Quick Brunswick Stew.

Quick Brunswick Stew

2 medium onions, diced

1-2 cloves garlic, minced

1/2 stick butter

1 bag (1 pound) frozen baby limas

1 bag (1 pound) frozen corn

1 14.5 ounce can petite diced tomatoes

1 8 ounce can tomato sauce OR preferably one 10 ounce can tomato puree

1 cup good BBQ sauce, such as Sweet Baby Ray's

1 quart chicken stock

1/2 tsp tabasco sauce

1/2 tsp black pepper

1/2 tsp salt

1.5 pounds smoked pulled pork from your favorite purveyor

OPTIONAL: 1 pound of pulled/diced chicken or turkey

Cook onions & garlic in butter over medium heat for about 5 minutes. Add beans & corn and cook for about another five minutes, allowing them to thaw. Add everything else, bring to a boil, then reduce to simmer for about 20 minutes. 

Serve with cheese, sour cream, etc, with good bread.

Hummingbird Cake

I've just come here looking for my hummingbird cake recipe, and was alarmed to discover that I don't have it on here. After some quick discussion, I am relieved to be reminded that the Southern Living version is the ONLY recipe that should ever be used!

Birdseed Bars

I saw this homemade granola bar on an episode of Annabel Langbein's PBS show, and it has instantly become the daily breakfast for my wife. They are delicious by themselves, but are elevated by a spread of peanut butter, almond butter, or Nutella!

BIRDSEED BARS:

2 cups oatmeal

1 cup sunflower seeds

1 cup pumpkin seeds

1/2 cup sesame seeds

1/2 cup hemp seeds (or whole cup of sesame)

1/2 cup unsalted cashews

1/2 cup sliced almonds

1/2 cup of flax seed

2 tbsp chia

*1-2 cups rice krispy cereal, optional at the very end of mixing

TOAST TOGETHER at 350 for 15 minutes

(1 cup COCONUT and/or Dried fruit of choice, optional!)

1 stick butter

8 tbsp raw sugar

4 tbsp maple syrup

2 tbsp agave

3 tbsp honey

1/3-1/2 cup creamy peanut butter

Add everything except peanut butter to saucepan and bring to a boil, stirring constantly. Add peanut butter, and simmer for about 5 minutes. Pour over toasted mix, dump back onto baking sheet, press out to homogenous thickness, and cool for an hour or two. Cut into bars, and keep in airtight container.

Sweet Potato Curry Coconut Stew

This is a favorite from the old ABC cooking show, The Chew. 

FRESH-FROM-THE-FARM COCONUT CARROT STEW

3 tablespoons olive oil

2 onions, chopped

3 cloves garlic (minced)

1 teaspoon cayenne pepper

1 1/2 cup carrots (cut into 1 1/2 inch pieces) (I use a bag of matchstick for simplicity.)

1 1/2 cup sweet potatoes (peeled and cut into 1 1/2 inch pieces) (or more!)

1 1/2 pounds raw chicken (cut into 1 1/2 inch pieces) (I often leave this out entirely.)

1 teaspoon ginger powder

1/2 teaspoon curry powder

2 cans (13.5oz) coconut milk

1 quart chicken stock (Or vegetable stock to make vegan, if leaving out chicken.)

1 tablespoon lemon juice

salt & pepper, to taste

toasted coconut flakes (to garnish)

Place oil in a heavy pot over medium heat. Add chicken and sauté until lightly browned and cooked, about 4-5 minutes. Add onion, garlic, cayenne pepper, carrots, and sweet potatoes. Sauté for a couple minutes. Add ginger, curry powder, salt and pepper and stir to combine.

Add coconut milk and chicken stock, bring to a boil. Let simmer and cook for 20 minutes. Season with more salt and pepper to taste.

Finish with a squeeze of fresh lemon juice and a sprinkle of toasted coconut flakes. Serve warm.