepper, dried parsley and love.

Cover your dish and transfer to a 350 degree oven. Bake for about 30 minutes until chicken is cooked through. Garnish with fresh parsley and serve.

I served ours over polenta but rice or risotto would be perfect as well.

Enjoy!

Weathering #Blizzardof2015 with Comfort Food…Lightened Up Chicken Pot Pie

It’s here!  We’ve been talking about it for days.  We’ve wiped out every grocery store, Home Dept and liquor store from DC to Portland.  The fridges are stocked, everything is cancelled and people are hunkered down for what could be a crazy 48 hours.

When the wind is howling and the snow is piling up by the FOOT, it’s time for comfort food.  This creamy delicious chicken pot pie with whole wheat biscuit topping will keep you warm and cozy from the inside out. Instead of a super thick gravy-like sauce or crazy buttery crust (delicious, yes…healthy, not so much), this recipe packs all the flavor of classic chicken pot pie, without all the fat and calories.  Because let’s be real, when you’re cooped up inside for days, there are bound to be a few extra snacks, treats and drinks.

Chicken and Biscuit Pot Pie

• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
• 4 teaspoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 cup broccoli rabe, chopped
• 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 1/2 cups lowfat milk
• 1/4 cup all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup peas, thawed if frozen
• 1 1/2 tablespoons fresh thyme leaves
• A pinch of love

Biscuit Topping

• 1/2 cup whole-wheat flour
• 1/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons cold unsalted butter, cut into small pieces
• 2 tablespoons canola oil
• 1/2 cup lowfat buttermilk (I used 1% milk and lemon juice)
• Another pinch of love

Warm a few tablespoons of olive oil in a deep skillet on the stove top.  Add the raw, cubes of chicken and season with salt and pepper. Cook the chicken until it’s lightly browned. Set the cooked chicken and any juices from the skillet aside in a separate bowl.

Add a bit more olive oil to the pan, cook the chopped veggies and garlic.  I used a bag of mixed frozen veggies (corn, carrots, green beans) and just added fresh onion, garlic and a handful each of frozen broccoli rabe and frozen celery.

Once the veggies are soft, add the milk. In a separate bowl or measuring cup, dissolve the flour in the chicken broth, then add it to the the skillet. Stir and bring the liquid to a boil. Let simmer for 2 minutes. Return the chicken and juices to the skillet and stir. Add thyme and season with salt and pepper to taste. Don’t forget the love.

In the food processor, pulse butter, white and whole wheat flour, oil, baking power, baking soda, salt and buttermilk.

Pour the chicken and veggie mixture into a small casserole dish. Top with six biscuit-sized scoops of batter.

Bake at 375 degrees for about 20 minutes until the dish is bubbling and the topping is golden brown.

Stay warm and enjoy!

A Moroccan Medley

Just before Christmas, the cooking club gathered for our last feast of 2014.  We incorporated Hanukkah and Christmas traditions, lighting the candles and exchanging a few gifts (see my next post for the home baked gift I shared). This month’s theme was Moroccan.  After munching on a yummy carrot dip and fresh pita chips, I volunteered for dessert.

 

MENU

Appetizer: Carrot dip with fresh pita chips

First Course: Sweet Potato cakes with lime cilantro sauce

Main Course: Deconstructed salad

Lamb stew

Spicy garbanzo beans with and spinach

Dessert: Almond sesame cookies

  

Moroccan Carrot Dip

• 3 tablespoons extra-virgin olive oil
• 2 pounds carrots (about 12), peeled and sliced ¼ inch thick
• Salt
• Pepper
• 2 garlic cloves, minced
• ¾ teaspoon ground coriander
• ¾ teaspoon ground cumin
• ¾ teaspoon ground ginger
• ⅛ teaspoon chili powder
• ⅛ teaspoon ground cinnamon
• ⅓ cup water
• 1 tablespoon white wine vinegar
• 1 tablespoon minced fresh cilantro
• A pinch of love

