HAPPY NEW YEAR!!!!

I created this to accompany potstickers to celebrate Chinese New Year at home with the husband two years ago. We made it tonight for the kids -- my how things have changed in a year!! The 6-year-old liked it very much, the nearly 2-year-old, not so much. ;) (She finished off a bowl of Blackeyed Peas instead -- the rest of us a traditional bite of Blackeyed Peas for GOOD LUCK in the New Year, too!

RAINBOW FRIED RICE Serves 6

The idea is to have nice color and a variety of different shaped vegetables… add them to the pan in order for them to retain a certain tender-crisp texture. I served our tasty rice with potstickers and a dipping sauce. Don't be afraid to use the ingredients you have on hand -- everytime I make this recipe it is different, yet still oh-so-tasty!

2 TBSP oil

½ medium red onion, cut in half, then sliced thin into approximately 3/4" thin slices

2 medium carrots, halved lengthwise, then cut into a thin bias slice

2 celery stalks, cut into thin half moons (on the bias looks nicer)

½ red bell pepper, cut into 3/4" slices (not wide enough to be dice, more rectangular)

1 TBSP minced garlic

2 tsp France's chili (homemade spicy condiment) or one chile pepper, sliced thin *jarred chili paste would be a good substitute, if you use 'Garlic Chili Paste,' reduce the amount of minced garlic, optional

3 cups cooked Jasmine Rice OR 3 cups cooked Brown Basmati Rice *see tip

2 (4 oz.) containers of Pineapple Tidbits, drained (add the juice to the cooking liquid of the rice OR reserve juice for some other dish, if desired)

½ shelled peas, if frozen, thaw and drain (have also used sugar snap peas OR snow peas)

1 TBSP fish sauce

2 TBSP Lite Soy Sauce (has less sodium)

1 tsp sugar, dissolve in the soy sauce prior to adding to rice, optional

sea salt, to taste

2 large eggs, lightly beaten

-Heat a large high-sided saute pan or wok over medium-high heat. Add oil to hot pan and wait for it to 'shimmer;' then add onion and saute 1 to 2 minutes until translucent. Add carrots, celery, bell pepper, garlic, and chili sauce, saute 2 to 3 minutes just until vegetable begin to soften.

-Fold in rice, pineapple pieces and peas; then add the fish and soy sauces, stirring gently to incorporate throughout.

-Push the rice and vegetable mixture out to the edge of the pan and pour the eggs into the center, scrambling them until nearly cooked through.

-Gently fold in the rest of the ingredients and serve immediately.

*Tip: if rice is cold and leftover, reheat covered in microwave 2 to 3 minutes at 60% just before adding to pan. (I have to thank my wonderful Persian friend for this crucial tip!!) --TC

**Variation: This year I sauteed 2 pounds of peeled and deveined shrimp (I usually use 26-31 size) in 2 tsp. saffaflower oil, a heaping teaspoon of minced garlic, 2 tsp. minced ginger and 1 tsp. minced lemongrass (the two latter ingredients are conveniently in a tube in the refrigerated produce section of most markets now). --TC

[The photo at top is tonight's fried rice with sauteed shrimp -- served with the chopsticks, chopstick rest (bird), bowl and tea cup that my husband gave to me upon his recent trip to Japan. Not that I need to say it again, BUT I am one of the LUCKIEST WOMEN on the PLANET!!]

Here's to loving life in the New Year.... CHEERS!!!

SIDE DISH DILEMMA SOLVED...

Can you cook a mean, steak, grill a mean marinated chicken, etc.? BUT, you struggle for a side dish.... Here are some to try next time you get 'stumped!"

ROASTED CHERRY TOMATOES

Put some cherry tomatoes in a roasting pan and drizzle with olive oil. Add some garlic, fresh herbs, and salt. Roast for 10 minutes. –Courtesy of Sam Stern form “Cooking Up A Storm.”

