So this morning my husband put in his request for dinner. He usually leaves it to me to figure out, so when he makes the decision I get all excited for not having to use valuable brain cells figuring out what's for dinner.
He wanted Shepherds pie, an easy thing to do. Some ground beef, some potatoes and veggies and voila, dinner.
I got a little creative and ended up with a fantastic version!
Enjoy!
1 pkg lean ground beef
1 pkg ground bison (it's good, beleive me!)
chopped garlic to taste (I used about 2 cloves)
1 1/2 cups of French Onion Soup (with the onions strained off if you have a small child with an aversion to peices of onion)
1-2 tbsp cornstarch
1 1/2 cups frozen veggies of choice
6 medium sized potatoes
1/4 cup (or more to taste) of Brie cheese
2 tbsp butter
1) Brown beed, bison and garlic together and drain of extra fat.
2) Peel and cook potatoes. Once cooked, mash potatoes and mix in butter and brie.
3) Strain onion peices from the soup and put into a pot on medium heat. Mix cornstarch with 1/4 cup of water and add to soup. Stir until thickened.
4) Mix onion soup, meat and veggies into the dish you plan on putting into the oven.
5) Top with mashed potatoes
6) Bake for 35 minutes in a 350 degree oven.
Serve yum!
The kid loved it and the manchild had 2 servings before I finished one. Always a good thing.
Tuesday, November 23, 2010
Saturday, November 13, 2010
Spicy Ginger Snaps
These little bad boys tend to me a fan favorite. Even the guy who hates everything homey and good told me that they're good. I always take it as a compliment. They are a spicier cookie and even the boy likes them.
3/4 cup butter
1 cup white sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 heaping tsp ground cloves
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1/4 tsp fresh ground cardamom
1/4 tsp white pepper
1 1/2 tbsp ground ginger
white sugar to roll balls in
Preheat oven to 350 degrees
1) Mix butter & sugar together until smooth. Add egg & molasses and mix well.
2) In a seperate bowl mix all dry ingredients together and whisk.
3) Add dry ingredients slowly to wet mixture and blend well.
4) Form into 1 inch balls, roll until completely coated in white sugar and place on a parchment lined cookie sheet.
5) Using a small square of parchment paper and a heavy flat bottomed glass, press down and flatten the balls into cookies. I use a Guinness pint glass and make the cookies about the same size as the bottom of the pint glass.
6) Bake 8-10 minutes (longer if you prefer a true snap cookie)
Makes about 3 dozen.
3/4 cup butter
1 cup white sugar
1 egg
1/4 cup molasses
2 cups flour
2 tsp baking soda
1/2 tsp salt
1 heaping tsp ground cloves
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1/4 tsp fresh ground cardamom
1/4 tsp white pepper
1 1/2 tbsp ground ginger
white sugar to roll balls in
Preheat oven to 350 degrees
1) Mix butter & sugar together until smooth. Add egg & molasses and mix well.
2) In a seperate bowl mix all dry ingredients together and whisk.
3) Add dry ingredients slowly to wet mixture and blend well.
4) Form into 1 inch balls, roll until completely coated in white sugar and place on a parchment lined cookie sheet.
5) Using a small square of parchment paper and a heavy flat bottomed glass, press down and flatten the balls into cookies. I use a Guinness pint glass and make the cookies about the same size as the bottom of the pint glass.
6) Bake 8-10 minutes (longer if you prefer a true snap cookie)
Makes about 3 dozen.
Sunday, September 12, 2010
Garlic Sauce
Garlic sauce...
Depends on who you ask and where you come from, garlic sauce can be made a lot of different ways, Egyptian style, Lebanese, Saudi, everyone has thier own way, but these two are our favourites. T especially is a fan.
4 cloves garlic finely minced
1 cup canola oil (it's taste is inert and won't fight the rest of the ingredients)
1 or 2 egg whites (depending on size of eggs)
1/4 cup fresh lemon juice
1/8 tsp salt (more or less to taste)
In a food processor put the garlic and salt.
Turn on the food processor and very slowly add the oil and the lemon juice in small quantities, alternating until gone. It should emulsify.
Scrape down the sides.
Turn the machine back on and add an egg white, blending it until it looks like mayonnaise. You might need to add the second egg white, depending on the size of the eggs you used. I have thought about using a pasteurized egg white substitute instead of the raw egg. I haven't done it yet, but I will let you know when we do!
