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With the month of September approaching, I love sharing Comfort Food type dishes with you all.  This dish is for those with busy weeknights filled with homework, practices & games.  I turn to this comfort dish that's easy, healthy and hearty!  What's your favorite comfort food recipe?  

Plus, the Vitamix Today's Special Value helps me whip up the yummy sidedish to the main course below.  (Keep scrolling for my Cauliflower Rice Recipe). 

Here's what you need:

Ingredients

6 chicken legs, 6 chicken thighs (I often use just thighs for a total of 12)

2 12 oz cans of Stewed Tomatoes (opt for a version with garlic, basil and oregano for even more flavor)

1 med thinly sliced onion

1 clove garlic

1 pint fresh slice baby bella mushrooms

paprika

dried parsley

salt 

pepper

Directions:

Preheat Oven 350 degrees.

Cut onion in half and thinly slice.  Mince garlic.

Place chicken evenly in wide baking dish or dutch oven.  Cover with onions and garlic.  

Generously sprinkle paprika over chicken, then sprinkle pepper and salt to taste.

Add mushrooms.  

Pour oven both cans of stewed tomatoes.  Sprinkle parsley over to taste 

Cover dish and cook 40-45 min.  

Remove lid and cook uncovered an additional 10 minutes.

Serve over either rice, couscous or, like we do in our family, Cauliflower Rice (recipe follows).  Make sure to spoon extra juice over top... YUM!

Cauliflower Rice

Ingredients

1 head organic cauliflower

1 tsp Coconut or Olive oil

Salt & pepper to taste

Directions

Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chip it into pieces and add it with the florets.

Transfer the cauliflower to a Vitamix. Don't fill the Vitamix more than 3/4 full; if necessary, process in two batches.

Process the cauliflower in 1-second pulses until it has completely broken down into rice-sized granules. (If you don't have a Vitamix, grate the florets on the large holes of a box grater.)

Some florets or large pieces of cauliflower might remain intact. Pull these out and set them aside. Transfer the cauliflower couscous to another container and re-process any large pieces.

Warm a tablespoon of coconut or olive oil in a large skillet over medium heat. Stir in the couscous and sprinkle with a little salt. Cover the skillet and cook for 5 to 8 minutes, until the couscous is as tender as you like. Use or serve immediately, or refrigerate the couscous for up to a week.

Happy comfort food cooking!!

Enjoy!

Stacey

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