Savory Dishes To Warm Your Soul!
These are some of my favorite cool weather, belly-filling recipes. The stew combines many spices and aromatics, while the seasoned sausage imbues flavors in the pie.
African Chicken Stew
4 chicken breasts, bite-sized
2-3 tablespoons bacon drippings, sesame oil or olive oil
1 tablespoon garlic, minced
2 large onions, chopped
2 carrots, sliced
3 celery ribs, sliced
2-3 large sweet potatoes, cubed
1 can black beans
1 can garbanzo beans (optional)
1-2 cans tomatoes, diced
1 teaspoon ground coriander
1 teaspoon ground cumin
curry (1/8-1/4 teaspoon)
cinnamon (1/8-1/4 teaspoon)
1 teaspoon red pepper flakes (optional)
2 cups chicken broth
3/4 cup peanut butter
2-3 tablespoons flour
garlic salt, pepper and seasonings to taste
cilantro, chopped (optional)
unsalted roasted peanuts, chopped (optional)
steamed rice (optional)
Brown chicken in oil and place on paper towel to drain grease. Saute onions and garlic in drippings until tender.
Combine all ingredients except peanut butter into a large pot, bring to a boil and simmer for 15-20 minutes. Add peanut butter and flour simmer until thickened and potatoes are tender. Season to taste.
Serve over steamed rice and garnish with cilantro, parsley, and unsalted peanuts.
Cabbage, Apple, & Sausage Pie
2 9 inch, deep dish, frozen pie shells
2 tablespoons butter
2 tablespoons flour
2 Granny Smith apples, sliced into 1/8 pieces
2 medium onions, chopped
1 16oz package smoked sausage or keilbasa, sliced
1 small cabbage head, shredded medium
1 egg yolk, (optional)
Brown sausage in butter and set aside when done. Combine Cabbage, onions and apples and salt and pepper in a dutch oven and cook for 10 minutes on medium heat.
Stir flour and sausage into vegetables, toss to combine. Pour into greased baking pan and cover with thawed pie shells.
Bake at 350 for 40 minutes. Brush eggs yolk on crust to make it brown the last 10 minutes of baking.