Boy oh boy, how we’ve grown!  The last recipe swap had 7 brilliant culinary minds, but I’ve officially lost count on this one.  Maybe a dozen or so?  We’ve got some locavores, a real chef, some gluten free gals, even one swapper from Down Under!  Be SURE to check them all out (link to recipe swap page below).

We shifted from a sweet recipe and chose a savory, hearty, classic recipe as a final ode to the cold weather.  Our inspiration and jumping-off point for this swap is none other than Grandma’s Chicken Pot Pie with Drop Biscuits.  Can’t go wrong with anything that has “grandma” in the title, right?

At first, I thought about putting a bread component on the bottom instead of on the top and making some sort of chicken pizza, but I didn’t want to stray too far from the original recipe (although, I’ve had pizza on my mind every since).  I knew I wanted to make a stew with shredded chicken, because shredded meat is my absolute favorite.  Chicken Chili Verde crossed my mind but didn’t excite me because I make that all the time.  I could make something ethic…maybe with coconut milk…and peanuts…and an aromatic Oregon wine. Oooooh the juices were flowing.  I always have to have something green with my meal so maybe I’ll add some red chard.  The bread part always stretches my mind in an effort to stay gluten free.  I think I found the perfect “drop biscuits” for this stew I’ve been thinking up.  I tweaked one of my new favorite recipes to give it some Asian/Middle Eastern fushion and voila!  A whole new recipe swap recreation.

Alright readers, get cookin’:

Curried Sweet Potato Falafel (adapted from 101 Cookbooks)
2-3 medium sweet potatoes (about 1.5 lbs)
1 cup cilantro, chopped
2 tsp yellow curry powder
1/2 tsp ground coriander
2 small garlic cloves, minced
juice of 1/2 a lemon
1 cup chickpea flour (add more depending on moisture in potatoes)
splash olive oil
sesame seeds
s/p

Method:
Preheat oven to 425° and roast sweet potatoes on a cookie sheet for 45-60 minutes until they are soft and mushy through and through.  The mushier the better.

When soft, remove skin and mix with all other ingredients except sesame seeds and olive oil.  Chill until firm: 1 hour in fridge, 20-30 minutes in freezer.

Heat over to 375°.  Take cooled sweet potato mixture and roll into balls the size of ping pong balls.  Place on oiled cookie sheet and sprinkle with sesame seeds.  Bake for 18-20 minutes, until bottoms are golden brown.

(These bad boys are killer dipped in the peanutty stew or with some peanut sauce

Stew (adapted from The Recovering Vegetarian):
1.5 tbsp coconut oil
4 chicken thighs
1/2 cup dry, aromatic white wine (such as a riesling or gewurztraminer)*
1 medium yellow onion, diced
3 cloves of garlic, minced
4 cups chicken or veggie broth
1 can coconut milk
1/3 cup natural peanut butter
2-3 tbsp panang or red curry paste
zest and juice of 1 lime
1 tbsp brown sugar
couple slashes of fish sauce
1 can dark kidney beans, rinsed and drained
handful cilantro, chopped (save some for garnish)
1 bunch red chard, washed and cut into strips
s/p
1/3 cup chopped roasted peanuts

Method:
In  a dutch oven or soup pot, head coconut oil over medium-high heat.  Season chicken thighs with salt and pepper and brown on each side and set aside.  Deglaze the pan by splashing a couple tbsp of wine in pan and scrape the bottom.  Add onions and garlic and saute until soft.

Add chicken broth, coconut milk, peanut butter, remaining wine, lime, kidney beans, curry paste, brown sugar, and most of the cilantro.  Reduce heat and gentle simmer for 1 hour (emphasis on gentle, as coconut milk can curdle…I learned that the hard way) stirring occasionally.

After the hour, take a fork and shred the chicken, then add chard and fish sauce and simmer for 10-15 more minutes until chard is wilted but not turning brown.

Salt and pepper to taste and serve with cilantro and crushed peanut on top as a garnish.

Wine pairing: 2009 Anne Amie Cuvee A Amrita

And as always, I was in the throws of this food challenge with the most amazing, creative, lauded food bloggers.  You’ll be missing out BIG TIME if you don’t visit their blogs and see their recipe swap dishes.

• Christianna: Burwell General Store
• Cindy: Tyro Tidbits
• Dennis: More than a Mountfull
• Jennifer: Adventuresome Kitchen
• Joy: The Herbed Kitchen
• Lindsay: Rosemarried
• Lora: The Cake Duchess
• Sabrina: The Tomato Tart
• Monique: Fat & Happy
• Nay: Spicy Living
• Shari: Good Food Week
• Toni: Boulder Locavore