Click on link above for instructions

Moroccan Sweet Potato Cakes with Cilantro Lime Sauce

• 1.5 cups grated yam (a sweet potato will work in a pinch)
• 2 large garlic cloves, peeled
• 3/4 cup fresh cilantro leaves
• 1 small piece of fresh ginger (1 cm cube), peeled
• 1 (15-ounce) can chickpeas, drained and rinsed (about 1.5 cups)
• 1 egg
• 3/4 cup rolled oats, ground into a flour (use gluten-free if necessary)
• 1/2 tablespoon sesame oil
• 1 tablespoon coconut aminos or low-sodium tamari (I have no idea what this is!!)
• 1/2-3/4 teaspoon fine grain sea salt
• Freshly ground black pepper, to taste
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon turmeric

For the sauce:

• 1 small garlic clove, peeled
• 2/3 cup fresh cilantro leaves
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lime juice, or to taste
• 2 tablespoons tahini
• 2 tablespoons water
• 1/2 teaspoon cumin
• salt and pepper, to taste
• A pinch of love

Click on link above for instructions

Almond Sesame Cookies

• 1 cup almonds, blanched finely ground
• 1/2 cup confectioners’ sugar
• 1 -1 1/4 cup all-purpose flour, start with 1 cup only
• 1 teaspoon almond extract
• 1 egg, lightly beaten
• 1 teaspoon cinnamon
• 1/2 cup butter, at room temperature
• 1/2 cup sesame seeds
• A pinch of love

Combine the butter, egg and vanilla. Add in the ground almonds, sugar, cinnamon, flour and love. Once all the ingredients are thoroughly mixed, let the dough chill.

 

Scoop chilled dough and roll into balls. Roll the dough balls in a plate of sesame seeds. When the entire ball is covered in sesame seeds, shape into a crescent.

 

I experimented by making thumbprint cookies (smashing the ball with your thumb, instead of forming a crescent) and filling the indent with jelly. It was a good move! Place on a cookie sheet and bake at 350 degrees for 20-25 minutes. Let cool before serving. Enjoy!

 

Doing the Pilgrims Proud…The Cooking Club Celebrates Thanksgiving

Once a month I gather with a great group of friends to share our love of food and wine. We take time to select a recipe, shop for ingredients and prepare the perfect dish to match the theme. This month we thought it was appropriate to celebrate the ultimate feast…Thanksgiving.  The event was extra special as it was one of our members first Thanksgiving. We made the experience as authentic as possible for her, gathering around the cook to watch the carving of the turkey, sharing what we’re thankful for before digging in, and linger around the table, sharing stories and laughs.  I think it was a first Thanksgiving to remember.

I was in charge of the stuffing.  I used my mom’s cornbread stuffing recipe. Every year, the stuffing is my favorite part of the meal (besides dessert). I practiced this recipe before making it for the club. It didn’t turn out as good as mom’s, but it still got some rave reviews.

MENU

Cocktails: Mulled cider

Appetizer: Assorted olives and cheeses

Main Course: Roast turkey breast

Fall kale supper salad

Honey cinnamon roasted sweet potatoes and butternut squash

Cornbread sausage stuffing

Dessert: Pumpkin cupcakes

Herb Roasted Turkey Breast

• 1 whole bone-in turkey breast (6 1/2 to 7 pounds
• 2 tablespoons good olive oil
• 1 tablespoon minced garlic (3 cloves)
• 2 teaspoons freshly squeezed lemon juice
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup dry white wine
• A pinch of love

Mix the olive oil, garlic, lemon juice, mustard and herbs.  Spread the mixture over the skin of the turkey, or smear it under the skin.

Place the turkey on a rack in roasting pan. Pour the wine into the pan.  Season with love.

Roast the turkey at 325 degrees for 1 1/2 to 1 3/4 hours, until a thermometer inserted into the thickest part of the breast reads 165 degrees.  Let the bird sit for at least 15 minutes before carving. Carve and enjoy!

Fall Kale Supper Salad

• 2 cups chopped kale
• 6-8 Brussels sprouts, chopped
• 3-4 florets broccoli, chopped
• 1/2 cup dried cranberries
• 1/4 cup roasted sunflower seeds (or pumpkin seeds/pepitas)
• 1 small apple, cored and diced
• (optional) 1 slice bacon, cooked and chopped
• (not optional) A pinch of love

Combine all the ingredients in a large, festive bowl. Serve with a poppy seed dressing.  Enjoy!