This recipe can be kept in the fridge for about a week.
or without egg...
1 bulb of garlic peeled and finely minced
1/4 cup fresh lemon juice
1/4 tsp salt
3/4 cup canola oil
Add into a blender the minced garlic, lemon juice and salt.
VERY slowly add in the canola oil and allow to emulsify.
It should be the consistency of a thick mayo.
Put into a jar and it can be kept for awhile in the fridge.
It goes amazing on the shwarmas, pita bread, on steak, the possibilities are endless.
Depends on who you ask and where you come from, garlic sauce can be made a lot of different ways, Egyptian style, Lebanese, Saudi, everyone has thier own way, but these two are our favourites. T especially is a fan.
4 cloves garlic finely minced
1 cup canola oil (it's taste is inert and won't fight the rest of the ingredients)
1 or 2 egg whites (depending on size of eggs)
1/4 cup fresh lemon juice
1/8 tsp salt (more or less to taste)
In a food processor put the garlic and salt.
Turn on the food processor and very slowly add the oil and the lemon juice in small quantities, alternating until gone. It should emulsify.
Scrape down the sides.
Turn the machine back on and add an egg white, blending it until it looks like mayonnaise. You might need to add the second egg white, depending on the size of the eggs you used. I have thought about using a pasteurized egg white substitute instead of the raw egg. I haven't done it yet, but I will let you know when we do!
This recipe can be kept in the fridge for about a week.
or without egg...
1 bulb of garlic peeled and finely minced
1/4 cup fresh lemon juice
1/4 tsp salt
3/4 cup canola oil
Add into a blender the minced garlic, lemon juice and salt.
VERY slowly add in the canola oil and allow to emulsify.
It should be the consistency of a thick mayo.
Put into a jar and it can be kept for awhile in the fridge.
It goes amazing on the shwarmas, pita bread, on steak, the possibilities are endless.
Friday, September 10, 2010
Hummus
So T and I are a little obsessed with Middle Eastern cuisine.
There was a fantastic Egyptian place close to where we used to live in the land of lakes and warm weather. We haven't been able to go for a bite lately, as we're on the prairies now and we miss it.
They made the most fantastic fresh pita bread, but it was their hummus and garlic sauce (that would stay with you for days) that were the real winners here.
We have tried to replicate these little gems to make shwarmas at home that much better... we have had some success, which I will share with you now.
Hummus
1 can drained and washed chick peas (reserve the water from the can for later)
Tahini (ground sesame seeds) about 2 tbsp
Garlic cloves peeled to taste (we usually do 1/2 a bulb, but we live dangerously)
A whole lemon juiced
Salt to taste
In a food processor add the tahini, chick peas and garlic.
You will most likely have to add in the water from the can to get the right consistency. Add in a little lemon juice and salt to taste.
The best way to do this recipe is to go by taste. T, the boy and I LOVE the super garlic-y hummus, but it is an acquired taste. Play around with different amounts of different ingredients to get a taste that you like.
We have thrown in roasted red peppers, jalepenos, Masala spices among others just to make it interesting or if we are using the hummus as a dip, like for veggies or as an appetizer.
There was a fantastic Egyptian place close to where we used to live in the land of lakes and warm weather. We haven't been able to go for a bite lately, as we're on the prairies now and we miss it.
They made the most fantastic fresh pita bread, but it was their hummus and garlic sauce (that would stay with you for days) that were the real winners here.
We have tried to replicate these little gems to make shwarmas at home that much better... we have had some success, which I will share with you now.
Hummus
1 can drained and washed chick peas (reserve the water from the can for later)
Tahini (ground sesame seeds) about 2 tbsp
Garlic cloves peeled to taste (we usually do 1/2 a bulb, but we live dangerously)
A whole lemon juiced
Salt to taste
In a food processor add the tahini, chick peas and garlic.
You will most likely have to add in the water from the can to get the right consistency. Add in a little lemon juice and salt to taste.
The best way to do this recipe is to go by taste. T, the boy and I LOVE the super garlic-y hummus, but it is an acquired taste. Play around with different amounts of different ingredients to get a taste that you like.
We have thrown in roasted red peppers, jalepenos, Masala spices among others just to make it interesting or if we are using the hummus as a dip, like for veggies or as an appetizer.
