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  • Tuscan Chicken & Vegetable Stew

    I have to say from the outset that there is a lot of chopping going on here. A LOT. It was one of the things that almost kept me from trying this recipe.

    You read – I’ll chop …

    My new dear friend, mentor and cruise ship guru, Chloe, was making this one day while we were working at her home. (CHOP, CHOP, CHOP) Her house was filled with the most wonderful aromas. She assured me that this recipe was easy  … especially if you buy a rotisserie chicken. She gave me the recipe and looking at it, I still wasn’t sold. CHOP, CHOP

    Chop this. Chop that. Chop that other thing. Oh, yeah, and chop that thing over there, as well. And not just the Swedish Chef inspired chopping that I usually do … chopping so things are the same size. UGH! Not my forte.

    The next day, while we were working (yes, I spent a tremendous amount of time at her house), we sat and had this stew for lunch. Well, hush my mouth and pass my chopping knife! You could have added 7 more ingredients to this and I would have chopped away. (Well, not really)

    Chop … chop … chop …

    I acquiesced and tried it at home. This makes a HUGE pot of stew – which is good when you hate chopping neatly as much as I do. The Dear one and I had this for dinner one night and had 3 containers for the freezer. Some toasted bread and a green salad and you’re set on a chilly evening.

    So, Chloe … I went on an interview for a job as a tour guide. I was very content to sit on a tour bus with cruise ship passengers riding around Acadia National Park and Mount Desert Island. Tour over, passengers leave, count your tips, done. Chloe and I hit it off instantly. You know, that rare, kindred spirit vibe you find only a few times in your life, if you’re lucky. During this interview, Chloe mentioned that she wanted to retire after the 2017 season. The next thing I knew – and I’m not quite sure what she saw in me, maybe it was my silliness in actually being willing to take the job – she was training me to take over her job when she retired. (chop, chop, chop)

    It was terrifying at first. So much information. So many moving parts. I would sit next to her, day after day, in utter awe at all the information in her head. Her ease with the most difficult people (myself included) was grace personified. Her innate ability to take the most difficult of scenarios, turn it around and make it seem like there was never an issue.

    I am sure many people who began the conversation all fired up had no idea how she managed turn the situation around, or perhaps didn’t even notice that the situation was turned around. She calls this the “please, pass the butter” voice. (I’m still working on that.) It was inspiring.

    But, aside from training me – mentoring really – adopting a bit – for this job of many facets … wait, I’ll explain. Does anyone remember the old Ed Sullivan Show? There was a fella on the show, quite often actually, who had many thin bamboo poles. He would start spinning plates on these poles and run around the stage, watching the plates, jiggling the poles, spinning plates, keeping all the plates up in the air. That, in a nutshell, is my job.

    Sorry, digressed … aside from mentoring me in this difficult transition, she became a dear friend. She and her darling husband Scott (and the dearest Lucy) fed me, wiped my tears, picked me up from the ground when I was at my lowest, taught me, guided me, became my family, laughed with me, drank wine with me at the end of a frustrating day, sighed with me, and guided me through a frantic summer and fall.

    On one of my worst days – I had made at least a billion mistakes – I had stepped away and there were tears streaming down my face. Scott came over, wiped them away and said, “Do you think Chloe has never made a mistake? Chloe has made more mistakes than this. Learn from them. Make new ones. And don’t let anyone see you crying.”

    I am truly grateful to Chloe for so much … more than I can ever possibly express, more than my heart and head can hold at times. It’s that rare type of symbiotic friendship where words are not always necessary, giggles and laughing are ever present, compassion is a given, forgiveness always there, and life is so much richer with them in it.

    Thank you so much, dear woman, for all you’ve done for and given me.

    Anyway, enough mush …

    Every time I make this soup, I think of sweet Chloe and miss the stuffin’ out of her! Hmmm, maybe I should give her a call while I’m chopping freakin’ vegetables …

    I joke about the chopping, but there is a lot. But once that’s done, that’s really it – jut add ingredients and stir. The apple cider vinegar gives it a layer of flavor that brings everything together.

