White Chicken Chili is a stick to your ribs, flavorful soup for cold weather. The original recipe does not have corn and thickens the chili with flour and milk. I chose to add cream cheese, inspired by other recipes. I serve with cilantro, cheese and chips but add whatever inspires you.
A great recipe to make for a crowd, perhaps New Years Day!
Crockpot White Chicken Chili
1 lb. chicken breasts (~2 large chicken breasts)
15 oz. can great northern beans, drained and rinsed
1 can corn, drained
4 oz. can chopped green chiles
1-2 fresh jalapenos, seeded then minced (use 1 for mild chili)
Hungarian Goulash is different from the Midwest Goulash I grew up with. The Midwest version was always elbow macaroni, hamburger, tomatoes and sometimes, cheese. I experienced the traditional version in a Hungarian restaurant in Denver and again in Eastern Europe. Goulash (Gulyasleves) is one of the national dishes of Hungary. It reminds me of our traditional Beef Stew, although not as thick as stew and uses different spices.
This recipe is an adapted version of the recipe from a tour guide, Food Tour Budapest. We had a marvelous tour of wonderful restaurants, meandering the streets of Budapest experiencing traditional food and drink in historic and unique restaurants. How I wish I could travel again and experience such a tour. Some day… In the meantime, I can recreate the food memories in my own kitchen.
2 tablespoons lard or cooking oil (I used Olive Oil)
2 medium onions, finely chopped
1-2 tablespoons Hungarian sweet paprika; add a bit of spicy paprika if desired
1 pound cubed beef stew meat or pork shoulder
1 teaspoon salt
1-2 teaspoons caraway seed
4 cups water (I added a bit more as the goulash cooked)
1 whole red pepper, chopped
1 whole tomato, peeled and chopped (or a can of tomatoes)
2 potatoes, peeled and cubed
2 carrots, halved and sliced
1/2 cup chopped celery
Optional: small bits of pasta
Add the lard or oil to the stew pot.
Add onions to the hot lard or oil. Cook the onions until they are glossy and saucy.
Remove from the fire and add the paprika. Mix with the onion. Add a bit of water, to prevent from burning.
Add the meat cubes and put back on the fire. Sprinkle with salt and caraway seed. Add more or less, depending on your tastes
Add the chopped carrots and celery.
Once the meat has a bit of color, add water, chopped pepper and tomatoes. Lower heat to simmer and cover. Stir occasionally to prevent burning.
After one and a half or two hours, check the meat. Add the chopped potatoes and cook through, about 20 minutes.
Add the pasta pieced (optional) when the potatoes are almost done.
Taste the broth and adjust seasoning as desired.
Serve with bread (white or rye). Optional: add freshly ground paprika or spicy green pepper.
Butternut Squash and Chicken Chowder is a wonderful comfort food, especially paired with a nice biscuit or crusty bread. Squash is plentiful, the weather is cool, and soups are my favorite fall and winter comfort foods.
It’s great fun to experiment with new recipes. Growing up the standard soups and stews were Chile, vegetable soup, potato soup, bean soup, oyster stew at Christmas (still not a favorite), and an occasional ham and split pea soup. Now the sky is the limit, trying new combinations and flavors!
Buttternut Squash and Chicken Chowder
3 tablespoons extra virgin olive oil, divided
1 tablespoon fresh sage, finely minced
½ pound carrots peeled and cut into bite sized pieces
2 pounds butternut squash, peeled, seeded and cut into small bite sized pieces
½ teaspoon kosher salt Few grinds black pepper 2 tablespoons butter
1 ½ pounds boneless skinless chicken breasts or thighs (or both), all fat removed and cut into bite sized pieces
2 cups onion, diced
1 cup celery diced (I substituted 1 chopped green pepper and 1/2 teaspoon celery seed)
1 tablespoon minced garlic
2 tablespoons flour
2 14.5-ounce cans chicken stock
1 pound all purpose potatoes, peeled and cut into bite sized pieces
1 14.5-ounce can kernel corn with liquid
¼ teaspoon Worcestershire sauce
Few shakes of Tabasco sauce
2 cups half and half cream
Preheat oven to 450 degrees F.
