New Recipe Review: Trinidadian Stew

For Jake's birthday we tried out this Trinidadian Chicken Stew.  I'm a regular watcher of the food network (it kind of drives Jake crazy), but when I saw Giada make this recipe a few weeks ago I wanted to try it.  And ever since I showed it to Jake, he wanted to try it too. I'm pretty sure it held up to our expectations.

The only things that I changed in the recipe, was using all chicken breast instead of the chicken thighs.  I also used dry thyme and parsley instead of fresh.  Probably could taste better with fresh, but every time I seem to buy fresh herbs I can't get over how expensive they are and how quickly they die out on me.  So in most recipes, I usually go for dry over fresh. 

Besides that I stuck right with the recipe, and it was REALLY good! The chicken had a great sweetness from the dark brown sugar and then the vegetables were cooked just right.  Other than we ate it on a hot day outside, which it would have been better if it were a fall/winter day, it was delicious and so easy!  I'd definitely give it a try!

November Menu Plan & Catching Up

Since moving here I've had a hard time getting into a routine schedule and also I've been trying a lot lately to revamp my recipes and meal options to a healthier, leaner menu.  For about 5-6 weeks of September and October we did really good with the Insanity program.  I lost about 5-6 pounds in those weeks and trimmed up a little, but then we got burnt out. 6 days a week of watching videos that are anywhere from 45 minutes to an hour gets old.  So we took a little break and I've been trying to vary it up a little with yoga, Insanity videos, and other circuit strength training.  It's been hard to get back and it's also been hard to do anything when the weather is cold.  I'd rather get out for a walk or bike ride than workout indoors and I also have a hard time eating healthier when the cold weather hits because all I want is comfort food, with the holidays you are surrounded by treats, and it seems produce gets expensive.  But I'm plugging through and trying to get there.  At least I'm trying right?

As for the November Menu Plan, here goes:
Blue means I'll post a recipe as that day comes

9th: Steak & Broccoli (grilled steak, small baked potato and side of broccoli)
10th: Homemade Chicken Nuggets (family friendly to try and help little Josh with his picky habits)
11th: New Recipe - Cafe Rio Tortilla Soup
12th: Baked Oatmeal

13th: Veggie Fried Rice
14th: Teriyaki Noodle Bowl
15th: Baked Potatoes w/veggies
16th: Jamie's Minestrone Soup
17th: Beach Street Lemon Chicken
18th: Chicken Tikka Masala and Garlic Naan
19th: New Recipe - Black Bean Burrito Bake
20th: BBQ Chicken Sandwiches
21st: Chicken Stir Fry
22nd - 23rd: Thanksgiving
24th: Breakfast - German Pancakes
25th: Debdoozie's Chili
26th: Lean Burger (Hamburger Patty over mixed greens or healthy baked onion rings)
27th: Crockpot Cranberry Chicken
28th: Pizza (Here are my basics for crust and sauce)
29th: New Recipe - Tortilla Pie
30th: French Dip Sandwiches

 That's all for now.  Enjoy!

Vegetable Barley Soup (Crockpot Recipe)

This is one of our family favorite recipes.  It's so quick, easy, tasty and freezes well.  The original recipe is on the stovetop, but I thought I would try adapting it for the crockpot.  Because we all know how nice crockpot recipes are, especially for those busy moms with kids back in school, etc.  So enjoy this healthy, delectable goodness.

Vegetable Barley Soup (Crockpot Recipe)
 
7 cups chicken stock* or vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 can diced tomatoes with juice (14.5 ounce)
1 zucchini, chopped
1 can garbanzo beans, drained (15 ounce)
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

Add everything to the crockpot and cook on low for 8-9 hours or until vegetables are soft and cooked through. I haven't tried it yet, but you could probably cook this on high for about 4-5 hours.

*This last time around was my first time trying the recipe with my homemade chicken stock and it really turned out good.  I'd suggest homemade chicken stock because it doesn't have any additives in it, but if you're looking for all vegetarian you could also do a vegetable stock as well.

Fruit and Cream Oatmeal

Growing up a bowl of quick Quaker Oatmeal from the packet was really one of my favorite and go-to breakfasts.  It was convenient and tasted so good.  My favorites in the flavor pile were Maple&Brown Sugar, Cinnamon Spice, Strawberries&Cream, and Peaches&Cream.  After a little while of trying to become more aware of what I'm consuming, it occurred to me that homemade oatmeal tastes just as good if not better.  It is also pretty quick, cheaper and while making homemade I know exactly what's going in to it.

I found it really interesting that just a day after I had come up with a recipe for homemade Fruit and Cream Oatmeal, that there was this post by Lisa from 100 Days of Real Food.

So, we were on the same wave-length when it came to thinking about oatmeal.  With that said here is my recipe for my "whole food" approach to oatmeal. 

Fruit & Cream Oatmeal

1/2 cup oats
1/2 cup milk
1/4 water
pinch of salt

1/4 cup fruit* (blueberries, strawberries, apples, peaches, etc.)
1/2 tsp. pure vanilla extract

1-3 tsp. of pure maple syrup

Optional: cinnamon, extra milk for on top


In a small saucepan combine oats, milk, water and salt.  Bring to a simmer on medium heat. At the same time in another small saucepan combine the fruit and vanilla extract.  Turn on medium heat.  Alternate between stirring oatmeal and fruit.  You will cook fruit until it has started to release some juices and mush easily.  After fruit is ready, add to oatmeal and stir while simmering until you reach your desired consistency (about 2-3 minutes).  Add maple syrup (1-3 tsp. depending on how sweet you like it) and extra milk if you'd like it. 

*You will need to chop fruit into small pieces.  Blueberries won't need chopping, but any other fruit needs it.

Blueberries & Cream Oatmeal

Blueberry Yogurt Popsicles

For years we've talked about making our own Popsicles and honestly I don't know why it took us so long.

We whipped up these little treats and they turned out fantastic. Since attempting to go "whole" these are really great compared to the over-sugared popsicles from the store.

Recipe here: http://www.scoopadventures.com/home/blueberry-yogurt-popsicles.html

Josh sure enjoyed them too!!

Homemade Chicken Stock

After successfully making her fabulous Whole Chicken in a Crockpot last night, I followed her suggestion by making her recipe for homemade chicken stock with the leftover bones and pieces we didn't want to eat.  I had never made my own chicken stock before and I have no idea why not, because this stuff was the easiest. Throw in a few ingredients, turn it on low, and leave it in while you sleep overnight.  And, viola! It's done.  I tasted it this morning and while being a bit short on salt, the flavor was really nice. 

I'm excited to start trying the stock out in some rice, soups, pasta dishes, etc.  I think it will make that much of a difference and it's a step towards less unprocessed foods.

Out of the stock I got 5 cups divided between ice cube trays and 6 cups in baggies.  Should last us a little while.  :)

I've been inspired...

to revamp my recipe collection to everything whole-food friendly.  It will take a lot of testing, trial and error, but I think, it will be interesting and eye-opening.  Stick around for the changed recipes. I got the idea after reading through the 100 Days of Real food blog.  Her family of 4 is eating whole, non-processed foods on a great budget.  She has some excellent tips and recipes.  Check it out!! 

Tonight, we are trying her recipe of a whole chicken in the crockpot.  I will admit I was a little intimidated by a whole chicken, but at less than $1.00/pound I had to try it out.

Toast, Avocado & Egg Whites

Probably one of my favorite breakfasts from this bikini boot camp business... Toasted homemade wheat bread topped with mashed avocado, egg whites, and a sprinkle of garlic salt. Try it! You'll like it!