    • 1 tablespoon oil
    • 3 tablespoon butter
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 3 cups chopped carrots
    • 3 cups chopped celery
    • 1 large zucchini, chopped
    • 1 sweet red bell pepper, chopped
    • ¼ cup flour
    • 4 cups chicken broth
    • 1 tablespoon Italian seasoning
    • ½ teaspoon crushed red pepper flakes (optional)
    • 1 (19 oz.) can cannellini beans, drained and rinsed
    • 1 (28 oz.) can diced tomatoes, undrained
    • 1 cup diced cooked chicken breast (I used rotisserie)
    • 1 cup fresh spinach leaves, chopped
    • 2 tablespoons cider vinegar
    • salt and pepper to taste
    • fresh parsley
    • parmesan cheese

    In a large pot over medium high heat, add the butter and olive oil. Add in the onion, garlic, carrots, and celery and saute for about 4-5 minutes, until tender and fragrant.

    Stir in the zucchini and red pepper and cook for another 2 minutes until slightly softened.

    Sprinkle in the flour to create a roux and cook for another minute. Slowly add 1 cup of the chicken broth while continuously stirring until it starts to thicken and comes together. Then slowly pour in the remaining chicken broth.

    Stir in the Italian seasoning, red pepper flakes, beans and entire can of tomatoes.

    Bring to a boil, stirring frequently. Add the chicken and reduce heat to low and simmer uncovered for 25-30 minutes.

    Stir in the spinach and cider vinegar and cook for an additional 3-4 minutes or until everything is heated through.

    Season with salt and pepper to taste and serve hot with fresh parsley and parmesan cheese, if desired.

    PLT #FantasticalFoodFight

    While tip-toeing through the internet, I came across Fantastical Food Fight. And, while I’m REALLY bad at timed anything, this really intrigued me. A dish is picked, make your own version, compare. I liked that.

    And April’s theme … the BLT! Not that I think there’s anything you can do to a BLT to improve it. Bacon, mayonnaise, bacon, lettuce, bacon, tomatoes, bacon, bread. But perhaps, just perhaps, there is another way to have a BLT.

    Crispy pancetta, arugula and sun-dried tomatoes, some olive oil and balsamic vinegar, all tucked inside a ciabatta roll. Well, that works for me.

    The arugula is from our garden. The sun-dried tomatoes too – the last jar from last summer.

    You may find this shocking, but there really isn’t a recipe for this.

    • Ciabatta roll or loaf
    • Thinly sliced pancetta or prosciutto
    • Arugula
    • Sun-dried tomatoes

    Heat oven to 425.

    On a baking sheet, make a single layer of the pancetta or prosciutto. Should take about 10 – 15 minutes. Remove from oven and let cool.

    Pile everything onto the ciabatta.

    Drizzle with olive oil and balsamic vinegar. (I suggest a balsamic glaze or reduction)

    DIG IN!



    Pecan Crusted Cod #SundaySupper

    We live in the land of Cod here on the Gulf of Maine. Well, not the land of Cod … you know what I mean.

    While Cod has been over fished to the point near extinction, a small bit of Cod fishing is still allowed in the Gulf. And every once in a while our fish monger has beautiful, locally caught Cod. Nothing comes close to fresh Cod. There is no substitute.

    But, how do you do it justice. Fried is just not the way. And you get tired of cooking the same things the same way all the time. Then I came across this recipe! This recipe is adapted from one I saw on Honest Cooking – very lightly adapted. It was so great just the way it was done I only changed a couple of things.

    Finding fresh Cod coincided perfectly with this week’s Sunday Supper, hosted by Claire McEwen at Sprinkles and Sprouts. The theme – Best Sunday Supper Seafood Recipes.

    Enjoy and try to stop by the other fabulous blogs participating in this week’s Sunday Supper!

    • ½ pound cod filets
    • 2 tablespoons lemon juice
    • ¼ cup loosely packed fresh parsley leaves, chopped
    • 2 tablespoons chopped tarragon
    • 1½ teaspoons lemon rind
    • Dash of salt
    • 2 tablespoons butter, melted
    • ¼ cup chopped pecans
    • 2 tablespoons breadcrumbs

    Preheat oven to 425 degrees F. Place cod in a baking pan and drizzle with lemon juice.

    In a bowl, mix parsley, lemon peel, breadcrumbs, walnuts salt and pepper. Add butter and stir until combined.

    Spread about 2 tablespoons of pecan topping onto one side of the fish filets.

    Bake 15 minutes or until cod flakes with a fork and crumbs are golden.

    25+ Best Sunday Supper Seafood Recipes

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    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.