Monday, March 25, 2013

White Chili

It's a snowy Spring day here and I am planning to serve leftovers fantastic chili/soup for dinner.  I say, "chili/soup" because you can control the consistency.  We like it more soupy, so I simmer it with a lid.  If you prefer something thicker, leave the lid off.  It's good either way. 


1 TBSP olive oil
3/4c yellow onion, chopped
6 cloves garlic, minced
4oz. can Fire Roasted green chiles, diced and drained
1/2 tsp. black pepper
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 pkg. mushrooms, sliced and chopped
1 can cannellini beans, rinsed and drained
1 can Great Northern beans, rinsed and drained
1 can light pinto beans, rinsed and drained
4 green onions, chopped
3/4c Italian parsley, rough chopped
1c white wine
3 1/2c vegetarian chicken broth
2 tsp. vegetarian chicken bouillon
1 tsp. dried rosemary
1 tsp. dried thyme
1 TBSP dried oregano
1 1/2 TBSP ground cumin
2 bay leaves
1.  Heat olive oil in a large pot, over Medium heat.  Add the onions, garlic, chiles, and pepper.  Cook and stir until onions soften, about 2-3 minutes.
2.  Add the bell peppers, mushrooms, beans, green onions, and parsley.  Cook and stir another 1-2 minutes.
3.  Add the wine, broth, bouillon, rosemary, thyme, oregano, cumin, and bay leaves.
4.  Cover, reduce heat to Low, and allow to simmer, stirring occasionally, for approximately 90 minutes.  Adjust seasoning to taste and serve.
Serving this with cornbread tonight!

Wednesday, March 6, 2013

Make-Ahead Muffins for Baby

I've been talking about making and freezing meals for our littlest one for quite some time and, since we're having a Snow Day here, I decided today would be the day I finally started on that project and I'm so glad I did it. 

These muffins are perfect for little hands, packed with flavor, and fill the house with a wonderful aroma while they're baking!  For the baby food puree called for, I used a pouch of bananas, peaches, and mangoes.  I think I'll try blueberries and quinoa next time, or maybe pumpkin...or squash...this recipe is so easy to adjust to what's on hand:

1/2c butter, softened
1/2c brown sugar
2 large bananas, mashed
4oz. baby food puree
1/4c carrots, shredded
2 eggs, beaten
1c all-purpose flour
1/2c rolled oats
1 tsp. baking soda
1 tsp. pumpkin pie spice
1/2 tsp. salt
 
1.  Preheat oven to 375*
 
2.  In a medium bowl, cream together the butter and brown sugar until smooth.
 
3.  Add the mashed bananas, baby food puree, carrots, and eggs. Continue mixing to blend.
 
4.  Stir in the flour, oats, baking soda, pumpkin pie spice, and salt until just combined.
 
5.  Spoon the batter equally into 36 prepared mini muffin cups.
 
6.  Bake approximately 15 minutes or until a toothpick inserted into the center comes out clean.  Cool on a wire rack and serve. 
 
Freeze the leftovers!

Monday, March 4, 2013

Corn Chowder

I had actually planned on making something completely different for dinner but the weather that afternoon changed my mind.  There is just something about freezing rain that makes me want a good, hearty bowl of goodness and this definitely hit the spot:

1/4c butter
1/2c yellow onion, chopped
2 TBSP all-purpose flour
salt and pepper, to taste
1 TBSP dry sherry
1/4 tsp. ground cayenne pepper
1/2 tsp. dried parsley
1c milk (I use almond and it works great)
1 16oz. bag frozen corn
1 small-medium Russett potato, diced
1 4oz. can green chiles, diced
1/4c red pepper, chopped
1/2c Monterrey Jack cheese, shredded
1/2 Cheddar cheese, shredded
1/4c green onions, sliced

1.  In a medium size pot, melt butter over medium heat.

2.  Add onion and saute until slightly soft and fragrant, about 2-3 minutes.

3.  Add flour, salt, pepper, sherry, cayenne, and parsley.  Whisk to form a roux.

4.  Add milk and continue whisking until thickened.

5.  Add corn, potato, green chiles, red pepper, and cheese.  Cover and simmer over Low heat, stirring occasionally, for 1 hour.

6.  To serve, ladle into bowls and top with Cheddar cheese and green onions.

The leftovers were really good the next day!

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