Jun 1, 2005

Newsletter Issue #4 - March 2006


I would like to apologize for the problem with the link from my last newsletter with the free Smoothie Ebook, I still cannot figure out why the file will not show when the link is clicked. That being said, if you were unable to download it and would like to receive a copy of the free Smoothie Ebook, please email me at chefmichele@gmail.com and I will forward you a copy directly along with another free book of salad recipes. Both are excellent and have photos of some of the recipes as well.

I haven't been blogging as much as I would like lately due to computer problems and sick kiddos but I have managed to try a few new recipes. Here are some of my recent endeavors in case you missed them:

Lemon Cream Cheese Coffee Cake

Butternut Squash Wantons With Sesame Dipping Sauce

Strawberry Spinach Salad

In an effort to make meals more interesting, I have been really adding to my selection of herbs and spices lately. I already have a pretty extensive collection but I can never pass up something new. I found some really great ones yesterday, like lime flavored salt on amazon.com ---> http://tinyurl.com/hu2la .... and a baking spice called Sweet Treat on Cajun Supermarket.com http://tinyurl.com/hfg6q ... and a very delicious sounding pre-mixed Carne Asada seasoning on Mex Grocer.com ---> http://tinyurl.com/zkpwh. I ordered a few things and am eagerly awaiting my packages :)

As always my recipe pile is growing with things I want to try. I recently came across a recipe that sounded so simple yet different and certainly qualifies as frugal. I modified it a bit and thought I'd share it with you.

African Chicken Stew

1 lb. boneless skinless chicken, cut into bite sized pieces
1/2 tsp. ground ginger
1 tsp. paprika
1/2 tsp. nutmeg
1 tsp. coriander
1/2 tsp. cinnamon
1 tsp. allspice
2 Tb. oil
15 oz. can diced tomatoes
1 onion, chopped
2 cloves garlic, minced
3 c. chicken stock
1/4 c. natural peanut butter
2 yams, peeled and cut into chunks
2 Tb. red wine vinegar
2 Tbsp. dried parsley

Fry vegetables and spices in the oil until vegetables are tender and spices are fragrant (about 3 minutes). Add chicken, cook until golden brown. Add to crock pot. Add stock, tomatoes and Peanut Butter. Cook 4-5 hours on high or 6-7 hours on low.

I really enjoyed chatting with you today! If you enjoyed this newsletter, be sure to pass it on to all your friends! If this issue was passed on to you and you’d like to subscribe, visit http://chefmichele.blogspot.com and fill out the subscription form right at the top on the left.

Until Next time, Happy Cooking!


P.S. I don't know about you but I often have trouble preparing meals that my whole family enjoys. Often hubby and I will love the meal and the kids will hate it or the kids will love it and we find it lacking. If you encounter the same problem you should check out "Dine Without Whine" ---> http://tinyurl.com/s7hsx. It's a great way to find meals your whole family will enjoy while saving you lots of time. I highly recommend it!

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