Green Chicken Chili

Football season has once again reared its ugly head. Yeah, I'm a Ravens fan, and while I do enjoy a rousing match of good (Ravens) vs evil (everyone else), I usually find myself getting stressed out on game days. There's always a lot to do on Sunday--and I don't mean resting--and I need to get everything accomplished before the game eats up a good three-hour chunk of the afternoon. Dinner is the big bugbear. We like to eat early, especially on weekends when we don't ordinarily have lunch. If the game starts at 1, it's usually not over until 4, and then I have to throw something together fast--after I walk the dog (that part is not optional, so don't even suggest changing it). For this reason, I prefer to make something I can throw in a pot either before the game, or that will come together fairly quickly if I have to cook after the game is over.

This green chicken chili fits the bill in both cases. Because it uses pre-cooked chicken (I use the leftovers from a rotisserie chicken purchased earlier in the week) and canned beans, the only real cooking involves softening the veg and cooking it long enough to get the flavors to develop. I can also cook it during the game, letting it simmer over very low heat so it can develop even more flavor. Heck, I guess you can even make it in a crock pot, although I've never used one so wouldn't know for sure.

This is good with cornbread, of course, but we like to crumble in handsful of tortilla chips, too.

Green Chicken Chili

1/2 large onion, chopped
2 jalapeno peppers, chopped
Oil
Salt
2 cloves garlic, minced
1 lb tomatillos, husked, rinsed, and diced
2 4-ounce cans chopped green chiles
Cilantro
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
2 cups chicken stock
2 tablespoons lime juice
3 cups diced cooked chicken
2 cans cannellini beans, drained and rinsed
Agave syrup or honey
Sour cream and cilantro for garnish

In a large pot, sweat the onion and peppers in a tablespoon or so of oil and a pinch of salt. Once the veg are softened, add the garlic and cook for a minute or so, stirring regularly. Add the tomatillos, green chiles, and a good handful of chopped cilantro leaves and tender stems. Cover the pot and let the tomatillos break down a bit, 10-15 minutes, stirring once in a while. Add the seasonings, stock, and lime juice. Cook, uncovered, 15 minutes. Stir in the chicken and beans. Cook another 15 minutes, then taste for seasoning. Add salt and pepper, and enough of the agave or honey to balance the tartness of the tomatillos and lime. If you want more cumin and coriander in there, then add it now. (As a rule, it's not a bad idea to add spices multiple times during cooking.)

Ladle into bowls. Garnish with dollops of sour cream and a bit of cilantro. Serve with cornbread or tortilla chips.



Posted on Minxeats.com.

Mediterranean Bean Dip

Before I started Minxeats in 1995, I had a knitting blog. Yes, that would be a blog all about knitting, and no, that's not just a thing for old people to do. While knitting is fine as a solitary pursuit, it's often more fun to knit in a group situation. I started a Stitch 'n' Bitch this year so I could commune with my fellow knitters and also to instruct non-knitting friends in the craft.

We meet once a month to knit and chat. So far, the meetings have been at Casa Minx, and I've provided the snacks. I figure thick dips, when eaten with veggies and dry dippers like pita chips, are the easiest and cleanest snacks for people who are using their hands for other things (that would be knitting.) Unless they dip their fingers, or drop a loaded chip onto their laps, yarn and needles should stay clean.

That is the hope. It has worked so far, but the year is still young!

Last month I made some tzatziki with feta in it, and a lovely orange bean dip flavored with preserved lemon and roasted red pepper. Both were a big hit.

Mediterranean Bean Dip

1 15-oz can cannellini beans, drained and rinsed
1/2 jarred roasted red bell pepper
1 tablespoon diced preserved lemon or 2 teaspoons fresh lemon zest
Extra virgin olive oil
Pinch cayenne
Salt and pepper to taste
Honey or agave syrup
Small handful of basil leaves, cut into a chiffonade

Place beans into a food processor with the bell pepper and lemon. Pulse to create a smooth puree, adding as much olive oil as needed to complete the job (a couple tablespoons at least). Season with cayenne and salt and pepper to taste. If the dip seems like it needs a little something, dribble in a tiny bit of honey or agave syrup to balance the lemon. Before serving, stir in the basil.

Serve with pita chips, sugar snap peas, carrots, raw bell pepper slices, whatever floats your boat.




Posted on Minxeats.com.

Chicken and Cannellini Bean Stew

We like to eat early because, well, we just do. So when the Ravens play a 4pm game, it cuts into our dining schedule a bit. The best solution is to make something that can be served at halftime, either a quick supper of nachos or pizza (homemade, of course) or a long-cooked stew of some sort. We had done chili already for a game earlier in the season, and leftover Thanksgiving turkey nachos fit the bill for the Ravens game against the San Diego Chargers, so I decided to make something completely new for the game against arch-rival Pittsburgh Steelers.

Chicken thighs, sausage, and white beans are a great combination, especially when teamed up with tomatoes and garlic. Lots of garlic. Serve with a green salad and garlic bread for a tasty supper that doesn't involve a lot of last-minute prep.

Chicken and Cannellini Bean Stew with Sausage

1 lb sweet Italian sausage, casings removed
olive oil
2 cups onion, chopped
pinch of salt
5 cloves of garlic, crushed
1 teaspoon chopped fresh oregano
1/2 cup dry red wine
2 15 oz cans diced tomatoes and their juices
2 15 oz cans cannellini beans, drained and rinsed
1 bay leaf
1 cup chicken broth
6 - 8 boneless, skinless chicken thighs
salt and pepper to taste
polenta or rice

In a large pot or Dutch oven, cook the sausage over medium-high heat until browned on all sides, breaking it up into small pieces with a wooden spoon. Add a bit of olive oil if the sausage sticks to the pot. When the sausage is mostly browned, add the onions and pinch of salt. Cover pot and cook five minutes, stirring once or twice, until onions are soft. Stir in garlic and oregano. Add wine and scrape up any browned bits on the bottom of the pot. Cook until most of the wine has evaporated. Add tomatoes, beans, bay leaf, and chicken broth and stir to combine. Tuck chicken thighs into the pot, making sure they're submerged as much as possible.

Bring mixture to a boil, then turn heat to low and cover pot. Cook for 90 minutes - 2 hours, stirring occasionally. When chicken is falling apart, taste for seasoning and add salt and pepper to taste.

Serve with or over polenta or rice. Serves 4-6.

Posted on Minxeats.com.