Rediscovering the Joy of Cooking

October 4, 2008

White Bean Chicken Chili

Filed under: blogging events, chicken, soup — Emily @ 8:03 pm

Chili is definitely one of my all-time favorite Fall foods. There is nothing better than watching a football game on a cool Fall day (not too common here in L.A)–with a bowl of chili. I have been wanting to try white chili for a very long time but never got around to it. I am kicking myself now—because this recipe was awesome! And super easy. You can throw this together very fast. It was very creamy and delicious. Highly, highly recommended.

White Bean Chicken Chili

Yield: 6 servings

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into ½ -inch cubes

1 medium onion, chopped

1 ½ tsp. garlic powder

1 tbsp. oil

2 (15.5 oz) cans Great Northern beans, drained and rinsed

1 (14.5 oz) can chicken broth

2 (4 oz.) cans diced green chiles (I only used 1 can since I am not a huge fan of chiles)

1 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

½ tsp. pepper

¼ tsp. cayenne pepper

1 cup reduced fat sour cream

½ cup whipping cream

fresh cilantro and paprika, for garnish

Directions:

In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat to a simmer; let simmer, uncovered, for 30 minutes. Remove from the heat and stir in the sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired.


Source: Annie’s Eats

I am also going to submit this recipe to Joelen’s blogging event, Tasty Tools. This month’s tool is the Dutch Oven!

September 10, 2008

Everyday Chic Giveaway!

Filed under: blogging events — Emily @ 8:26 pm

One of my closest friends, Nikki, is doing a give-away on her blog. She received a really cute apron by a company called Everyday Chic and is now giving one away to a reader!

Click here for details!

And stay tuned! I have a ton of blogs coming (as soon as I get my rear in gear).

April 29, 2008

Tuesdays with Dorie: Fluted Polenta and Ricotta Cake

Filed under: blogging events, dessert, Tuesdays with Dorie — Tags: — Emily @ 3:28 am

It’s Tuesday again!! This week’s recipe was chosen by Caitlin of Engineer Baker. I am not the biggest fan of figs, but I thought I would try it out anyway. Aaron LOVED the figs. Me, not so much. However, the cake was amazing!! I think I would like to try the cake again without the figs–or maybe half and half, so Aaron would be happy. I think Aaron might have been drooling over the cake—I could barely get a picture taken before he started eating it (so excuse the picture quality). He ate it for dinner.

Fluted Polenta and Ricotta Cake

About 16 moist, plump dried Mission or Kadota figs, stemmed (I used Mission)

1 c. medium-grain polenta or yellow cornmeal (I used Polenta)

½ c. all-purpose flour

1 tsp baking powder

1 c. ricotta

1/3 c. tepid water

¾ c. sugar

¾ c. honey (if you’re a real honey lover, use a full-flavored honey such as chestnut, pine, or buckwheat)

Grated zest of 1 lemon

1 stick (8 tablespoons) unsalted butter, melted and cooled, plus 1 tablespoon, cut into bits and chilled

2 large eggs

Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 ½-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.

Check that the figs are, indeed, moist and plump. If they are the least bit hard, toss them into a small pan of boiling water and steep for a minute, then drain and pat dry. If the figs are large (bigger than a bite), snip them in half.

Whisk the polenta, flour, baking powder, and salt together.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth. With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You’ll have a sleek, smooth, pourable batter.

Pour about one third of the batter into the pan and scatter over the figs. Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.

Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the panm, and the butter will have left light-colored circles in the top. Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.

April 26, 2008

LiveSTRONG with Corn Chowder!

Filed under: blogging events, soup — Emily @ 4:13 am

I recently heard about a blog event called “A Taste of Yellow” which helps support LiveSTRONG Day  on May 13, 2008. LiveSTRONG is Lance Armstrong’s foundation which aims to raise awareness for cancer. Thankfully, I have not had too many personal experiences with cancer. However, as a pediatric nurse practitioner, I have had many patients who have succumbed to this horrible disease. I was very excited to participate in this event. The challenge was to make and blog about any type of yellow food. I have been meaning to make this corn chowder for awhile, so I thought it would be perfect. It tasted awesome!

Blanchard’s Corn Chowder

From the cookbook At Blanchard’s Table by Melinda and Robert BlanchardServes 8

3 tablespoons unsalted butter

3 medium yellow onions, chopped (I only used 2)

5 carrots, cut into ¼-inch slices (I only used 4)

5 celery stalks, cut into ¼-inch slices (I only used 4)

6 cups fresh corn kernels (about 12 ears of corn)

3 cups chicken broth (I wanted mine a little creamier, so I used 2 cups chicken broth and 1 cup heavy cream)

¾ teaspoon salt

½ teaspoon freshly ground pepper

2 large red bell peppers, seeded and cut into ½-inch pieces (I used 1)

3 tablespoons chopped fresh dill, plus more for garnish

**I decided to add some crab meat to my chowder so I used 1 tub of fresh, lump crab meat that I flaked into the chowder at the end and let simmer for a few minutes to heat

Melt the butter in a large pot. When the butter is hot, add the onion, carrots, and celery and cook just until tender, stirring frequently, 10 to 12 minutes. Add the corn and cook 2 minutes more. Remove 4 cups of the vegetables and transfer to a food processor (I used my Magic Bullet). Puree the mixture until fairly smooth and return it to the soup pot.

Add the chicken broth, salt, and pepper, and bring to a boil. As soon as it boils, add the peppers and simmer for 2 minutes (this is when I added the crab). Add the dill, and taste for salt and pepper. Serve hot, garnished with more dill (and some good crusty bread!)

**This post is specifically dedicated to Zackerie and Gwendolyn–two patients I was recently with at their moment of death from cancer–whom I will never forget.

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