As we were getting ready to make some oven-baked kale chips, we came across this little gem from U.S. Rep. Debbie Wasserman Schultz, who’s apparently part of the made-from-scratch movement.
The message was sent by the Broward County congresswoman’s PAC, Democrats Win Seats:
Thanksgiving has always been a special time for me. I’m fortunate to have a loving family, great friends and a support system that continues to stand with me.
Before I sit down for Thanksgiving this year, I wanted you to know that I consider you a significant part of my extended family, and I couldn’t be more grateful for your continued support this year.
Cooking is a major part of my life, and cooking on Thanksgiving is more than just a standard tradition. As your ‘Clean Cooking Congresswoman,’ I wanted to share a recipe I developed with fruits and one of my favorite cooking methods – the slow cooker.
From my family to yours – Happy Thanksgiving.
P.S. If you would like to see more recipes, please follow me on Instagram: @cleancookingcongresswoman.
In case you didn’t know, “clean eating” adherents eschew processed foods and shun additives. Many clean eating movement proponents are, like Wasserman Schultz, cancer survivors.
Here’s DWS’s chicken recipe:
Kumquat and Cherry Chicken with Roasted Vegetables
Recipe by @cleancookingcongresswoman
2 chicken (or turkey) breasts
1 green bell pepper
1 red bell pepper
10 Orange Glory grape tomatoes (yellow cherry or grape tomatoes are also fine)
10 Rainier cherries
1 tbsp honey
1-2 tbsp Mina Harissa spicy sauce (depending on taste)
1/2 c water
Salt and pepper, to taste
Cut up raw chicken/turkey breast into small pieces, slice bell peppers, cut kumquats and grape tomatoes in half, and slice cherries and remove pits. Place chicken, fruit and vegetables in slow cooker. Add honey, Mina Harissa spicy sauce, water, and salt and pepper. Mix thoroughly. Turn slow cooker on low for 4-6 hours. Stir every hour and check after 3 hours for poultry doneness.