If you're a regular reader of FSTS you know how much I adore Terry Walters and how much I love her cookbooks. I first met her in 2011 when I got to hang out with her at Kitchenwares on Newbury Street in Boston (blogged about it here). She was so warm and friendly and I loved how non-judgmental she was about clean food, which Terry often describes simply as "minimally processed."
Over the last few years, I've found my favorite Terry Walters recipe and have shared many of them here (Check out my step-by-step granola post with lots of visuals here and my bulk gift granola recipe here.) Terry lives in Connecticut and has some roots here in Beantown, so she comes for speaking engagements, cooking demos, and book signings, some of which I've helped organize and wrote about here. When I hosted my family for Thanksgiving a few years ago, we used Terry Walters' recipes to put a well-rounded vegetarian thanksgiving meal on the table (wrote about that here). And, when my sweet tooth is craving peanut butter and chocolate, I turn to one of the easiest recipes I know, Teff Peanut Butter Chocolate Chip Cookies. I made a double batch the night before my foot surgery a few weeks ago so that I'd have something quick and easy to nosh on in the days after when cooking wasn't really in the cards.
Terry's latest book, Eat Clean Live Well combines seasonal recipes with healthy living tips to help you not only eat clean, but live in harmony with the seasons. The winter part of Eat Clean Live Well includes tips on maintaining balance like never show up hungry and ways to spend time outdoors), winter self care (great tips on skin care, exercise, and favorite teas and herbs), and giving (recipes for healthy homemade gifts). For the more ambitious among us, there are tips for planting seeds, sprouting, lacto-fermenting, composting, and homemade cleaning products. It's like a guide to healthy living and a cookbook in one...
And I want you to have a copy! Terry's publicist at Sterling Epicure was kind enough to send me a copy to give to one of you. To enter, click on the rafflecopter link below. You'll have to follow @FrSeed2Stomach (that's me!) on twitter to win and you can earn additional entries by leaving a comment and visiting my Facebook Page. I'll randomly select a winner on Feb 1 and that winner will be notified via email then. Good luck!!
a Rafflecopter giveaway
Saturday, January 17, 2015
Wednesday, January 7, 2015
You don't need a VitaClay to cook this dish. It can simmer on the stove unattended or cook in your slowcooker all day. Like a good tomato sauce, the longer the flavors have to spend time with each other, the better.
This dish is often served over pasta, but I love it over mashed potatoes and this time, I mashed some celery root with the potatoes for extra flavor and nutrition and left the cheese and milk out to keep this very filling dish from being too heavy. Nobody missed the cheese or milk and I don't think anyone would have been aware of the celery root if I hadn't told them. If you're looking for a dish that gets more veggies into your family's diet, give this one a try!
Ingredients (in order of appearance):
1 package of organic, skinless, boneless chicken thighs (there were 6 in mine. get pastured local chicken if you can)
1/2 cup brown rice flour (optional) seasoned with a dash each of black pepper, garlic powder, and Italian seasoning
2 tb extra virgin olive oil
1 yellow onion, thinly sliced
1 red bell pepper, sliced
2 cloves minced garlic
Splash of red or white wine (optional)
1 tsp dried oregano
1 tsp Italian seasoning (or a pinch each of dried marjoram, thyme, rosemary, savory, sage, oregano, basil, and parsley - if you're missing any one of these, no worries!)
1/2 tsp dried thyme
1/2 tsp (or more if you like it spicy) red pepper flakes
1 can or jar (14 oz) crushed roma tomatoes
sea salt and freshly ground black pepper to taste
1) Bring the chicken to room temp while prepping the rest of the ingredients.
2) Coat the chicken in the flour (wheat flour is fine, too). Heat 2 tb extra virgin olive oil over medium-high heat. When hot, add the chicken and brown, cooking for about 2 minutes per side.
3) Remove chicken from pot and add the onion, pepper, dried herbs, and a pinch of salt and pepper to the oil. Add another tb of oil if pan is dry. Saute until onions are translucent and peppers soften. Add the garlic and the wine soon thereafter to deglaze the pan. You don't want the garlic to brown.
4) In the slow cooker, put half the crushed tomatoes, then the chicken and everything you've sauteed, then the rest of the crushed tomatoes. Add some more salt and pepper to taste, set it, and forget it.
|Step 4: Set it and forget it!|
Vitaclay: Stew for 2 hours. It'll be done in 1 and can probably go for the full 4, but 2 worked well.
Crock-Pot/Slow-Cooker: Cook on high for 4 hours or on low for 8.
Stove-Top: Simmer for 1 - 3 hours. It's ready when a chicken thigh is no longer pink in the middle but will be better when the chicken falls apart when you try to cut it with a fork.
Note: If you're pressed for time, you don't need to coat the chicken in flour, brown it, or saute the veggies. You can just dump all the raw ingredients into the slow cooker and be done with it. It won't be AS flavorful, but it will still be absolutely delicious!
Enjoy over pasta, mashed potatoes, quinoa, brown rice, or your grain or starch of choice.