Table of Contents Page

.

If the entire blog is showing, you can either scroll through the entire blog, or use the links to go directly to the wanted recipe!


General Categories:

   Chicken Dishes~

1. Bombay Chicken and Rice
2. Indonesian Peanut Butter Chicken
3. Lemon Fennel Chicken
4. Roasted Chicken and Fennel
5. Thai Chicken Cabbage Soup

Crock-Pot Recipes

1. Indonesian Peanut Butter Chicken

  
Vegetarian Dishes~

1. Falafel
2. Ginger Carrots
3. Roasted Beets and Sweet Potatoes

Specific Ingredients:

   Beets~

1. Roasted Beets and Sweet Potatoes

   Cabbage~

1. Thai Chicken Cabbage Soup

   Carrots~

1. Ginger Carrots

   Chickpeas~

1. Falafel

   Fennel~

1. Lemon Fennel Chicken
2. Roasted Chicken and Fennel

   Peanut Butter~  

1. Indonesian Peanut Butter Chicken  

   Sweet Potatoes~

1. Roasted Beets and Sweet Potatoes

Indonesian Peanut Butter Chicken

This is a crock-pot recipe --

Ingredients:
1/3 cup natural peanut butter
2 tablespoons brown sugar
2 tablespoons soy-sauce
1/2 teaspoon sesame oil
2 garlic cloves, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon ground ginger
1 pound chicken breasts
sesame seeds
crushed red pepper flakes
2 limes, cut in wedges

Directions:
In a 4 quart slow cooker, put the peanut butter and turn to high.  Add the brown sugar, sesame oil, soy sauce, garlic, cayenne pepper, and ginger.  Stir to combine.  Add the chicken, and toss to coat.  Cover and cook on low for 6 to 8 hours, or high for 4 to 5 hours.  If the slow cooker isn't at least two thirds full, keep an eye on it so it doesn't burn.  You may have to stir it a couple times.  Garnish with sesame seed and add red pepper flakes if desired.  Serve over brown rice with the lime wedges.

Thai Chicken Cabbage Soup

Ingredients:
1 pound chicken breasts
8 cups chicken broth
2 leeks, sliced
6 carrots, cut into small pieces
1 medium head of cabbage, shredded
1 8oz package of uncooked egg noodles
1 teaspoon thai chile sauce

Directions:
Boil chicken in chicken broth, reduce heat and let simmer for 20 minutes. Remove the chicken and set aside.
Put the leeks and carrots into the pot, and let simmer for 10 minutes. Shred the chicken, and return to the pot. Add the cabbage and egg noodles, and cook for another 5 minutes, or until the noodles are soft. Flavor with tai chili sauce.

Falafel

1/2 cup chopped onion
1/4 cup fresh parsley
2 cloves garlic
2 teaspoon cumin
1.5 teaspoon salt
1/2 teaspoon coriander
1/2 teaspoon baking soda
1/4 teaspoon ground red pepper

Directions:
Put all ingredients in food processor and process until coarse - add 2 tablespoons all purpose flour.
Form into medium balls, and fry in olive oil.
Serve in pita with yogurt sauce and veggies.

Lemon Fennel Chicken

Ingredients:
1 pound chicken breasts
olive oil
2 fennel bulbs, thinly sliced
4 cloves garlic
1 onion - chopped fine
10 oz chicken broth
2 tablespoons lemon juice
1 teaspoon lemon peel

Directions:
Saute chicken in olive oil until cooked, remove from skillet.
Add fennel, garlic, and onion to the skillet and cook over medium heat for about 5 minutes, or until fennel is translucent.
Add chicken broth, lemon juice, and lemon peel, and bring to a boil.
Reduce heat, and let simmer for 5 minutes, adding the chicken back in the last minute.
Serve over brown rice (or similar).

Roasted Chicken and Fennel

Ingredients:
1 large fennel bulb, cored and chopped (about 3 cups)
5 teaspoons olive oil
2 tablespoons fresh rosemary leaves
1 tablespoon freshly grated lemon zest
2 cloves garlic, quartered
1/2 teaspoon freshly ground pepper
1 pound chicken boneless chicken breasts
2 tablespoons pine nuts
2 teaspoons white-wine vinegar

Directions:
Preheat oven to 450
In a 9x13 inch baking dish, toss the fennel with 2 teaspoons of olive oil and bake for 10 minutes.
Mince the rosemary, lemon zest, garlic, and pepper together. Combine this with 1 teaspoon olive oil, and then use to coat the chicken breasts.
Cook the chicken in olive oil until browned on all sides.
Stir pinenuts into the baked fennel, and place cooked chicken on top of the fennel. Return to the oven and bake until the fennel is golden (about 20 minutes).
After removing from the oven, remove the chicken, and toss the fennel with the vinegar. Serve over brown rice.

Bombay Chicken & Rice

Ingredients:
1 cup uncooked rice
6 oz diced dried mixed fruit
1/2 cup chopped onion
2 cups chicken broth
1 pound chicken cut into small pieces
4 teaspoons curry powder
1/2 teaspoon paprika

Directions:
Preheat oven to 375 degrees
Mix in a 9x13 inch baking pan the rice, fruit and onion.
Mix the chicken pieces with the curry powder and paprika, then place over rice mixture.
Cover pan with aluminum foil, and bake for 1 hour.

Awesome!!