Notes: I slice the tomatoes in half and roast them at about 400 degrees F. These freeze well... portion into small ‘snack bags.’ Serve over scrambled eggs with sauteed mushrooms, add to omelets, stir into rice or stews, if not enough flavor for my taste! My husband is NOT a fan of tomatoes, but he will eat these on occasion! --TC

SATURDAY NIGHT VIDALIA ONIONS Serves 4

4 large Vidalia onions
4 beef bouillon cubes *I use low-sodium boullion cubes or boullion powder. --TC
4 TBSP butter
Freshly ground black pepper

Prepare a fire in a charcoal grill or preheat oven to 350 degrees F. (*Made in the toaster oven at the same temperature. --TC)

Trim and slice from the top of each onion, and peel the onion without cutting off the root end. Using a potato peeler, cut a small cone shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within a 1/2-inch of the root end. Place a bouillon cube in the center of each onion, slip slivers of butter between the sections, and sprinkle with pepper. Wrap each onion in heavy-duty foil and place the onions directly onto the hot coals. Cook the onions for 45 minutes turning every so often. To serve, place each onion in individual bowl because the onions will produce a lot of broth, which tastes like French onion soup. –Courtesy of Paula Deen, Food Network.

MUSHROOM MEDLEY w/ SPINACH Serves 8

2 tsp sesame oil
20 oz assorted mushrooms (shiitake, button, etc.), stems trimmed, caps sliced
1 red bell pepper, cut into strips
1 TBSP minced fresh ginger
1/2 to 1 TBSP minced garlic, or to taste
1 package (10-oz) spinach leaves, stems removed *I use 2 bags baby spinach, no need to pick the stems! --TC
6 green onions, cut into thin strips
1 TBSP reduced-sodium soy sauce *I use 2 TBSP! --TC
Salt and freshly ground black pepper, to taste

Heat oil in large nonstick skillet over high heat until hot. Add all mushrooms and sauté until brown and almost tender, stirring constantly, about 10 minutes. Add bell pepper, ginger and garlic and sauté 1 minute. Add spinach and green onions and stir until spinach wilts, about 2 minutes. Stir in soy sauce. Season to taste with salt and pepper. Transfer to a serving bowl and serve immediately. –The American Institute for Cancer Research.

*A not so "heart-friendly"suggestions: puff pastry shells with black or toasted sesame seeds &
egg wash! --TC

CORN, TOMATO & ONION CHILI SAUTE Serves 4 to 6 as side, Cook: 10-15 mins

I think the first time I made this was for my "American Regional Cooking" course in culinary school. A favorite of both my husband & me... did I mention that he 'strongly dislikes tomatoes,' but truly enjoys this dish!!

1-2 TBSP Olive Oil (can also use some butter)
1 onion, thinly sliced into strips
1 can corn, drained OR 1 bag frozen corn, thawed & drained
1 can diced tomatoes, drained OR 2 large tomatoes, diced
chili powder, to taste
salt & pepper, to taste

Saute the onion in fat (oil &/or butter) over medium heat until translucent, do NOT brown. Add the corn & tomatoes, sauteing until heated through. Add the chili powder, salt and pepper and simmer 5 minutes. Serve with steak, burgers, chicken, pork, etc.

Add to some tomato soup for a heartier, zestier soup! Also makes a great warm salsa!! --TC
–Source unknown.