Toss one tablespoon of the oil in a small bowl with the sage and carrots and pour out onto a small sheet pan. Roast for ten minutes.
Add squash and another tablespoon of oil along with salt and pepper to the small bowl and pour out onto the carrots and flip with a spatula to mix.
Roast for ten more minutes.
Remove from oven and set aside.
While vegetables are roasting, in a large Dutch oven or heavy bottomed pot, heat the remaining tablespoon of oil with the butter over medium high heat.
Once the fat is hot, add about a third the chicken and cook about five minutes to brown and cook through. Remove to a bowl and cook the another third then finally the last third, adding to the bowl after each batch. Set aside. The chicken should be fully cooked through at this step.
Turn the heat to medium and add the onions and celery. Cook, stirring often until the onions are translucent, about five to ten minutes. Add garlic and cook for one more minute.
Add flour and cook for two more minutes, stirring often.
Add stock and stir with a wooden spoon.
Bring to a boil and add potatoes along with roasted vegetables and all pan drippings. Cook for 5-10 minutes until vegetables are tender.
Add corn with juice along with Worcestershire and Tabasco sauces.
Add cooked chicken with any liquid that collected in the bowl, stir and add all of the half and half cream.
Taste and adjust seasoning and bring just to serving temperature.
Savory Pork Poblano Stew was the second version I tried. Last week I posted Pork Poblano Stew with Citrus Notes. My girls asked me which Pork Poblano Stew I liked best and the answer is a resounding ‘Both’. They are different and the flavors are incredible in both versions. I called this one savory as opposed to a more citrus version shared last week. Next time I will add fresh cilantro to the stew as well as sprinkling cilantro on top when serving.
PORK POBLANO STEW
4 to 5 poblano chile peppers (about 3/4 pound)
1 tablespoon extra virgin olive oil
2 1/2 pounds pork shoulder, trimmed, cut into 1 to 2 inch pieces
1 large onion, chopped (about 2 cups)
1 teaspoon cumin
3 to 4 garlic cloves, minced
1 chipotle chili in adobo, minced (I used 1/2 of one–to keep it milder)
1 tablespoon dried oregano
1 quart chicken stock (use gluten-free stock for gluten-free option)
1 1/2 cups fresh or frozen corn (no need to defrost if frozen)
1 large (about 1/2 pound) sweet potato, peeled and diced (about 1/2 to 3/4-inch cubes)
Sour cream or Greek Yogurt
Toasted shelled pumpkin seeds (pepitas) Optional
Char, peel, and chop the poblano chiles: Char the chile peppers on all sides, directly over a gas flame, or broil, turning every minute or so until the chiles are blackened on all sides.
Place in a bowl and cover with a clean dish towel. Let sit for 10 minutes or so, then rub off the blackened charred skin.
Cut away and discard the stem, seeds, and internal veins. Roughly chop the chiles into 1 to 2 inch pieces. Set aside.
Sear the cubed pork: Heat the vegetable oil in a large Dutch oven on medium high heat. Pat dry the pork pieces with a paper towel and brown them, working in batches as to not crowd the pan. Sprinkle salt generously over the pork while they brown.
Sauté the onions and garlic: Remove the pork from the pan and set aside. Add the chopped onion and cumin to the pan and cook about 5 minutes, until translucent.
Scrape up any browned bits from the bottom of the pan while the onions cook. Add garlic and cook for a minute more.
Add the chipotle, poblanos, pork, chicken stock and oregano, simmer: Add the chopped chipotle to the onions and garlic. Return the browned pork to the pan. Add the chopped poblano chiles to the pan. Add the chicken stock and oregano. Bring to a boil, reduce to a simmer, cover and let cook for 1 hour.
Add sweet potato, corn: After an hour, add the diced sweet potato and corn to the stew. Cook for another half hour to 45 minutes, until the pork is tender and the sweet potatoes are cooked through.
To serve, spoon out the stew into bowls. Swirl in a spoonful of sour cream to each bowl. Top with chopped fresh cilantro and toasted shelled pumpkin seeds.
