Un-Kosher La-La-Latkes-n-Gravy.

Happy Chanukah, ya'll! 

Do yourselves a favor and make some latkes! Super easy and DELISH! The kids will even like 'em! This evening, the 2nd night of Chanukah, I decided to kick 'em up a notch and add feta, dill, Panko bread crumbs and smother them in a rich gravy. **Not the most kosher of Chanukah's recipes, but DAMMIT it's good!** You can go traditional and omit the extra ingredients; not use anything but salt, pepper, and add two extra eggs... but... where's the fun in that for this gentile?

**Funny/ totally un-Kosher/ throw your a@#$ right out of temple thing about tonight's dinner: 

I had some pork chops that I had defrosted the night before that I never prepared-- I know what you're thinking already. Latkes and pork?!  Anyway, I needed to use the chops tonight so they wouldn't be sacrificed to the HEFTY Gods. Where-for, I decided to concoct my moms old stand-by, pork chops and gravy. That's when I was drawn into a Chanukah-related Sesame Street where Grover and his friends were chowing on some latkes. SOLD! The only problem was that I didn't have any applesauce or sour cream for the more traditional potato-fare. What I had was a 1/2block of feta cheese that I also needed to use up and I absolutely needed to make those chops. IDEA!

Hearty La-la-latkes-n-Gravy:

Serving: 6 medium Latkes

Prep time: 10 min

Cook time: 30min

SUPER SIMPLE GRAVY! 
2-4 Chicken breasts, thighs, or Pork Chops
1 can Campbells Cream of Celery or Cream of Mushroom Soup (this is something EVERYONE should have on hand for those "uh-oh, what am I going to make for dinner?" moments)
1/2 onion, rough chop
1 celery stalk, chopped
1/2 cup chicken stock
2 drizzles of Olive Oil
S&P

Salt and Pepper your choice of meat. In a large skillet,  on med-high heat, brown it until the yummy bits coat the bottom of the pan and your meat has a nice, golden sheen (5-7 minutes). Next, remove the chops and saute the onions in the olive oil and bits. Next, deglaze the pan with stock and then add the soup. Incorporate the bits and the soup well until it is a rich, golden brown and reintroduce the meat. Cover and let simmer on low heat for 30 minutes and drizzle all over your...


LATKES! 

3 medium- large Russet potatoes, skin on, grated, and rinsed (after you grate them, rinse well. Try to remove any extra starch)
1/2 of medium onion, diced
2 tablespoons of crumbled feta cheese
2 Teaspoons of Dill (fresh or dried)
1 teaspoon oregano
2 teaspoons paprika
1 teaspoon Penzey's Fenugreek seasoning* (Now, this is ahhmazing spice to use, but, it is totally optional ... unless I am coming over for dinner, in which case, please use Fenugreek)
1 egg
21/2 cups flour (add more if it's too runny)
1tsp salt and pepper
Panko Bread Crumbs for coating
1/2 bottle of Vegetable oil (if you want this recipe to taste insanely delicious, use Peanut oil. Oy Vey!)

Mix all of the above ingredients together and let them sit in the fridge while the gravy simmers and you are ready to fry.

When the gravy is ready, dump 2 cups of Panko onto a plate. Next, ball up your latke batter, a little larger than a golf ball, flatten and smoosh both sides into the Panko crumbs.  Finally, drop them into a preheated skillet of oil.

 Fry those little suckers up until they are golden brown on both sides and let them rest on a few paper towels to remove any excess oil and serve with the gravy. You can absolutely serve your chicken or chops WITH the latkes. If you are using thighs, separate the chicken from the bone and stir into the gravy. Oh yeah!

I served them up with peas. Peas are one of two green vegetables my kids will eat... which is why you see them so often as "the veg" on this here blog.

Take it from this mentsh and nosh on this recipe!


