Fruit Chili

Serves 6

1 1/2 lb ground beef     or ground turkey 2 cups chopped onions 4 cloves garlic		In large dutch oven, cook meat, onions and garlic until the meat is brown. Drain off fat.
2 cans diced tomatoes 1 can tomato sauce 1 can chicken broth 3 bell peppers 2 cans diced green chilies 2 granny smith apples		Stir in two (14.5 oz) cans diced tomatoes with juice, 1 can (15 oz) tomato sauce, and 1 can (14.5 oz) low-sodium chicken broth. Chop 3 red, green and/or yellow sweet peppers and add. Drain 2 (4.5 oz) cans diced green chilies and add. Core and chop 2 unpeeled granny smith apples and add.
2 Tbsp unsweetened         cocoa powder 3 Tbsp chili powder 1 1/2 Tbsp curry powder 1-2 tsp ground cinnamon 1 Tbsp cumin to taste		Add in cocoa powder, chili powder, curry powder, cinnamon, and cumin. Bring to a boil; reduce heat. Cover and simmer for about 1 hour.
1 can red kidney beans 2/3 cup slivered almonds		Drain 1 (15-oz) can red kidney beans and add along with almonds. Cook until heated through.
toppings		Garnish with raisins, cheddar cheese, and plain yogurt.

This is adapted from Better Homes and Gardens 100 Favorite Soups & Stews 1999 -- one of those little menu magazines you buy at the check out counter at the grocery store! Today, you can find an online copy of the recipe.

Terri Purcell

Chicken, Artichoke, and Potato Stew

I usually double this recipe, as it is even better as leftovers.

chicken thighs 2 Tbsp. flour 1 1/2 tsp salt 1 1/2 tsp pepper		Rinse and pat dry 2 pounds boned, skinned chicken thighs. (original recipe used only 1 pound) Cut each thigh into 2 or 3 chunks. Combine flour, salt, and pepper in a resealable plastic bag. Add chicken, seal, and shake to coat.
2 Tbsp olive oil		Heat 2 Tbsp oil (or more as needed) in large pot over medium high heat. Brown the chicken pieces. Remove the chicken from the pan for the next steps.
2 large garlic cloves 1 tbsp capers Grated zest of 1 lemon 1/2 cup dry white wine		Reduce heat to medium. Add minced garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes.
1 3/4 cup chicken broth 1 lb Yukon Gold potatoes		Scrub potatoes, cut into 3/4 inch cubes, and add to pot. Add broth and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.
artichoke hearts		Add 1 package (9 oz) thawed frozen artichoke hearts, quartered if large. Stir to mix in. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes.
flat leaf parsley juice of 1 lemon		Stir in 1 cup finely chopped flat leaf parsley, and lemon juice to taste. Season with more salt and pepper if desired.
lemon wedges		Serve hot with lemon wedges on the side.

Adapted from Chicken Stew with Olives and Lemons from Sunset Magazine - December 2006. I skip the olives (to reduce saltiness) and use more chicken than they do.

Terri Purcell

Broccoli with Toasted Garlic and Orange

olive oil garlic 1/4 tsp red pepper flakes		Heat the 1 tablespoon olive oil and 2 heaping tablespoons minced garlic in same skillet over LOW heat until garlic is toasted, about 6 minutes, stirring occasionally. Stir in red pepper. Transfer to small bowl, leaving oil in skillet.
broccoli 1/4 cup water		Use 1 medium head broccoli (or 1 pound broccoli crowns). Cut off the broccoli stalk very close to florets. Trim the "skin" off the broccoli stems and cut them up into small pieces. Cut or break florets into small pieces. This should yield about 8 cups. Over HIGH heat, toss broccoli and water in skillet. Cover and let steam/saute for about 8 minutes (or less - check it after 6 minutes), stirring occasionally.
1 Tablespoon oyster sauce zest from an orange or lemon (toasted sesame seeds)		Add oyster sauce and orange zest. Stir in toasted garlic. Serve topped with toasted sesame seeds if you desire.

Terri Purcell

Chicken with Feta

Serves 4

chicken breasts feta cheese 1 tsp dried oregano coarse salt ground pepper		Start with 4 boneless, skinless chicken breast halves, (6 to 8 ounces each). (Frozen breasts work just fine ) In a small bowl, combine 3/4 cup crumbled feta cheese, (about 3 ounces), and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
2 Tbl olive oil		Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side. Cover skillet, and continue cooking about 5 minutes more (until chicken is opaque throughout; an instant-read thermometer inserted into thickest part should register 160 degrees) Remove chicken to a platter, and keep warm.
1/2 chicken broth juice of 1/2 lemon		To the skillet, add chicken stock (homemade or low-sodium chicken stock), and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice . Reduce the heat to low and stir until sauce is slightly thickened. Serve chicken drizzled with sauce.

See the original recipe at Martha Stewart Online, I find that frozen chicken breasts work just fine, and I've reduced the amount of butter and it is still rich.

Terri Purcell