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Menu Plan for Winter I: Week 2, Day 3
White Chili
Oatmeal Drop Biscuits
Cooking time: 45 minutes for menu Cooking schedule: see below for "menu" 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 freezes well.
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.
Ingredients:
- 2 cups dried white beans cooked in water with 4 bay leaves and 4 cloves of garlic
- or 5 cups (45oz, 1350gr) canned cannellini beans, drained and rinsed
- 6 - 8 cups chicken stock or bean cooking liquid and chicken base
- 2 chicken breasts, boneless, skinless
- 1 green pepper
- 1 yellow pepper
- 1 1/2 medium onions
- 4 cloves garlic
- 3 ribs celery
- 1 tbs olive oil
- 4oz (120gr) green chiles - or something hotter
- 1 1/2 tsp chili powder
- 1/2 tsp cumin
- 2 tsp oregano
- green Tabasco to taste
Instructions:
- To cook dried beans: Put beans in a large pot, cover with water and allow to soak for at least 5 hours.
- Drain and cover with fresh water. Bring beans to a boil over medium heat and simmer partially covered for 20 minutes.
- Drain and cover with fresh water by 2 inches. Add bay leaves, whole, peeled garlic and 1 1/2 tsp salt. Bring to a boil, reduce heat and simmer, partially covered until beans are tender, 60 - 90 minutes.
- Drain, reserving the cooking liquid; discarding bay leaves and garlic.
- The chili: Cut chicken into small pieces.
- Chop onion, peppers, celery.
- Mince garlic.
- Open and chop chiles.
- Heat oil in soup pot. Add chili powder, cumin, and sauté.
- Add onion, celery and peppers; sauté 5 minutes.
- Add garlic, chicken and sauté 5 minutes longer.
- Add oregano and 5 cups chicken stock.
- Purée 1 cup of beans with 1 cup chicken stock and stir into pot.
- Add remaining beans, cover and simmer 20 minutes.
- Add more chicken stock to suit your taste if desired, then add green chiles and simmer 10 minutes longer.
- Taste; add as much green Tabasco as you like and / or more chili powder, hot sauce. Serve.
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.
Ingredients:
- 1/2 cup white all purpose flour
- 1/2 cup whole wheat flour or all white
- 1/2 cup oatmeal
- 3 tsp baking powder
- 1/2 tsp salt
- 3 tbs butter
- 1 egg
- 2 tbs honey
- 1/3 cup milk
Instructions:
- Combine flours, oatmeal, baking powder and salt in a bowl and stir well to combine.
- Add the butter and cut in with a pastry cutter, fork or 2 knives until well blended.
- In another bowl whisk egg lightly.
- Add milk, honey and whisk lightly.
- Add wet ingredients to dry ingredients and stir gently until just combined.
- Dividing the dough into 6ths, spoon onto nonstick or lightly greased baking sheet, 2 inches apart.
- Bake for 10 - 12 minutes at 400F (200C) oven or until lightly browned.
- Remove and serve immediately.
Cooking Schedule:
45 minutes for menu - allow full day if using dried beans |
Add garlic, chicken, sauté |
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