MEXICAN-STYLE FISH CHOWDER

Because the weather has been so unseasonably blustery this week here in Northern California, I am thinking I will prepare this soon! Hubby returns home tomorrow (from business trip to Tokyo, Japan) -- will serve comfort foods to get him resettled into our time zone! ;)

MEXICAN-STYLE FISH CHOWDER Serves 6 to 8; Prep: 15 mins

OK, I am the first to say I was skeptical of this recipe, but after tweaking it -- I ended up liking this dish! Part of my ‘branching out:’ using the crockpot more often & freeing up time to do other things! try out this recipe... one bowl and your taste buds and bellies will be satisfied! ENJOY! --TC

Nonstick Cooking Spray
1 (16 oz) pkg. frozen whole kernel corn
½ to 1 small onion, diced, optional *my addition –TC
1 to 2 tsp chili powder, optional *my addition –TC
2 (10 ¾ oz.) cans condensed cream of celery soup *I used a can cream of celery & a can cream of potato soup – both “Campbell’s Healthy Request” brand (reduced sodium, cholesterol, fat and calories) --TC
1 ½ cups milk *I used skim --TC
1 lb. fresh cod or other white-fleshed fish fillets *I used Basa or Talapia cut into 2”x3” chunks & I seasoned each piece lightly w/ sea salt & fresh ground pepper --TC
2 (14 ½ oz.) cans Mexican-style stewed tomatoes, undrained *I used “Diced Tomatoes with Green Chilis in Sauce,” they had a little heat from jalepenos --TC
1 lemon, zested (no ‘pith’ or white stuff), optional *my addition –TC
Sea salt & fresh ground pepper, optional *my additions –TC
Garnish with thinly sliced scallions, optional *my addition –TC

(1) Lightly coat a 3 1/2 – or 4-quart slow cooker with cooking spray. In the prepared cooker, combine soup, corn, and milk.
(2) Cover & cook on low-heat setting for 3 to 4 hours OR on high-heat setting for 1 ½ to 2 hours.
(3) If using low-heat setting, turn to high-heat setting. Stir chowder. Place fish on top of the mixture in cooker. Cover and cook for 1 hour more. Stir in tomatoes.

*My differences in prep: I was short on time, so I sautéed the corn and onion in a few teaspoons of olive oil just until corn thawed completely and started to caramelize a little bit – I’ll probably use roasted corn cut off the cob next time for more flavor. Then I added the chili powder and stirred 1 minute. I then added all this to the combined milk & condensed soups. I cooked on the high-heat setting the entire time, only timing I did differently was to stir in the tomatoes with 20 minutes left on the cooking time. Just before serving, stir in the zest of 1 lemon. Reseason at the end, if desired. Serve with Lemon Rice Pilaf, Plain Jasmine or Basmati rice, or good fresh bread! Garnish with thinly sliced scallions.

**To freeze this dish, prepare through Step 2, cool completely, then freeze. Thaw overnight in the refrigerator, heat to simmer, then add fish… following the rest of the directions. --TC

Per serving: 293 cals, 8g total fat (3g sat. fat), 39mg chol., 1,296mg sodium, 36g carb, 2g fiber, 21g pro. –Courtesy of Better Homes and Gardens 5-Ingredient Slow-Cooker cookbook, 2004.

BEEF STEW a'la Nana Day

My mother-in-love Nancy arrived today!!! We are very lucky, as this is the 2nd 'Nana Day' this month!!
I am a very blessed wife, as I can truly say: "I LOVE MY MOTHER-IN-LOVE!!" (For clarification -- in our family, we use 'in-love' instead of 'in-law,' a wonderful tradition started when my mother in law started calling me her 'daughter-in-love' years ago!)
Her last visit was to come and meet 'the kids!' This visit is to help me take care of the children while my husband goes to Japan for a week on business!
While the rest of our krewe headed to a local park, I stayed home to 'wing' a recipe for beef stew. Here's how I made it:

