Last week I posted about a recipe that I was quite excited to try. As promised, I did it. And it was good! I know this because, for the last two days, Mr. Yeater has been singing its praises (which he rarely does).
He has always been kind, but it is not often that he enjoys my cooking so well that he tells our friends about it. Still unsure, however, I gave some to a friend of mine that I could count on for her honesty, and she liked to the extent that she shared it with her mother. Wow! It feels great to know that my hard work of two days' preparation was worth it.
Because I did this with a view to making it relatively acceptable to those fighting the Candida invasion, I used the recipe from the Cooking Club as inspiration. The following is MY adaptation. As with anything else, have fun with it and enjoy.
Serving size: 1 1/4 cup
Yield: approx 4 servings
Approximately 7 POINTS per serving (this will vary according to generosity with olive oil)
Utensils:
Cake pans for roasting tomatoes
1 Baking sheet for roasting peppers
aluminum foil
a couple small bowls
a few airtight food storage containers
Large resealable bag
Big sauce-pot
Slotted spoon
Serving spoon
Ingredients:
Extra Virgin Olive Oil (or just plain Olive Oil)
5 lb Roma tomatoes
Fresh Sage, a few sprigs with several leaves
Paprika
4 bell peppers (2 red, 2 yellow)
4 boneless, skinless chicken thighs
1/4 lime, juice
1/2 tsp crushed red pepper
3 Tbs olive oil (divided)
1 small, sweet onion (a good sized cebolla will work well), halved and sliced lengthwise
4 cloves of garlic, finely chopped
1 Tbs cayenne pepper
1 can pinto beans
1/6 c fresh cilantro (divided)
Tortilla chips
Let us roast those tomatoes! This may take some time. Preheat the oven to 250° Fahrenheit. Lightly grease the bottoms of the cake pans with olive oil. Pour a little olive oil into a small bowl and set aside, but keep it near. Pick about 4 or 5 leaves off of a sprig of sage per cake pan and dice. I do this by gathering the leaves together in a bunch, folded a bit when necessary, and slice across the leaf bunch. Sprinkle evenly in the greased cake pans. Halve tomatoes lengthwise and coat in olive oil in the bowl previously specified. Place halves face down in the pans, spread evenly. Place pans in the oven and let roast for about 3 or four hours, checking on them every half hour or so. When the tomatoes are ready, remove from the oven and turn the heat to 350° Fahrenheit. This would be a good time to begin thawing the chicken thighs if they are frozen.
Now for the roasting of the peppers. Grease baking pan with olive oil. Half the peppers and remove the seeds and white pith. Coat in olive oil and place face down on the baking sheet. Flatten with palms. Place in the center of the middle rack and roast for about an hour. While the peppers are in the oven, peel the skin off the backs of the tomatoes (if you like them skinned) with a paring knife and fingers. Please use care. Dice if desired or leave hole. Store in airtight container in the refrigerator until needed. Skin and likewise store the peppers when done. The oven will not be needed afterward.
Squeeze the juice of a quarter of a lime into a small bowl and mix with 2 tablespoons of olive oil and 1/2 teaspoon crushed red pepper. Dice thawed chicken thighs and place in a large resealable bag. Pour lime juice mixture in the bag with the chicken. Seal and massage, then refrigerate for about 2 hours.
Heat remaining 1 Tablespoon of olive oil in the sauce-pot on medium high heat on the stove top until hot (flick some water into the pan; when it sizzles, then it is ready). Cook the chicken, browning it on all sides (about 10 minutes), stirring frequently. Slice the onion and chop the cloves of garlic. Remove the chicken and add the sliced onion to the pot; cook about 3 minutes or until slightly tender, stirring frequently. Add 2 teaspoons of garlic, reserve the remainder, and cook until fragrant (about a minute).
Stir in the cayenne pepper to coat the onion. Add the chicken to the pot again. Stir in the rest of the garlic, roasted tomatoes and roasted peppers, and pinto beans. Bring to a boil. Chop 1/6 cup cilantro and reserve. Reduce the heat to medium-low; let simmer, uncovered, for about a half hour to 45 minutes. Hold back a few pinches of cilantro and stir in the rest.
Spoon into bowls and garnish with reserved cilantro. Serve with tortilla chips if desired. I almost never add salt to my recipes, so you may want to do so.
Mr. Yeater and I really enjoyed this and we still have some leftover. He wants me to make a bigger batch next month! I hope that you will have a little courage and try this for yourselves. Let me know how it works for you. Drop me a note or leave a comment.
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