CHINESE CHICKEN STEW

1 lb boneless skinless chicken thighs, cut into bite-size pieces
1 tsp Chinese 5 spice powder
1/2 tsp red pepper flakes
1 tbsp peanut or canola oil
1 large onion, coarsely chopped
1 lb fresh mushrooms, sliced
2 garlic cloves, minced
1 can (14-oz) chicken broth, divided
1 tbsp cornstarch
1 large red bell pepper, cut into bite-size pieces
2 tbsp low-sodium soy sauce
1 tbsp sesame oil
2 large or 3 medium green onions, cut into half-inch pieces
3 cups hot cooked rice, optional
1/4 cup coarsely chopped cilantro, optional

In a bowl, toss the cut-up chicken pieces with the Chinese spice.  Stir in the red pepper flakes. 

In a large skillet, heat the peanut or canola oil and add the onion and chicken; cook, stirring, about 5 minutes or until the chicken is browned.  Add the mushrooms and garlic, cooking until the chicken is cooked through.

Combine 1/4 cup chicken broth and cornstarch in a small bowl; set aside.  Place the cooked chicken mixture into a slow cooker or crockpot.  Add the remaining broth, bell pepper, and soy sauce; stir to blend.  Place lid on the cooker and cook for 3 1/2 hours or until the bell pepper is tender.

Stir in the cornstarch mixture, sesame oil, and the green onions.  Cook another 30 to 45 minutes until the juices have thickened. 

To serve, ladle into soup bowls and scoop a half cup rice, if using,into center of each bowl.  Sprinkle with the chopped cilantro, if desired.

Yield: 6 servings.

CHICKEN STEW WITH DUMPLINGS

2 cups sliced carrots
1 cup chopped onion
1 large green bell pepper, sliced into strips
1/2 cup sliced celery
2 cans (approx 14-oz each) chicken broth
2/3 cup all-purpose flour
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 large red potatoes, skin on and cut into bite-size cubes
1 pkg (6-oz) fresh mushrooms, halved
3/4 cup frozen peas
1 tsp dried basil
3/4 tsp dried rosemary
1/4 tsp dried tarragon
3/4 tsp salt
1/4 tsp black pepper
1/4 cup heavy cream (or 1/4 cup fat-free evaporated milk)

Combine the carrots, onion, bell pepper, and celery in a slow cooker or crockpot.  Stir in the chicken broth, saving 1 cup for later.  Place lid on cooker and cook on low setting for 2 hours.

Stir the flour into the 1 cup of saved chicken broth until smooth.  Slowly stir the mixture into the mixture in the cooker.  Add the chicken, potatoes, mushrooms, peas, and seasonings to the cooker; cover and cook an additional 4 hours until the chicken is cooked through and the veggies are tender.  Stir in the cream.

DUMPLINGS:
1 cup biscuit mix
1/4 tsp dried basil
1/4 tsp dried rosemary
1/8 tsp dried tarragon
1/3 cup low-fat milk

In a small bowl combine the biscuit mix and herbs.  Stir in the milk to form a soft dough.  Spoon the dough on top of the stew in four large spoonfuls.  Cook, uncovered, for 30 minutes then cover and cook for another 30 to 45 minutes.  The dumplings should be firm and a wooden toothpick inserted in the center should come out clean.   

Yield: 4 servings.

ITALIAN SAUSAGE AND VEGETABLE STEW

1 lb Italian sausage, cut into bite-size pieces
1 pkg (16-oz) frozen vegetable mix of onion, and colorful bell peppers
1 can (14.5-oz) diced Italian-style tomatoes
2 medium zucchini, sliced
1 jar (4.5-oz) sliced mushrooms, drained
4 garlic cloves, minced
2 tbsp tomato paste
1/4 tsp basil

Brown the sausage in a large skillet; drain.

Add the sausage to a slow cooker or crockpot along with the frozen vegetables, tomatoes with the juice, zucchini, mushrooms, and garlic.  Place lid on cooker and cook on low setting for around 4 hours until zucchini is tender.

Stir the basil into the tomato paste; stir mixture into the other ingredients in the cooker.  Replace the lid and cook another 30 to 45 minutes until the juices have thickened.

Yield: 6 cups

Note:  Goes great with Italian or Garlic Bread.

                                                     

EASY SMOKED SAUSAGE GUMBO

1 cup chicken broth
1 cup (14.5-oz) diced tomatoes, undrained
1/4 cup all-purpose flour
2 tbsp olive or canola oil
3/4 lb smoked sausage, cut into 1/2-inh pieces
1 medium onion, diced
1 green bell pepper, diced
2 ribs celery, chopped
1 carrot, peeled and chopped
2 tsp dried oregano
2 tsp dried thyme
1/8 tsp ground red pepper
1 cup uncooked long-grain white rice
chopped parsley for garnish, if desired

Combine the chicken broth and the tomatoes in a slow cooker or crock-pot.

Sprinkle the flour over the bottom of a small skillet.  Cook over medium-high heat, without stirring, for approximately 3 minutes or until the flour begins to brown (not burn).  Reduce the heat to medium, continue to cook flour while stirring for about 4 minutes.  Stir in the oil until smooth.  Carefully whisk the flour into the mixture in the cooker.

Add the sausage, onion, bell pepper, celery, carrot, oregano, thyme, and red pepper to the cooker; stir well.  Place lid on cooker and cook on low 4 to 5 hours until the juices are thickened.

Prepare the rice, according to the package directions, to be ready when the gumbo is do.

Place rice into individual serving bowls and top with the gumbo.  Sprinkle with chopped parsley to garnish, if desired.
Yield: 4 servings

Note: File Photo