Pumpkin-Chicken Stew

Pumpkin-Chicken Stew

2 b/s chicken breasts

1 c pumpkin

2 cans diced tomatoes

(I used 1 garlic fire roasted, and 1 garlic-basil-oregano)

1 can white corn

garlic powder

ginger powder

turmeric powder

Put the chicken in the bottom of the crockpot, put everything else on top.  Cook on low for 5+ hours.  Test chicken with a thermometer to ensure it has been cooked fully.  Shred chicken or just break into large pieces like I did. 

Ground Beef Surprise

It's been too long since I concocted something random in the kitchen, so I decided to remedy that yesterday.  I went through the fridge and cabinets and came up with some random things to throw together.  It came out quite tasty, just like all my other experiments.

Ingredient List

I also used about 1/4 c of marinara sauce, which I forgot to write down.

Brown the onion and garlic, then add the chickpeas, corn, and tomatoes.  Cook for a bit, then add the beef.  Mix well, then add the mushrooms and pineapple.  Add seasonings. Add marinara sauce.  Cook until it reaches whatever level of thickness appeals to you.  Serve over pasta. 

Pot Roast & Tomato Stew

1 pot roast c. 2.5 lbs

2 cans of diced tomatos (your choice of flavor)

a can of corn

3/4 yellow onion

2 large cloves garlic

flour, cinnamon, cocoa powder

barbecue sauce (your choice of flavor)

coat the meat with flour, cinnamon, and cocoa, place it in the bottom of a crockpot

saute the onion and garlic, then add to the crockpot

add a bit of barbecue sauce

dump in the contents of the cans, water and all

cook on high for 7 hours

shred the meat

Goes well with yellow corn tortilla chips

Pumpkin-Chicken Chili

Ok, I'll be honest.  This probably shouldn't be called a chili...because there are no chilis in it.  But that's just because I don't eat spicy things.  If you try out this recipe, all ya gotta do is throw some chilis in the pot and then it can qualify as a chili.  Or maybe that's not how it works...I have no idea.

Ingredients

1 chicken breast 

1 giant scoop of pumpkin (probably 3/4+ c)

1 can stewed tomatoes

1 can diced tomatoes

1 can sweet corn

1/2 c veggie stock

1/2 c beef stock

3 cloves garlic

1 inch ginger root

small chunk of onion

4 radishes

Directions

Chop the onion and mince the garlic & ginger.  Brown them in a skillet.  Trim skin and excess fat off of the chicken, then place it in the bottom of the crockpot.  Don't worry about the bones for now.  Dump the onion/ginger/garlic on top of the chicken.  In a large bowl, combine the pumpkin, tomatoes, corn, and stocks, and stir well.  (I used beef stock because that's what I had...I'm sure chicken stock would work just as well).  Add seasonings, stir again.  I used oregano, turmeric, garlic powder, and ginger powder.  Chop the radishes and add them to the bowl.  Mix it up.  Dump the contents of the bowl on top of the chicken.  

Put the lid on the crockpot.  Cook on low for 6.5-7 hours.  

Now for the fun part...removing the chicken bones.  The chicken should fall apart when you try to lift it out with a fork.  If you want to be more thorough than me, I suggest you use a very large spoon to get the chicken out.  Then shred it, remove all bones, and return the chicken to the crockpot.  I ended up shredding the chicken without taking it out of the crockpot, and then I had to go fishing for the bones.  I think I got them all...but I'm not positive....

I was going to make some cornbread to go with this chili, but I was too hungry after my run today to wait for it to cook, so I just ate a bowl of chili by itself.  (Ok, not entirely by itself, I had a bowl of pasta next to it).  I will hopefully make some cornbread tomorrow to go with it.  

Corn-Veggie Chowder

This is some kind of a hybrid between corn chowder and vegetable soup.  

And it's pretty delicious.  

Like everything else I make.

Peel 2-3 yukon gold potatoes and boil them.

Mince 5 cloves of garlic and a large chunk of ginger root.  Chop 1/4 of an onion.  Brown them in a dutch oven with a few tbsp of butter and some olive oil.  When they start to turn brown, add 4 chopped carrots, 1/4 c veggie stock, and 1/4 c water.  Chop a big bunch of brussels sprouts, add them as well.  Add seasonings to taste, more veggie stock, and more water.  Cook for a few minutes.  Add one 15 oz can of corn and one 12 oz can of evaporated milk.  Simmer for awhile.  

When  the potatoes are done, mash them with butter, milk, salt, oregano, and shredded cheese.  Add them to the soup.  Stir well. 

Eat. 

Enjoy.