Friday, November 14, 2014

Off the top of my head!

To save money--I cook dinner almost every night (except for date night!)  I've been cooking dinner for some 17-18 years.  I feel like I have a pretty good grasp on foods that go well together and am pretty good at making up recipes.  Some times I write them down so as not to forget.  Other times, I assume I'll remember them :).

So, I made this, on the fly, yesterday, and my family loved it.  The kids even asked to have the leftovers for today's lunch!

Chicken Sweet Potato Stew

2 large sweet potatoes (not yams), peeled and then chopped in 1" chunks
2-3 Tbs. olive oil
1 large onion, diced
2 small bell peppers (I used one red and one orange), diced
3-4 cloves of garlic, minced
3-4 c. frozen carrot, broccoli, cauliflower mix (or the equivalent of fresh--make sure florets are small and carrots sliced thinly)
1-1.5 pounds of boneless, skinless chicken thighs, cut into small pieces
5-6 c. chicken stock or broth
2 tsp. smoked paprika
2 tsp. dried leaf thyme
salt and pepper to taste

Steam sweet potatoes until barely tender.  In large stockpot, heat oil over medium-high heat.  Saute onion, peppers, and garlic, until tender.  Add chicken and cook until done.  Add broth and heat to boiling.  Turn down to a simmer and add paprika and thyme.  Let cook for a few minutes. Stir in sweet potatoes. Using a potato masher, gently smoosh down some of the sweet potatoes to thicken the broth.  In separate pot or container, steam or micro-cook carrots, broccoli, and cauliflower until tender.  Stir gently into the sweet potato mixture.  Let simmer a few more minutes.  Add salt and pepper to taste.  ENJOY!

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