Fall is in the air and I am ready for soup season! A friend shared the Pork Poblano Stew (with citrus notes) recipe with me and we brainstormed a starch to use in the recipe. I thought sweet potato would be great either added to the stew (which I did) or served over a baked sweet potato. The flavors are unique and so delicious. It is great served with cornbread, crusty bread or, as one daughter suggested, with tortilla chips.
2 teaspoons hot or mild chili powder 1 ¼ pounds pork tenderloin, cut into 3/4- to 1-inch pieces
2 tablespoons olive oil 1 fresh poblano chile pepper, seeded and cut into 1 inch pieces 1 large red sweet pepper, seeded and cut into 1 inch pieces
1 medium onion cut into thin wedges
1 large sweet potato, peeled and cubed (optional–I added and it was delicious)
14.5 ounce can fire-roasted tomatoes with garlic, undrained
14.5 ounce can chicken broth (I used a quart of chicken broth)
3 inch stick of cinnamon 2 teaspoons finely shredded orange peel 1/4 cup fresh orange juice
In a medium bowl, sprinkle chili powder over pork. Toss to combine.
In a large saucepan heat 1 tablespoon oil over medium-high heat. Cook the pork, about 4 minutes or until cooked through, stirring occasionally. Remove pork from saucepan; set aside.
Add remaining oil to saucepan. Add poblano pepper, sweet pepper, and onion to saucepan. Cook over medium-high heat until vegetables are just tender, about 5 minutes. Add sweet potato, tomatoes, broth, and cinnamon stick.
Bring to boiling. Reduce heat. Cover and simmer over medium-low heat for 10 minutes. Uncover and add reserved pork and orange juice. Return to a simmer for 5 minutes more. Stir in orange peel.
To serve, remove stick cinnamon. Ladle into shallow bowls.
Vegan Winter Lentil Stew is a flavorful, hearty winter stew. I first tried this soup when hosting book club and preparing two stews 1) Vegan and 2) Beef Stew. The key to the flavor in this soup is the Dijon mustard. Who knew it could pack such a yummy punch. Even non-lovers of lentils and beans have enjoyed it. If you insist on adding a protein, go for it! I’m sure it would be delicious.
Dice the onion and mince the garlic. Add the olive oil, onion, and garlic to a large soup pot and begin to sauté over medium heat.
While the onion and garlic are sautéing, dice the celery, then add it to the pot and continue to sauté. As the celery, onion, and garlic are sautéing, peel and chop the carrots into half rounds. Add the carrots to the pot and continue to sauté.
As the onion, garlic, celery, and carrots are sautéing, peel and cube the potatoes into 3/4 to 1-inch pieces. Add the cubed potatoes to the pot along with the lentils, rosemary, thyme, Dijon, soy sauce, brown sugar, and vegetable broth.
Briefly stir the ingredients to combine, then place a lid on the pot, turn the heat up to high, and bring the stew up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes, stirring occasionally.
Toward the end of the simmer time, when the potatoes are very soft, begin to mash the potatoes a bit as you stir. This will help thicken the stew.
Finally, after 30 minutes, stir in the frozen peas and allow them to heat through. Taste the stew and add salt if needed. Serve hot and enjoy!
Taco Stew has been a family favorite since the girls were little tykes. They loved it and it was another way I could get them to eat vegetables. In a pinch, I have substituted different vegetables and cheeses with equally good results. Typically I double or even triple the recipe and freeze the leftovers. You could easily make this without the beef (or turkey) and omit the cheese and have a vegan version of Taco Stew.
This recipe appeared in the Denver Post many years ago as a recipe a young boy submitted for a recipe contest and won. Brilliant!
1 pound lean ground beef or turkey
1 medium onion, chopped
15 ounce cans whole kernel corn, drained
10 ounce can diced tomatoes with chilies
15 ounce can pinto beans in chili sauce (or black beans)
1 envelope taco seasoning mix (2 tablespoons)
1 can tomato soup
1 cup water
Grated Monterey Jack or Cheddar Cheese
Brown beef and onion. Drain and rinse with hot water to remove excess fat. Combine all ingredients, except tortilla chips and cheese, in a Dutch oven. Simmer on low.
