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Menu Plan for Winter I: Week 2, Sunday

White Chili
Oatmeal Drop Biscuits

Cooking time:  45 minutes for menu      Cooking schedule: see below for instructions

      I used 4 cups of thawed zucchini soup that I made last summer to add body to this chili. Assuming not everyone has frozen zucchini soup on hand, I modified the recipe to use puréed beans.
Note:  The time assumes the beans are cooked - allow all day or do an over-night soak if using dried beans.  This will be for 2 meals.

White Chili

Total time: 45 minutes
    It's not really white, just not red, like traditional chili. For that matter, it's not really chili either.  It IS delicious, and chock-a-block with vitamins.  The green chiles add heat, as does the Tabasco.

White Chili Ingredients:

 Instructions:

Note:  I used the bean cooking liquid with 2 tbs chicken base added in place of the chicken stock.

Oatmeal Drop Biscuits

Total time: 20 minutes 
      Very easy, just drop and bake.  The egg and 3 tsp of baking powder make these raise quickly and get quite large and light.

Oatmeal Drop Biscuits Ingredients:

 Instructions:

Cooking Schedule: 45 minutes for menu - allow full day if using dried beans
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
large pot with lid, blender, large bowl, medium bowl,
whisk, baking sheet

Prepare beans if using dried - either start early in
morning or do over-night soak
Cut chicken
Chop onion, peppers, celery
Mince garlic
Open, drain, chop chiles
Sauté spices
Add onion, celery, pepper, sauté

Add garlic, chicken, sauté
Add oregano, 5 cups stock
Purée 1 cup beans with 1 cup stock, add to pot
Add remaining beans. cover, reduce heat, simmer
Turn oven on, 400F (200C)
   Take a 10 minute break - or longer, it's soup!
Back?
Mix dry ingredients for biscuits
Cut in butter
Mix wet ingredients for biscuits
Combine biscuits, spoon on baking sheet, bake
Add green chiles to chili
Taste chili, adjust
Remove biscuits, Serve