butternut chicken stew

i love gardening!
and it just keeps sharing the love back.
it is march and today for dinner we had another one of our butternut squashes picked last september. and on top of that, frozen tomato goodness from my soul sister arlene's garden.

my sis-in-law passed this recipe on to me from simply daily recipe.com and i'm passing it on to you. we had it with homemade foccacia bread made from the peasant bread dough. just put on a pan and bake for 15 min instead of 30. i brushed it with olive oil, sprinkled sea salt and dried rosemary from my herb garden on it
now to the stew.

the stew
1 onion chopped, 2 cloves garlic, 1 pepper diced-- saute in a pan

then in a pot add:
1 can tomatoes with garlic and onions (i used arlene's frozen tomato puree with onions, garlic, and herbs from her amazing garden). next time i'll use my home canned stewed tomatoes. last resort for us, store bought.

2 cooked chicken breasts shredded
1 can kidney beans
1/2 of a butternut squash (i used a whole one)
3 cups chicken broth
1 tsp chili powder
1 tsp cumin
1/2 tsp salt and pepper
simmer for 15 min. bring to a boil, then simmer again.
add 1 cup frozen corn and cook for 15 more minutes

enjoy. we thought it tasted like a chicken tortilla soup with butternut squash. very good and very good for you.

peasant bread

3 cups warm water
1 1/2 T yeast
1 1/2 T coarse salt
1 cup rye flour
1 cup whole wheat flour
4 1/2 cups white flour

mix until all ingredients are combined. don't knead. let rise for two hours. when ready to bake, the day of or up to 14 days later, cut off grapefruit size piece of dough, shape into loaf, let rise for 40 minutes, bake on a stone that has been preheated with the oven at 450. bake for 35 minutes, pour hot water into another dish so that steam is trapped in the oven.

this recipe is from the book, artisan bread in five minutes a day. they have a website, www.artisanbreadinfive.com
it feels cool to make such yummy bread and it is so easy.