Beef Stew a'la Nana Day Serves 6 to 8

2.5 # beef stew meat, cut into approximately 2" cubes (to save time, I 'splurge' and buy mine pre-cut!)
1/2 to 1 cup whole wheat flour (you may use all-purpose flour)
1 to 2 TBSP Geasoning (or salt and pepper) *if your beef broth is salty, cut back on the seasonings! Yes, you should taste all your ingredients before using them!!
olive oil or vegetable oil, as needed
4 TBSP butter, divided
2 yellow onion, peeled and cut into 8 wedges per onion (or you may cut into large chunks)
4 or 5 stalks of celery, cleaned and cut into 1" to 2" chunks**
1 # bag of baby carrots (or about 5 carrots, scrubbed and cut into equal-sized pieces)**
5 Yukon gold potatoes, scrubbed and cut into equal-sized chunks (may also use other waxy potatoes)**
3 cups beef broth, divided
2 TBSP balsamic vinegar OR 1/4 cup red wine, optional
4 oz left over spaghetti sauce (plain old 'marinara,' you may also use 4 oz tomato sauce or 2 TBSP tomato paste)
2 to 3 shakes of Worcestershire sauce
2 pkgs. Laura Scudder's onion dip mix (1/2 oz. each), I used 1 pkg green onion and 1 pkg toasted onion (you may use Lipton Onion Soup mix. If you are worried about sodium intake, use only 1 packet and add another onion to the pot!)
6 to 12 oz. frozen peas, thawed
2 TBSP freeze-dried parsley, optional (IF you use fresh parsley, add it at the last minute!)

TIPS:
*Allow the meat to come up to room temperature before flouring and browning.
**Your goal is for all of the vegetables to finish cooking at the same rate, therefore, think of how they cook and what consistency you would like in your stew. (ex.: If you like your celery tender and your carrots tender-crisp, maybe add the carrots right before adding the covered pot to the oven.)

In a large, oven-safe stock pot add 1 TBSP oil and 1/2 TBSP butter over medium heat, wait until butter stops foaming to add the dredged meat.
Meanwhile, liberally season the meat on all sides, then dredge it in the flour. Shake off the excess flour and add to heated oil and butter. Brown the meat in batches (approximately 5 batches for this recipe -- or 1/2 # per batch), getting it nice and brown on at least two sides of each piece of meat. Take your time with this step, it adds tons of flavor to your end product! Do NOT crowd the pan, or else you will 'steam' the meat and it will just be gray and sticky! YUK!
As each batch is browned, remove it to a large plate or bowl and keep covered. (I use the oven-safe stock pot lid that I will end up using later! Fewer dishes!!)
Once all the meat is brown, remove the excess oil from the pan and discard. Return the pot to the heat and deglaze the pan by adding 1/2 cup of broth and the balsamic vinegar or wine, if using. With wooden spoon, scrap all the fond (yummy bits) off the bottom of the pan, don't worry if the liquid reduces a bit, this will just intensify the flavors.. Add the tomato product to pot, stirring about 2 minutes. Layer the celery and 3/4 of the onions on the bottom of the pan to make a 'bed' for the browned stew meat to rest on. Add back all the stew meat and any juices that collected on the plate. Layer the carrot and potato chunks, followed by the rest of the onions.
In a measuring cup, mix the remaining 2 1/2 cups of broth, Worcestershire sauce, onion mix and freeze-dried parsley. Pour over the top of the vegetables.
Bring the pot to a boil. Reduce the heat to medium-low, cover with the lid and simmer for at least 30 minutes. While simmering, preheat oven to 400 degrees F.
Place covered pot into the oven and cook an additional 1 1/2 to 2 hours, or until meat and vegetables are tender.
Add peas and parsley; allow stew to 'rest' on stove -- OFF the heat. ***This is when I place a batch of cornbread muffins into the oven! The oven is already at the perfect temperature!! (Jiffy is my preferred old-school recipe -- yes, the little blue box! A neighborhood favorite is whole wheat cornbread -- possibly made by Hodgson Mill.)
Note: If you have extra butter leftover, add it to the top of the pot before covering it and putting it into the oven! This is supposed to be a comfort food and the butter will give it better 'mouth feel!" Plus if you serve 8, it is only 1/2 TBSP per guest! --Courtesy of TC, at home in Sacramento -- December 2009.

