10/19/12

West African Stew

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups sliced onions
  • 2 cloves garlic, minced
  • 1 pound sweet potato, peeled and cut into 1/4-inch half slices
  • 1 large tomato, coarsely chopped
  • 1/2 cup raisins
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon crushed red pepper
  • 1 (10.5 ounce) can condensed cream mushroom
  • 1/2 cup water
  • 1 (15 ounce) can chick peas (garbanzo beans), rinsed and drained
  • 4 cups coarsely chopped spinach

Directions

  1. Heat oil in skillet. Add onion and garlic. Cook until onion is tender.
  2. Add potatoes and tomatoes. Cook 5 minutes. Add raisins, cinnamon, red pepper, broth and water. Heat to a boil. Cover and cook over low heat 15 minutes.
  3. Add chickpeas and spinach. Heat through. Serve over cooked rice or couscous, if desired.

 

10/19/12

Spinach and Parmesan Chicken

INGREDIENTS

  • 1 pound pasta
  • 1 tablespoon olive oil
  • 1 pound Chicken, sliced
  • 1 onion, chopped
  • Italian seasoning
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon dried basil
  • 1 (28 ounce) can diced tomatoes
  • 1 (10 ounce) package fresh/frozen chopped spinach
  • 3/4 cup grated Parmesan cheese

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  2. In a large skillet, heat oil and chicken (sprinkle with Italian seaonsing); cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
  3. Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
  4. Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.