Every week I host a rockin’ chat on twitter called the “momchat” using my professional, “business” twitter handle. Each Tuesday, from 12-1ET, a group of funny, generous, loyal tweeps gather to chat about whatever topic I pick for the week. (I know! How cool is my job, right?!?) I end up laughing at my computer screen multiple times during this hour and have made some fabulous friends in these chats. Yes, they are virtual friends, but I’ve had the chance to meet several of them at conferences through the years and they are as wonderful in person as they are on twitter.
What makes this momchat so incredible is there are no prizes or incentives for joining the chat. We say it’s “just for you, just for fun.” The momchat-ters show up on twitter each week -it’s an open invitation to everyone -and just start talking and answering the questions I put out there. Like a group of folks you always meet up with at the local coffee shop…you all just show up to chat. Gotta love that!
Anyhooooo -several weeks ago, we were talking about food (most of the momchats end up talking about food…and we end up talking about George Clooney, too…I love him) and I mentioned one of my favorite recipes is African Chicken Peanut Soup. (I have no idea if the origin is truly African, all I know is that it tastes amazing and I can’t wait for it to get cold enough every year to make it several times each winter.) Sure, now winter is over and we’re into spring, but that doesn’t change the fact that I promised the recipe to this terrific group of tweeps.
So, for all my beloved momchat-ters (and all you faithful eight readers of this blog) this recipe is for you:
African Chicken Peanut Soup
- 1 1/2 C peeled, cubed sweet potato
- 1/2 C chopped onion
- 1/2 C diced red pepper
- 2 cloves of garlic
- 2 C cut up, cooked chicken breast (1lb. raw)
- 1 C bottle your favorite salsa
- 1/2 t. ground cumin
- 2 -15oz. cans fat free, low sodium chicken/rice soup
- 2 – 16oz. cans fat free, low sodium chicken stock
- 1 – 15oz. can black beans, drained and rinsed
- 1/3 C creamy peanut butter
- (optional) 1-2 jalapeno peppers, seeded and minced (I don’t use these in my recipe)
Saute: potato, onion, bell pepper, garlic, and jalapeno at least 5 min.
Stir in chicken and next 5 ingredients
Bring to a boil, reduce heat, and simmer at least 10 minutes
Add peanut butter and whisk to dissolve
Cook another 2 minutes
And if you ever want to participate in a momchat on Tuesdays, just follow my business twitter handle (@MomCentralChat) and use the hashtag #momchat to join in the fun. Thanks to all the witty, supportive momchat-ters, if you take the time to connect with us during this hour, you’re sure to *meet* some folks you’ll be happy to call your virtual friends. I know I’m grateful for every single one of them. They make the weekly momchats one of the favorite parts of my job.
See you in the twitterverse!