Thursday, December 10, 2009
I love any thick, hearty soup. I really love any thick, hearty, white bean chili soup. I decided to attempt my own last night, and I got a "You can make white chili anytime" from Mr. Not Your Bubbe's Kitchen. So, grab your apron and glass of wine, and here we go!
As I was cooking this I forgot to take photos (sad). I will post one photo, and it is of the measly left overs that I took for lunch at work.
Here are the ingredients:
4 cups light & free (aka low sodium) chicken broth
2 cups tap water
5 servings (about 20 ounces) 99% fat free ground turkey
2 jalapeño peppers, diced
4 tbsp of diced green chiles in a can
2 yellow onions, diced
3 cloves of garlic, minced
1 cup of any medium heat salsa
2 16 oz cans of white beans (cannellini is that I used)
1 tbsp extra virgin olive oil
Brown the ground turkey. Drain the beans and rinse them with water to get rid of some of that salt that they are canned with.
In a large dutch oven, crockpot, or just big pot over medium heat, place the beans, 1 garlic minced, 1 diced onion, the chicken stock, the water, the salsa, and the meat to a boil. Lower the heat and let this cook together, covered, for about 15 minutes.
In the pan where you browned the turkey, heat the oil. Saute the remaining onion & garlic, add the peppers, and all of the spices together for about 3-4 minutes. Take this mixture, and add to your big pot of soup.
Cover the pot and let simmer for about 2 hours. Taste after 30 minutes and adjust salt & heat to your liking. This had a mild heat to it; kind of lingered on the back of your tongue just a touch.
When it's done, it should have reduced about a 1/4 of the liquid you originally placed in the pot and should appear a lot thicker.
If you like, add some 2% or other low fat shredded Mexican cheese and serve with tortilla chips like we did. Ole!
Approximate nutrition facts (livestrong.com)
Thursday, December 3, 2009
When appetizers are served at parties, do you walk over, at a fast pace, hoping people don't notice you're the first person grabbing something good?
Well, you'll love these then. They are tiny. They are bite sized. The opportunities for the fillings are endless.
Thank you, Bakerella, for giving me the idea for this (and if you haven't tried her pumpkin pie bites....DO IT. DO IT NOW!).
It's party season after all, so tell your next host you'll bring the appetizers.
Feta and Carmelized Onion Tartlette's and Goat Cheese, Spinach, Sundried Tomato, with Pesto Tartlette's!
For both, you will need 1 package (2 rolls) of Pillsbury ready to roll pie crust (any brand will do).
Preheat the oven to 350.
Feta and Carmelized Onion
1 yellow onion
2 tbsp brown sugar
2 tbsp light butter
1 8 ounce pack of light feta cheese
Goat Cheese, Spinach, Sundried Tomato, with Pesto
3/4 cup goat cheese
1 bag of fresh baby spinach
3 tbsp julienne cut sun dried tomato in oil
3 tbsp basil pesto
Roll out pie crust so that it is a tad bit thinner than how it comes packaged.
With a 3" glass or cookie cutter, cut little disks from the pie crust.
Place each disk in a mini muffin tin, as shown.
With an egg white, brush each tartlette lightly. Your tarts are ready for their yummy fillings!
For the Feta and Onion Tartlette's
Chop up the onion and butter. Melt butter in small/medium saute pan.
Let the onions sweat, with lid on, for about 15 minutes.
Next, add your brown sugar to the onions. Cook, uncovered, for about 5 more minutes til golden brown in color.
Next assembling the tartlettes. Place a bit of feta(chopped, as shown) in each tart. Cover each one with some chopped onion. They should look like this:
and, after 15 minutes of baking, when they are done:
Next, the goat cheese, spinach, sun-dried tomato, and pesto:
Saute the spinach with the sun-dried tomato
Then, chop up the spinach mix finely.
Take each tartlette, and fill it with some spinach, then some goat cheese crumbles, and last a small dollop of pesto.
Pop in the over, 15 minutes. Delicious!
Goat Cheese and Spinach:
Feta and Onion:
Enjoy! Happy Holidays!