CHICKEN AND SAUSAGE CROCK-POT STEW

FROM ROBERT HILL, ARTISTIC DIRECTOR, ORLANDO BALLET

“I developed this recipe as a way to have lunches for almost a week at work when I almost always have to do working lunches. It’s healthy and delicious.

I typically put the food on a bed of raw spinach (sometimes a bed of rice or even mashed potatoes) and heat it in my office microwave oven.
”

— Robert Hill

SERVES:
6+

PREP TIME:
25 MIN

TOTAL TIME:
5 HR 25 MIN

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INGREDIENTS

4 to 6 chicken thighs with bone and skin
5 six-inch chicken sausage links
2 cups of sliced mushrooms
1 3/4 cups soy sauce
1 cup of sliced garlic
1 cup of chopped onion
1 cup of chopped red, yellow, and green peppers
1 cup tahini
1 cup of your favorite infused vinegar
1 small can of sliced water chestnuts
One bag of baby carrots
4 tsp of powdered white pepper
Olive oil

DIRECTIONS

In a large crock-pot, coat the bottom with a light layer of Olive Oil.

Add all of the garlic, onion, and peppers. Add in a layer of the chicken thighs. Add in the sausage. Add the can of water chestnuts. Add the mushrooms on top of that. Add the carrots on top of that. Splash about a cup of soy sauce and a cup of your vinegar. Sprinkle the top with white pepper

Cook for 5 hours.

Mix a cup of tahini with a half cup of olive oil then add in ¾ cup of soy sauce.  Stir well and sprinkle some of it on top of the crock-pot chicken meal when done.

Enjoy!

ROOT VEGETABLE SOUP

FROM DANCE WRITER ROBERT JOHNSON

RECIPE ADAPTED FROM ROOTING FOR FOOD: NUTRITIOUS FINNISH VEGETABLE RECIPES FROM THE LEAN WAR YEARS BY RAILI GARTH AND KAARINA BROOKS

SERVES:
8+

PREP TIME:
20 MIN

TOTAL TIME:
60 MIN

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INGREDIENTS

3 Large Onions, minced
¼ cup Pearl Barley
4 tablespoons Butter or Vegetable Oil
8-9 cups Water
2 Carrots, peeled and diced
½ Rutabaga, peeled and diced
3 medium Potatoes, peeled and diced
2 tsp salt

DIRECTIONS

Melt butter in a soup pot, and on a medium-low flame brown onions together with pearl barley.

Add water, carrots, and rutabaga, raise heat and bring to a boil. Cook for 10 minutes.

Add potatoes. Cook for another 10 minutes. Add salt, and serve.

CHICKEN SOUP

FROM DIANA BYER, ARTISTIC DIRECTOR OF NYTB/CHAMBERWORKS

FOR CURING THE ANNUAL NUTCRACKER COLD

SERVES:
4+

PREP TIME:
15 MIN

TOTAL TIME:
55 MIN

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INGREDIENTS

6 chicken thighs without the skin
8 gloves garlic chopped
Few sprigs of thyme or pinch of dried thyme
4 small onions chopped
Bunch of carrots chopped
½ cup barley or a few red potatoes cut into chunks
Bunch of haricots verts or regular fresh string beans cut into pieces

DIRECTIONS

In a big pot cover the chicken with water and add garlic, carrots, onions, thyme, salt, and pepper. Bring to boil and then simmer until chicken is done. Take the chicken out of the pot and cut into medium size pieces and add back into the pot. Add the barley or potatoes and cook until tender. Add the haricots verts or regular string beans and cook until tender.

CARROT GINGER SOUP

FROM MILA THIGPEN, CHAIR OF DANCE BOSTON CONSERVATORY

SERVES:
4+

PREP TIME:
10 MIN

TOTAL TIME:
45 MIN

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INGREDIENTS

1 lb of carrots cut into chunks
1 medium yellow onion, diced
4 cups of water
1 tsp. salt
1 (½ to 1 inch) piece of fresh ginger, peeled
1 tsp. lemon juice
¼ tsp. cinnamon (optional)

DIRECTIONS

Add carrots, onion, then water to a pot.  Add the salt, and bring the water to a boil on high heat.  Reduce the heat to medium-low, cover, and simmer until carrots are soft (10-15 minutes).  Add the ginger.

Puree with an immersion blender until ginger is well blended.  Add more water if needed to get a think, creamy consistency.  Add one teaspoon of lemon juice, as well as a dash of cinnamon (optional) and salt (optional) per serving. Top with desired herbs, seeds, spices or cheese.

GRANDMA DORIS PULEIO’S CHICKEN SOUP WITH MEATBALLS

FROM DANTE PULEIO, ARTISTIC DIRECTOR OF LIMÓN DANCE COMPANY

SERVES:
8 - 12

PREP TIME:
30 MIN

TOTAL TIME:
3 HRS 30 MIN

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INGREDIENTS FOR THE MEATBALLS

1 – ½ lb of chopped meat
¼ cup of water
1 onion chopped finely
2 tbsp of parmesan cheese
2 cloves of garlic chopped finely
¼ cup of bread crumbs
1 tbsp parsley
salt and pepper to taste

DIRECTIONS FOR THE MEATBALLS

Combine all ingredients in a large bowl and kneed thoroughly.  With wet hands roll the mixture into little balls and set aside.

INGREDIENTS FOR THE SOUP

whole chicken (hen if possible)
noodles, pre-cooked
3 carrots, cut into large pieces
can of whole peeled tomatoes
4 chicken bouillon cubes
1 onion, cut into large pieces
2 leeks, cut into large pieces
1 stalk of celery, cut into medium pieces
salt and pepper to taste

DIRECTIONS FOR THE SOUP

Put whole chicken in a large pot and cover with water. Bring to a boil.

As water is heating, add carrots, celery, onion, leeks, and the can of tomatoes (after crushing with your hands).

Leave it at a low boil and simmer for 2 ½ hours.

Strain the soup.

Clean the chicken and return meat to the broth.

Mash carrots and tomatoes, return to the broth.

Cook the meatballs in the broth.

Now you can add any additional finely chopped vegetables to the broth if desired.

Add cooked noodles to the soup before serving. Enjoy!