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.

Roasted Carrot Soup #SundaySupper

It’s Sunday Supper time again. This week’s event – Fancy Appetizers – is being hosted by Wendy Wholistic Woman. Stop by and see her wonderful site!

I love having a garden. I love growing many different kinds of vegetables. I don’t like trying to figure out what to do with it all so it doesn’t spoil.

I can.

I freeze.

I cook and freeze.

I get stumped.

I flip through magazines.

And lookie what I found!

Roasted carrot soup with a tinge of ginger. This should work. The Dear One loves soup. Me? I’m not so crazy about soup. But this one is thick and rich. Unusual. Ginger. Besides, I get to try out my new immersion blender!

I’m very happy now that I’ve made this – it’s snowing and cold and snowing. Soup is perfect! And the orange color is so cheery!

• 1 lb. carrots, peeled and cut into 3-inch lengths
• 1 Tbs. olive oil
• 1 Tbs. unsalted butter
• 1/2 medium onion, cut into medium dice (to yield about 3/4 cup)
• 1 large rib celery, cut into medium dice (to yield about 1/2  cup)
• 1 Tbs. minced fresh ginger (from about 1/2-inch piece, peeled)
• 2 cups homemade or low-salt vegetable stock
• 1 tsp. kosher salt
• 1/8 tsp. ground white pepper
• Chopped fresh chives or chervil for garnish (optional)

Heat the oven to 375°F.

Place the carrots in a medium baking dish or on a baking sheet, you want the carrots in a single layer without touching. Drizzle carrots with the olive oil. Toss them to coat well and roast, for about one hour, stirring once halfway through roasting, until they’re tender, blistered, and lightly browned in a few places.

Melt the butter in a 3-quart heavy saucepan set over medium heat. Add the onion and cook until it’s translucent and fragrant, 2 to 3 min. Stir in the celery and ginger and cook until the celery softens a bit and the onions start to brown, 4 to 5 min. Add the roasted carrots, chicken broth, salt, pepper, and 2 cups of water. Bring to a boil, reduce the heat to medium low, and cover. Cook at a lively simmer until the carrots are very tender, about 45 min. Turn off the heat and let the liquid cool.

Purée the soup in a blender in batches, never filling the blender more than a third full, and bearing down firmly on the towel-covered lid so the soup doesn’t come flying out. An immersion blender is perfect for this! If serving immediately, return the soup to the pot and reheat; garnish with the chives or chervil if you like. Otherwise, refrigerate for up to five days; reheat gently and taste for salt before serving.

Finger Foods

• BLT Crostini Sliders with Avocado Aioli by Casa de Crews
• Buttery Mushroom Pinwheels by Sprinkles and Sprouts
• Easy Caprese Puff Pastry Bites by The Weekend Gourmet
• French Onion Palmiers by Cooking With Carlee
• Ham and Mustard Spirals by Food Lust People Love
• Homemade Mozzarella Cheese Sticks by Grumpy’s Honeybunch
• Middle Eastern Deviled Eggs by A Kitchen Hoor’s Adventures
• Mini Lobster Rolls by The Chef Next Door
• Mushroom and Blue Cheese Gougeres by Turnips 2 Tangerines
• Simple Greek Pinwheels with Tzatziki Dipping Sauce by A Mind “Full” Mom
• Soppressata Puffs by Cosmopolitan Cornbread

Hors d’oeuvres

• Baba Ganoush by The Crumby Cupcake
• Caesar Salad Wonton Cups by Hezzi-D’s Books and Cooks
• Cucumber Bites with Creole Shrimp and Guacamole by Life Tastes Good
• Dates with Goat Cheese, Prosciutto and Truffle Honey by Monica’s Table
• Drunken Asparagus with Feta and Prosciutto by Wholistic Woman
• Italian Chicken Meatballs by Cindy’s Recipes and Writings
• Japanese Meatballs by NinjaBaker.com
• Loaded Hasselback Potatoes Mini Size by Crazed Mom
• Mini Caprese Bites With Balsamic Drizzle by My Sweet Savings
• Mini Chicken and Mochi Waffles by Brunch-n-Bites
• Potstickers by A Day in the Life on the Farm
• Prosciutto and Blue Cheese Pear Bites by Jersey Girl Cooks

Seafood

• Lime Shrimp Cups by Our Good Life
• Mini Crab Cakes by My Savory Spoon
• Mini Tuna Crostini by Basic N Delicious
• Oysters Rockefeller by Caroline’s Cooking
• Scallop Crudo with Citrus by Cricket’s Confections
• Shrimp Martini by Palatable Pastime
• Southwestern Shrimp Spring Rolls by The Freshman Cook

Sweets

• Award Show Cake Pops by Gluten Free Crumbley
• Key Lime Cream Puffs by Gourmet Everyday
• Loaded Chocolate Dipped Potato Chips by Desserts Required
• Mini S’mores Tarts by That Skinny Chick Can Bake
• Peanut Butter and Jelly Cheesecake Bars by Pies and Plots
• Sweet and Tangy Pecan Baked Brie by Soulfully Made
• Wine Gummy Bears by Culinary Adventures with Camilla

Veggies

• Baked Eggplant Fries with Basil Dipping Sauce by Dizzy Busy and Hungry
• Baked Fruit and Nut Camembert by Sunday Supper Movement
• Blue Cheese Asparagus Bites by Hardly A Goddess
• Broccoli Pesto Potato Bites by Simple and Savory
• Mushroom Purses by Seduction in the Kitchen
• Roasted Carrot Soup by From the Bookshelf

Join 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.

Turkey Vegetable Chili

It’s cold.

I’m sick.

Bubonic plague sick.

Oh, no, not the flu. The flu would be too simple. Here’s some drugs, get some sleep, you’ll be better.

I have the energy sapping, can’t keep your eyes open, will not go away virus that is sweeping the nation.

I needed to make something. Something warm. Something healthy. Something that freezes well.

The solution, this wonderful one-pot turkey vegetable chili. Filled with veggies and turkey. It’s hearty without being too much. Best part, it’s a Weight Watcher’s recipe and each one cup serving is only ONE POINT.  Okay, I made my Grandmother’s Biscuits to go with, so it’s no longer one point, but I’m ill and can afford the extra calories, and besides, I’m shooting for filling, healthy and yummy, not diet conscious.

There’s a lot of energy sapping chopping here, but the end result is totally worth it!

• 10 oz. extra lean ground turkey
• 1 medium onion diced
• 1 green bell pepper, diced
• 2 28 oz cans diced tomatoes (I use mexican style w/ green chiles)
• 2 medium zucchini – diced
• 2 medium yellow squash diced
• 15 oz can black beans – rinsed & drained
• 2 cans fat free low sodium beef broth
• 4 celery stalks diced
• 1 or 2 packages dry chili seasoning or to taste

NOTE: This is the original recipe. I usually use low sodium chicken broth. I use one packet of the chili seasoning.

Saute turkey, pepper, and onion in the bottom of a large stock pot until browned.

Add remaining ingredients and simmer over medium heat until veggies are tender (about 30 minutes).

I like to simmer mine for a while longer to help the flavors blend, but it’s definitely not necessary.

Makes approximately 20, one cup servings.

NOTE: When I freeze tis I freeze it in ziploc bags, laying flat, in both one and two cup portions.