Chicken Stew

Chicken Stew is the perfect dish for the winter months. It’s hearty, healthy, and delicious. Stew is a great way to use up vegetables you have in the refrigerator or freezer.  This recipe includes, carrots, mushrooms, and potatoes, but you can use any vegetables that you prefer.  Brussel sprouts, green beans, or any root vegetable works nicely.

2 – lbs. skinless, boneless, chicken thighs
2 – stalks celery
1 – large onion
1/4 – tsp. red pepper flake
4 – large carrots
1 – tbls. tomato paste
8 – oz. crimini mushrooms
2 – large potatoes
32 – oz. chicken stock
1 – can diced tomatoes
2 – cloves garlic
1/2 – tsp. oregano
1/2 – tsp. Herbs de Provence
Ground black pepper
Adobo Seasoning

Using a food processor, finely chop the celery and onion. Heat 2 tablespoons of olive oil in a large pot. Add the chopped celery and onions, and red pepper flake. Sauté until softened, about 5 minutes.

Sprinkle a little salt, black pepper, and Adobo on both sides of the chicken pieces. Move the celery mixture to one side of the pot to make room for the chicken. Add the garlic and chicken pieces, and brown on both sides.

Clear a small spot and add the tomato paste and carrots.

Cook for 1 minute then add the mushrooms and potatoes. Stir and cook another 1-2 minutes. Add the diced tomatoes, chicken stock, herbs de Provence, oregano, and salt to taste.

Stir and bring to a boil. Once it is boiling, turn the flame down to a simmer and cook about 1 hour, stirring occasionally.

Serve with a crusty bread and enjoy!

Beef Stroganoff


Beef Stroganoff is the perfect dish for a cold winter’s day. My mother used to make this dish, and it was always one of the family favorites. She used cream of mushroom soup in her recipe, but I have made my version without it. The combination of the beef and vegetables in a savory sauce gives you a warm, satisfying feeling. Give it a try, it’s delicious!

1 – lb. sirloin
3 – large carrots
1 – cup diced onion
2 – garlic cloves
8 – oz. package of white mushrooms
1 – cup diced cremini mushrooms
2 – tbls. canola oil
1/2 – cup white wine
1 – 14.5 oz. can beef stock (low sodium)
2 – rounded tbls. flour
1 – tbls. Worchestershire sauce
1 – tsp. Dijon mustard
1/3 – cup sour cream
Ground black pepper
1 – 12 oz. package of wide egg noodles
1 -tbls. butter

Put a large pot of water on to boil. When the water comes to a boil, add 1 teaspoon of salt and add the noodles.  Cook according to the package directions.  I suggest you keep the water simmering until the stroganoff is about 10 minutes from being finished, then cook the noodles.  Once cooked, drain the noodles and place them in a bowl and mix through one tablespoon of butter to keep the noodles from sticking.  Put aside until the stroganoff is ready.

In the meantime, prepare all the ingredients. Trim the fat off the sirloin steak and cut into one inch pieces. Peel and cut the carrots into 1/2″ pieces. Wipe the mushrooms clean with a damp paper towel and cut into 1/2″ pieces. Dice the onion and peel the garlic.

Heat the canola oil in a large skillet. Season the sirloin with salt and black pepper. Add the garlic and sirloin and cook until browned on both sides, then remove it to a bowl and set aside (leaving the garlic in the pan).


Add the diced onion and sauté until the onion starts to become translucent, about 5 minutes. Add the carrots and mushrooms and sprinkle with salt and black pepper. Cook about 5-6 minutes, stirring often. Add the white wine to deglaze the pan, and cook until it reduces by about half, about 1-2 minutes.

Dissolve the cornstarch in a little water (about 3 tablespoons), stirring until smooth. Add the beef broth to the vegetable mixture, then add the cornstarch mixture and stir until completely incorporated. Add the Worchestershire sauce and Dijon mustard, mix well. Return the beef to the skillet and stir. Reduce the heat to medium-low, cover and let cook about 20 minutes, stirring occasionally.


As it cooks, the sauce will thicken and the meat will become tender.  At this point add in the sour cream.


Mix through and let simmer about 2 minutes.


Serve over noodles.

Makes 4-5 servings.


Fasolia – Ethiopian Green Beans and Carrots


This vegetable dish is a common Ethiopian dish that can be served with the Injera (sponge like crepe) or as a side dish.  We like to eat it with the Doro Wat (Ethiopian Chicken Stew) and the Mesir Wat (Ethiopian Red Lentils).  Some recipes call for hot peppers to add spice to the dish, but I leave it out because I think it makes a better compliment to the spicy Doro Wat and Mesir Wat.


2 – tbls. canola oil
1 – medium onion, cut in thin slices length wise
2 – cloves garlic
1 – medium ripe tomato diced (or you can use 1/2 cup crushed tomatoes for more sauce)
1/2 – tsp. gound ginger
1 – tsp. turmeric
4 – cups green beans
4 – cups carrots cut in strips (same as the green beans)
1/4 – tsp. ground black pepper
1 – tsp. salt


Thinly slice the onion and mince the garlic.  Heat oil in large skillet and add the onion and garlic.  Sauté until translucent, about 4-5 minutes.  Add the diced tomatoes, turmeric and ginger and cook for another 2-3 minutes, stirring occasionally.  Now add about 1/4 cup water, salt, and black pepper.  Stir, cover and cook until the carrots and green beans are tender, about 20 minutes.  Stir occasionally to prevent the vegetable from sticking to the pan.  Add water if needed.