Friday, March 9, 2012

Foodie Friday: last bit of winter comfort foods!


I know that everyone is worried about their waiste line come this time of year. You can see it in all the magazine headlines, and we feel it when we get teased with 65 degree days and notice that swim suits are already being stocked. But then we get hit with high wind, overcast days, rain, and temperature drops that remind us that we still have some Winter to squeeze out of our systems. So how about some stew ideas that are not too bad on the waiste line but still comforting enough for Winter, not to mention easy!

My Simmering Stew recipes were featured in the Fall 2010 issue of Delight Gluten Free Magazine, they are delicious, easy, and family pleasers.

PS: I've added a bonus recipe this week 
because there was no Foodie Friday last week, 
hope this makes up for it!



Hearty Chicken Stew (slow cooker)
gluten-free, dairy-free, egg-free, nut-free, rice-free and soy-free
Who doesn’t love a hearty beef stew? The Romans began this tradition using lamb or fish. The French modernized it with beef. For a different twist on this ancient tradition, try it with chicken, adding a more elegant and unique flare to the hearty, comforting dish. Serve as is or over gluten-free bread or biscuits. *note: different brands of onion soup mix packages are different, be sure to check your labels, I believe all mixes contain soy.
Prep 15 min,
Cook 7 hrs 15 min
12 servings

3 tablespoons extra virgin olive oil
3 pounds cubed chicken breast
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1/2 teaspoon salt, or to taste
1 teaspoon ground black pepper
2 cups boiling water
1 (1 ounce) package dry onion soup mix (make sure it's gluten-free, and check for other allergens)
3 tablespoons butter (sub dairy-free if needed)
3 onions, sliced
1/4 cup red wine
1/4 cup warm water
2 tablespoons cornstarch
1 cup frozen peas


1.     Heat olive oil in a large skillet over medium-high heat. Add cubed chicken and cook until done, juices run clear. Transfer to a slow cooker along with the carrots, potatoes, parsley, salt and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.
2.     In the same skillet, melt butter and sauté onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.
3.     Cover, and cook on high for 30 minutes. Reduce heat to low, and cook for 6 hours, or until meat is fork tender.
4.     In a small bowl or cup, mix together 2 tablespoons cornstarch with 1/4 cup warm water. Stir into stew, and add frozen peas, cook uncovered for 15 minutes, or until thickened.

----------------





Sausage Stew
gluten-free, dairy-free, egg-free, nut-free, corn-free, soy-free, rice-free
This stew embodies the spice of sausage and a chili-likeness with kidney beans. You can decide it’s unique flavor with the sausage you choose to use. There are so many flavors on the market these days from bold spicy to cheese filled, you decide!
*note: always check labels on things like sausages, different companies may add different fillers.
Prep 10 min
cook approx 25
serves 4

1 to 1 ½ lbs of sausage or polish sausage
1 (14.5 ounce) cans beef broth
8 new potatoes cut in halves or quarters
1 (15 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) package frozen vegetable blend of your choice

1.    In a Dutch oven, crumble and cook sausage over medium heat until browned; drain.
2.    Add beef broth, potatoes and beans. Simmer for about 10 minutes. Add frozen vegetables. Bring to a boil. Reduce heat to low and simmer. Cook 7 to 15 minutes or until potatoes and vegetables are tender, stirring occasionally.



Bonus Recipe:


Flourless chocolate pie gluten-free and dairy-free
gluten-free, dairy-free, nut-free, corn-free, soy-free, rice-free
This pie is rich in flavor, with it’s dark chocolate glaze. An ingredient that really adds to it’s deep flavor is the use of bittersweet chocolate, which is actually dairy-free. Bittersweet chocolate is a sweetened form of dark chocolate that does not contain milk in either liquid or dry form. It is a mixture of chocolate liquor, sugar, cocoa butter, sometimes vanilla and often lecithin as an emulsifying agent. The chocolate liquor contains no alcohol though it’s name suggests it. It is a form of cocoa produced by grinding cocoa beans down into liquid form. There are brands that my add more so please check ingredients. We suggest using Ah!laska Organic Cocoa Chocolate Mix, Non-Dairy in substitution for the cocoa powder, this product may need to be ordered on-line or my your local health food store.

Prep 20-30 minutes
Bake 40 minutes
Chill 30-60 minutes
Serves 1 9-inch round pie

12 ounces bittersweet chocolate chips (check packages to make sure no dairy, read intro)
1 cup butter or Earth Balance buttery spread cut into chunkcs
3 tablespoons butter or Earth Balance buttery spread cut into chunks
1 ¼ cups sugar
6 eggs
1 cup unsweetened cocoa powder or dairy-free cocoa powder (try Ah!laska brand)
1 tablespoon milk or diary-free milk substitute
1 tablespoon honey
¼ teaspoon vanilla

1. Preheat oven to 375 degrees. Spray 9 inch springform pan with oil. Line springform pan with    parchment paper and spray the paper with oil.

2. Place about 8 ounces (2/3 of the 12 ounces) of bittersweet chocolate and 1 cup of butter in a medium saucepan over medium low heat. Stir often. Melt the chocolate and butter until blended thoroughly. Remove from heat and transfer to a large bowl.

3. Add sugar to the chocolate/butter mixture and blend. Add eggs one at a time, mixing with a whisk. Sift cocoa powder into the bowl and stir until just blended.

4. Pour the whole mixture into the greased springform pan and bake for 35-40 minutes until pie has risen and top has formed a thin crust. Make sure the pie is firm in the center.

5. Cool for about ten minutes, then carefully flip pie upside down on a plate, removing sides of springform pan. Remove parchment paper and let pie cool completely.

6. Make the dark chocolate glaze by melting the remaining bittersweet chocolate and 3 tablespoons of butter in a small saucepan over medium low heat, stir until smooth.

7. Remove from heat and stir in milk, honey and vanilla. Set aside to cool a little.

8. When pie is cooled, pour glaze on top. Use a spatula or back of spoon to gently smooth glaze across the top of the pie and down the sides. Chill pie in refrigerator, uncovered for 30-60 minutes before serving to set the glaze. Serve with ice cream or cherries.

recipes copyright Julie Ann Luse
photo credits: 
Chicken Stew: Lauri Patterson (istockphoto) 
Sausage Stew: John Peacock (istockphoto)
Flourless Chocolate Cake:  ShyMan (istockphoto) , 








1 comment:

Anonymous said...

Love the recipe for Chicken Stew. I have the Fall issue of Delight GF that it was on the cover for. So great! make it all the time for my family!
xoxo
Holly in Los Angeles

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