comfort foods

Mar 5, 2014

Easy Chicken Stew

Chicken Vegetable Stew

This creamy chicken stew cooks in just 25 minutes. And I love it so much! Don’t be surprised if it becomes a family favorite at your house too. It’s really a chicken-vegetable stew with lots of health-building veggies: potatoes, carrots, celery, mushrooms, and broccoli so it’s a complete meal, all in one bowl. The mushrooms add so much flavor but they aren’t really vegetables, are they? This chicken stew may look too rich to eat but wait until you see how light it is. There’s no butter here, no cream, or even milk. I use a touch of olive oil, lean boneless chicken breast, and lots of vegetables.

To make this a quick dinner, I usually use store-bought chicken stock (Swanson’s unsalted) but if you use a salted stock, be sure to taste for salt before adding any at all.  This creamy and delicious dish comes together quickly, almost like a stir-fry so make sure you have everything prepped before you start. The last time I made this chicken stew, it only took 35 minutes but I’m a fast peeler and slicer/dicer.

If you like comfort food, you will love this easy, healthy recipe. Mushrooms are a good source of vitamin D and broccoli is one of the best defenders against cancer. So here’s the bottom line: It’s easy. It’s healthy. It’s low fat. And it’s awesome! Click here for the recipe. – Jenny Jones

Oct 4, 2013

I ate the whole thing!

Best Rice Pudding Ever

I just posted my 100th recipe and there are still so many more to come. But no one has ever asked me what MY favorite is. So what is my favorite recipe of all one hundred? Up until yesterday, I might have had to think about my answer because if I didn’t love something, I wouldn’t be making it, right? But last night, it became clear. It’s my delicious, yummy, creamy rice pudding.

As comfort foods go, especially when you feel stressed out, rice pudding is hard to beat. It’s creamy, sweet, and when served warm… it could help avoid some expensive psychotherapy! My low fat version is made with the only rice you should ever use for pudding – Arborio. So last night after dinner, I ran out of those peanut butter cookies so I made some rice pudding. It only takes 30 minutes so as soon as it was done, I transferred it to my orange bowl, planning to have a small serving and keep the rest for tomorrow. I failed.

I started by skimming spoonfuls off the top (it was still pretty warm – actually, it may have still been cooking) and before I knew it, there was hardly any left. I transferred it to a smaller container to refrigerate, tasting as I went along. I went to cover the container and realized there wasn’t even one serving left. I decided it wouldn’t be fair to the next person (me) who’d be eating it.

So I ate the whole thing. It’s not something I’m proud of but I feel I need to share. Keeping it a secret was causing me stress and stress makes us crave comfort foods, and well… it’s a vicious cycle, my friends. So I’ve cleared my conscience, just like I cleared out that orange bowl.

The next time you’re craving some comfort, click here for the recipe.

Mar 20, 2013

Homemade potato gnocchi

 How To Make Potato GnocchiIt only takes three ingredients to make soft and tender potato gnocchi. My Polish dad was the cook in our family and he used to make them and called them kluski which I later learned are the same as Italian gnocchi. In Poland they are called kopytka and the Polish way to serve them is with fried bacon and onions but nobody needs to do that any more! I prefer gnocchi Italian style as a side dish with red sauce or as a main dish topped with my homemade bolognese sauce. Anything you can do with pasta, you can do with gnocchi and it’s a pretty simple recipe. Plus they freeze beautifully. Click here for the recipe. – Jenny Jones