Stew

Ingredients 2 lbs chicken breasts (or thighs), cut into 1 inch cubes 1 lemon for juice Tsp salt 1Tbl vegetable oil 1 tbl oil 3 bunches green onion, white part only, sliced 1 medium onion, diced 2 large bell peppers, diced 3 large cloves garlic, minced 1.5 in. piece ginger, minced 1 tbl chili powder 2 cups chopped garden tomato 1 tsp thyme (fresh or dried) 1/2-1 tsp red pepper flakes 1/4- 1/2 jar peanut butter (see notes) 1.25 cups water or broth 1.5 cups of jasmine rice Instructions In bowl, toss chicken bits with lemon juice and salt. Let sit for 10 minutes or so. Over medium heat, in large pot on medium heat, cook chicken until white on outside, no more. Remove chicken from pot and set aside. In same pot, with more oil now, cook on medium heat green onions, onion, and bell peppers until tender. Then add garlic, ginger and chili powder. Cook, stirring constantly for 1-2 minutes. Add tomatoes, thyme, red pepper flakes, peanut butter, partly cooked chicken, and water. Stir well until the peanut butter is evenly mixed. Bring to a simmer and reduce to low heat. Let simmer for 30-40 minutes. Be very careful to not use too high of a heat setting or the peanut butter will burn to the bottom of the pan. Meanwhile, cook the rice according to package directions. Serve stew over rice. Add salt to taste. Notes For peanut allergies, sunflower or almond spread works just as well. Just add a touch of raw sugar and salt to adjust the flavors. I use 1/2 jar of peanut butter and it makes the recipe a bit thicker. For more liquid texture, use no more than 1/4 jar (maybe less).

Ingredients 2 pound stew meat 2 tbsp vegetable oil 2 tbsp black ground pepper 2 tbsp garlic salt 3 tbsp Worchester sauce 2 cups water 2 large russet potato diced small 3 cloves garlic minced 1 bell pepper diced small 1 poblano diced small 1-2 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended 2 yellow onion diced small 1 container of sliced mushrooms 1 stalk of celery, diced 3-5 cups water (dependent on soupiness desired) 1 can corn 1 can okra Saltines and shredded cheese for serving Instructions In large pot, use oil and cook the beef over medium high heat. Add Worchester, pepper, garlic salt and minced garlic. After seared, add a few cups of water and bring to simmer. Lower heat to low, cook with lid on for 1 hour. Check occasionally and add more water if it has boiled off. Add all the veggies. Add more pepper and salt to taste. Add water as needed (depending on soupiness desired) and all canned ingredients. Bring to simmer, set to medium low heat, stir once and cook for 45 minutes. Serve with shredded cheese and saltines if you have them. Notes Ground beef can be substituted for stew meat. Dramatically lowers the needed cook time and frankly tastes just as good.

Ingredients 2 tbsp olive oil 1 yellow onion, diced 5 cloves garlic, minced 1 tbsp coriander 1.5 tsp cumin 1/2 tsp paprika 1 tsp salt 1 tbsp garlic salt 1 tsp black pepper 2 4-oz cans hot green chiles 1 jar salsa verde (16 oz), try to find a better quality salsa for this 4 cups chicken broth 2 tbsp lime juice 3 lb chicken quarters (or any kind of chicken really) 1 cup corn 3 large carrots sliced and diced Diced jalapeno with seeds 1 cup dry white rice Optional toppings: ...

Ingredients Oil 1 large onion diced well 4-5 garlic cloves minced 1 bell pepper diced roughly 1 tbsp minced ginger 1 tbsp lemon juice 3 tomatoes diced 1.5 lb large shrimp deveined and shelled 1 can coconut milk 0.5 cup water or chicken broth 1 bunch of cilantro (use half in dish and half at table) 1/2 lb white fish (tilapia, cod, whatever) 2 tbsp lime juice 1-2 cups steamed rice ...