Favorite Baby Bear Stew Recipes
To give you a taste of the easy gourmet recipes in the cookbook here is one that is delicious and nutritious. On page 104 of the cookbook is a recipe for Poached Chicken Breasts with Ala (Ala was the trademark for cracked Bulgur Wheat but you can use Quinoa for a gluten free option) was created by my mom, Roz, and served with cooked asparagus and a light tossed salad with mandarin oranges and avocado. When you remember that this dish was cooked and served back in the 80s and 90s you get a glimpse of how ahead of the times the cooks in our family were with regards to health conscious cooking. There is a family tree in the beginning of the cookbook so that you can see the connections and where each recipe originated. There are fun anecdotal comments throughout the book as well.
Poached Chicken Breasts with Ala (Bulgur Wheat)
Ingredients
4 chicken breasts with bone
2½ cups canned chicken broth
¼ cup white wine
4 slices lemon
½ cup chopped celery
¾ cup chopped onion
1 teaspoon fine herbs
½ cup chopped mushrooms
¼ cup chopped jicama
¼ cup shredded carrot
2 Tablespoons olive oil
½ teaspoon dill weed
¼ teaspoon oregano
1 cup Ala (bulgur wheat or quinoa)
Place the chicken breasts in a large pan and cover with ½ cup chicken broth, white wine, lemon slices, ¼ cup chopped celery, ¼ cup chopped onion and fine herbs. 
Cover and simmer for 20-25 minutes until chicken is cooked through and tender. Skin, debone and cut chicken into bite sized chunks. Save juice from chicken and pour into a 2 cup measure, add enough chicken broth to make 2 cups total. In a large skillet, sauté ½ cup onions, ¼ cup celery, ½ cup mushrooms, ¼ cup jicama and ¼ cup shredded carrots in 2 tablespoons olive oil. add 1 cup bulgur wheat or quinoa, ½ teaspoon dill, ¼ teaspoon oregano and 2 cups chicken broth including poaching liquid. 
Cover and simmer about 20-25 minutes until bulgur wheat is tender. Add the chicken pieces during the last 5-10 minutes of cooking. Serve with cooked asparagus and one of the mandarin orange tossed salad (page 39 in Baby Bear Stew Cookbook).
This is a wonderful dish to serve for company. Some hummus and pita bread would be a delicious side dish as well.
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