חנוכה שמח

Part II: Confessions of a Supplement Junkie

I was taking supplements BEFORE Dr. Oz made them mainstream! If you get yourself ANYTHING this holiday season, and your New Years resolution happens to be dropping a few pounds, think about purchasing some supplements.  They helped me lose nearly 50lbs. 

*First, read part I*

**New game changing supplement blog for meaner, sweatier workouts!**

After my blood work, Dr. Pagan noticed that I was deficient in a few categories. He told me that human bodies CRAVE nutrients and will seek them out... which explains those weird, last minute, night time cravings. Unfortunately, our body doesn't specifically ask for these nutrients and we eat whatever looks tasty in the pantry. Wouldn't it be nice if our stomach said,  "Hey! Put down the Dr. Pepper and Cheetos and grab a handful of almonds, a banana and a glass of milk. There. Craving over and you can still button your jeans tomorrow."

 My body needed: 

1. Magnesium (vitamin B6): After a long day at the office, mommy/daddy errands and
various extra carricular activites can leave us physically and emotionally drained- making careless dietary choices through out the day.  Unfortunately, our adult bodies can't keep up with the extra stress and calories like they could when we were in our teens and twenties. What we need is a metabolism booster... and that's where B6 comes in to help us out! An average adult needs 100/mg per day to supplement our bodies, thus burning, say, those extra dumb food decisions. Magnesium does double duty for yours truly. Studies prove that B6 acts as a histamine reducer for those of us who are used to getting those histamine induced headaches; like sinus headaches and migraines. Sure, I'm B-6ed up and still get migraines... but they have significantly decreased and only tend to flare up around Yankee Candle or my menstrual cycle... and you can't fight hormones! You can also get B6 by eating more fish, whole grains and legumes. 

2. Calcium  (vitamin D): Well, duh! I am a woman... and ALL women should be taking 800-1200mgs of calcium... unless, of course, you are already ingesting 4-5 cups of milk or yogurt per day? If not, start taking a supplement. Other than reducing the risk of osteoporosis, calcium is excellent for alleviating PMS symptoms and lowering blood pressure.  

3. Riboflavin (vitamin B-2): The energy pill. B-2 is, yet, another common deficiency among humans. Why? Well... we pee it out. The average adult urinates 5-8 times per day and loses 1.0 mg each time. We lose even more B2 when we wipe! (No, don't stop wiping. Gross.) Going to enjoy a night of excessive alcoholic frivolity? Say buh-bye to your B-2 and your energy! Interestingly, though, B6 (magnesium) is found to help with hangovers... and morning sickness.  Good to know, right? You may be able to determine, without a lab, if your body is craving this nutrient. Do your lips crack regularly? Mouth ulcers? Dry skin? Low, low energy?  Grab some B2... or a banana, green beans or some popcorn.

4. FLINTSTONES: That's right, I needed a multi-vitamin. We all do. The problem with those big horse-pills and me is that they kill my stomach. Blah. So I chew up two Flintstones (or whatever generic equivalent is on sale) per day. They don't jack my stomach and they take me back to an age when my biggest concerns were missing an episode of Jem and Holograms and Thundercats. 

Flat Belly? Yes, please! Dr. Pagan also recommended that I try the "Flat Belly Diet." He said that it is the ideal diet for new (and not-so-new) moms. Technically, I was still a new mom- my youngest daughter was two and my baby weight wasn't going anywhere! So, when I saw those pictures of me from my girlfriend's wedding... I ordered the bright yellow "Flat Belly Diet" that day! The FBD is more of a lifestyle change than a diet. It makes you re-think food and the way you eat... and I am 50lbs lighter because of it. One of the things the FBD recommends is flaxseed. Whole flaxseeds can be tricky to store, expensive to purchase and difficult to find! So... I went supplement.

