Monthly Archives: April 2012

Stew The Right Thing ☺

My first exposure to Brunswick stew was during college while living in Georgia. I bought cans of it to heat up for dinner. Later I developed my own recipe.



3½ pounds of boneless, skinless chicken breasts and thighs

1 pint chicken broth or stock

2 cups frozen kernel corn

28-oz can tomatoes, drained and chopped

2 cups green beans and/or okra

1 can lima beans, drained

1 cup chopped onion

1 Tbsp. Worcestershire sauce

Salt and pepper to taste


(Stovetop method)

Combine all ingredients except salt and pepper in a 4-quart saucepan and bring to a boil. Lower heat and simmer for 1 hour.

Check seasonings and add salt and/or pepper as desired.

Remove chicken, debone, and shred or cube.

Stir chicken back into the stew. Serve in soup bowls.

(Pressure cooker method)

Place water and chicken in a 6-quart/liter pressure cooker, secure lid, bring to pressure and cook for 8 minutes. Let pressure drop on its own, then carefully open the cooker. Remove the chicken to a plate and reserve the broth in the cooker. When chicken is cool enough to handle, cut into cubes. Return the chicken to the cooker, along with the remaining ingredients. Bring to a boil, uncovered, then simmer for 30 minutes. Stir often.

Stew will thicken slightly. Serve immediately or refrigerate for re-heating. Brunswick Stew is a great dish to prepare a day ahead.


Yield: approximately 6 servings.

 From Hasty Tasty RV Meals, Cheryl Norman ©2012


Leave a comment

Filed under chicken, Healthful Eating, Recipes, Soups & Stews


It’s available!

Hasty Tasty RV Meals is $10.99 at

Leave a comment

April 22, 2012 · 4:12 pm

Fast Food Can Be Healthful, too

By special request, here is an encore of a post from last year.

Wild Alaskan Salmon

Thaw salmon and season lightly

With quality cookware and ingredients, a supercharged healthy meal is less than half an hour away. On the menu: wild Alaskan salmon fillets, steamed broccoli with red bell pepper, and steamed butternut squash. The food is high in nutrients and antioxidents, especially if it’s not overcooked. I prefer steaming over low heat. More of a technique than a recipe, here is how to have a great and easy meal in a short time.

What you’ll need to make dinner for four: Four salmon fillets, two large bunches of broccoli, one red bell pepper, one medium butternut squash, Butter Buds or Molly McButter, and pumpkin pie spice mix.

Salmon: Be sure to buy wild Alaskan salmon. It may be pricey but it’s worth it, both in nutrition and taste. If frozen, thaw in the refrigerator before cooking. Place fillets in a dry, preheated skillet–skin side down. Sprinkle lightly with pumpkin pie spice. Cover, reduce heat to its lowest setting, and cook for fifteen minutes. Do not lift the lid to peek. Serve salmon with…

Butternut Squash: Rich in beta carotine, butternut squash often is overlooked. It doesn’t need butter, salt, or much of anything to season it. It’s tasty on its own.  To serve four, buy a medium size Butternut squash.

I cut the squash into long strips and scrape away the seeds. Then using the Kitchen Cutter and #1 cone, I grate the squash (you can use a hand grater or food processor if you don’t own a Kitchen Cutter). Steam the grated squash in a 1-quart covered sauce pan over low heat. As with the salmon, don’t lift the lid. As soon as the lid spins, turn off the heat and leave covered for about ten minutes. The cooked squash will be the consistency of mashed potatoes. Sprinkle with pumpkin pie spice (Tying the flavor with the salmon) and stir.

The broccoli and red bell pepper make a colorful dish, rich in vitamins and fiber.  Wash one red bell pepper and enough broccoli flowerets to feed four. Julienne the pepper. Steam with broccoli in a covered two-quart sauce pan over low heat. As soon as the lid spins, turn off heat and leave covered for fifteen minutes for crisper vegetables, twenty for more tender. Sprinkle with Butter Buds or Molly McButter and serve.

Quality Cookware

Steam in covered pans over low heat

The three dishes take only about thirty minutes including prep time. Because the food is steamed over low heat, the pans come clean easily.  The food is delicious without a lot of additives or salt, and it’s figure-friendly.

Colorful and delicious.

Leave a comment

Filed under cooking, Fish, Healthful Eating, Salmon