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.

Thursday, January 31, 2013

Comfort food indeed—Creamy Chicken Stew

Everybody raved about this Creamy Chicken Stew. We poured it into soup bowls and dined away, although it just as easily could have been served over toast as though it were chicken a la king. Can’t think of a better dish for a cold January night with the wind howling riotously outside our windows.

Comfort food, indeed! Hubby and I were just back from a long road trip and needed something soothing to help us ease back into the routine. I loved the addition of the fat-free zesty Italian dressing; it provided all the seasoning needed. 

Creamy Chicken Stew

3/4 pound small red potatoes, quartered
2 tablespoons water
cooking spray
1 1/4 pounds boneless, skinless chicken breast, cut into strips
1 (10 3/4-ounce) can reduced-sodium, reduced-fat cream of chicken soup
1/4 cup fat-free zesty Italian dressing
1/2 cup fat-free, lower-sodium chicken broth
2 cups frozen peas and carrots
4 ounces fat-free cream cheese

Place potatoes and water in microwaveable bowl with a lid. Microwave on high for 7 minutes or until potatoes are fork-tender. Spray large skillet with nonstick spray. Sauté chicken on medium-high heat for about 7 minutes or until chicken is brown. Stir occasionally. To saucepan add cooked potatoes, soup, dressing, broth, and vegetables. Bring to boil; cover, Reduce heat to medium-low; simmer for 3 minutes or until chicken is cooked through and vegetables are heated through. Stir in cream cheese. Cook 1 minute or until cheese is blended in. Makes 6 (1-cup) servings. (Source: Chickasaw Nation Nutrition Services)

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