New Mom Delighted Kids "Try" New Foods!!!

Hey there! I am a NEW MOM!!!
As of October 30, I am a Foster Mom to two wonderful children (a 6-year old boy and his 19-month old little sister)!!
I am also very happy to report that the kids are willing to 'try' new foods -- especially the boy!! HOORAY!
Here are two of the latest recipes I have made -- the Moroccan Stew was very well-received by the kids. Hubby and I did not share the soup -- as we made a small batch to test, but will be making more soon with my noted modifications!
Hope all is well with you! --TC


MOROCCAN CHICKPEA EGGPLANT STEW Serves 4
Prep: 25 minutes, plus an additional hour for salting the eggplant

The cinnamon adds an unusual, slightly sweet flavor to this dish, making it a nice change from the Italian pastas and Chinese stir-fries that make up my usual dinner fare. I’m fairly fastidious about salting eggplant, since the one time I decided to take the shortcut, the eggplant was so bitter that my dish was inedible. If your eggplant is very fresh, however, you can probably omit the salting step and significantly reduce the preparation time. This dish, like most stews, tastes very good as leftovers, so I recommend making the quantity specified below even if you’re only cooking for two people (if you’re cooking for one, you can either halve the recipe or freeze extra portions). I like to eat it with couscous, but it would also make a fine topping for long-grained rice or pasta. Alternatively, you can scoop it up and eat it with pita bread wedges.

1 small-medium eggplant
1 medium onion
3 cloves garlic
1 can chickpeas, drained
1 can diced tomatoes, drained *I used crushed tomatoes –TC
1 c. vegetable stock *I used low-sodium chicken broth –TC
1 tsp. chili powder *I used ground chili powder with lime (chili con limon, found in the ‘bulk section’ of my local co-op market called Win-Co. )–TC
1 tsp. cinnamon2 tsp. ground cumin
salt and pepper to taste *I used Geasoning –TC

Cut off the ends of the eggplant, than chop into ¾" cubes. (I would chop smaller, if your kids - or significant others for that matter - don't like 'chunks' of vegetables! -TC) Sprinkle with salt and let drain in a colander for 1 hour. Rinse well under water and dry between paper towels. (You can omit this step if the eggplant seems very firm and fresh – salting will eliminate the occasional bitterness you find in eggplant).Chop the onion roughly. Mince the garlic.In a large skillet or a saucepan, heat 1 tbsp olive oil over medium heat. Add the garlic, onion, chili powder, cumin and cinnamon. Stir well to coat evenly. Cook until the onions have softened (approx. 4-5 minutes).Add the eggplant, tomatoes and chickpeas, along with the stock. Simmer over medium-low heat, covered, for fifteen-twenty minutes (until the eggplant is tender).Uncover and stir. If the stew looks very soupy, let the liquid bubble away for a few more minutes.Salt and pepper to taste. Serve over cooked couscous.** –Courtesy of http://www.digsmagazine.com/recipes/recipe_moroccanchickpeaeggplantstew.htm.

**I served the above dish with whole-wheat couscous made with chicken broth and Geasoning instead of water (more flavor). –TC/SR

THAI-STYLE CHICKEN CURRY SOUP Serves 4
Prep: 15 minutes, so easy using a store-bought rotisserie chicken!!

1 carton (32-fl oz.) chicken broth *used organic, low-sodium –TC
3 TBSP packed brown sugar *would use 2 TBSP, a bit too sweet with 3 TBSP! –TC
2 TBSP soy sauce *use the green label Kikkoman bottle - ‘less sodium’ –TC
2 TBSP rice vinegar *used No Sodium, No Sugar Rice Wine Vinegar (‘Marukan’ brand) –TC
2 tsp curry powder
1 small jalapeño chile, seeded, finely chopped (1 TBSP) *OPTIONAL -- to reduce heat, simmer a halved hot pepper in the broth for the first few minutes OR use a small pinch of red pepper flakes –TC
2 cups chopped deli rotisserie chicken (from 2- to 2 ½-lb chicken)
2 TBSP chopped fresh cilantro *Additional chopped cilantro for garnish –TC
*Lime wedges, for garnish – adds the ‘tart’ component!! –TC

