Stewed Chicken

Wow! It's been a while since I posted!

Bob bought me a Fagor Multi-Cooker a couple of months ago and I have been putting up food ever since! I like to cook a big batch and put portion sized servings in freezer bags. Then if I'm tired, or more often, have a headache, we can just defrost a bag of beans or chicken or whatever! If you are thinking about getting a new pressure cooker, definitely take a look at my Fagor.  It's also a slow cooker and rice cooker.

This stewed chicken is something I just made up. It's based on my Mom's smothered chicken, but since the drumsticks were frozen some of the steps were eliminated. Not to worry...it's absolutely delicious!

Stewed Chicken

1 bag frozen drumsticks
32 oz box chicken broth
1/4 cup diced onion
1/4 cup frozen mixed peppers
Salt, pepper, garlic powder

Place frozen chicken in electric (or regular) pressure cooker. Add the rest of the ingredients, close the lid and set to cook on high for 25 minutes. When cooking is done, let it cool naturally for about 20 minutes. That's it! Enjoy!

Black Bean Dip

Bob likes chips and dip or salsa during football on the weekends. So I use Chef AJ's tip for making my own tortilla chips. After I cut the corn tortillas into 8ths and put them on the cookie sheet, I spritz them with water and barely sprinkle a little sea salt. Here's the link to the episode on her website. Chef AJ's Tortilla Chips  What we've bought in a bag in the supermarket can't even come close to the taste of these babies! We love the fresh salsa from Publix (in the produce section) and we have some, but I wanted some hummus. When I looked in the pantry I saw the black beans and just "knew" what I was going to do. Oh my goodness...so much deliciousness and so little pouch room! LOL!

Black Bean Dip

1 can black beans, drained and rinsed
vegetable broth
bell pepper (any color or mix of colors - I used frozen mixed slices)
sea salt
black pepper
cumin
garlic powder *
onion powder *
1-2 tablespoons bbq sauce (Kraft Light Original is very low sugar)

Put all the ingredients in a food processor. Add just enough vegetable broth (any broth if you're not vegan) to help the beans get creamy. Put in fridge to chill. Top with a pinch of cilantro or parsley to serve.

* I used powders because I wanted to get back to the living room to watch the game. Use fresh for even better dip! ;)

Note: This dip does not taste like barbeque. The bbq sauce just gives the dip a little zip!

Pizza!

As a vegan, I can't just go to the supermarket and pick up a pizza when I want one...they all have cheese. So I've been looking for a recipe for whole grain pizza dough and haven't been able to find one. Maybe because I'm actually to lazy to kneed dough and make one myself. LOL! Which brings me to my new discovery! Pre-made pizza crust!!! Yes, I know they have them in supermarkets everywhere, but they are not whole grain or vegan. Thanks to the wonderful people at Earth Fare yesterday, I found one! Yay! So of course, last night we had pizza...oh so good! The vegetables I have listed are the ones we wanted...feel free to put whatever you want on yours.

Pizza

1 California Style Pizza Bread
pasta sauce
1 tomato, very thinly sliced
baby spinach
kale
1 onion, very thinly sliced
1/2 red bell pepper, medium diced
fresh mushrooms, thinly sliced
Italian Seasoning

Preheat your oven to 450F. Place pizza crust on baking sheet. Spread a generous amount of pasta sauce over the bread then pile on your vegetables. Bake for about 10 minutes. This pizza is very filling since the crust is whole grain (sprouted wheat berries). Enjoy!





Pizza Bread Front

Pizza Bread Nutritional Information