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PB&J Chicken Stew, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Peanut Butter and Jelly Chicken Stew, a slow cooker recipe
PB&J Chicken Stew

This is possibly one of the saddest photos ever posted here! But when we make this again (and we will, it really is good.), I hope to update the photo with one that is befitting a delicious dinner! This is a great recipe, it is quick, uses ingredients you most likely have on hand and tastes wonderful.

What more could you ask for?

It is just as delicious with biscuits on the side as it is over rice or noodles. Plus this is a very creative way to use up that last little bit of jelly (or jam) that for some reason your family believes should not be eaten because it must be part of a permanent shrine to honor all jam and jelly enjoyed in previous times.....

PS don't worry this is not sweet in any way.

PB&J Chicken Stew
adapted from:  Our Krazy Kitchen
serves 6-8

8 chicken thighs, skinned, boned and cut into chunks

1 onion, diced
1 red pepper, diced
2 cloves garlic, minced
2 carrots, peeled and minced
2 ribs celery, minced
1 c sliced mushrooms
1 T tomato paste OR 2 T finely minced dried tomato

1 c chicken broth or water
2 (rounded) t real chicken stock concentrate ( we prefer Penzys)
1/3 - 1/2 c peanut butter
2 - 3 T jelly (we used grape)
S&P to taste

1-2 T cornstarch
1/4 c water

Place chicken in bottom of slow cooker. Add diced vegetables. Combine the broth, peanut butter, and jelly, heat to boiling. Pour over chicken and vegetables. Sprinkle with salt and pepper. Cook on high, 2 1/2 - 3 hours, the vegetables should be cooked, but not mushy.

Combine cornstarch and water until smooth and lump free. Pour into chicken mixture, stir well. Continue cooking on high, 1 hour.

You may also cook on low for 5-7 hours.

Serve over mashed potatoes OR our favorite brown rice method.

Our Favorite Brown Rice:
by the seat of our pants!
serves 6-8

Cook 1 cup brown rice, plus 2 coarsely grated carrots according to package directions or using a preferred method.

When rice is cooked, stir in 1 cup frozen peas. Let rest covered, 5 minutes.

Next stir in one can of very well drained corn.

Enjoy

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

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PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

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Diced onions for the freezer

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Every now and again my husband and I have a "prep" day in the kitchen, usually a Sunday, but not always. With only two days off and so much to get done, we try to have one day where we simply play. As I had previously  mentioned we were given a large bag of onions and garlic. Plus we already had 4 large yellow onions in our own pantry. Assessing the volume of produce and ways we might want to use it in the future, guided our processing methods for this group.

The garlic was a very easy decision, just peel and freeze. Peeling garlic is a stubborn job at best. Garlic is sticky! But here is an easy method that works quite well. Then just grab a peeled clove from the freezer and start cooking, so easy.

Moving on to the yellow onions, I wanted to try my hand at caramelized onions in the slow cooker. This takes a while, but your house will smell absolutely wonderful, and then you will have caramelized onions to put in the freezer for future deliciousness!

And now we have red onions to dice for the freezer. Plus a secret kitchen tool to help once they are frozen.

 Remove any loose papery skins.

Cut in half lengthwise.

Peel back the outside layer and any tough or leathery parts. You may certainly cut this off, but I have found that when getting down to the end of the slicing, sometimes it is convenient to have a "handle" to hang onto, also with this method the root is not disturbed. I believe that cutting the root adds to the onion fumes.

Make lengthwise cuts, for standard diced about 1/4 inch apart, for minced, even closer.

Cut crosswise in approximately the same size.

One medium sized onion will equal.....

....just under 2 cups of diced onion. Important for pouring out diced onion for a recipe.

And now about that secret kitchen tool. For so many years my kitchen tool of choice was the heel of my own hand. But through the years in repeated use, it has been proven to me, that it is not the most effective tool for these tasks. 

Especially breaking apart frozen foods that simply cling together, but are not frozen (solid) together, like diced onions or diced oven baked ham, cherries and blueberries. These foods can be bulk packaged for the freezer and while they may cling together once frozen, since they are fairly dry, they do not freeze together in a block. My favorite tool now is a rubber mallet. This will not tear into your plastic bag and it will not damage the food. 

 Tap the contents of your freezer bag, and pour out what you need.

P.S. this is also a great tool for pounding boneless chicken pieces or breaking up crackers or dry bread cubes (contained in a plastic bag, I keep my cereal bags and re-purpose for this use).

A bulk dry pack method is convenient and uses fewer freezer bags. 



Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!
0

Spaghetti and Clams, from the pantry

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

You know those times when you don't know what to make for dinner and you want something just a bit different and you forgot to pull meat from the freezer and there are no leftovers that you could try and re-run to the family with some added cheese or sauce?

Spaghetti and Clams, from your pantry
Spaghetti and Clams, from the pantry

I thought so, make that clam and pasta dish. I have been making this for a few years now and it is really very good! This is also a "count the heads" recipe, so just count how many you need to feed and do the following for each person.

Spaghetti and Clams
by the seat of my pants
serves 1, in multiples

1 medium slice of onion, diced
1 clove garlic, minced
1 T olive oil

1 can minced clams - do not drain
1 clam can of white wine
1/2 t thyme leaves, crushed
1 or 2 "grinds" of pepper
salt to taste (I don't usually add any at all)

1/4 c Parmesan cheese

1 oz (or more if you prefer a "dry" pasta) spaghetti
salted boiling water

fresh (or dried) parsley, for a spot of color garnish


Add the oil, onion, and garlic to a small saucepan. Saute for 3-5 minutes on low, but do not brown.


