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Crock Pot Creations: White Chicken Chili

2 Oct

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In the summertime, I suspect that most of us prefer low-temperature cooking and cuisines. (Amirite?) Summer’s most famous dishes from around the world — Caprese salad, Gazpacho, a crisp and fresh Margarita — are all refreshing and require little to no stovetop slavery.

But now that the weather’s turning a bit cooler (depending on the day, it seems — some mornings I’m reaching for my sweatshirts, and other days, I’m in short sleeves!), it’s time to whip out that crock pot and rock some all-day, all-delicious chili.

This particular White Chicken Chili comes from the Mensa-level culinary geniuses lovely ladies and gentlemen of Fix It and Forget It, a collection of Crock Pot-licious cookbooks that my mother (and grandmother) have sworn by for years.

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This recipe could not be simpler. (No, really! I challenge you to find a simpler recipe. Unless its directions are along the lines of, “Peel Banana. Eat.”) If you’re vegetarian, simply double the quantity of beans, or add an equal amount of a different variety of legume. That version is also vegan, if you’re of the no-animal-products persuasion.

My other favorite thing about this recipe is its lack of canned soups. As much as I love a traditional crock pot recipe, watching your sodium gets tricky when you used multiple cans of condensed soup! With this chili, the creaminess comes from those delicious Great Northern beans in all of their slow-cooked glory.  Eat All the Noms!

I’d recommend serving this chili with a sprinkling of chopped cilantro and chopped white onion to garnish, a bottle of Belgian beer or Dos Equis, and a slice of cornbread. Enjoy the deliciousness, and happy early Fall!

White Chicken Chili

Serves 8-10, depending on portion sizes

You’ll Need:

  • 2 16-oz cans of Great Northern beans, rinsed and drained
  • 2 lbs boneless, skinless chicken breasts, cut into chunks
  • 1 medium onion, roughly chopped
  • 2 4.5-oz cans of green chiles (try Old El Paso or Ortega)
  • 2 tsp cumin
  • 1/2 tsp salt
  • 14.5-oz can chicken broth (try low-sodium broth, chicken stock, or veggie stock as alternate ingredients)
  • 1 cup water

Here’s What You Do:

  • Brown chicken in a large saucepan, if desired. (Not necessary for the dish, but it adds a nice layer of flavor)
  • Add beans, chicken, onion, chiles, seasoning, chicken broth, and water to crock pot.
  • Cover and cook on Low for 8-10 hours.
  • Eat. Yup, that’s really it.

What are your favorite Crock Pot dishes for fall? Share away! Here’s to seasonal eats, chili dinners and chillier mornings!

 

The Urge to Herbal: An Herb-Growing Update

15 Jul

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My Herbs and I: A Complicated Love Story

Once upon a time — a couple of months ago, in fact — I tried my hand at growing a series of herb plants on the galley kitchen’s big windowsill. I’m a fan of growing and cooking with fresh herbs whenever it’s feasible (check out this post for more herbalicious ideas!), and with pots, seeds and soil in tow, I made my move.

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Summertime Suppers: Tomato-Zucchini Pasta with Ricotta and Herbs

9 Jul

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Summertime pasta? Yes, please!

In the summer months, I’m always looking for easy, fresh recipes that don’t require any of the following:

  1. Lots of sweat, blood & tears in the kitchen
  2. Lots of hard-to-find ingredients
  3. Lots of clean-up.

[Come to think of it I’m looking for recipes like that all the time.]

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A Toast to DC: District Wine Festival and Cherry Blossoms

11 Apr
Oh my gosh, love this. This was right before we bought gigantic cups of bubble tea. #Mmmmm. #nomnomnom

Oh my gosh, I love this. This was right before we bought gigantic cups of bubble tea. #Mmmmm. #nomnomnom

This weekend, one of my absolute favorite people — my college bestie Laura — came to DC for a packed weekend of cherry blossom-visiting, belated birthday celebrating, city-exploring, Metro-riding, and … wine drinking! While she was in town (from all the way in an unnamed Southern city — gotta keep a little anonymity in this Age of the Interwebs, kids), we hit up a great combination of touristy good times and foodie fun.

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Meat-Free Fridays: The Incredible, Edible Egg

22 Mar

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Ovo-lactos, I’m afraid today’s meat-free menu is reserved for those of us who love nature’s little bundles of protein and goodness: Eggs! Eggs can be the center of a meatless meal with little to no effort on the part of Y-O-U. Rich, sometimes decadent, simple and delicious — how can you go wrong?

Today I’ll share 5 meatless meals that feature eggs as the main dish. Some are straightforward and traditional — scrambled, or in an omelette — and others are a bit more inventive. Have fun with eggs; their healthy qualities (good cholesterol, protein) and versatility make them pretty ideal.

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Meat-Free Fridays: 6 Vegetarian-Friendly Pasta Dishes

1 Mar

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Fun fact: Pasta + veggies = a vegetarian and vegan-friendly feast.

No, but seriously! Any combination of sauce, veggies, pasta and protein / fat can be a fabulous meal, particularly for a Lenten Friday when you’re scrounging around the pantry. The above recipe for Sesame Chick Pea Pasta is only one example. In this post, I’ll share an easy template for vegetarian pasta dishes that work for Lenten Fridays or any old weeknight. Mangia!

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Nothing Says “I Love You” like Animal Protein and Cheesecake

24 Feb

Yup. You read that right.
Now, normally — as you folks well know — I’m very into pursuing a healthy diet. Whole grains, fruits & veggies, lean meats, occasional indulgences, the works. However, there are some inevitable conflicts with this on the calendar.
1. Thanksgiving. Rules? Shmules.
2. Christmas. See Thanksgiving. Especially when hors d’oeuvres and pie are involved.
3. My birthday — if you can’t indulge on your Day of Birth, when can you, eh?
4. Valentine’s Day.

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