Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Wednesday, March 31, 2010

Slow Cooker Brunswick Stew

This is pretty close to being Brunswick stew. The main differences are that instead of Lima beans, I used navy beans and instead of tarragon, I used garlic, rosemary and thyme. Then I added potatoes, which aren't generally added to Brunswick stew. My reason for these changes is that these were the ingredients I happen to have this morning when I put everything in the crock pot. As with all my recipes, I hope that anyone following them uses what they like and adjusts the seasoning or ingredients to their own tastes. It's a waste of time to cook something if it's not the way you love it.

Brunswick Stew

4 large chicken breasts, cut into bite-sizes (rabbit is commonly used in this stew if you'd rather)
1/2 lb diced ham
1 onion, chopped
4 cloves garlic, peeled and minced
3 large baking potatoes, cut into bite-sizes (skin on if you wish)
1 cup water
2 cans (10oz) of diced tomatoes, with juice
1 can (10oz) corn, drained (or fresh corn would be better)
1 can (10oz) beans, drained
2 Tbsp minced fresh rosemary
2 tsp dried & crushed thyme leaves

Put it all together in a slow-cooker and cook on low for up to 8 hours. Some people feel better about browning the chicken first in oil. If you prefer that, then please do it!

This version of Brunswick stew came out a bit more "broth-y" than some I've tasted. I like that, but you may want to watch the liquid.

Sunday, March 28, 2010

Spinach & Ham Whole Wheat Bread Pudding

At only 140 calories per serving, this is a great little recipe around Easter time. Save the calories for the carrot cake on my other blog. *wink* I've seen several versions of this recipe on the web. I'm not sure where it originated. I've changed things here and there to my own tastes. Never be afraid to play with recipes!

4 cups of cubed whole wheat bread (lightly packed)
10 oz wilted spinach
1/2 a red bell pepper, chopped and sauteed in oil or wine
1/2 an onion, chopped and sauteed in oil or wine
1 1/2 cups ham
7 -8 eggs, beaten
1 cup milk
1 Tbsp fresh rosemary, diced
Pepper and salt to taste (remember, ham adds salt flavor)
1-2 Tbsp mustard (optional)
1 cup grated cheese, your favorite (I used Gruyere)

Preheat oven to 375ºF. Mix together the bread, spinach, pepper, onion and ham in a large bowl. Pour the eggs and milk over bread mixture and combine until wet. Stir in rosemary, salt and pepper, and mustard if you wish. Dump the mixture into an oiled 2 quart baking dish. Cover with aluminum foil and bake for 45 minutes. Remove foil, sprinkle with cheese, and cook until bubbly and brown on top. Serve hot with plain Greek yogurt.

Friday, March 26, 2010

Taking a Break

This past month not only involved a trip to Spain and Morocco with my sister, but also an extreme emergency in my family in which I almost lost my husband to death. I will regroup and continue my food blogs soon. I hope to share some dishes I gathered in my travels.

Thanks for following my blog!
-- Miriam Latour