Wednesday, February 20, 2013

Seed Stew

This recipe is adapted from the Cookin Canuck Hearty Chicken Stew with Butternut Squash & Quinoa Recipe. The flavors in this soup are so unique. The parsley and olives bring it alive I tell you!

My variation is this. I basically, use cooked chicken and change up the steps to make it a cinchy 30 min dinner.  Chopped frozen squash will cut down on prep time too. I also puree the veggies and cut up my chicken very small. The more uniform texture is more kid friendly that way.

Since mine is a little different, I asked the boys what we should call it. Jack said "Seed Stew, since it looks like it has lots of little seeds in it." I told him he is exactly right- that is what Quinoa is- seeds! So Seed Stew it is at our house.

  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 tsp dried oregano
  • 1 1/2 lb. butternut squash, peeled, seeded & chopped into 1/2-inch pieces (When I cut a squash, I chop the whole thing, use half and put the other half in a qt freezer bag. Next time you need it, just pull the bag out of the freezer in the morning and by dinner prep its soft and ready to cook!)
  • 1 can (14 oz) petite diced  or crushed tomatoes
  • 3 1/2 cups chicken broth
  • 2/3 cup uncooked quinoa (remember to put the quinoa in a bowl, cover it in water, let it sit a few minutes and drain- it gets rid of any bitter taste)
  • 2 cups cooked, diced chicken breast (great for the leftover breast in the fridge)
  • 1/2 tsp kosher salt
  • 3/4 cup pitted and quartered kalamata or black olives
  • Freshly ground black pepper, to taste
  • 1/4 cup minced fresh flat-leaf parsley
  1. In a large pot, sauté onion in coconut oil until onion is starting to turn brown. 
  2. Add minced garlic and oregano. Cook, stirring, for 1 additional minute.
  3. Add butternut squash pieces, place the lid over the pot and steam the squash until soft about 10 min. Lift the lid and stir every few minutes adding broth if necessary (frozen squash is wetter and won't stick to the bottom like fresh squash may).
  4. Pour in can of tomatos. Mash with potato masher or get out your immersion blender to bring veggies to a more uniform state. I blend about half the pot leaving some chunks of squash and tomatoes. 
  5. Add broth and Quinoa. Simmer (covered if you like it more soupy- uncovered if you like thick stew) about 15 min until the quinoa has opened and is translucent. 
  6. Stir the chicken, olives, salt and pepper into the stew and simmer, uncovered, to heat, about 2-3 minutes.
  7. Stir in parsley and serve.

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