Rich, Hot Chicken Stew

It was a cold rainy autumn day, all I can think about on a day like this is hot soup...or artichoke dip, but soup was the more responsible choice for dinner. I had a lot going on so I did this in the crock pot but you can make it in a large sauce pan on the stove too. I don't have a "finished" photo because it really was that kind of day but here it is in the pot. Boy, did it smell good!

Recipe:
2 medium onions, chopped
2 tablespoons butter
2 cups chopped chicken
8 oz. sliced mushrooms
3 carrots, sliced
12 oz. potatoes, peeled and cut into chunks
2 bay leaves
1/2 teaspoon dried tarragon
1/2 cup white wine
4 cups chicken broth
3/4 cup 1/2 & 1/2 or cream or whole milk
3 tablespoons flour
3/4 teaspoon salt
Saute the onion and mushroom in the butter until lightly browned. If using a crock pot put them in now, other wise start with a large sauce pan and do everything else in the same pan.

Deglaze the pan by pouring the wine in while hot, this burns off the alcohol and frees the browned bits from the bottom of the pan which will add great flavor to the rest of the soup.
Add the broth, chicken, carrots, potatoes, tarragon, and bay leaves. Let simmer on the stove top for 30-40 minutes or in the crock pot on high for 4 hours, low for 6 hours.
My chicken broth was frozen so I just added it to the pot as it was.

Just before serving, remove the bay leaves and stir together the 1/2 & 1/2 with the flour and salt in a small sauce pan, stir until thickened. Add to the pot.

 Mmmmm....

By the time it was ready we had this gorgeous rainbow in the front yard.

Hot soup and a reminder of the promise!

Artichoke Tart

If you like artichokes, parmesan and feta cheese then this is the dish for you! Savory and tangy, with a creamy polenta crust and bits of parsley and rosemary.

I found the original recipe in "Ancient Grains for Modern Meals" by Maria Speck and only made a few changes to suite my family. I changed one of the cheeses from goat to feta, halved the recipe and made it in mini tart pans and increased the parmesan. Yummy stuff, reminiscent of baked artichoke dip.
I used this as a main course but it would make a good side or cut in wedges an appetizer.

Makes 4- 4inch tarts.
Polenta crust:
3/4 cup of broth, chicken or vegetable
3/4 cup of water
1/2 teaspoon salt
3/4 cup polenta or corn grits
1/3 cup shredded parmesan cheese
1 egg
Filling:
1/2 cup plain Greek yogurt
1 egg
1/4 cup minced onion
1 tablespoon finely minced parsley
2 teaspoons finely minced rosemary
1/4 teaspoon salt
dash black pepper
1  12oz. can artichokes, well drained
2 oz. crumbled feta cheese
1/3 cup shredded parmesan
To make crust:
Bring the broth and water to a boil in a medium saucepan.

Slowly add the polenta in a steady stream, stirring constantly.

Simmer and stir until thick about 10 minutes then put the lid on and set aside for 10 minutes.

Lightly spray tart pans with olive oil.
Spoon polenta into pans, gently pushing up the sides.

Set aside.
To make filling:
Gently stir together all the filling ingredients except the parmesan cheese.

Spoon into the crust.

Top with parmesan.

Bake at 375F. for 25 minutes, until the cheese on top is starting to brown.

Serve with a crisp, green salad or what ever you want, who am I to tell you what to eat.

Delish!

Chocolate Coconut Cake--To Live For!

Can't really say that I would die for a cake, so it's not "to die for", but it was awfully good, wow good.
 I wish I could show you a photo of a plated piece all dolled up with bits of toasted coconut artfully scattered around it, alas it vanished without a photo. I took it to an Oneg event (fellowship meal) so I didn't want to take a piece out before it went, then before I turned around it was gone.
So here is a lesson on taking components you may already have and regrouping to form another wonderful concoction. Here is the list of components.
The chocolate cake was light, airy and rich, I used the recipe on the back of the Hershey's Cocoa box. It is always good and is my "fall back" recipe for any chocolate cake.
The creamy white frosting is the best white frosting I have ever had. I snagged this recipe from Tasty Kitchen http://tastykitchen.com/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had/   It is light and creamy, not heavy like a butter cream, more like a stable whipped cream texture.
To this add the simple, yet classic, toasted coconut. It dressed it up, added visual appeal and besides that...well, I just love coconut.
The Hershey Recipe
2 cups sugar
1 3/4 cups all purpose flour (I used spelt)
3/4 cup Hershey's cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil (I use melted coconut oil, or butter)
2 teaspoons vanilla extract
1 cup boiling water
Butter a 9x13" pan, set aside.
Preheat oven to 350F.
Mix dry ingredients, set aside.

 Add the eggs, milk, oil, and vanilla. Stir until just combined.

  Add the boiling water, stir, pour into prepared pan and bake for 35-40 minutes until a pick comes out clean.
Frosting
5 tablespoons flour
1 cup milk
1 teaspoon vanilla
1 cup softened butter
1 cup granulated sugar, not powdered
While baking, in a small saucepan heat, stirring constantly, the flour and milk until it thickens to a pasty consistency.

 Allow to cool completely before the next step.
While you are still waiting for the cake you can toast the coconut. Watch it closely (I burned the first batch).

 Put about a cup and a half coconut onto a baking pan. Toast at 325F. for maybe 5-10 minutes, until it begins to appear golden.

Set this aside for a few minutes until cool or the frosting will melt if you put it on while warm.

When the frosting base is completely cooled (and not until!), beat in the butter until light and fluffy. Beat in the granulated sugar until all graininess is gone. Add vanilla.
Mmmm, so light.

 Spread evenly over surface of cooled cake.

 Sprinkle with the coconut.

So there you have it, chocolate, light, creamy frosting and coconut--does it get any better than that?
 My daughter made me promise to make this again, soon!

Make sure you get a piece!

Chunky Apple and Peach Snack Cake

This little cake surprised me. It is packed with so much flavor, peach and apple chunks, orange juice and zest, with less sugar than most cakes. I used butter and coconut oil so it has good fats with a lovely texture, and part whole grain.

Definitely one to try!
I used 2  8x8inch baking dishes because I was giving one away and wanted one for my own little family. It will also work perfectly in a 9x13inch baking dish or muffin pans.
Fruit mixture:
1 large apple, not too tart, peeled, diced
1 1/2 cups chopped fresh or frozen peaches
2 tablespoons sugar mixed with 1/2 teaspoon cinnamon
Dry ingredients:
2 cups all purpose flour (I used white spelt)
1 cup whole grain wheat or spelt
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
Wet ingredients:
1/3 cup orange juice
zest of 1 orange
1/2 cup butter, melted and cooled
1/2 cup coconut oil, melted and cooled
4 eggs
1 1/3  cups sugar
2 teaspoons vanilla extract
Grease pans generously then set aside.

Preheat oven to 350F.
After chopping the fruit, toss together with the cinnamon and sugar mixture. Set aside.

  

In a large bowl, stir together all the dry ingredients.

In a small bowl, stir together all the wet ingredients.

Add the wet to the dry, do not over mix or the cake will be tough.

Gently stir the fruit mixture into the batter.

Spread into pans, if using muffin pans fill each cup to 2/3.

Bake for 40 minutes, 20 for muffins, test with a toothpick inserted into the center, when it comes out clean it is done.

You can sprinkle the finished cake with more of the cinnamon/sugar mixture or dust with confectioner's sugar.
Enjoy!