Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, July 20, 2011

Make some summer days lazy with this Chicken and Sweet Potato Stew

Lazy summer days? Well, any more, they’re hardly lazy. Summer has its own hectic pace, with so much to do within so little time. After all, July 4th is already passed. Time marches on toward Labor Day and back to school.

But a recipe such as this one, furnished by the Chickasaw Nation Nutrition Services, is just the simplest, so go ahead and be lazy! Throw all ingredients into a slow cooker. The chicken doesn’t even have to be browned beforehand. Open a package of chicken breasts, cut them into chunks, toss in some peeled sweet potatoes and a few other items. Three hours later, dinner’s ready. The chicken, sweet potatoes, and mushrooms make a dandy combination. A few blogs ago I mentioned that I had served Black Bean and Corn Salad alongside this recipe and promised to feature it later. With so many peach dishes to write about in recent days, I almost forgot, but here is it—truly the makings of an easy, healthy dinner to remember.

Chicken and Sweet Potato Stew

4 chicken breasts, cut into chunks (approximately 1 pound)
2 pounds sweet potatoes, cut into chunks
1/2 pound mushrooms, sliced
1/2 cup chopped onion
4 garlic cloves minced
1 cup white cooking wine
1/2 teaspoon rosemary, dried
1/2 teaspoon black pepper
1 1/2 tablespoons white wine vinegar

Place the chicken, sweet potatoes, mushrooms, onion, garlic, white wine, rosemary, pepper, and vinegar in a 6-quart slow cooker. Stir to combine. Put the lid on and cook on high for 3 hours or until potatoes are tender and chicken is cooked through. Makes 7 1-cup servings.

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