Thursday, March 25, 2010
Red beans and rice
Ever had a moment that you suddenly wanted to eat better? Add different foods to your diet and expand away from the usual menu? Well T and I decided to try and add more thigns like beans to our diet. The boy seems to really like beans and it is easy for him to pick up and eat, so here I sit with the interweb at my fingertips and foodtv, allrecipes and many more calling to me again.
I am improvising the recipe to suit our family and our tastes. Though T and I would love to have a super spicy rich andouille sausage filled recipe, the boy might have issues with too much spice.
We will see how this works out.
YUM!
This is what I went with and it was awesome! Both T and the boy loved it!
1 can drained and rinsed kidney beans
1 can drained and rinsed black beans
5 cups chicken stock
1 coil of farmers sausage
2 mild italian sausages
1/2 spanish onion chopped
1 handful of chopped green peppers (the frozen ones I had in my freezer, probably about 1/2 a pepper)
1/2 cube of garlic (I get the big bag of peeled garlic from the grocery store, throw it in the food processor to mince it, and freeze it with a little olive oil into icecube trays and pull them out when needed)
1/2 teaspoon red pepper flakes
1/4 teaspoon cumin
I chopped the sausage into chunks and browned the outside in a little olive oil. I left the oil in the pan and put the sausage into a crockpot with the beans. I put the onion and peppers into the pan and cooked them for about 4 minutes. I put the cube of garlic in and mixed it around until melted. I put the whole mess into the crockpot and added the stock and the spices.
I turned the pot on high and left it for about 3 hours. It didn't thicken up as much as I wanted it to, so I put the beans into a pot on the stove. I mashed some of the beans up to release the starch and cooked on medium high for about 20 minutes and it thickened up nicely. Either I can try to leave the beans in the crockpot longer or just make this a stovetop recipe, but slowcookers are just so wonderful!
I made a pot of rice, maybe 2 servings.
Put the rice on the bottom and the beans on top. It was good. It filled me up but I didn't feel sick full. It is something I will add to my list of crappy winter day recipes. With the tomato free zone, winter recipes are a pain, but this is good stuff!
I am improvising the recipe to suit our family and our tastes. Though T and I would love to have a super spicy rich andouille sausage filled recipe, the boy might have issues with too much spice.
We will see how this works out.
YUM!
This is what I went with and it was awesome! Both T and the boy loved it!
1 can drained and rinsed kidney beans
1 can drained and rinsed black beans
5 cups chicken stock
1 coil of farmers sausage
2 mild italian sausages
1/2 spanish onion chopped
1 handful of chopped green peppers (the frozen ones I had in my freezer, probably about 1/2 a pepper)
1/2 cube of garlic (I get the big bag of peeled garlic from the grocery store, throw it in the food processor to mince it, and freeze it with a little olive oil into icecube trays and pull them out when needed)
1/2 teaspoon red pepper flakes
1/4 teaspoon cumin
I chopped the sausage into chunks and browned the outside in a little olive oil. I left the oil in the pan and put the sausage into a crockpot with the beans. I put the onion and peppers into the pan and cooked them for about 4 minutes. I put the cube of garlic in and mixed it around until melted. I put the whole mess into the crockpot and added the stock and the spices.
I turned the pot on high and left it for about 3 hours. It didn't thicken up as much as I wanted it to, so I put the beans into a pot on the stove. I mashed some of the beans up to release the starch and cooked on medium high for about 20 minutes and it thickened up nicely. Either I can try to leave the beans in the crockpot longer or just make this a stovetop recipe, but slowcookers are just so wonderful!
I made a pot of rice, maybe 2 servings.
Put the rice on the bottom and the beans on top. It was good. It filled me up but I didn't feel sick full. It is something I will add to my list of crappy winter day recipes. With the tomato free zone, winter recipes are a pain, but this is good stuff!
Sunday, March 14, 2010
It's spring, who needs a new dress?
I have been as busy as a sweatshop making dresses!
I have added a few new designs to my repitoire. I bought some patterns, but didn't LOVE them. I essentially used the basics to figure out my own patterns.
I have a a reversible pinafore dress, an apron dress, pillowcase dress among others I am currently working out.
LOVING it! Mum is here next week, must go find new fabric... T will not like that trip.
I have added a few new designs to my repitoire. I bought some patterns, but didn't LOVE them. I essentially used the basics to figure out my own patterns.
I have a a reversible pinafore dress, an apron dress, pillowcase dress among others I am currently working out.
