And for once I was SuperMom

Friday, November 5, 2010


What does one do with all this local food? Here are two recipes that I came up with:

2 cups cooked kidney and pinto beans (i cook my own from dried, instead of using canned, so I do a mixture of the two beans)
2 cups frozen tomatoes
1 lb ground beef or 2 cups black beans
1 red pepper chopped
8 oz frozen roasted green chilies
1-2 carrots chopped
1 cup frozen or fresh olathe/sweet corn
1 onion chopped
3 cloves garlic chopped
cumin, salt, pepper, and chili powder to taste

If using beef brown it beforehand with onion. Throw it all in the crock pot, set on low, and walk away until dinner time. Serve with regular chili trappings; sour cream, cheese, cilantro, etc. A dish that uses summer ingredients but is really best eaten in the winter.

Peach Glazed Rosemary Chicken

1 1/2 lbs chicken
1/2 - 3/4 cup peach jam
1/2 cup white wine
1 tsp lemon zest or squirt in some lemon juice
1 tsp rosemary
1 tsp thyme
1 clove garlic minced (go easy on garlic, it can overpower the other flavors)

Arrange chicken in 9x13 baking dish. Melt all other ingredients on the stove in small saucepan, until flavors are mingled. Pour pach jam over chicken and bake until done.

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