50 Again? Great Northern White Chicken Chili

Recipes in this Post

  • Great Northern While Chili

    Well, it’s that time of year again. Until I was in my late thirties, it always rained on my birthday, then it stopped raining on my birthday. I was rather amused when I looked a the weather forecast and saw that it was supposed to rain on the 16th of February, 2011 in Los Angeles.

    As we have just moved in, and some things are still not completely organized, I thought I would make a simple dinner and a simple cake. It turned out I did not have to make the cake, my friend Adel brought a great cake from the bakery for me. But what to make for dinner on a cold, wet day?

    Chili, of course, was the answer – but not any chili – no I wanted something special for my birthday, and I remembered that I used to make Great Northern White Chili. I had not made it for years.

    The like this chili because it’s not too hot, so it’s perfect for people who don’t tolerate heat very well. I love a lot of heat, but I know a lot of people don’t. This chili is also rich because it has cream in it. This chili also does very well in the crock pot, just precook the ingredients and let the beans cook in the Crockpot.

    Recipe: Great Northern White Chili

    Summary: This is a great change from the usual bowl of red

    Ingredients

    • 1 package Great Northern Beans
    • 2 Pasilla Chilies
    • 1 Green Pepper
    • 1 Onion
    • 2 Garlic Cloves
    • 1 Chicken Breasts skinned and boned
    • 3 cans Chicken Stock
    • 1 tablespoon Oregano
    • 1 teaspoon Basil
    • 1 teaspoon Thyme
    • 1/4 cup Cream

    Instructions

    1. Rinse beans. Fill a large pot with beans and cover with cold water. Bring to boil and boil for 5 minutes. Cover and remove from heat, let sit, covered for 2 hours. Drain beans and set aside.
    2. Char and peel chilies and green pepper.
    3. In food processor with chopping blade:
    4. 1. Chop charred peeled chilies and pepper.
    5. 2.Chop onion and garlic.
    6. 3. Chop cut up chicken breast.
    7. Reheat the pot and add oil. Add chilies, pepper and onion and sauté until the onion is translucent.
    8. Add chicken and break up with a spatula as you sauté, about 5 minutes.
    9. Add beans and broth.
    10. Add seasonings.
    11. Cover and simmer for about 1 hour or until the beans are almost tender. Remove the cover and allow some of the broth to reduce.
    12. Add the cream and reduce further, stirring to prevent scorching.
    13. Serve with sour cream and cilantro.

    Quick notes

    This is also a very good dish for a Pot Luck.

    Variations

    You can make this in the Crockpot as well. Sauté the onions, pepper and chicken separately, then add them to the beans and liquid and cook for 8 hours.

    Preparation time: 30 minute(s)

    Cooking time: 8 hour(s)

    Number of servings (yield): 6

    Culinary tradition: USA (Southwestern)

    My rating 5 stars:  ★★★★★ 10 review(s)

    Copyright © The Good Plate.
    Recipe by Adrienne Boswell.
    Microformatting by hRecipe.

Lentil Soup with Cilantro – A Lenten Soup Supper

Recipes in this postFr.Juan at Mass

We have Lenten Soup Supper at our church during Lent, and I went last year, but this year, I wanted to try my hand at lentil soup. So, I went to the local Armenian store, and looked for lentils.

There were two kinds, red and yellow/brown available, and I did not know which was better, so I asked the proprietor what she used, and asked her how she made lentil soup. I was surprised when she said to add cilantro (with her pronunciation, I was surprised that I figured out that it was cilantro at all!), but happy because I really like that herb.

So, without further ado, is the recipe. I served it the garlic bread and it was a hit.

Recipe: Lentil Soup with Cilantro

Ingredients

  • 1 tablespoon Olive oil
  • 1 Onion chopped
  • 1 Carrot chopped
  • 1 Red pepper chopped
  • 2 tablespoons Cilantro chopped
  • 1/2 bag Small Lentils
  • 2 teaspoons Chicken bouillon
  • 3 cup Water
  • 2 Small potatoes chopped
  • 4 Small tomatoes cut in quarters
  • 1 teaspoon Ketchup
  • 1/2 cup Sour cream

Instructions

  1. Heat the olive oil in a large pot, then add the onion, carrot, and red pepper. Saute until the onion is translucent, then add the cilantro. Pick through the lentils, being careful to remove any sticks or stones. Combine the bouillion with the water and add that to the pot. Let simmer until the lentils are al dente, then add the potatoes. Simmer until the potatoes are almost done, then add the tomatoes and ketchup. Simmer until the potatoes and carrot are completely soft.
  2. Serve in nice bowls with a dollop of sour cream.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Diet type: Vegetarian

Dietary restriction: Kosher

Number of servings (yield): 4

Culinary tradition: Armenian

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Cold Rainy Day Friday Food – Clam and Red Snapper Stew

Cheverny_wine_and_mussles_food_pairingRecipes in this post

It’s cold and nasty today – the kind of cold that makes your bones hurt, so I’m going to make my favorite fish stew tonight with some nice garlic bread and a glass of wine.

When you make this, make sure that the shell fish you buy is still alive, so go to a reputable fishmonger to get your shellfish. The shellfish should be on ice, and you can ask the fishmonger to put in some ice when the fish is bagged up, especially if you live far away.

Here’s my recipe:
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