Monday, June 29, 2009

A Delicious Summer Stew

Yesterday I made this wonderful stew that I first found out about from our teaching assistant at school. She brought it in one day and I absolutely had to make it. I've cooked it up a few times, now, and I think I finally have tweaked it the way I like it. I think it's originally from "Cooking Light" Magazine, but it has been altered quite a bit. Thanks to Lucy for the original recipe. It is healthy and yummy, and there are a ton of leftovers. It totally filled my biggest pot.

Chicken Garbanzo Bean Stew with Zucchini, Spinach, and Rosemary

About 12 servings, 1 cup each plus about 1T of parmesan cheese

-2T Extra Virgin Olive Oil
-1 large Vidalia Onion
-2 t. fresh rosemary, minced
-3 garlic cloves, minced
-4 cups zucchini, cut into small chunks
-1 t. black pepper
-1/2 t. sea salt
-1 lb. of ground chicken
-5 cups of low sodium chicken broth
-1/3 c. dry white wine
-5 T. tomato paste
-1 cup (or more) of spinach leaves, ripped into tiny pieces (no stems)
-1/2 t. red pepper (You can vary this depending on your need for heat.)
-3 cans of garbanzo beans, drained and rinsed thoroughly
-1 can of diced tomatoes, rinsed and drained
-1 can of diced tomatoes, not rinsed or drained
-parmesan cheese to taste

Use your biggest pot for this one. Saute the onion, rosemary, and garlic in heated olive oil for about 3 minutes. Add in the zucchini, pepper, salt, and the chicken. You'll need to break the chicken down into small pieces (I just used a spoon) and stir it around in the mixture. Cook until the chicken is browned. Then add everything except the parmesan cheese and bring the whole mixture to a boil. Simmer for at least 30 minutes. Taste it after about 20 minutes. Depending on what it needs, you can add more wine (everything is better with more wine!), water (if it's too spicy for you), or chicken broth (depending on if you want more of a stew or a soup). I guess that's my best cooking advice. Taste everything frequently! Serve very hot and dump some parmesan cheese on top. I tried really hard to write down just what I put into the stew, but it won't be perfect because I'm not an exact measurer. I just keep dumping stuff in until it tastes right.

I served this soup with some butter and wheat bread that I made in my new breadmaker. I am loving having fresh bread every two or three days. It works great with this stew. I do believe I'm going to have it again for dinner, since Greg is working late.

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