Kelly Normand 
Member since Jan 26, 2012


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Re: “Create (or Pilfer) a Really Good Recipe, Win a Whole Foods Gift Card

African Chickpea Stew

1 Tablespoon olive oil
2 cloves garlic, minced
1 medium onion, sliced
1-1/2 lbs. uncooked sweet potato, diced
1-1/2 cups carrots, diced
2-1/2 cups low-sodium, fat-free chicken broth
1 – 15 oz. can no-salt added diced tomatoes
1 – 15 oz. can low-salt chickpeas, rinsed and drained
Spicy Sauce
2 bags Success brown rice, cooked according to package directions and drained

Spicy Sauce

4 cloves garlic
2 teaspoons paprika
1 teaspoon cumin
1 teaspoon black pepper
1/2 teaspoon ginger
1/2 teaspoon allspice
1 Tablespoon All Natural Peanut Butter
1 – 6 oz. can no-salt added tomato paste
1/2 cup low-sodium, fat-free chicken broth
1 Tablespoon olive oil

Combine all ingredients into a food processor and blend into a smooth, thick pasty sauce.

Heat 1 Tablespoon olive oil in a large skillet over medium heat; add the garlic and onion. Saute until the onion is slightly soft (be careful not to burn the garlic). Add the sweet potato and carrots; season with a little black pepper (about 1/4 teaspoon). Add the chicken broth and bring to a boil; reduce the heat to medium-low and simmer for 10-15 minutes (until the potatoes and carrots are done to your liking). Add the Spicy Sauce and blend well. Mix in the diced tomatoes and chickpeas; cook for an additional 3-4 minutes. Add the cooked rice, mix well and enjoy!

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Posted by Kelly Normand on 01/26/2012 at 1:05 PM

Re: “Create (or Pilfer) a Really Good Recipe, Win a Whole Foods Gift Card

Chipotle Chili

1 pound sweet potatoes, cut into 1″ cubes
1 Tablespoon olive oil
1 cup diced onion
3 cloves garlic, minced
1 Tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon chipotle pepper powder
2 cups fat-free, low-sodium chicken (or vegetable) broth
2 – 14-1/2 oz cans diced tomatoes, no salt added
2 whole chipotle peppers, chopped
1 – 8oz. can tomato sauce, no salt added
2 Tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 cup frozen corn
1 – 14oz. can creamed corn, no salt added
1 – 15 oz. can black beans, rinsed and drained
1 – 16 oz. can chick peas, rinsed and drained

Heat a large pot or dutch oven over medium heat and add the olive oil. Saute the onions until lightly caramelized. Add the garlic and sweet potato and cook for an additional 3 -4 minutes or until the sweet potatoes get lightly browned (be careful not to burn the garlic). Add the chili powder, cumin and chipotle powder and cook for an additional 2 -3 minutes (stir frequently). Add the chicken broth (scrape up any little browned bits on the bottom of the pan – I just learned that these are called “fond” and they are full of flavor). Turn up the heat to a boil, then turn down to a simmer and cook until the sweet potatoes are just getting soft (you don’t want them to be completely cooked). Add the tomatoes, chipotle peppers, tomato sauce Worcestershire sauce and Tabasco sauce. Simmer for 10 – 12 minutes or until it begins to thicken slightly. Add the corn an beans. Mix well and let cook for an additional 5 minutes or so.

Posted by Kelly Normand on 01/26/2012 at 12:59 PM

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