Honey Cinnamon Roasted Sweet Potatoes and Butternut Squash

• 1 large sweet potato, peeled and cut into 1 inch cubes
• 1/4 of a butternut squash, peeled and cut into 1 inch cubes
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• A pinch of love

Mix the honey, olive oil, cinnamon, salt, pepper and love.  Coat the potato and squash cubes with the dressing.  Spread on a baking sheet and roast at 375 degrees for 25-30 minutes until potatoes and squash are tender. Stir halfway through to ensure they don’t stick to the pan. Enjoy!

Cornbread Sausage Stuffing

• Olive oil
• 1 large onion, small dice
• 3 ribs celery, small dice
• Kosher salt
• 1 pound spicy sausage, casing removed, broken into bite-size chunks
• 3 cloves garlic, smashed and finely diced
• 3/4 cup coarsely chopped walnuts (I omitted)
• 10 sage leaves, finely chopped ( I used a pinch of dried sage instead)
• 3 sprigs rosemary, leaves finely chopped
• 2 tablespoons fresh chopped parsley
• 10 cups stale cornbread, cut into 1-inch cubes (I used one loaf)
• 2 cups dried cranberries
• 3 to 4 cups chicken stock
• A pinch of love

Prepare the cornbread a day or two in advance. You can use a mix or whip up a quick homemade recipe. I like the Betty Crocker recipe.

 

 

Heat the olive oil in a large skillet. Cook the onion until soft and translucent. Add the celery and salt. Cook on medium-low heat for several minutes. Add the sausage and garlic and cook until meat is thoroughly browned. Add in the herbs and cook for another minute or two.

 

In a separate bowl, combine the sausage mixture, cornbread, nuts, cranberries and love. Add in chicken stock and mix the ingredients with your hands until thoroughly moist.

 

Put the stuffing mixture in a baking dish. You can refrigerate for up to 24 hours until you’re ready to bake.  Cook at 350 degrees for 30 minutes, until stuffing is warm all the way through and begins to brown on top.  Serve and enjoy!

 

 

Pumpkin Cupcakes

• 1 cup cooking oil (like canola oil)
• 2 cups sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 4 eggs
• 2 cups flour (all purpose)
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 2 cups canned pumpkin
• A pinch of love

Beat eggs, sugar and oil.

Add dry ingredients, pumpkin and love.

Bake at 350 degrees for about 15 minutes. Enjoy!

Sweet Potato Chili

Temperatures are droppin and it’s time to start stocking the fridge and bellies with warm, hearty meals. This recipe combines two of my favorites…chili and sweet potatoes.  Instead of straight heat, the spice combo creates a rich flavor that reminds me of some of my favorite middle eastern dishes. The blogger who shared this delicious dish posted it as a paleo meal but you don’t have to be part of the paleo craze to enjoy it. Don’t be intimidated by the long ingredient list. You probably have most of them in your pantry right now and the actual recipe is very basic.

Sweet Potato Chili

• 2 pounds of ground beef
• 1 TBS butter
• 1 small onion, chopped fine
• 4 cloves of fresh garlic, chopped fine
• 4 cups chopped sweet potatoes (the orange ones that are really called yams), chopped into 1 inch pieces.
• 1/2 to 1 cup celery, diced
• 2 cups of your favorite red sauce OR crushed tomatoes
• 2 cups broth (I used low-sodium chicken broth)
• 1 and 1/2 tsp celtic sea salt
• 2 bay leaves
• 2 TBS chili powder
• 1 TBS cumin powder
• 1/2 tsp dried oregano
• 1/2 tsp cinnamon powder
• 1/4 tsp ginger powder
• 1/4 tsp allspice powder
• Fresh cilantro, chopped
• A pinch of love

*I cut the above recipe in half.

Melt the butter in a large stock pot and cook the onions until translucent.   Add the beef and garlic, cook until the meat is thoroughly browned.

 

 

 

Add the sauce, broth and spices (don’t forget to count how many bay leaves are in there!). Cover the pot and let things simmer for a few minutes so all the flavors can blend. Add the celery and sweet potatoes. Cover and simmer again from 40 more minutes.

 

Fish out all the bay leaves and serve. Garnish with fresh cilantro, avocado and love.  Enjoy!