In a 3-quart saucepan, stir all ingredients except the chicken and cilantro (and garnishes of extra cilantro and lime wedges). Heat to boiling over medium-high heat. Reduce heat to medium. Simmer uncovered 3 to 5 minutes or until bell pepper is crisp-tender. Stir in chicken. Cook 1 to 2 minutes or until chicken is hot. Just before serving, add cilantro. –Courtesy of Win-Co Foods.

*If you are looking for more carbohydrates to complete this a well-rounded meal, pour over hot-cooked brown basmati rice or cellophane noodles (also called ‘mung bean noodles’ or ‘bean thread noodles’). This may also be good with some coconut milk added and sautéed mushrooms… Have fun experimenting!! –TC

Eating Healthier Never Tasted So GOOD!!

Hubby and I have started a new adventure... eating healthier!! (Don't worry, some of the old favorite recipes will be posted... eventually!!) Here are a few of the recipes made today that we enjoyed! We started the day out right with Scrambled Eggs with Sauteed Mushrooms & Feta. Made a quick vegetable soup for lunch -- in my opinion, it still needs work! Then we proceeded to make marinades and sauces for dinner. Chimichurri to marinate the meat, and a Greek white sauce called Tzatziki for a condiment for the whole dinner. We rounded out the meal with a lightly dressed green salad and roasted tomatoes!! Hope you'll try a few of these recipes!

SCRAMBLED EGGS with SAUTEED MUSHROOMS & FETA Serves 1, Easily increased to share!

4-5 brown Crimini mushrooms (or use whatever type of mushrooms you have)
1-2 tsp. olive oil (depending on your pan)
3 eggs *We do 2 eggs a person --TC
1/2 tsp. Spike (or more, to taste) *We use Geasoning! ;) --TC
1 oz. Feta cheese (about 2 TBSP crumbled Feta)

Quickly wash mushrooms and cut in fourths or smaller if they're large. Beat eggs with Spike seasoning. Heat 1 tsp. olive oil in nonstick frying pan and saute mushrooms until they're starting to soften and brown, and liquid has mostly evaporated. Remove mushrooms from pan and put in bowl. *We do NOT add oil to the mushrooms. We put them in a dry pan, stirring occasionaly. allow them brown. Just before removing to a warm plate, season lightly with sea salt & pepper or your favorite seasoning.--TC

Wipe pan with paper towel (save a paper towel & enjoy the extra flavor! -TC), then add another tsp. olive oil and heat over very low heat. Add eggs and immediately start to turn with plastic turner, scraping bottom and sides of pan continously for 1-2 minutes, until eggs seem about half cooked. (Timing will depend on how high you have the heat, but they should still be quite runny when you add the mushrooms.) *We add mushrooms on the top of fully cooked eggs! -TC

Add mushrooms back into eggs, along with 1-2 tsp. of any accumulated juice which has drained out of mushrooms. Continue to stir and scrape pan about 1 minute more, until eggs are starting to set. Add half of Feta cheese, stir once, and turn off heat. Eggs will continue to cook after the heat is off, so be careful not to overcook. Scrambled eggs should be very soft. Remove eggs to serving plate, and sprinkle with rest of the Feta cheese and serve immediately. --Courtesy of KalynsKitchen.com.

