The usual suspects

The weather in Southern California has been interesting this week. Sunday was in the 90s and yesterday it barely broke 70. Today should be somewhere around 90, again. So, what to cook with roller coaster weather like this?

I had planned to BBQ chicken thighs on the grill but I really wanted something to warm us up. Yeah, I know, 70 isn't ice skating weather but when you drop more than twenty degrees it but a body into a tailspin. Here is what I did.

Chicken stew

Drain and rinse a can of cannellini beans. Mash half of them with the back of a spoon.
Brown the seasoned chicken breast in some olive oil then remove from the pan and let cool enough to remove the skin. Next go the onions and celery. There should be enough fat left in the pan. Toss in the mushrooms, don't forget to salt them a bit. When they get a bit limp add the rest of the cast of characters including the mashed beans and add some chicken broth. Reserve the unmashed beans for later. Adjust the seasonings and add the thyme. When I braise I want the liquid not to cover but to leave about a third of the thighs showing. Bring to a simmer, barely, cover and cook for about an hour until the chicken is done and the veggies are tender. Toss in the unmashed beans and stir to heat.

I served this with a mound of rice in the bowl and ladled the stew over top. The mashed beans thicken the broth a bit and add a nice texture. This is most colorful and quite tasty and you can really add whatever fresh veggies you have on hand.

Because I can't cook for only two I'm making soup from what was left. Shred the chicken, add more chicken broth and we've got soup for lunch.

Excellent leftover meal

I am not big on leftovers but I had a very hefty piece of roast beef I was contemplating what to do with. Leftover beef soft tacos came to mind but that is pretty much a usual thing around this household.

While cruising around all my favorite food blogs I came upon KaylynsKitchen blog on her Leftover Roast Beef Italian Stew. Her photo caught my eye but the recipe kept me there.

Following is the original recipe - my changes are in red

1/2 onion chopped
1/2 green pepper chopped (or more) I used red pepper because that is what I had on hand
1 T olive oil
8-10 oz. leftover roast beef or steak (about 1 1/2 cups diced beef cubes)
2 cups beef stock (or 1 can beef broth plus a little water) I used the low sodium
1 cup slow roasted tomatoes (or 1 can diced tomatoes) I used the fire roasted Muir Glen
1/2 T dried oregano
1/2 T dried basil
garlic your choosing
1 cup mushrooms, cut in large chunks I had sliced mushrooms
1-3 T chopped fresh basil (or frozen chopped basil.) I used the frozen very handy

Cut onion and green pepper into 3/4inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces. In heavy dutch oven type pot, saute onions in olive oil for 3 minutes, add green pepper and saute 3 minutes more. Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally. Taste for seasoning, add salt and pepper if desired. Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more. Serve hot.

I also had some warm crusty Italian bread that was perfect for soppin the juices.

And no I didn't take a photo - go look at Kaylyn's, looked just like that but different bowls. This is very tasty for a cool nite meal and so very easy.

Thanks Kaylyn ;)