Coastal Cooking Online

Spencer’s Fresh Food Market is roughly two blocks from my house… give or take a half block. A local supermarket is–in this day and age–irreplaceable because it’s the most efficient, convenient place to go for manager’s specials and other discount pricing when you know the staff. Get to know your grocer, and you’ll get to know when items are scheduled to be marked down, when prices are due to rise, and if (on those rare occasions) you need an order for an item or two not currently in stock. My own market provides better prices than any other local grocer as well as the farmer’s market for VERY fresh, locally grown produce and/or meats. I also stock up on organically grown, canned or frozen vegetables and fruits when on sale, and local meats at a deep discount. My advice? Get to know your local grocer!

 Here’s a simple, quick, inexpensive recipe for a satisfying main dish (with wine, of course) for your dinner enjoyment:

•  1 + 1/2 cup Chardonnay wine
• 1 can chicken broth
• 1 can condensed, cream of chicken soup
• 4 cups diced, cooked, boneless chicken
• 2 16 ounce packages frozen vegetable mix for stew
• 1 16 ounce package frozen, cut green beans (or equivalent fresh green beans)
• 1 clove fresh garlic, minced
• 1 Tablespoon minced, fresh thyme
• 1/4 cup plain, nonfat yogurt

Place wine, broth, and diced chicken into a large stock pot and heat over low burner until the mixture just begins to bubble. Add canned cream of mushroom soup and frozen vegetables; stir well Simmer, covered,  over low heat for approximately 15 - 25 minutes until vegetables have softened. Carefully stir in minced garlic, thyme and yogurt. Cook over very low heat for an additional 2-3 minutes, stirring regularly. Turn off burner, cover and allow to stand for 5-10 minutes before serving.

 Makes up to 10 servings (can be stored for future lunches), and is excellent with salad and a slice of bread. Consider fresh berries or other fruit for dessert.