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.

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.

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

Buckwheat Noodles with Sweet and Spicy Chicken

Japanese buckwheat (soba) noodles are usually served cold with dipping sauce as a summer treat. But I had some soba noodles and wanted a warm dish on a winter evening, so this is what I came up with. It was popular with my whole family.

1 10oz package of Japanese Soba noodles
5 chicken thighs, boiled and de-boned
1 Tbsp peanut oil (or canola oil)
1 cup sliced mushrooms
1/2 cup chopped onions
2 jalapeno peppers, seeded
1/4 cup of honey
1/2 bunch chopped fresh cilantro
1/2 cup soy sauce

Cook noodles according to directions. Cool with icy water and set aside. Blend the jalapenos, honey, cilantro, and soy sauce in a food processor until smooth. In a large frying pan, saute the veggies in oil until tender, add boned chicken and blended jalapeno mixture to the pan. Cook until bubbling and hot. Add noodles to pan right before serving and stir just until hot. Garnish with cilantro and chopped peanuts (optional).

Mimsy's Hippie Muffins

Loaded with nuts, fruit, carrots and whole wheat... one of these hippie muffins is a meal by itself.

2 cups whole wheat flour (I grind my own from wheat kernels)
1/2 tsp baking soda
1/2 tsp salt
3/4 cup dark brown sugar
1/2 cup wheat germ
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 cup shredded coconut
1/2 cup chopped pecans
2 cups shredded carrots
1 cup shredded apple
1/2 cup dried cranberries
3/4 cup canola oil (or other heart-healthy oil)
1/4 cup milk
3 eggs, lightly beaten


Heat oven to 350ºF. Oil 12 muffin cups. Stir together flour and soda. Add other dry ingredients and spices. Mix in nuts and shredded things. Add wet ingredients and stir until wet. Fill muffin cups to 1/2 full, then bake for about 25 minutes or until done.

Lamb Kofta Sandwich

2.5 lbs chipped (or ground) lamb
1 large onion, chopped
7 -10 cloves garlic, minced
6 Tbsp Garam Masala
1 tsp salt

Tomatoes
Cucumbers
Greek/Egyptian Yogurt
Feta Cheese
Spinach leaves
Pita Bread

Heat oven to 350ºF. Mix together first five ingredients, smooshing with hand until evenly blended. Form into cigar-shaped rolls and place on baking sheet or slitted roasting pan. Cook for 35 minutes or until done.

Fold lamb in pita bread and top with tomatoes, cucumbers, yogurt, cheese, and spinach.

Wheatberry Soup

This delicious, hearty vegetarian soup uses my chili sauce as a base, but you can use ground chili if you don't want to go to the trouble of making homemade tamale chili sauce. Although wheatberry soup is easy to make, you need to give yourself time to boil some wheat if you don't already have some on hand.

2 cups boiled wheat berries (measure after they are boiled)
3 cups black beans, pre-cooked
1 cup corn, pre-cooked
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
1/2 red bell pepper, chopped
2 cans of cut tomatoes, with juice
2 cups water or broth
1 1/2 tsp cumin
1 cup tamale chili sauce or 1 tblsp ground chili
1/2 tsp ground chipotle chili pepper (optional)
1 tsp paprika
1 tsp oregano
1/2 bunch chopped fresh cilantro
1 Tblsp molasses

Pre-cook the wheat, beans and corn. In a large pot, sauté the onion, garlic and bell peppers in the oil until tender. Add the rest of the ingredients and simmer for 30 minutes. Serve topped with sour cream, green onions, grated cheese, etc.