Tag Archives: olive oil

Chahohbili-inspired chicken stew

Chicken Stew

Chicken Stew

Where I live, stew and chili season is quite a long one, from about October to about end of April or so. Not really knowing how to make this Georgian dish (ex-USSR Georgia, not southern US Georgia), I searched online and found a few recipes. I got the general idea, but not having an authentic recipe, I didn’t want to attempt it. But the pictures looked so good, that they got me thinking. With that as inspiration, I made a pretty good stew, if I do say so myself.  This certainly hit the spot on a cold and rainy evening.

Ingredients:
Chicken (I used 3 bone-in thighs and 4 legs; season with salt and pepper all over, even under the skin)
1 large onion
3 cloves of garlic, minced
3 peeled tomatoes cut into rounds
4-5 potatoes (I use Yukon Gold)
2-3 red bell peppers cut into bite-sized pieces
2-3 tb of ketchup (or tomato paste)
Beef stock (about 3-3.5 cups total, depending on how much sauce you want and how thick you want it)
Olive oil, salt, pepper, ground cumin, ground chipotle (optional, dash), paprika (a dash), fresh dill

Chicken Stew Cooking

Chicken Stew Cooking

Steps:
1. Saute the onion and when the onion starts to brown a little, add the garlic.
2. Brown the chicken. This won’t cook it, just make it look prettier.
3. Add the peppers and the peeled and sliced tomatoes. Reduce heat to medium. To peel tomatoes, place a small X on the bottom and pour boiling water over the tomatoes. Let them sit in the hot water for a few seconds. This will loosen the skin so you can peel it. Once peeled, slice in rounds.
4. Season everything (salt, freshly ground black pepper, ground cumin, chipotle, and paprika).
5. Add beef stock and ketchup (about 2 cups or so of stock, to start) and let come to a boil. Make sure the ketchup is well mixed and distributed in the pot.
6. Add the potatoes (I cut them up into bite-sized pieces). Let cook on low heat for about 20 minutes. Check the sauce. Add more stock and/or spices if you like. If you like things as they are, let cook another 20 minutes on low heat.
7. At the very end, add dill.

I served it over cilantro rice.  The sauce was great with the rice, the chicken was so tender it was falling off the bone, the veggies and potatoes were good enough to eat on their own.  Which I did the next day.  YUM!  Can’t wait to make this again.

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Memories of Summer (tomato salads)

Aren't they cute!

Aren't they cute!

On days like today and those like last week, I need to remember summer. Since tomatoes are my favorite food, it’s hard to replicate the feeling of summer in the dead of winter. But somehow, I was able to spot good tomatoes at Costco (yes, I know, but they were great). These little beauties were so sweet (they were intended for soup or sauce, but I tasted one and decided that they’re good enough for salad).
So here’s my new take on salad.

Ingredients:
Tomatoes
Onions
Feta
Olive Oil, Balsamic Vinegar
Salt, pepper (to taste)

Steps:
1. Quarter the tomatoes
2. Slice the onions into thin moons
3. Add salt, pepper, olive oil, balsamic vinegar, and feta. Mix. Eat.

Tomato close-up

Tomato close-up

Salad

Salad

Olive Oil

Unless you’re a serious “foodie”, you probably don’t think much about the oil you use in cooking or what kind of olive oil you have.  We all have heard a million times how healthy it is and how we’re supposed to use olive oil instead of some other oils, but I’m one of those folks that will try to use up whatever I have as much as possible so as not to waste the money.

But this past May I went on vacation to Wisconsin’s Door Country.  There are very many different boutiques and mostly cater to the kitchy, touristy, chatchky-loving folk.  But you don’t have to look hard to find gems.  One of those gems is the Oilerie.  It’s a boutique where you have an exceptional selection of olive oils and olive oil products (such as soaps).  The one thing that hooked me was that you can taste the olive oils and the vinegars. When was the last time you were able to do that in your grocery store?

No bread; just pure, uncluttered, and true taste of the product.  It was spectacularly delicious, so I bought 3 bottles.  I bought 25 Year Old Balsamic Vinegar, Raspberry Balsamic Vinegar, and Garlic Olive Oil.

The Garlic Olive Oil is subtle but you can definitely taste the sweet garlic.  Perfect on salads for that unexpected hint of garlic as well as a perfect addition to any savory dish calling for olive oil and garlic.  I’m so glad there is now a location in Brookfield.  Saves me a 3 hour trip to Door County, but even if there weren’t a closer location, they do ship and the trip would still be worth it (if they didn’t ship).

Oh, and the soaps are great too.  Doesn’t dry out your skin, especially in this terribly cold weather.

So the next time you go grocery shopping, think about the oils you use and if they need an update.  See if you can find a place where you can taste this ubiquitous product.