Posts Tagged ‘peas’

Slow Cooker Stout Chicken Stew #SundaySupper

Sunday, March 16th, 2014

Rumor has it that spring is just around the corner, but with snow in the forecast yet again it’s hard to keep the faith. If, like me, you’re starting to tire of heavy stews for Sunday supper, this one is made with chicken for a lighter feel. The bright green peas also add a welcome hint of spring. It’s officially a St. Patrick’s Day dish, as an Irish stout (i.e. Guinness) flavors the sauce.

This stew is easy to prepare — after browning the chicken and cooking the bacon, it all goes into the slow cooker to braise for 4 hours on high or about 7 on low. The peas are added at the end to keep them bright and crisp — no mushy peas here.

While it’s cooking, I set out a green vegetable crudite to snack on. A selection of Irish cheeses, of course. Serve the stew with some Irish soda bread and, naturally, a glass of stout. (Maybe a root beer for the kids, though.) And follow it all with a not-too-sweet Guinness chocolate cake. You’ll be well-fueled to deal with shoveling more snow…. or whatever your St. Patrick’s Day brings.

Slow-Cooker Stout Chicken Stew | FoodieTots.com

Recipe: Slow Cooker Stout Chicken Stew

Adapted from Eating Well
Makes 6-8 servings

Ingredients:

  • 6 tablespoons plus 1/2 cup all-purpose flour, divided
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 1/2 pounds chicken thighs, skin removed
  • 1 tablespoon olive oil
  • 3 pieces bacon, chopped
  • 1 14-ounce can Guinness beer or other stout
  • 4 large carrots cut into 1-inch pieces
  • 2 red potatoes, cut into 1-inch pieces
  • 1 small yellow onion, chopped
  • 4 cloves garlic, chopped
  • 1 1/2 teaspoons dried thyme
  • 1 cup chicken broth
  • 2 cups frozen peas, thawed

Instructions:

  1. In a shallow bowl, combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper. Dredge chicken thighs in the flour and set aside on a plate.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 2 to 4 minutes per side. (May need to do this in two batches.) Remove chicken and place in slow cooker.
  3. Add bacon and cook, stirring, until crisp. Sprinkle remaining 1/2 cup flour over the bacon and cook, stirring, for two minutes. Add beer and cook, stirring, until flour is dissolved into a sauce. Pour over the chicken in slow cooker. Add carrots, potato, onion, garlic and thyme, spreading over chicken. Pour chicken broth over.
  4. Cover and cook until chicken is tender, 4 hours on high or 7-8 hours on low.
  5. 10 minutes before end of cooking time, stir in peas. Season with additional salt and pepper to taste.

St. Patrick's Day #SundaySupper tablescape | FoodieTots.com

~

For many more ways to Eat Your Greens this St. Paddy’s Day (or all spring long!), check out these other recipes from the #SundaySupper bloggers:

Green Light Appetizers and Sides

Getting Greens Through Salads

Entreés That Will Leave You Green With Envy

Desserts and Beverages That Will Make Others Turn Green

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Worm Wednesday: Peas! Or, a Pea!

Wednesday, June 22nd, 2011

After the disappointing pea harvest last year — when my peas wilted in the summer heat as soon as they began to bear pods — I found a variety described as “heat tolerant” this time around. And it paid off, as we left for a 10-day vacation in the midst of a upper-90s heat wave, and returned to … peas! The boy was so excited to pluck the first pod and asked if he could eat it right away. Of course I said yes, and was rewarded with, “These are THE BEST PEAS I’ve ever eaten!” (A ha! Finally the frozen-peas-only decree has been lifted. At least for a day.)

first pea from the foodietots garden

baby max and ruby counting peas booksOver In the Kitchen with Audrey, little superstar Audrey (leader of Jamie Oliver’s Food Revolution Group of the Week — congrats!) had her own pea epiphany this week.

The foodie bebe is already showing signs of being a pea enthusiast like her brother, but just to be safe we make sure to read this cute book as often as possible: Baby Max and Ruby Counting Peas —>

If you’ve harvested (more than one) pea(s) from your garden, try this chilled asparagus and pea soup with mint.

Your turn! If you’d like to share a photo of your kids in the garden for a future “Worm Wednesday” post, please e-mail it to foodietots@gmail.com, &/or leave a link to a recent gardening post in the comments and show us what your kids are growing!

At Market: Chilled Asparagus Pea Soup

Thursday, June 3rd, 2010

What comes after asparagus and strawberries? Fresh peas! I bought both English peas (for shelling) and sugar snap peas this past weekend at the Falls Church Farmers Market. The English peas joined some Black Rock Orchard asparagus in a cold soup for a hot and steamy evening.

While the boy’s favorite vegetable is actually peas, he generally prefers them frozen. And though I couldn’t coax him into helping me shell, he did snatch a handful of fresh shelled peas out of my bowl. (He even tried a sugar snap pea with its pod last night, rather than slurping out the peas as though it was edamame in his usual manner.)

Recipe: Chilled Asparagus Pea Soup

Ingredients:

  • 1 pound asparagus, cut into 1-inch pieces
  • 1 cup shelled fresh peas (or frozen if that’s all you have)
  • 1 small yellow onion
  • 2 tablespoons olive oil
  • 2 cups chicken or vegetable broth
  • 6 leaves fresh mint
  • 1/2 cup half and half (or cream)
  • salt and pepper

Instructions: Warm olive oil in a soup pot over medium heat. Add onion and cook until it becomes translucent, about 5 minutes. Add asparagus, a pinch of salt and pepper, and broth. Increase heat to high and bring to a boil; then reduce to a simmer and cook for 7 minutes. Add peas and cook for an additional 3 minutes. Asparagus should be just tender when pricked with a fork. Remove from heat and let cool a little. Add mint (torn into small pieces).  Process in small batches in a blender until smooth. Stir in half and half.  Pour into a bowl and chill in the refrigerator for at least one hour. (You can also accelerate the cooling by setting the bowl into a larger bowl with ice and water.) Garnish with additional mint leaves. Serves 4. Enjoy!

Note: Make this with vegetable broth for Meatless Monday.

(Sorta Meatless Monday) Coconut Basil Shrimp Stir-Fry

Monday, May 24th, 2010

I’m not sure if there’s an official rule about seafood on Meatless Monday, but I’ve generally avoided it thus far. Since part of the purpose of Meatless Monday is to raise awareness of the environmental impact of our food choices, I figured I’d make an exception for a farewell to Gulf shrimp. This dinner was loosely inspired by Aimee’s coconut rice, in that I had the two ingredients on the mind. The snap peas came from the farmers market, and were just as crisp and sweet as they look. And the basil was the first harvest from my freshly-potted herb planter.

Recipe: Coconut Basil Shrimp Stir-Fry

Ingredients:

  • 1 pound wild Gulf shrimp
  • 1/3 cup shredded coconut
  • 2 cups snap peas
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 4 basil leaves, finely chopped
  • salt and pepper

Instructions: Toast coconut in cast iron skillet over medium heat until lightly browned. Remove from heat and set aside. Warm olive oil in skillet and cook garlic until soft and translucent, 3-4 minutes. Add shrimp, season with salt and pepper, and cook until pink and cooked through. Add soy sauce, snap peas and coconut and cook another 2 minutes. Remove from heat and sprinkle basil over top. Serve over rice. Makes 4 servings. Enjoy!

The FoodieTots family participates in Meatless Mondays, cutting out meat one day a week for our health and for the environment. (When we do eat meat, we choose local and grassfed whenever possible.) Visit the Meatless Monday pledge page to learn more, and sign up for weekly tips and recipes you can use to go meatless, too!