With so many healthy and nutritious ingredients, this pie style cheesecake could almost be part of the main course, though I prefer to save it for an after dinner treat in our house as I enjoy the dessert and tea ritual at the end of a meal (the boys love to make tea every evening and are now old enough to hold the kettle of hot water after it has boiled; they are growing up). Read more
Soup season is upon us and this rich spicy chicken chowder will warm you all the way down to your toes. The jicama provides an interesting substitution for potatoes, but they do stay a little crunchier. Alternatively, you could use diced daikon radish, which softens more during cooking. And if you’re looking for a way to use up your leftover turkey, it would be an excellent substitution for the chicken.
6 slices bacon, chopped
1 medium onion, chipped
4 cups jicama, cubed OR 4 cups daikon radish, cubed
2 cloves garlic, minced
3 cups chicken stock (low sodium, preferably homemade)
1 1/4 lbs boneless, skinless chicken thighs, cut into 1 inch chunks
1 tsp salt
1/2 tsp ground pepper
2 cups heavy cream
1 chipotle pepper in adobo, minced
2 tbsp fresh cilantro, chopped
In a large saucepan over medium heat, cook bacon until crisp. Remove with a slotted spoon and drain on a paper-towel lined plate.
Add onion and jicama or daikon radish to bacon grease and cook until onions are tender, about 7 minutes. Add garlic and cook until fragrant, about 1 minute more.
Add chicken stock and chicken and bring to a boil. Reduce temperature and simmer 10 minutes, until chicken is just cooked through. Season with salt and pepper.
Add cream and minced chipotle and simmer gently for another 5 minutes.
Sprinkle with chopped cilantro and reserved bacon bits.
* to make this with leftover turkey, omit chicken and add cooked turkey along with the cream and chipotle.