5. Flaxseed oil:  The anti-fat. The essential fats in flaxseed oil make your body feel fuller, longer. Adding flax oil helps release food into your lower intestine at a slower pace, with a slow sustained rise in blood sugar, followed by a plateau of blood sugar. In other words, folks who add flaxseed oil to their diet plans will ingest fewer calories than those who do not use flax. Other flaxseed oil benefits include heart healthy Omega 3's and circulatory system kick-starters!  It's win/win! 

Currently, my girlfriend with the fat finding photographer is latex-deep into Kent State's nursing program. At this same time last year, she was in a comprehensive nutrition course. Among other nutrients the body needs for metabolism, her teacher mentioned cinnamon. Cinnamon? As a supplement? Really? So, I gave it a try... and I will NEVER go a day without them!

6. Cinnamon: Such an awesome, natural, discovery! Other than it's cholesterol lowering, arthritis soothing, natural insulin making, cancer fighting and cognitive brain functioning powers, cinnamon is an excellent metabolism bootster! A recent National Institute of Health Study showed how insulin directly stimulates fat cells to take in glucose, thus helping to burn fat. Nice!

Dieting During the Dot. PMS is pure torture... let alone when you are dieting! PMSing is an inevitable monthly thing, ladies! Lord knows that a week before my period, I am tired, puffy, irritable and I am HUNGRY! I just want to stuff my face with all kinds of sweet and salty, dense carbohydrate ridden crap, so, dieting can be a real pain in the you-know-what. Lucky for us, a woman's metabolic rate can rise by 10% during menstruation, thus helping us burn an extra 100-200 calories per day. If you can keep your diet somewhat in check during the dot, you will be fine a week later. You ay have to write some apology notes for your mood ridden bitchiness, but, I may have a buffer for that?

*Glucomannan is worthless. Don't waste your $

7. St Johns Wort: The anti-bitch pill. And why shouldn't I bitch? I have cramps, a headache, I can't button my jeans, my skin is gross, I'm tired, my back is killing me AND I am HUNGRY! The other problem is that I feel bad for my husband and kids. Nobody should have to deal with MOMZILLA. In lieu of locking myself in my cave and becoming scarce for a week, this magic pill helps tame the bitchy beast.  St. Johns Wort is known as "natures Prozac" and is taken to naturally treat depression, anxiety and other mood disorders. Another PMS reliever is Evening Primrose Oil, but, I tried that and didn't get the same results that I do with da' Wort. If you are already taking an antidepressant, please, talk to your doctor FIRST before trying this herb.




Now, now... I know that you are thinking, "Damn, Kertney! That's a lot of !@##@$% to take!" Yes. But you may not need all of this?

My advice is to start with blood work. Ask your doctor to see what YOUR body is craving. If you get migraines, cramps, dry skin, cracked lips, thinning nails and hair, etc... chances are that YOUR body is lacking a few things? If you decide to try any of the above supplements, be sure to give your doctor a heads up; ESPECIALLY if you are on any medications for diabetes, depression and/or cholesterol. Also, consider buying your supplements from a reputable company online. I love Puritans Pride. They have so many buy one get two free deals, it will make your head spin. For example, I got three months worth of my everyday supplements INCLUDING my children's gummy vitamins for $42. Shipping was FREE! Hello!? Just try doing that at CVS or Rite Aid. Not gonna happen!

Also, take a look at my newest information about fat and the 10 Reasons Why?  It breaks down the things that may not be working for you in the world of weight loss: Real, scientific, tangible things about how the body reacts to stress and hormones, for example, and the deal breakers involved nutritionally. It does talk about supplements and the need to talk to a professional.

After I got my supplements in check and my diet kick-started, I decided to start exercising. Losing weight has a yin and yang: good nutrition and more movement. I decided to go with Zumba. I was a musical theatre/ club scene gal before the baby making days.  If you want to burn fat and have a little fun during your cardio session, Zumba is a good option.  Mixxed Fit is another great option. One is more latin flavored the other is hip hop. I am preferring Mixxed Fit lately. According to my Fitbit, an hour of intense, full-out movement, burns between 300-500 calories. Score! I love wailing on a heavy bag, too. My MMA classes are by far the best- you are working every inch of your body- core especially- and you are learning how to defend yourself. Win/win.

