Wednesday Recipe Thread

Chicken Catch-a-tory Ravioli in cooking rocks for kids by Rachel Ray

3 cloves garlice skins on
2 tbsp extra virgin olive oil (twice around the pain in a slow stream)evoo
2 stems fresh rosemary
2 stems fresh thyme
1 cup presliced freshmushrooms (about 1/3 of a pound)(have GH slice for you
salt and fresh ground pepper
1 canned stewed tomatoes with peppers,onions, and celery 15 ounces
2 roasted red peppers from jar drained
1 cup tomatoe sauce
1 package chopped frozen spinach, defrosted in microwave and drain 10 ounces
6 cups chicken broth
3/4-1 pound chicken breast tenders no bone (1 package)
1 pound ravioli, any flavor
1 cup grated parmesan, parmigiano reggiano or romano chess to pass at the table
crusty italian bread or rolls to pass at table

**i used rosemary and thyme from a jar about 1 tsp to tablespoon (be sure to slightly crush the rosemary it cooks better); I used to cans stewed tomatoes; I omitted roasted peppers, I used one large can of mushrooms instead of fresh; I omitted the tomatoe sauce; I made my own chicken broth by boiling 6 cups of wateron the stove top and adding the right amount of bullion cubs to the water. I used garlic in a jar about 2 tsp***

Have your GH heat a medium soup pot (I used my pasta pan only pan I had in the house) at medium high heat. Place 3 cloves of garlic on cutting board and whack each clove with samll heavy frying pan. Pick out skins & chunk them in your garabage bowl. Have GH add evoo , 2 turns of the pan, to the soup pot. Throw int he smashed garlice and 2 stems of the rosemary and fresh thyme herbs. The leaves will fall off the stems andgive a delivious flavor to yoru special stew.

Add mushrooms too, and help stir as teh mushrooms cook 3-5 minutes. Season the 'shrooms up with sal and pepper as they are cooking.

Next, you or your GH can open the can of stewed tomatoes and add them to the pot. Use a sharp small knife to chop the roasted red bell peppers. Keep your fingers on the hand holding the peppers curled under so you don't chop off those fingers! You just want to cut up the peppers into pieces as big as your mouth; that's what they call bite size. Add the chopped up roasted red peppers and add 1 cup tomato sauce to th soup pot.

Put defrosted chopped spinach in a kitchen towel. Gather towl up and tist it to get the water out of the spinach. Squeeze the spinach over your garabage bowl until it stops dripping. Seperate spinach with your fingers and add to soup. Pour in chicken broth and stire the stew really slowly or it will slosh out of your pot! Have the GH cover the soup and raise the heat to high.

Have the GH cut up the chicken for you on a seperate plastic cutting board from the one you cut the vegetables on. Cut the chicken tenders into 1 inch pieces and add them to the stew. Tell the GH to go wash up right away with lots of soap and hot water including the board-so that raw chicken doesn't get on anything else in the kitchen or any other food. If you touched the raw chicken, you should wash up too.

When stew comes up to a boil again, add the ravioli and leave lid off. Cook stew until the ravioli is almost done about 5 minutes. Turn off the heat and let stew cool down a little bit. Have your GH serve up the setew and pass, cheese, and bread atthe table to go with it.

**Note I let the stew cook another 30 minutes on simmer after the 5 minute boil with ravioli in it***Then I let it sit on the stove with heat off about 15 minutes before serving. Everyone and mean everyone loved it and we had left overs****

My family of pecky eatters loved this recipe so much that we will be getting the ingridents this friday again. WE will be making it for his entire family to eat.