AutumSpiceStew

Autumn Spice Stew

Main Ingredients:
1 Large Yam or Sweet Potato diced (with skins on) -I used Yams for this recipe
1 Small Sweet Onion chopped
1 Tbsp. Olive Oil
1 14.5 oz. Can Organic Black Beans
1 28 oz. Can Crushed Tomatoes
1/8 Cup Daikon Chopped (cubed into small pieces)- optional
1 Med. Zucchini Chopped(cubed into small pieces)
1 Lime Juiced
8-10 oz. Organic Chicken Broth
1-4 Cooked Chicken Thigh Meat torn in strips or pre-cooked chopped chicken.-Optional
If you add strips of chicken, it turns into a sort of Chicken Cacciatore and is delish over a bed of rice.


Spices:
1 tsp. Garlic Powder
2 tsp. Chopped Garlic (bottled or fresh)
2 tsp. Paprika
1 tsp. Cayenne Pepper (if you like your stew less spicy cut this measurement to 1/4-1/2 tsp. or omit)
1 Tbsp. Cumin
1 Tbsp. Brown Sugar
1 tsp. Sea Salt
1/8 tsp. Red Pepper Flakes
1/4 tsp. Cinnamon

Direction:
In a large pot and on medium heat, add olive oil and onion and cook for 5 minutes.  Once slightly translucent and nearly carmelized, add sweet potatoes and daikon.  Let saute over medium heat while stirring occasionally.  Once nicely browned add tomato sauce, chicken broth, black beans and lime juice and stir.  Add chicken and cook on a low boil for 15-20 minutes while stirring occasionally. Now add all the spices.  This is where the magic happens, and for a moment you might believe you ARE actually at the happiest place on earth.  It's a lovely hearty spicy stew/chili for the fall. Enjoy!

Garnishes: You can top a bed of quinoa or rice with this and dallop some non-fat plain yogurt on the top.  It's so wonderful you just may finish off the pot of stew yourself.
~Kami
GFMini

Po' Man's Chili

Main Ingredients:
1- 28 oz. Can of Tomato Sauce
1- 14.5 oz. Can of Organic Green Beans (drained)
1 - 14.5 oz. Can of Organic Black Beans or White Beans (drained)
1- 14.5 oz. Can of Garbanzo Beans (drained)
1 Cup Cooked Quinoa (or diced cooked potatoes)
1 Cup Cooked Ground Beef (or Turkey, or Chicken)
2-3 Large Carrots diced
1/2 Cup of Chicken broth (Thin to your liking. If you like your chili more thick, there is no need to add all of it.)
1 Tbsp. Olive Oil (optional)

Spices:
1 tsp. Garlic powder or fresh garlic (fresh is my preference)
2 tsp. Onion powder
1 tsp. Cayenne Pepper (optional)
2 tsp. Cumin
1 tsp. Oregano leaves (optional)
1/4 tsp. Red Pepper Flakes(optional)
1/4 tsp. Celery Flakes (optional)
1 tsp. Sea salt


Instructions:
In large pot, on medium heat, add oil and garlic.  Once slightly sauteed, add tomato sauce, broth, all beans, meat and carrots.  Let cook 10 minutes on medium and add all spices.  Bring to boil and then turn heat to low for 15-20 minutes.  While everything is precooked, except for the carrots, you could just bring it to warm and then eat.  I like to boil and then keep on low to marry the spices to the meat and veggies.

Garnish:
Put a dallop of non-fat plain organic yogurt or sour cream on top. (I prefer the yogurt.  It gives it a nice kick and tames the heat.) 

Roasted Carrot Curry Stew

I love Curry and Tumeric (Curcuma longa).  These are some wonderful spices to incorporate into your meals.  Because of the beneficial phytochemicals in these spices, Curcumin in particular, not only will your taste buds be happy, your body will be healthier.  Tumeric fights those awful free radicals that ravage our bodies.  It protects the liver from toxic overload as well as aids in circulation.  It has antibiotic, anticancer and anti-inflammatory properties, which makes it great for those with arthritic conditions.  So, cook up a batch for your health and enjoy...  

http://www.turmericinfo.com/curcumin_arthritis.html



Roasted Carrot Curry Stew
1 Cup Lentils
1/4 Cup Canola or Olive Oil
2 1/2 Cups Chicken Broth
1/2 C Water
1-2 tsp. Tumeric
1-2 tsp. Curry
1-2 tsp. Garlic powder
1/2 -1 tsp. Louisiana Cajun Seasoning *optional (this does contain salt, so if you are on a low-salt diet adjust accordingly) or you may add salt in place of this seasoning.
2-4 tsp. Crushed Basil (dry)
1/2-3/4 Cup Coconut Milk
2 Cups cooked chicken or cooked ground turkey
8 Oven Roasted Carrots (see recipe below)

Directions:  Do this step first.
Carrots:
Peel and rinse 8-10 carrots.  Cut off ends.  Slice the carrot in half and then, going lengthwise, cut into quarter strips (the strips should be no more than 1/4 inch thick).  Put into large bowl.  Once all the carrots are finished, pour 1/8-1/4 Cup of canola or olive oil over the carrots and toss with your hands, making sure all sides are coated with the oil.
Place carrots onto a baking sheet, make sure they are spread evenly on the sheet (1 layer thick.  Do not stack on top of each other).
Bake the carrots in a 400 degree oven for 30-40 minutes, or until carrots start to have a roasted appearance and are tender.  Once cooled, carrots will crisp a bit.
Stew:
Rinse and sort lentils.  I usually put the lentils into a large pot and pour cool water over them a few times to release any foreign matter, drain and rinse twice.  Once rinsed, and drained.  Put lentils into a large pot. Add the chicken broth and water, meat, and all spices and seasonings into the pot.  Bring to a boil for 5 minutes.  Simmer for 30 minutes.  Add coconut milk and 1-2 Cups of roasted carrots from oven. Continue to simmer for an additional 15 minutes.  Serve!
*Lentils should be tender.  If not tender enough for your liking, simmer for an additional 10 minutes.

Note:  Because Tumeric does stimulate bile production it is not recommended for those with bile duct obstruction.