Part III: ZUMBA! 
Part I: "Lose your fat." 

What to do with all that left over holiday ham? Scalloped Ham-n-Taters Au Gratin, of course!

I love this time O' the year. Why? 

SCALLOPED POTATOES! 

My favorite, super easy, leftover recipe is a Mom-inspired dish and a staple from my youth. We always had a s**ton of leftover ham from Thanksgiving and Christmas. Sure, Ma' made the baked pork and beans; and that creamy spiral pasta salad with the ham and mayo;  And lets not forget the split pea soup! But I think the family's favorite leftover ham dish was--drum roll please-- Scalloped Potatoes! This Thanksgiving, with my own family, I find that we, too, have an s***ton of leftover ham... and cheese. So, I have decided to take two of my favorites, mom's scalloped potatoes and potatoes au' gratin (which is French-talk for anything that is grated- like bread crumbs or cheese) and combine them! Why? Because I can. And like Mom always said, "you should do whatever blows your skirt up." 

Ham-n-Cheesy Scalloped 'Taters

Prep Time: 20minutes

Bake time: 60min

Serves: 4-6

Preheat oven to 375

5 or 6 small- medium sized potatoes. (I prefer red potatoes because you don't have to skin them and they look pretty...but you can use whatever taters you want, provided that you skin them, first. Unless I am coming over for dinner. In which case, please use red potatoes, un-skinned.)

1/2 cup finely chopped onion 

1 cup roughly chopped leftover ham
3 strips of uncooked bacon, chopped
2 cups of your favorite cheese (I used sharp cheddar and Asiago) **Reserve enough cheese to sprinkle on top at the end. 
1/2 pint heavy cream
1 cup of stock (veggie or chicken or my favorite Penzey's soup base)
1tablespoon flour
Freshly cracked pepper

Wash and slice your potatoes and lay them in a pre-sprayed 6x9" casserole dish and mix with half of the ham.

On the stove: In a medium sauce pot, on med-high heat, add your bacon and ham bits. Fry them up until crispy and remove from the drippings. Place on a paper towel and set them aside for later. Do not drain the fat... we're going to use that for the roux! Roux? Cindy Lou Roux, that's who! (God, I'm a dork) Next, drop the temp to medium and add your onions. Let those cook until translucent and then add 'your flour. Combine the flour, fat and onions until well incorporated. Finally, add your stock, cream, cheeses and pepper. Let that cook until thick and creamy (gravy like consistency) for 5- 7 minutes and pour over your potatoes.

Let that bake, covered, in the oven for 55min. The final 5 minutes should be used in the broiler, after you topped the now bubbling potatoey goodness with your remaining cheese and bacon/ham bits. Nom, nom, nom...

Resist the urge to dig in and let that bake in the broiler, uncovered, until golden (5 minutes or so). Let it cool for 15- 20 minutes before you eat it (because it will burn in your mouth like hell fire, if you don't) and VOILA! Here you have the easiest most delicious au gratin/scalloped-leftover-killer-duo EVER! Okay... maybe not ever. But it's super tasty and I'm pretty sure it would do Mom proud!

You can enjoy your dish with whatever veggie ya like. I went with steamed peas and sangria. Sangria is a veggie, right?

Enjoy!

Chicken a la Kertney with Garlic mash!

I'm putting an Italian twist on an old English staple! It's no secret that I loooove Chicken Marsala. There's just something about the sweet, smokey flavor of the Marsala wine combined with the soft, buttery texture of the chicken... oh, and those big, moist chunks of mushr--- see!? I'm slobbering already. I'm also a huge fan of creamy Chicken a'la King and puff pastry. It reminds me of my mum and when she'd prepare it when we had company... and ate in the dining room... with the good china. Impressive. This fortuitous Friday would prove fortunate even further, (say that three times fast) for I had a coupon for the puff pastry AND the better brand of Marsala was on sale. So, why not combine the two dishes and create a comfort food TO DIE FOR!    

