Southwest White Chili, and other notes
lyriendel asked me to supply this recipe, because towk, who [it turns out] normally hates chili, approved heartily of this on Sunday night. Admittedly, it's not very chili-ish when it's done, despite consisting entirely of meat, beans, and spices. But it was good -- and the most complicated part of it was looking in 3 different supermarkets for the hechshered cans of green chiles! (We ended up back at Whole Foods, right where I've always bought them.)
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Penzey's Southwest White Chili (only slightly modified by me)
* 2 tablespoons olive oil, divided
* 1 pound boneless, skinless chicken breast, cut into 1/2-inch cubes
* 1 onion, coarsely chopped
* 1 to 1.5 cups low-sodium chicken broth
* 1/2 cup white wine (optional)
* 1 4-ounce can diced green chilies, undrained
* 2 15-oz cans cannellini or white kidney beans, drained and rinsed
Spice blend:
* 1 teaspoon garlic powder
* 1 teaspoon cumin
* 1/2 teaspoon dried oregano leaves
* 1/4 teaspoon dried red pepper, cayenne, or ground chipotle
1/4 C. fresh chopped cilantro (or 1/2 teaspoon dried)
Optional garnishes: Monterey Jack cheese (or soy cheese if you're making fleishigs), sliced green onions
Cube chicken. Mix spices in a small bowl (including cilantro if using dried).
Heat 1 T oil in a 3-quart pan over medium-high heat. Add cubed chicken and cook 4 to 5 minutes, stirring often, until no longer pink. Remove chicken and juices to a bowl and set aside.
Add remaining oil and onion to saucepan and cook until soft, 3-5 minutes. Stir in broth, wine, chilies, and spices; simmer 10 minutes. Stir in reserved chicken and beans; simmer 10 minutes. Stir in fresh cilantro.
Garnish with cheese and onions, if desired. Makes 3.5 servings.
Prep time: 10 minutes. Cooking time: 30 minutes.
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Today I've managed a bunch more work on both book projects. Although I've been getting a later start in the mornings than I should have, I can then sit quite contentedly in my bathrobe and plug away for 6 hours at a stretch. It amazes me how the hard part of this has been remembering to get up occasionally for food and water!
However, I should really get dressed (and out into the freezing dismal weather) soonish, because (a) Ben & Jerry's Free Cone Day ends at 8pm! And (b) contra dancing at MIT, 8-10:30pm!
Oh yeah, and mycroft pointed me to one more thing good enough to share: Baby Got Back, G&S Style (or, I Am The Very Model Of A Modern Major Mix-A-Lot). Almost, if not quite, up there with the Jonathan Coulton version.
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Penzey's Southwest White Chili (only slightly modified by me)
* 2 tablespoons olive oil, divided
* 1 pound boneless, skinless chicken breast, cut into 1/2-inch cubes
* 1 onion, coarsely chopped
* 1 to 1.5 cups low-sodium chicken broth
* 1/2 cup white wine (optional)
* 1 4-ounce can diced green chilies, undrained
* 2 15-oz cans cannellini or white kidney beans, drained and rinsed
Spice blend:
* 1 teaspoon garlic powder
* 1 teaspoon cumin
* 1/2 teaspoon dried oregano leaves
* 1/4 teaspoon dried red pepper, cayenne, or ground chipotle
1/4 C. fresh chopped cilantro (or 1/2 teaspoon dried)
Optional garnishes: Monterey Jack cheese (or soy cheese if you're making fleishigs), sliced green onions
Cube chicken. Mix spices in a small bowl (including cilantro if using dried).
Heat 1 T oil in a 3-quart pan over medium-high heat. Add cubed chicken and cook 4 to 5 minutes, stirring often, until no longer pink. Remove chicken and juices to a bowl and set aside.
Add remaining oil and onion to saucepan and cook until soft, 3-5 minutes. Stir in broth, wine, chilies, and spices; simmer 10 minutes. Stir in reserved chicken and beans; simmer 10 minutes. Stir in fresh cilantro.
Garnish with cheese and onions, if desired. Makes 3.5 servings.
Prep time: 10 minutes. Cooking time: 30 minutes.
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Today I've managed a bunch more work on both book projects. Although I've been getting a later start in the mornings than I should have, I can then sit quite contentedly in my bathrobe and plug away for 6 hours at a stretch. It amazes me how the hard part of this has been remembering to get up occasionally for food and water!
However, I should really get dressed (and out into the freezing dismal weather) soonish, because (a) Ben & Jerry's Free Cone Day ends at 8pm! And (b) contra dancing at MIT, 8-10:30pm!
Oh yeah, and mycroft pointed me to one more thing good enough to share: Baby Got Back, G&S Style (or, I Am The Very Model Of A Modern Major Mix-A-Lot). Almost, if not quite, up there with the Jonathan Coulton version.