Wednesday, September 26, 2012

Vegetable Stew With Chicken And Sausage


recipe by Katerina Paleckova

perfectly suitable for canning and slow cooker (Crock Pot)

2 large onions
2 large cloves of garlic
200g chicken breast
4 standard hot dog sausages
2 large carrots
1/2 of medium sized turnip
8 medium to large potatoes
200g herricots
2 medium sized red beets

2 table spoons flex seed
1,5 tea spoons psyllium husk
½ cup oat flakes
2-3 table spoons buckweed flour
1 cube vegetable stock
2 tea spoons salt (add more if you want)
½ tea spoon ground black peppar
2 table spoons ground sweet red peppers
½ cup cooking cream (I use 15% fat)
water as needed (at least 2 cups)
1,5 table spoons oil

Peel carots, potatoes, turnips and red beets.
Dice potatoes, turnips, red beets, onions and chicken into cubes (about 1 inch large)
Slice carrots lengthwise, then cut into half circles
Chop garlic into tiny pieces
Slice sausages into about half inch circles

In large pot, heat oil and add 2/3 of chopped onions. Stir once in a while and let onions soften. Add all the chicken, season with red peppers, black peppar, salt and vegetable stock.
Add rest of onions and red beets. Cook for about 5 minutes, stir occassionally. Add turnips and carots, flax seed and water and let boil for about 5-10 minutes. Then add potatoes and sliced hot dogs/sausages, psyllium husk and oat flakes. Let boil for another 5 minutes, stir occassionally. Take part of the formed sauce out and put it in a small bowl. Add flour, whisk properly and pour back into the pot. Stir well. After about 2 minutes, add cream, harricots, rest of onions and chopped garlic. Cook until all ingredients are soft. You can add more water, salt or spices if needed.

This is my new best friend. My Crock Pot. My life saver. The vegetable stew recipe was the very first one I tried to cook in it.

For Crock Pot version, use the same amount of ingredients, but layer them in the following order:

carrots first, then red beets, followed by turnips, onions, potatoes, harricots, chicken meat, sausages and garlic. Add salt and pepper, oat flakes, flex seed and psyllium, then pour water over it. Use half amount of the original recipe (above). Turn on low for 6 hours or high for 4 hours. I don´t add the flour when I make this meal in the crockpot. You can add the cream during the last hour of cooking.

That´s it. Super dooper. Piece of cake.

This is how the final product looks like in a soup bowl. Very colorful.

And one more tip: If you are extremely busy and want to save even more time, cook the meal in the slow cooker, then put it in jars and can it. This way you can create make-ahead meals without actually cooking them yourself (the Crock Pot cooks for you while you work, sleep, jogg, or train dogs in my case :)), and then you just stick the final product in a jar and can it.

You can look for example here for some canning tips:

I am one happy camper, my dog handlers are not hungry and there is always a great smell inside the house when I come tired from a training run, resembling mom´s Sunday lunch cooking when I came home from one of my many adventures. Oh, those memories! :)

Seriously, I have no idea how I could do so long without this brilliant invention! It belongs to every busy woman´s kitchen and to every household where dog mushing is a way of life.
I will never stop being grateful to my mother-in-law-to-be, Jachym´s mom Eva! Best gift EVER! Thank you, thank you, thank you!

Off to look for more Crock Pot recipes :)

1 comment:

Finn said...

Mouth salivating! Looks delicious!!