Ricki's Kitchen: Food For Thought

03/13/2026

Vegan and vegetarian BOWLS for Spring cREATED WITH WHAT'S IN YOUR REFRIGERATOR. Tune in THURSDAYS to RICKISKITCHEN.NET and get tips and hacks that make Your life easier and more deliciously fun.

03/13/2026

BOWLS FOR THE SPRING. They're easy, quick, and satisfying. With a "new way" to slice avocados.....and vegan Seitan for more Protein.

03/07/2026

MOVING FORWARD - AT COLORADO MOUNTAIN COLLEGE IN APRIL: WEDNESDAY APRIL 8TH @ 5:30pm ASPEN CAMPUS
HERE'S YOUR LINK TO SIGN UP: And No cats allowed....

https://coloradomtn.augusoft.net

02/23/2026

01/26/2026

WHO KNOWS WHAT LURKS IN YOUR REFRIGERATOR????
Only YOU DO!

So let's grab it and see what you can CREATE with it this week on The Health Habits Hour. We'll create a great meal for one with easy steps and fun. See you there
https://us02web.zoo.us/j/85383049051?

01/26/2026

Cooking for ONE on the Healthy Habits Hour with RickisKitchen THURSDAYS at 11 AM Mt time. See you there!!

12/11/2025

Looking forward to your return with me for the New Year and the New Classes which will reZoom on Thursday, January 8th, at 11 AM Mountain time.

Looking forward to hearing about your holidays and sharing all the joy, recipes and promises of the New Year.

HAPPY HOLY HEALTHY and LOVING HOLIDAYS TO ALL

11/13/2025

We are Live in 5.....with SNACKS FOR SENIORS SEE YOU THERE.

11/12/2025

WE ARE LIVE AT 5:15 TODAY WITH SNACKS FOR SENIORS: JOIN US - NO "WHISK" AT ALL!

10/31/2025

Take down the recipe below and get the pumpkins before they're gone fro m the stores! Those beautiful little guys are waiting to give you Lotsa yummy vitamins & minerals.

10/23/2025

SOUPS and STEWS! It's that time of year when a hot soup or stew makes for a warming meal at almost any time of day or evening!! Yummy and satisfying. Add a salad and/or your favorite chunk of good bread and butter and it's a filling "take away the chilling" meal. Stay tuned for a quick recipe and more to come in January. Here's a Hearty PUMPKIN and chicken stew for you.

PUMPKIN CHICKEN and VEGETABLES* STEW 01/08/2026
An African Inspired Chicken Stew (TO make it VEGAN use only the veggies, not the meat)
Using Chicken or turkey (white and dark meat) and a fresh pie pumpkin and other super tasting ingredients including peanut butter. Since I did not have green beans or the bell pepper, I used rutabaga, turnip, carrot and parsnip (choose Your favorites) to create a warm and savory stew for February and beyond.
Ingredients:
1 Tbsp olive oil
1 14.5 oz can fire-roasted tomatoes
1 medium bell pepper, chopped
1 ¾ cups chicken broth or base
1 ½ pounds skinless chicken thighs, cut up
3 cups raw cooking pumpkin, cubed
1 medium yellow or red onion, chopped
¼ cup creamy peanut butter
1 tsp kosher salt 1 Tbsp Arrowroot powder
1 tsp smoked paprika 8 oz fresh green beans
1 tsp minced garlic
1 tsp dried oregano
Optional: 1 medium rutabaga and/or turnip, carrot and parsnip, (root vegetables) chopped

Procedure:
Heat oil on medium-high in a large saucepan. Add raw chicken and cook 8 minutes or until it’s thoroughly done, stir frequently. Remove and transfer to a plate.

Reduce heat to medium and add onion, bell pepper and garlic. Stir and cook about 6-7 minutes or until veggies are tender. Stir in 1 1/3 cups of the broth, tomatoes with liquid, paprika, oregano and salt.
Bring to a boil and stir in the cooked meat and pumpkin and other vegetables you’re using. Reduce heat, cover and simmer about 10 minutes or until pumpkin is almost tender.

Meanwhile, in a small bowl combine remaining (about ¼ cup) chicken broth, peanut butter and arrowroot starch and whisk until smooth. Stir peanut butter mixture into pumpkin mixture. Cook 2 minutes more or until thickened, stirring to mix thoroughly.

Serve hot and savory with your favorite salad or some crispy crackers or chunky bread.

Join us Thursdays at 11 AM Mountain Time beginning on January 8, 2026
Ricki McKenna, CN 970-618-7607 Ricki@Rickiskitchen.net Ricki@rickimckenna.com

Here's your link for the Zoom Classes. ✔
Beginning: Jan 8, 2026 11:00 AM Mountain Time (US and Canada)

Register in advance for these Classes:
https://us02web.zoom.us/meeting/register/OUXfD4zSQCyZcdEZPyDKWA

After registering, you will receive a confirmation email containing information about joining the Class.

10/07/2025

A fabulous interview with Shonah Jefferson, owner of Chefs for Seniors, on the Connectors Edge Podcast, with Marian LaSalle and me.

Exploring personalized culinary services that empower Houston's senior community