To serve, crumble tortilla chips in a serving bowl and cover with a generous heaping of stew. Sprinkle with cheese.
Sometimes you just need a time-out for a little R&R. I needed a time-out this year based on my last post. On one hand, it made me sad to take a break because summer and fall are my favorite seasons to cook with fresh vegetables and fruit. On the other hand, if you’re not in the zone, it’s a worthless venture.
August and September are big birthday months in our family (yours too?). In total, we have 13 birthdays. ABC News reported in 2005 that more babies are born in July, August and September with no real reasoning. Really? It seems so simple to me. Colder weather, holiday celebrations… Maybe I should have been a rocket scientist.
September, October and early November in Colorado were unseasonably warm and utterly beautiful. We all knew it wouldn’t last but we felt blessed for the beautiful fall colors accompanied by the warm sun and cool breezes.
Peanut Stew is featured today thanks to this great recipe prepared by fellow Grandma-in-law (grandson Evan’s other Grandma), Chris, for our potluck last week as mentioned in Tuesday’s post.
She adapted the recipe per her notes below and it was absolutely delicious! The original recipe serves six and is easily adaptable to vegan, omitting the chicken and using vegetable broth. I will add this recipe to my favorites.
WEST AFRICAN PEANUT STEW
“A hearty stew that’s super-easy to make and great for peanut butter lovers. Can be made vegetarian or with chicken. In a pinch, feel free to use vegetable or corn oil for peanut oil, powdered ginger for fresh, water for stock, etc. Kale works well in place of collard greens.”
2 tablespoons peanut oil (I used coconut oil)
one half onion, chopped
2 cloves garlic, minced
2 tablespoons chopped fresh ginger (I prefer to slice them thick so you can fish it out)
a pinch of sugar to caramelize onion
1 pound chicken, cut into chunks (optional)
1 tablespoon crushed red pepper, or to taste (which for me was none)
I added about a tsp of cinnamon
salt and ground black pepper to taste
4 cups chicken or vegetable stock
3 small sweet potatoes, cut into chunks
1 (16 ounce) can chopped tomatoes, with liquid
1/4 pound collard greens, roughly chopped
1 cup chunky peanut butter
Heat the peanut oil in a large pot over medium-high heat; cook and stir the onion, garlic, and ginger in the hot oil until softened, about 5 minutes. (I used Costco rotisserie shredded chicken, so I didn’t add it until the last step, since it was already cooked)
Add the chicken; cook and stir until completely browned. Season with the crushed red pepper, salt, and black pepper. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil; reduce heat to low, cover the pot partially with a lid, and cook at a simmer for 15 minutes.
Stir the tomatoes, collard greens, and peanut butter into the soup. Partially cover the pot again and continue cooking, stirring occasionally, another 20 minutes. (Mine simmered for about 30 minutes longer than that. I used a potato masher and crushed up the sweet potatoes and tomatoes a little after the recipe’s 20 minute simmer, so it would be thicker rather than chunky.)
I had extra collard greens and one review suggested to sauté them as garnish along with chopped peanuts.
I love traditional cornbread but for those trying to avoid gluten, it isn’t a fit. Last night I made a big pot of beef stew with cornbread for the family but needed a gluten-free version. The Almond Flour Cornbread is delicious with the slight sweetness of honey. Yummy!
While I was writing this post today my good buddy, Jan, sent me a link to a ‘Today’s Dinner Party‘ that brought a smile to my face, given all of the dietary restrictions we all face.
ALMOND FLOUR ‘CORNBREAD’
1 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup honey
4 eggs, beaten
Preheat the oven to 350 degrees.
Place the flour, baking soda and salt into a bowl and whisk to combine.
Add the honey to the beaten eggs and add to flour mixture. Stir until fully combined and no lumps remain.
Pour into a well-greased 8×8″ baking pan and bake for 20-25 minutes or until a toothpick inserted in the center of the bread comes out clean.