Thursday, June 12, 2014

"Mayonnaise Grilled Stew" Chicken Chowder (DF/GF)

Sometimes my daughter watches TV shows on youtube or movies (we don't have cable or netflix.  Yes we're one of those people) and makes a dinner request.  One time it was for Elmo's "pocket food" which ended up being a variation of goi cuon | spring rolls and the "sushi" (brown rice and roasted seaweed) she theretofore was eating quite happily.  The other day it was for Minnie's Stroney (minestrone, get it?).  Yes, it's rampant commercialism influencing her choices.  And sometimes, it's a useful tool for getting her to eat something she doesn't like for xyz reason but sometimes all it takes is a tweak in word choice for her to eat it.  Like when she was 4.5 and refused to eat beans.  I gave her red beans (aka kidney beans) and told her they were kidneys.  Full stop.  And she was happy to eat kidneys.  After a few times I let her know that they were indeed kidney beans, not actually offal.    Her request today was for Mayonnaise Grilled Stew her misheard take on Manny's Gorilla Stew in cloudy with a chance of meatballs 2.   

For whatever reason she dislikes zucchini and carrots but they and kale were the only appropriate veggies I had in the fridge and I happened to have shredded potatoes and sweet potatoes in the freezer, so my solution was to puree them which resulted in a thick and creamy soup.  I've never done it before and really enjoyed the chowder-ness of it though the color was not pretty.  It can also be kept whole.

  • avocado oil (olive oil or pasture raised lard)
  • half an organic sweet onion sliced
  • 4-5 cloves of garlic, smashed
  • 2 organic carrots, sliced
  • 2 tbs oregano
  • 1 tbs cumin powder
  • 2 handfuls of grey sea salt
  • 6 chicken leg quarters cut into 4 pieces (to expose the marrow)
  • 2 organic zucchini sliced
  • 12 oz of kale chopped
  • 4 organic potatoes, shredded 
  • 2 sweet potatoes, shredded

Sauté the onions & garlic in oil until fragrant.  Add the carrots and sauté.  Add the chicken leg quarters and cover with water.  Add oregano, cumin, and sea salt.  Bring to a low boil and simmer for 20 minutes.   Remove the chicken legs and set aside to cool.  

Add the zucchini, kale, and root vegetables.  Cook for 10 minutes or until cooked through.  Use an immersion blender to puree the soup.

Shred chicken and add to the soup.

Ăn Ngon Lành|Eat Delectably!

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