Chicken a'la Kertney:
Serves: 6
Prep time 35minutes
Slow cook time 2.5 hrs.

4 pack chicken thighs (skin on)
3 tablespoons butter
1tsp each, S&P&Garlic Powder
3tsps Extra Virgin Olive Oil
1 package of puff pastry
1 small onion, diced
2 large garlic cloves, pressed
1 small pkg baby bella (crimini)  mushrooms, sliced- I prefer thickly sliced bites of mushroom in this dish, but you can do it however you want... unless I'm coming over for dinner. In which case, slice them thick. 
1/2 cup frozen peas
1/2 cup heavy whipping cream
1 cup of middle priced Sweet Marsala wine ($5-10)
2 cups of (pick one) a) Prepared Chicken stock or b.) Diluted Chix Soup Base (I prefer the Penzey's brand. Man, this stuff is awesome, but any will do. If you use a box/can stock, be prepared to add more salt and pepper)
Parsley to garnish- optional

Step 1: Season your chicken with S&P and Garlic Powder and plug in your crock pot. Heat your large pan to medium-high heat and add 1 tablespoon of butter and 2 tablespoons of olive oil. Add your chicken and brown until you get the good bits on the bottom of the pan, 5-7 minutes. Remove your chicken and place them in the crock pot. Reduce the heat to medium and set aside. Add your onions to "the bits" and saute 'til translucent.-2 minutes. Next add your mushrooms and garlic and add 1 tablespoon extra of EVOO. Saute for 5 minutes and de-glaze the pan with 1/2 cup of the Marsala and 1 cup of stock or diluted soup base. Simmer for 2-3 minutes and pour it over the chicken in the crock with the peas and the rest of the Marsala (1/2cup).  Let the chicken and shrooms cook for 2-2.5 hours or until the chicken is falling off of the bone.

Step 2: Prepare your puffed pastry (per pkg instructions) and your mashed potatoes (you had better not be making these from a package) 45 minutes before the chicken cooks.

Step 3: Remove the thighs from the crock and let cool a few minutes. Hello? You don't want to burn yourself! Pull the chicken from the skin and bone. Discard the bone and skin and place the chicken back into the crock.

Step 4: Measure out 1/2 cup of your cream and merry 1/2 cup of the crock sauce to it. We're trying to keep the cream from curdling when we add it to the crock.

Step 5: Get a medium sauce pan and get a roux going. (1 tablespoon of butter and 1 tablespoon of flour.) Add almost all of the "crock sauce" until it thickens. Next add the crock cream. Prepare your plate and the puff pastry. Ladle in your creamy chicken mixture, add some freshly cracked pepper, fresh parsley and VOILA! Chicken a'la Kertney.

Oh, and be sure to enjoy it with some yummy wine! Try Deer Creek Winery's Fawn Catawaba-- one just opened in the Mall! The Fawn was my favorite; delicious, semi-sweet white wine.

Part 1: Confessions from a Supplement Junkie and a Weight Loss Heroine.

"Aye, Senora! These shots aren't going to do anythin' for you until you...

LOSE YOUR FAT."

 <GASP>

Um... did he just say what I think he just said? Sure, I was offended... but I knew he was right. That and he was the one injecting a rather long hypodermic needle into my vertebrae, so, a knee-jerk reaction was out of the question!

Seems like only yesterday when I would visit Dr. Pagan's office for weekly prolotherapy (sugar injections) and chiropractic adjustments. In college, I was in a pretty nasty car wreck that left me with two herniated, lower discs and severe sciatica... which made matters worse with extra weight from two babies. I was lying face down, about to get "shot up" when he told me to "lose my fat." Luckily, Dr. Pagan has a thick, rhythmic, Puerto Rican accent which lessened the blow.

