October, 2014

Hearty Chicken Stew with Butternut Squash & Quinoa

Hearty Chicken Stew with Butternut Squash & Quinoa...The most popular recipe on my site! | cookincanuck.com #healthy #glutenfree

Ingredients

  • 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces
  • 3 1/2 cups chicken broth
  • 1 1/2 lb. boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1/2 tsp kosher salt
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 can (14 oz) petite diced tomatoes
  • 2/3 cup uncooked quinoa
  • 3/4 cup pitted and quartered kalamata olives
  • Freshly ground black pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley
Instructions
  1. Steam the butternut squash until barely tender, about 10 minutes. Remove half of the squash pieces and set aside.
  2. Steam the remaining squash until very tender, an additional 4 to 6 minutes. Mash this squash with the back of a fork. Set aside.
  3. In a large saucepan set over medium-high heat, bring the chicken broth to a simmer.
  4. Add chicken thighs, cover, and cook until chicken is cooked through, about 15 minutes.
  5. Transfer the chicken thighs to a plate and allow to cool. Pour broth into a medium-sized bowl.
  6. Return the saucepan to the stovetop and lower heat to medium. Add olive oil.
  7. Add onion and cook, stirring occasionally, until onion is starting to turn brown, 8 to 10 minutes.
  8. Add the salt, minced garlic and oregano. Cook, stirring, for 1 additional minute.
  9. To the saucepan, add tomatoes, butternut squash pieces, mashed butternut squash. Stir to combine.
  10. Stir in reserved chicken broth and quinoa. Bring to a simmer, cover and cook until the quinoa turns translucent, about 15 minutes.
  11. Shred the chicken with your fingers or a fork.
  12. Stir the chicken, olives and pepper into the stew and simmer, uncovered, to heat, about 5 minutes.
  13. Stir in parsley and serve.

Notes

From the kitchen of Cookin’ Canuck. www.cookincanuck.com

 

 

Roasted Beet Hummus

Servings: 14 (2 tablespoons Per Serving)

 

Add roasted beets to hummus for a bright and colorful dip that will entice kids and adults alike to eat their veggies. Serve with baby carrots, cucumber slices, radishes or whole-wheat pita bread for dipping.

Ingredients

15-ounce can chickpeas, drained and rinsed
1/2 cup peeled and chopped roasted beets*
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

  1. Combine chickpeas, beets, olive oil, lemon juice, salt and pepper in a food processor. Cover and process until smooth, scraping down sides as needed.

Cooking Tip

How to Roast Beets:

  1. Preheat oven to 400°F.
  2. Wrap beets in foil and seal tightly. Bake for 45 minutes or until tender when pierced with a knife. Cool.
  3.  Use a paper towel to rub skins off beets.
  4. Chop coarsely.

 

– See more at: http://www.eatright.org/kids/recipe.aspx?id=6442479054#sthash.cBlOps3V.dpuf

 

Beet juice!

Beet Juice? Really? Yep! Use a juicer and combine the juice of a small beet with 1 cup of 100% orange or apple juice. Enjoy!

Photo: #BEET #Juice? Really? Yep! Use a juicer and combine the juice of a small beet with 1 cup of #100% orange or apple juice. Enjoy! #FuelUpMa Ri Ja's photo.