COUNTRY CAPTAIN CHICKEN

A delicious dish, I made this often.  To lower fat content, I used olive oil instead of bacon.   Serve with brown or white rice and green salad.

4 slices bacon
1 chicken cut in pieces
1 teaspoon salt
1/2 teaspoon black pepper
2 stalks celery, chopped
1 onion, finely chopped
1 green pepper, chopped
2 cloves garlic, minced
2 cups chopped tomatoes
2 teaspoons curry powder
1/2 teaspoon crushed thyme
1 cup chicken broth, heated
1/2 cup currants
1 tablespoon chopped parsley
1/2 cup toasted slivered almond
Hot cooked rice
Chutney

Saute bacon in dutch oven over medium heat until crisp.  Remove, drain on paper towel, crumble and reserve.

Add chicken to pan and cook, turning, about 15 minutes or until brown on all sides.  Sprinkle witih 1/2 teaspoon salt and pepper.  Remove chicken to warm platter.

Add celery, onion, green pepper and garlic to pan.  Stir fry about 5 minutes, or until onion is clear and lightly browned.  Add tomatoes, curry powder, thyme and remaining 1/2 teaspoon salt.  Bring to boil, reduce heat, cover and simmer about 10 minutes.

Place currants in small bowl.  Add hot chicken broth and let stand about 30 minutes until currants are plump.  Return chicken to pan, cover and cook about 20 minutes.  Add currants and broth and continue cooking, covered about 10 minutes or until chicken is tender.

Sprinkle with parsley, crumbled bacon, and toasted almonds.  Serve over rice accompanied with chutney.

Makes 4 servings

Enjoy !

TOMATO MARMALADE

If you have plenty of tomatoes from the garden this is a good way to make a marmalade.  Serve on toast, chicken, curry dishes, pork and beef.  For the lemon and orange I used organic, if not regular will do just fine. 

4 to 5 pound fully ripe tomatoes
1 each orange and lemon
1/4 cup cider vinegar
1 1/2 teaspoon each cinnamon, allspice
3/4 teaspoon ground cloves
3 cups sugar

Rinsed, peel, coarsely chopped tomatoes to make 8 cups.

With vegetable peeler, carefully remove outer peel from orange and lemon, cut peel into jullienne strips.  Hold fruit over bowl to catch juice, cut and discared remaining peel and white membrane from orange and lemon, coarsely chopped fruit.

Place tomatoes, lemon, orange peels in a 5 quart pot.  Stir remaining ingredients.  Bring to a boil, simmer for about 2 hours uncovered until reduced to about 2 pints.  Stir occasionally to prevent sticking.  Prepare 4 half pint canning jars.  Place on lids.  Process in water bath for 10 minutes.

Enjoy !

Source:  Recipe link

WHITE BEAN ENCHILADAS

2 tablespoons fat free sour cream
1 (16 ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup (2 ounces) preshredded reduced fat Mexican blend or cheddar cheese, divided
2 tablespoons canned chopped green chiles
1 tablespoon sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1 (10 ounce) can enchilada sauce, divided
1/4 cup water
6 (6 inch) corn tortillas
Cooking spray
1 tablespoon minced fresh cilantro (optional)

1. Preheat oven to 350 F.
2. Combine the sour cream and beans in a food processor; process until almost smooth. Stir in 1/4 cup cheese, chiles, onions, chopped cilantro, and cumin.
3. Combine 1/3 cup enchilada sauce and 1/4 cup water in a small nonstick skillet over medium low heat. Dip one tortilla in the sauce mixture to soften; transfer to a plate. Spread 1/4 cup bean mixture down center of tortilla; roll up. Place roll, seam side down, in an 11 x 7 inch baking dish coated with cooking spray. repeat procedure with remaining tortillas and bean mixture. Add remaining sauce to pan; cook 1 minute. Spoon over enchilada; sprinkle with 1/4 cup cheese.
4. Bake at 350F for 30 minutes or until bubbly. Sprinkle with minced cilantro, if desired. Yield 3 servings ( serving size 2 enchiladas)