Thursday, February 12, 2015

Chicken Spinach & Quinoa soup

Our slow cooker soup today is filled with good stuff! Chicken, spinach, and quinoa! Oh MY! This great tasting blend of a very healthy meat and a super grain will go a long way to satisfy the hunger. It also has a stealth factor for being incredibly good for you!
Why spinach? Popeye was just a cartoon.
Researchers have found more than a dozen flavonoid compounds in spinach that function as anti-inflammatory and anti-cancer agents. Even when not related to cancer, spinach can lower inflammation in the digestive tract. Neoxanthin and violaxanthin are two anti-inflammatory epoxyxanthophylls that are found in large amounts in these green leaves.
Interestingly, in a recent study that evaluated possible prostate cancer-prevention benefits from a variety of vegetables. Only spinach showed evidence of significant protection against aggressive prostate cancer.
Eating spinach has also been associated with a lower risk of atherosclerosis and high blood pressure. At least one group of researchers suggest that spinach can help prevent certain eye problems, including age-related macular degeneration.

So why don't we let this healthy food support us in our on going battle with the health care providers?

  • 2 lbs. chicken thighs, boneless and skinless
  • ¾ cup dry quinoa
  • 2-4 cups spinach, chopped
  • 1 (15.5 oz) can Great Northern Navy beans, drained and rinsed
  • 3 ribs celery, chopped
  • 3 carrots, chopped
  • 1 green pepper, chopped
  • 1 yellow onion, chopped finely
  • 4 garlic cloves, minced
  • 8 cups low salt chicken broth (about 4 cans)
  • ½ tsp. dried thyme
  • Salt to taste

Since this recipe takes 8 hours, let's get the cutting done the night before. That way you are not trying to wield a knife before your first cup of coffee.
Wash, peel and cut the carrots. Wash and cut the celery. The green pepper, mince the onion and the garlic. The onion & garlic can go in the same plastic zipper bag. The celery, carrots, and green peppers in another bag.
In the morning:
Always start by wiping out the slow cooker. Set it on low and cover empty.

In a large skillet on medium high heat warm 2 tbs olive oil. When hot, brown the thighs 3-4 minutes per side. Place in the slow cooker as they are ready. 

    Top with onions, celery, and garlic. Around the sides of the chicken pieces, dish the quinoa, thyme, and pour chicken broth. Season with salt and pepper to taste.
    Cook on low for 7 hours.

Some time just before the 7 hour mark. Drain and rinse the beans. Rinse the spinach, drain and roughly chop. Just so no one gets a big soggy leaf.
At the 7 hour mark: Remove the chicken, add in the beans. Drop in the spinach by handfuls stirring each so they will quickly wilt and leave room for the rest.

Cut the chicken into bite sized pieces and return to the cooker and cover. This will be very easy as the chicken will just about fall apart at this point.

Turn up the heat to HIGH for the last hour.
    This goes well with a crusty bread.

What a good way to warm the tummy!

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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