 Okay, not really.

I decided to call another chiropractor and dismiss Senor "Calls it As He See's It." After all, weight loss was a scary, new concept for me. I had always been an athletic, slim gal with metabolism to spare, that is, until my baby making days. I had never really "dieted" because I was always so active with theatre, dance and an active gym participant. I never had to watch what I was eating. I watched it go into my mouth, sure, but I never bothered to read the caloric intake. I never took vitamins, either- other than of the pre-natal variety. I thought that there was a magic fat-fairy who would wave her magic wand and undo what age and pregnancy had done? I was in mommy denial, plus size time!

"I am supposed to be a size 16."
(I'm 5'8) 

"It's baby weight."
(My youngest was two and a half)  

"When I clean the house, it's like exercising."
 (Especially when I cleaned the pantry)

"I'm a busy mother! I have no time to exercise."
 (I had to help my oldest beat the next level in Super Mario Bros.)

It was that same week when my great friend forwarded her wedding pictures to me. I chuckled at one particular dance floor photograph of this portly woman busting a move. Coincidentally, she was also busting out of her hounds tooth dress. Seriously, what made her think she could wear that? Someone tell that woman her hounds tooth has a cavity! Girlfriend looks so--

Me before...

 <GASP AGAIN>

IT. WAS. ME! I didn't even recognize myself? (Forgive me for not showing the actual picture. I demanded the picture to be set aflame!) At the time, I thought I looked all "Jackie O" in that dress? Instead, I looked like I ATE her! I was so disgusted with myself that I decided to take control! I would be damned if I had any more pictures taken of me looking like that! And here I am... 4 dress sizes down and 47lbs lighter! I feel like a brand new person. I still have mild lower back pain... but nothing an Advil and some stretching won't fix. In fact, I haven't needed Dr. Pagan's needle in nearly 3 years. The last time I visited the office, I was having *neck pain and needed an adjustment. The office staff didn't even recognize me.

 *I should have gone to my PCP for this particular neck ailment. It turned out that I had herpes simplex encephalitis: http://en.wikipedia.org/wiki/Herpesviral_encephalitis My brain was bleeding from a viral infection, much like that of meningitis, and I almost died... but that's an entirely different blog.

60lbs. Gone.
Photo Credit Left: Kate Lall Photography

Working on the 'ceps. 

They did a double take when they read my name on the chart. "This can't be the same broad?" Let me remind you that these were the same receptionists who I saw regularly. We were on a first name basis! When they figured out who I was, they paraded me around that office like I was the newly crowned Miss Weight Loss America.

Dr. Pagan's jaw dropped. He told me that I should be his "poster child." He said if more of his patients were to do what I did, they too would not need as many (or any at all) pain treatments or medications.

How did I do it, you ask? It's as simple as
1)Supplements
2) Cardio
3) Strength training

I started, however, with a trip to the doctors.

Sloppy Joe Casserole: The Un-Shepherds Pie

If you love BBQ, mashed taters and cheddar cheese...  here's the TRIFECTA! 

I say "UN" shepherds pie because this recipe is a sweeter, beefy version of the hearty lamb staple. I had no idea that there was a heated beef vs. lamb debate about Shep Pie? Who cares! After all, shepherds pie, originally known as "cottage pie," is a poor mans casserole for all of the left over veggies and mutton from the harvest. Today, in the middle- class Kertney cottage, I needed to rid the fridge of some taters, celery, corn and peas... and the dregs of a bottle of BBQ sauce.


Prep time: 30min
Serves 4-6
Bake time: 45min

First, set your over to 375 and get yer taters goin'!