Add the clams, wine and seasonings. Bring to a boil, reduce heat and simmer until reduced by a little more than half.


Meanwhile cook pasta in the salted boiling water, when done, drain well.

Combine the drained pasta, Parmesan, and the Clam sauce. Toss well. Serve in a shallow bowl garnished with fresh parsley.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
full plate thursday @ miz helen's
foodie friday @ rattlebridge farm
weekend potluck @ the country cook
see ya in the gumbo @ ms enplace

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Caramelized Onions, slow cooker style

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Along with the garlic, we also were given about 5 pounds of onions. Too many onions for just the two of us, unless we did something specific with them. Two choices, dice and freeze for future needs or cook them. We decided to do both, dice the red ones and caramelize the yellow onions.........

We already had 4 large onions in our pantry, two of which were beginning to sprout! Time to get slicing! Now I must say that this was the first time I have made caramelized onions and as such I made one mistake. Nothing that prevents us from enjoying those lovely onions, mind you, but a mistake just the same.

Our slow cooker has a clamp on each end. This is intended for securing the lid when taking the cooker to a shared meal. However I have found through my own learning process, that many foods I cook do better being cooked with the clamps in use. It seems this keeps more steam/moisture in the cooker. All my previous failures with using the old slow cooker I had, was always overly dry, tough, almost burned food.

You can bet that the next time when we make these onions I shall use the clamp for the first half of the time and remove the clamps for the remainder of the cooking. These onions are an all day project, so start early, because you won't be able to sleep if you cook these at night, the smell is that delicious!

Caramelized Onions
adapted from: all those cooks out there in the blogspere!
makes about 6 cups finished product

Lots of onions
olive oil

Peel and slice onions, I will use thinner slices next time.

Fill your slow cooker, then drizzle with 3 T olive oil.

Cook 8-10 hours on high. It may take longer.....

At about the half way point.

Almost done. I knew then, that there was too much moisture.

Caramelized Onions, a slow cooker recipe
Caramelized Onions, a slow cooker recipe
Brown food is not photogenic, but this is the color you are going for. 

Let cool, then package for the freezer. 

I know we will make these again. On our list to use these in and on are, Caramelized Onion pizza, stirred into savory muffins, chopped and added when de-glazing a pan for a delicious sauce, added to scalloped potatoes with sausages. At this point we are out of caramelized onions!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
weekend potluck @ the country cook

3

Easy Garlic Peeling!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Today is a prep day in the kitchen. We have caramelized onions in the slow cooker, a pan of small diced potatoes simmering for potato water to keep on hand for sourdough starter and baking and we have several heads of garlic to do something with.

Frequently we have friends and family share food. This could be from their gardens or possibly from their own friends and family. But no matter, we always say yes, because there is always a preserving method that will work.

We love garlic in this house. We hate peeling garlic in this house. However I did view this video, and today was going to be our day to give this method a try.

Here is how we processed garlic.....

Break the head apart by applying pressure. 

Place the individual cloves into a bowl.

Cover with a second bowl, and hold tight.

Shake vigorously for 15 seconds or so....

Pick the peeled garlic out of the bowl. 

Need to peel garlic, here it is, Easy Peel Method for Garlic
Easy method for peeling garlic.
We had 8 heads of garlic to process.

Label and freeze for future cooking.

We will use this method again, so easy and only one cleanup!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!
1

Blackberry Cranberry and Pink Grapefruit Preserves

Winter jam making has it's own rewards. The kitchen is not already hot from summer heat, and the overall sense of hurry hurry hurry, there is more to do, is absent. This recipe actually calls for frozen and thawed berries along with their juices; so next year, berry patch beware!


Blackberry, Cranberry, and Pink Grapefruit Preserves
adapted from:  Preserving the Harvest
makes 6 - 6oz. jars and a bit for now

6 c blackberries, thawed along with the collected juices
1 bag 12 cranberries
2 c sugar
2 medium pink or ruby grapefruit, juiced and pulp reserved

1 small glass or ceramic plate, place in freezer before you begin the jam.


Juice the grapefruits, and scrape pulp from the rinds. Remove all visible seeds.














Chop the cranberries, combine all ingredients in a large stainless stockpot. Bring to a boil, reduce heat to medium and simmer stirring frequently to prevent sticking.

When mixture begins to thicken, adjust heat if needed, stirring constantly until mixture is cooked and thick.

Total cooking time will be 20 - 25 minutes.  

This is a natural pectin recipe and you will need to adjust cooking time accordingly. If you wish to check for "thick jam", remove plate from the freezer, add a small teaspoon of jam onto plate to cool. Check for texture.




When jam is cooked, place into hot jars, cap by hand and process in a boiling water bath for 15 minutes. Remove and cool. Remove rings for storage.


Enjoy this bright flavored jam, it is delicious!

After filling the jars, I always run a wet finger around the top of the jar to check for traces of spilled jam or a nick that was not noticed earlier. This jar had a nick in the very tip and would never have sealed. This jar will find new life and be used for something else, but not canning. 


Yes that is a jar of sourdough starter to the right, this jam on biscuits is on the menu!

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!



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