LOVING it! Mum is here next week, must go find new fabric... T will not like that trip.
Thursday, March 4, 2010
Thrummed Mitts
I know what thrummed mitts are. They are the mitts I had growing up, I hated them. All I wanted was a pair of sleek Park City Mitts with their neon colours and waterproof abilities. Nope, it was the wool thrummed mitts from the store. I admit, not even the good homemade ones. These aparently are a Newfoundland tradition, it seems that everytime I find something I REALLY like it is from Nfld or Ireland, my roots.
Well I thought for a friends birthday I would knit her a pair of good old fashioned thrummed mitts. I saw a pair at the market for $50.00 and thought, "hell I can do that!" So I tried.
It took me the better part of a month, I hand dyed the roving and used a supersoft merino. If they weren't a present that I had already told the recipient she was getting, I would SO be keeping these.
I will have to make a few more for Christmas next year, even though T has an order in.
Well I thought for a friends birthday I would knit her a pair of good old fashioned thrummed mitts. I saw a pair at the market for $50.00 and thought, "hell I can do that!" So I tried.
It took me the better part of a month, I hand dyed the roving and used a supersoft merino. If they weren't a present that I had already told the recipient she was getting, I would SO be keeping these.
I will have to make a few more for Christmas next year, even though T has an order in.
Sunday, February 28, 2010
GOLD!
There is one thing, no matter where you are in this country today (unless you have your head buried) you know we won GOLD in hockey and should be standing up straight, with your chest puffed out in ridculous pride.
(eat that kesler)
(eat that kesler)
Friday, February 26, 2010
Longies
I really like longies, they are warm, they hold any kind of diaper malfunction, they're cute and I can make them. The boy has 2 pairs so far and I am in the process of a third. The trim was left over mission falls merino I had laying around (well I found it when the cat decided to start a love affair of batting my wool around the house at night so that in the morning my house looks like it has been decorated with string, or there is one of those follow the string games going on) with some cheap Patons wool I got on sale (woohoo for $3.00 skeins!).
A new pair of toasty pants for about $4.00. I can handle that.
A new pair of toasty pants for about $4.00. I can handle that.
Saturday, February 20, 2010
Hand dyed wool
Ever had a skien of wool that you weren't sure what to do with? There isn't anything wrong with it other than it is a colour you knew you weren't going to use, in fact the wool itself is wonderful, squishy and soft, but the colour, oh the colour is all wrong for anything you would do? Well I stumbled on a solution this week that made perfect sense. Dye it. Now I thought the same, that is something far too advanced to think of, but using Wiltons paste food dye or koolaid packages with vinegar and hot water is something I can handle!
I found a few sites that had some great tips, but this was my first attempt and I was using what I had in my house without buying more stuff. I started with a partialy used skien of Patons Classic wool. (this was a first attempt and not something I was willing to get into with the Merino straight off the bat!) I have been told that you only use natural fibres. I really don't buy anything other than natural fibres, so there wasn't an issue there!
For this attempt I went with the Wiltons paste.
I soaked the wool in a water/vinegar bath for about 6 hours prior to dyeing.
I started out with a teaspoon of paste colouring to about 4 cups of boiling water with a dash of vinegar.
I did orange and pink. I added a little more colouring to the water if I felt the colour wasn't rich enough.
I put the wool (that had been wrapped around my arm to quasi skien it, then loosely tacked at 4 points, just enough to hold it together, not tightly or you will tiedye it) into a ceramic dish and added the colour. I put little pools of liquid into onto the wool. I didn't mix it all together as I wanted parts in pink and parts in orange.
I did make sure within the little section of wool the dye was touching as much as possible. Don't get too excited with the wool and over agitate it. The combination of hot and agitation is what felts wool.
I put a meat thermometre into the centre of the wool, covered with tinfoil and put into the oven at the lowest setting for about 20 minutes (you want the wool to stay below the boiling point) and then turned the heat to 250F, leave covered making the house smell a lot like the old bag of wool in the basement. I left it about 4 hours before I went to check. The colour from the dye should have been absorbed by the wool and the water left over will be clear (or tinged with a little colour) but for the most part the dye/colour will be in the wool.
Pull the wool out of the pan and let cool a little. I hung it with a pair of tongs for a few minutes and when it was cool enough to the touch I just rinsed it and rang it out. I used an old towel, with the wool layed at one end and then rolled up to get any extra water out. I left the skein hung in the laundry room overnight to dry completely.