5 medium- large red potatoes- halved, cleaned, skin on
1 or 2 large Sweet potato(s)- peeled and halved
3 chicken bouillon cubes
1 cup cheddar cheese (save this for later) 
1 scallion stem- sliced (save this for later, too)
1/2 stick o' butter
2 tsps salt
2 tablespoons sour cream or Greek yogurt (I didn't have any sour cream. So I used the Greek stuff. Worked like a charm!) 


Bring a large pot o' water to a boil and drop your bouillon cubes and potatoes. Let it cook until fork tender, about 20 minutes and drain. Mash or whip potatoes together with the butter, salt and sour cream. In that 20 minutes of tater cooking, you can get yer beef goin':



1lb pkg ground beef
1 medium onion- diced
1 large celery stalk- diced
1 small can of tomato paste
1/2 bag of frozen peas
1/2 bag of frozen corn
2 good sized garlic cloves- minced
1 tablespoon brown sugar
2 tablespoons of your fav BBQ Sauce. (My Favorite? Sweet Baby Rays)
1 teaspoon thyme
2-3 good shakes of Worchestire sauce
2 teaspoons Chili powder
2 teaspoons of Salt and cracked Pepper (S&P)
1.5 cup beef stock


Get your deep skillet on a medium high heat and cook your beef, salt, pepper and garlic. Once browned, add the brown sugar, thyme, chili powder, worchestire, onions, celery, corn, peas and let those cook for 5 minutes. Next add the tomato paste, BBQ sauce and beef stock and let that cook, together, until well Incorporated. For a thicker consistency, use less stock. For a more gravy-like consistency, use more stock.

Grab a casserole dish and a lined cookie sheet to place under it. Trust me... this pie runneth over! Add your meat mixture to the dish and top with the taters. Next, top the taters with your cheddar and scallions. Bake, uncovered,  for 45 minutes and serve!

Curried Pumpkin Chili!

Pumpkin fever is upon us! I have heard of this combination as a soup... but never a chili! If you are looking for a different pumpkin inspired dish, ride the autumn bandwagon with me and try my New Delhi take on a Dallas favorite.  

Slow Cooker Curried Pumpkin Chicken Chili   

Yields: 4-6 servings 

Prep time: 30minutes

Slow cooker time: 6 hrs.

4 chicken thighs

1/4 cup pumpkin butter

2-3 tbsp EVOO 

1 medium onion- diced

2 celery stalks- sliced

1/4 tsp tamarind

2 tsp sweet curry powder

1.5 tsp mild curry paste (Patkas) 

1tsp each- Salt, pepper, garlic salt

1 cup chicken stock

Season your chicken thighs (skin and all) with S&P, garlic salt, tamarind and curry powder.  Pre-heat your LARGE stew pot to med- high heat and add EVOO. Add chicken thighs and brown (5-8 minutes) so you get all of the yummy golden "bits" on the bottom of your pot. Remove chicken, lower the heat (medium) and add pumpkin butter, onions, celery and curry paste. Sautee them together in the bits (2 minutes) and add the chicken stock. You should hear a large SIZZLE! Let that boil down by half (15min) and add: 

1 large sweet potato- cubed

2 med. cloves garlic- minced

1 small sweet red pepper, diced 

1 small green pepper, diced

1/2 cauliflower cut into bite sized chunks 

1 cinnamon stick

1 large bay leaf

1 tsp nutmeg (freshly grated is best) 

1 16oz can of pumpkin puree 

1 16oz can drained northern beans

1 16oz can drained butter beans

Let this simmer for 5 minutes and put into your preheated slow cooker. Take the chicken (and all the yummy juices) and place it into the cooker w/ the chili. Let them them cook on high heat together for 4-6 hours. Before serving, be sure to remove bones and skin from the chicken (they should be falling off of the bone by now) and reintroduce the meat. Don't worry about the bay leaf. Just say whoever finds it gets 10points AND an extra helping!  Add extra salt and pepper (to taste) and serve with a dollop of sour cream and fresh cilantro. If you like heat, add a sprinkle of chili flakes. I recommend some warm naan bread for dipping!