Are you going to eat that?
I've been pretty good for the last few months at cooking a week at a time for lunches. I fell off the wagon for a few weeks due to various circumstances and enabled by lure of the greek salad at Oasis, but today I made curry with a commercial yellow curry powder, red potatos, diced tomatoes, chickpeas, green pepper and coconut milk over orzo pasta (because I was too lazy to haul out the rice cooker and make brown rice).
And I had a ton of pasta left over, so I made a cold salad with the orzo, diced cucumber, chopped green onions, chopped kalmata olives, and a dressing made from plain lowfat yogurt, lemon juice, light mayo, ginger and dill.
Of course, it being the first week of classes, chances are I won't even have time for lunch, but hey, I don't get the urge to go on these cooking binges very often.
I've woken up shivering the last few mornings, cursing the arrival of fall, especially given that August totally fell down on the job and just kind of limped its way into September. Damn it August, you're supposed to be that last hurrah of summer so that I can store up that feeling of lovely, baking heat for the next eight sucky months of COLD.
Bah.
Anyway, amid all the cooking and some cleaning, I found parts of my white bean chili recipe scrawled on a piece of scrap paper, and decided to consign it to a more permanent and legible copy.
White Bean Chili
White Bean Chili
2 15 oz cans or 1-1/2 cups dried Navy Beans
2 15 oz cans or 1-1/2 cups dried Great Northern Beans
2 15 oz cans diced or stewed tomatoes as preferred, drained
1 15 oz can pureed tomatoes
2 15 oz cans or 4 cups chicken stock or vegetable stock
1 cup water
1/2 cup lime juice
1/2 cup white vinegar
1/2 TBS ground Ginger
1TBS Cinnamon
3 TBS chili powder
2 TBS kosher salt
1 TBS black pepper
(If using dry beans, soak as directed in advance)
Add stock, water, vinegar, lime juice and all tomatoes (and beans if using dried) into large soup or stock pot and bring to boil. Turn down to medium heat and add dry ingredients. Cook for 20 minutes. Add canned beans (do not drain) and more water if necessary. Turn to low and simmer to reduce for one hour.
***All measurements are US measurements and approximate***
I tend to just toss stuff in to taste, and this is a mild chili, so fair warning and adjust accordingly. And canned good sizes are based on the brands I generally buy.
I've occasionally added lentils and/or chickpeas to this recipe as well with tasty results. Makes enough for 3-4 people.
Shredded Chicken Variant
1 lb pound boneless skinless chicken breast
1/2 cup chicken broth
1/4 cup water
3 TBS lime juice
1 TSP salt
1 TSP pepper
Pan cook chicken breast in chicken broth, water, lime juice, salt and pepper. Once chicken is cooked, allow to cool. Once cool, cut breasts into strips, and using a fork, shred strips (drag fork across the grain of the meat). Chicken can be prepared a head of time and refrigerated.
Prepare chili as above, and add shredded chicken during the last hour of cooking.
And I had a ton of pasta left over, so I made a cold salad with the orzo, diced cucumber, chopped green onions, chopped kalmata olives, and a dressing made from plain lowfat yogurt, lemon juice, light mayo, ginger and dill.
Of course, it being the first week of classes, chances are I won't even have time for lunch, but hey, I don't get the urge to go on these cooking binges very often.
I've woken up shivering the last few mornings, cursing the arrival of fall, especially given that August totally fell down on the job and just kind of limped its way into September. Damn it August, you're supposed to be that last hurrah of summer so that I can store up that feeling of lovely, baking heat for the next eight sucky months of COLD.
Bah.
Anyway, amid all the cooking and some cleaning, I found parts of my white bean chili recipe scrawled on a piece of scrap paper, and decided to consign it to a more permanent and legible copy.
White Bean Chili
White Bean Chili
2 15 oz cans or 1-1/2 cups dried Navy Beans
2 15 oz cans or 1-1/2 cups dried Great Northern Beans
2 15 oz cans diced or stewed tomatoes as preferred, drained
1 15 oz can pureed tomatoes
2 15 oz cans or 4 cups chicken stock or vegetable stock
1 cup water
1/2 cup lime juice
1/2 cup white vinegar
1/2 TBS ground Ginger
1TBS Cinnamon
3 TBS chili powder
2 TBS kosher salt
1 TBS black pepper
(If using dry beans, soak as directed in advance)
Add stock, water, vinegar, lime juice and all tomatoes (and beans if using dried) into large soup or stock pot and bring to boil. Turn down to medium heat and add dry ingredients. Cook for 20 minutes. Add canned beans (do not drain) and more water if necessary. Turn to low and simmer to reduce for one hour.
***All measurements are US measurements and approximate***
I tend to just toss stuff in to taste, and this is a mild chili, so fair warning and adjust accordingly. And canned good sizes are based on the brands I generally buy.
I've occasionally added lentils and/or chickpeas to this recipe as well with tasty results. Makes enough for 3-4 people.
Shredded Chicken Variant
1 lb pound boneless skinless chicken breast
1/2 cup chicken broth
1/4 cup water
3 TBS lime juice
1 TSP salt
1 TSP pepper
Pan cook chicken breast in chicken broth, water, lime juice, salt and pepper. Once chicken is cooked, allow to cool. Once cool, cut breasts into strips, and using a fork, shred strips (drag fork across the grain of the meat). Chicken can be prepared a head of time and refrigerated.
Prepare chili as above, and add shredded chicken during the last hour of cooking.