The colour is certainly bright. It turned out more orange than pink and reminds me of something T's family would wear at the hunt camp. BUT I am knitting it up with a skein of red/pink merino so it looks pretty good.
This was easy and I liked the results. Now when I am at the yarn shop and the ugly colours are there but they are beautiful wools that are on sale I can get them and fix the colour!
YAY!
I found a few sites that had some great tips, but this was my first attempt and I was using what I had in my house without buying more stuff. I started with a partialy used skien of Patons Classic wool. (this was a first attempt and not something I was willing to get into with the Merino straight off the bat!) I have been told that you only use natural fibres. I really don't buy anything other than natural fibres, so there wasn't an issue there!
For this attempt I went with the Wiltons paste.
I soaked the wool in a water/vinegar bath for about 6 hours prior to dyeing.
I started out with a teaspoon of paste colouring to about 4 cups of boiling water with a dash of vinegar.
I did orange and pink. I added a little more colouring to the water if I felt the colour wasn't rich enough.
I put the wool (that had been wrapped around my arm to quasi skien it, then loosely tacked at 4 points, just enough to hold it together, not tightly or you will tiedye it) into a ceramic dish and added the colour. I put little pools of liquid into onto the wool. I didn't mix it all together as I wanted parts in pink and parts in orange.
I did make sure within the little section of wool the dye was touching as much as possible. Don't get too excited with the wool and over agitate it. The combination of hot and agitation is what felts wool.
I put a meat thermometre into the centre of the wool, covered with tinfoil and put into the oven at the lowest setting for about 20 minutes (you want the wool to stay below the boiling point) and then turned the heat to 250F, leave covered making the house smell a lot like the old bag of wool in the basement. I left it about 4 hours before I went to check. The colour from the dye should have been absorbed by the wool and the water left over will be clear (or tinged with a little colour) but for the most part the dye/colour will be in the wool.
Pull the wool out of the pan and let cool a little. I hung it with a pair of tongs for a few minutes and when it was cool enough to the touch I just rinsed it and rang it out. I used an old towel, with the wool layed at one end and then rolled up to get any extra water out. I left the skein hung in the laundry room overnight to dry completely.
The colour is certainly bright. It turned out more orange than pink and reminds me of something T's family would wear at the hunt camp. BUT I am knitting it up with a skein of red/pink merino so it looks pretty good.
This was easy and I liked the results. Now when I am at the yarn shop and the ugly colours are there but they are beautiful wools that are on sale I can get them and fix the colour!
YAY!
Thursday, February 18, 2010
A quilt for Jasper
I finally finished it!
I collected squares from across the continent and sewed them into a quilt for a very special little boy. His mother and I were a part of a group of women who were all around the same time, November 2008. Jasper was born with a host of medical conditions, including a pretty serious congenital heart defect. I have never met this woman, or Jasper, but have been following thier story and am just in awe of this little boys strength and his spirit. He is such a gentle soul and when you see his picture and read his mothers stories, part of you falls in love with him.
I wanted to do something nice for Jasper and his mother. I wanted them to know there were people behind them, invisible and more often than not unknown, but they are there none the less.
I asked everyone for a 9x9 inch square and if they had scrap fabric to send that as well. I peiced it, sewed it, backed it in a super soft red flannel to cuddle up in, bound it and am damn proud of it.
Aside from the little black cat that seemed to enjoy it as well, I really hope that Mr.Jasper enjoys the colours and the coziness and continues to fight like the little trooper he is.
-Update-
Jasper passed away February 23, 2010 at 5:49 am
My heart just aches for him and his family.
I collected squares from across the continent and sewed them into a quilt for a very special little boy. His mother and I were a part of a group of women who were all around the same time, November 2008. Jasper was born with a host of medical conditions, including a pretty serious congenital heart defect. I have never met this woman, or Jasper, but have been following thier story and am just in awe of this little boys strength and his spirit. He is such a gentle soul and when you see his picture and read his mothers stories, part of you falls in love with him.
I wanted to do something nice for Jasper and his mother. I wanted them to know there were people behind them, invisible and more often than not unknown, but they are there none the less.
I asked everyone for a 9x9 inch square and if they had scrap fabric to send that as well. I peiced it, sewed it, backed it in a super soft red flannel to cuddle up in, bound it and am damn proud of it.