CHIMICHURRI (wet marinade & condiment)

4 cloves garlic
1/2 small onion, roughly chopped
1/2 cup flat leaf parsley
1/2 cup coriander leaf *also known as Cilantro --TC
50-60ml red wine vinegar (4 TBSP or 2 fl oz)
100-125ml olive oil (8 TBSP or 4 fl oz) *I used 6 TBSP --TC
1 tsp cayenne pepper (or to taste)
1 tsp black pepper (or to taste)
1 tsp salt juice from half a lime
*Served with lime wedges to squeeze over hot grilled meat! --TC

In a blender, add the garlic and onion and chop finely. Puree in the herbs in by handfuls, alternating with oil and vinegar. When all the leaves, oil and vinegar are combined, blend in cayenne, pepper and salt. Adjust seasoning to taste. Before using, add lime juice.

NOTE: Marinade meat (chicken, steak, pork or turkey loin for a few hours or over night covered in the fridge. Jasmine also recommends putting a bit more after cooking/grilling is complete & tent for 10 to 15 minutes prior to serving. Pretty herbaceous with a bite!! YUM! --TC
--Courtesy of Jasmine at http://cardamomaddict.blogspot.com/2009/08/worlds-longest-barbecue-chimichurri.html

So much to write about... so little time!

I am proud to announce that I am a newly certified Foster Parent!! Whoo-Hoo!

That being said, my posts will be sporatic, but hope they help entice you into trying a recipe or an adventure to a restaurant or this part of the world (for now!).

This afternoon, I have started prepping for tomorrow night's dinner (doubling the following recipe so we have leftovers during the week!) The chicken is marinating and tomorrow I will finish the second half of this heart-healthy, belly-warming, tastebud-pleasing recipe! Great with some brown rice or roasted sweet potatoes! ENJOY!

AFRICAN CHICKEN STEW Serves 4

1 lb. skinless & boneless chicken breast, cut in 2-inch pieces
1 TBSP minced garlic
1 TBSP grated ginger
*I added 1 tsp minced lemon grass –TC **you can find the minced ginger & lemongrass in a tube in your refrigerated produce section – I use “Gourmet Garden’ brand
1 tsp dried oregano
1 TBSP fat-free, reduced-sodium chicken broth, or water
non-stick vegetable spray
1 Spanish onion, half sliced, half finely chopped
1 can (28 oz.) tomatoes, with juices *I used 'Petite Chopped' --TC
1 habanero chile pepper, chopped *I used ½ a serrano chili, in 2 chunks, you could also use a pinch of red pepper flakes or extra black pepper for heat! --TC
1/4 cup ketchup *I used 2 TBSP tomato paste & 2 TBSP water --TC
1/3 cup reduced-fat peanut butter
Salt and freshly ground black pepper, to taste
*I used chopped peanuts & lime wedges for garnish --TC

Place the chicken in a 1-quart resealable plastic bag. Combine the garlic, ginger, oregano, and broth in a small bowl. Add the seasoning mixture to the bag and massage it to coat the chicken with the seasonings. Marinate in the refrigerator for 6 hours to overnight.

Bring chicken to room temperature before cooking. Coat a large Dutch oven with cooking spray and set it over medium-high heat. Sear the chicken pieces until they are white on all sides, about 5 minutes. Transfer them to a plate and set aside.

Coat the pot again with cooking spray. Sauté the sliced onion until limp, 5 minutes, stirring occasionally. Add chopped onion and cook 2 more minutes. Add the tomatoes with half their liquid, the chile pepper and ketchup. Bring to a boil, reduce the heat and simmer the sauce 10 minutes, breaking up the tomatoes with a wooden spoon. Blend the peanut butter in the remaining tomato juice until smooth. Add it to the pot. Return the chicken to the pot. Simmer until the chicken is white in the center, about 15 minutes. Serve, accompanied by cooked brown rice. We served this with steamed zucchini & yellow squash & Basmati Rice! YUM!

Per serving: 341 calories, 11 g. total fat (2 g. saturated fat), 25 g. carbohydrate, 33 g. protein, 5 g. dietary fiber, 563 mg. sodium. –Courtesy of http://www.aicr.org/, originally tweaked by The Traveling Culinarian - Fall 2008.