Month: February 2019

Slow Cooker Chicken with Artichokes and Lemon

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Sometimes I stumble upon a recipe because I’m trying to use ingredients I have in the house. I had chicken and I wanted something I could just set in the slow cooker and forget about it a while. It turned out really yummy and made a great salad. One of my tips for nourishing yourself is mindful eating and savoring your food by adding fresh ingredients when serving. It makes the meal special and flavorful. My favorite things to add are a squeeze of fresh lemon, drizzle of olive oil or balsamic vinegar, fresh herbs, seeds and nuts.

When this meal was finished, I put it on greens and added olives, a drizzle of olive oil and a squeeze of fresh lemon. This is not your typical “rabbit food” salad that leaves you hungry soon after eating. This salad is so good and hearty and actually feels like a whole meal. I’m eating less meat these days and when I do have chicken, one of my favorite brands is Bell & Evans. It a local PA brand with humane practices and whenever I find some on sale at the store, I grab it!

Ingredients

1 lb boneless chicken breasts or boneless chicken thighs

Dried Italian Herbs

Salt and Peper

Olive Oil

Handful of small new potatoes

Juice and Zest from 1/2 lemon

Small jar or can of artichokes

2 cloves of garlic, minced or smashed

Pat chicken breasts dry and season both sides with Italian seasoning, salt and pepper. Sear both sides of the chicken in olive oil in a pan and set aside. Place the small potatoes in the slow cooker along with the rest of the ingredients. Put the chicken on top and cook just until done (low for 3-4 hours worked for me). Don’t overcook or the chicken will dry out. Serve with a side of vegetables or on a salad.


Warming Winter Vegetable Soup

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It’s been more than a while since my last post. There were many times when I prepared some food, took some pictures and wanted to write, but different seasons brought different prioritites and, well, just plain life happened.  But a constant has been my passion for yummy, whole and healthy foods and the art of preparing it.  Yes, art. No, I’m not a chef that prepares lovely food delicately plated to impress, but rather I love simple, earthy real food and it’s a creative outlet for me.

Over the years I have developed a list of well-being practices. I try and do at least one thing from my list each day to cultivate wholeness and self care.  Some days I’m lucky if I check one off the list and other days I’m able to fit in several.  One of the items on my list is cooking, chopping and shopping for ingredients.  It’s soul care, it brings me joy and life and I consider it a spiritual practice.  So on a busy day when I’m at home making up a quick meal, I try and stay present and enjoy the process.

This particular soup I made on a very snowy afternoon and chopping the vegetables and pulling out the dried herbs reminds me of the life that will come in the spring, but also grounds me in the present warmth and slowness of winter.  This is my favorite soup to make because it’s so versatile and you can literally make it your own and use what you have on hand.  I make it different every time.  It also freezes well and I eat this for lunch often.

Ingredients

olive oil

1 medium onion, diced

3 cloves garlic, minced

1 can of diced tomatoes

5 cups of vegetable or chicken stock

dried Italian herbs to taste

3-4 carrots, chopped

parmesan cheese rind (optional) or use 1 tbsp grated parmesan cheese

misc vegetables- I like broccoli, kale, cauliflower, peas

1 can of beans if desired

pinch of hot pepper flakes to taste (optional)

Sauté the onion and garlic (along with salt and pepper) in a dutch oven or soup pot.  Add dried herbs to release the flavor.  Add the tomatoes, stock, carrots and parmesan cheese rind (or grated parmesan cheese) if using and simmer on low heat for 1-2 hours (or until carrots are tender).   Remove the cheese rind. Add other vegetables and beans if using and simmer until the vegetables are tender.  Add red pepper flakes or drizzle with olive oil and balsamic vinegar to serve.