Aside from the little black cat that seemed to enjoy it as well, I really hope that Mr.Jasper enjoys the colours and the coziness and continues to fight like the little trooper he is.
-Update-
Jasper passed away February 23, 2010 at 5:49 am
My heart just aches for him and his family.
Wednesday, February 3, 2010
Beef Stroganoff
I love easy and brainless recipes. They make me happy!
Most people will use mushroom in this recipe, but I'm allergic to mushrooms, so I had to figure it out without them!
Beef Stroganoff (mushroomless)
2 cups beef stock
1 medium Spanish onion chopped
2 pounds of beef cut into strips
4 cloves garlic minced
1 cup flour
Brown the beef in a pan.
Coat browned beef in flour.
Add onions, garlic and stock into slow cooker
put beef on top and cook on low for about 5 hours
Serve over hot noodles
THE VERDICT:
T: Took it for lunch the nest day, always a good sign.
t: liked the meat and onion and sauce, a little weirded out by the noodles
S: Hey anything that is a normal thing that I can eat without being sick is a okay in my books!
Not too shabby
Most people will use mushroom in this recipe, but I'm allergic to mushrooms, so I had to figure it out without them!
Beef Stroganoff (mushroomless)
2 cups beef stock
1 medium Spanish onion chopped
2 pounds of beef cut into strips
4 cloves garlic minced
1 cup flour
Brown the beef in a pan.
Coat browned beef in flour.
Add onions, garlic and stock into slow cooker
put beef on top and cook on low for about 5 hours
Serve over hot noodles
THE VERDICT:
T: Took it for lunch the nest day, always a good sign.
t: liked the meat and onion and sauce, a little weirded out by the noodles
S: Hey anything that is a normal thing that I can eat without being sick is a okay in my books!
Not too shabby
Wednesday, January 20, 2010
Black & white chili
Black & White Chili
As you know mine is a (shell)fish, tomato and mushroom free zone, so good crockpot recipes are few and far between. I found this one and made a few changes. It was actually really tasty! Hell even T & t liked it!
1 can chickpeas drained & rinsed
1 can black beans drained and rinsed
2 pounds chicken thighs (deboned and I trim fat) roughly chopped
1 can good crisp corn
1 spanish onion chopped
3 cups chicken stock
1/2 jalapeno pepper chopped
1 tsp chili flakes
2 cloves garlic minced
2 tbsp corn starch
Saute onions & chicken thighs until onions are soft.
Add garlic and cook for about 2 minutes.
Mix cornstarch with 1/4 cup of stock until dissolved.
Add everything to slowcooker and cook on low for 7 hours.
THE VERDICT:
T: came in swinging after taking a look at it and screwing up his nose. He ended up eating a huge bowl, came back for seconds sometime around 8pm and then took the rest for lunch.
t: ate the whole bowl no problem. The chickpeas and beans were super easy for him to pick up, so it allowed us to eat together. We helped a little, but it was a kid pleaser!
Me: It was hot, easy, comfort food, but with homemade stock and all the beans and chick peas, I felt like it was a healthy option. Will make this again for sure. The jalapenos added a subtle heat.
As you know mine is a (shell)fish, tomato and mushroom free zone, so good crockpot recipes are few and far between. I found this one and made a few changes. It was actually really tasty! Hell even T & t liked it!
1 can chickpeas drained & rinsed
1 can black beans drained and rinsed
2 pounds chicken thighs (deboned and I trim fat) roughly chopped
1 can good crisp corn
1 spanish onion chopped
3 cups chicken stock
1/2 jalapeno pepper chopped
1 tsp chili flakes
2 cloves garlic minced
2 tbsp corn starch
Saute onions & chicken thighs until onions are soft.
Add garlic and cook for about 2 minutes.
Mix cornstarch with 1/4 cup of stock until dissolved.
Add everything to slowcooker and cook on low for 7 hours.
THE VERDICT:
T: came in swinging after taking a look at it and screwing up his nose. He ended up eating a huge bowl, came back for seconds sometime around 8pm and then took the rest for lunch.
t: ate the whole bowl no problem. The chickpeas and beans were super easy for him to pick up, so it allowed us to eat together. We helped a little, but it was a kid pleaser!
Me: It was hot, easy, comfort food, but with homemade stock and all the beans and chick peas, I felt like it was a healthy option. Will make this again for sure. The jalapenos added a subtle heat.
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