White Bean and Chicken Chili

Chicken chili is a comforting cold weather meal.  Most recipes call for milk and cheese to achieve the desired creamy consistency.  In my recipe I omit the dairy products and use white beans to accomplish the same texture.  Not only does this substitution lower the fat of the chili, it also adds a lot of protein and fiber from a plant-based source.  Instead of topping the chili with shredded cheese and sour cream I use diced avocado and fresh tomato salsa.  You don't even miss the dairy when dunking your tortilla chips!  This recipe could easily be adapted to a vegan bean chili by simply omitting the chicken and using vegetable broth instead of chicken broth.  When I make soups I tend to go big because I like to freeze the extra in individual serving bowls for a quick lunch in the future.  This recipe will serve 8.

In a medium sauce pan add 1 1/2 pounds of boneless, skinless chicken breast
to 1 quart of chicken stock and simmer over medium heat for 15 minutes or until just done.

While the chicken is cooking chop 4 medium yellow onions.

Heat 5 Tablespoons of olive oil over medium heat in a large soup pot.

Add the onions and cook for 8 minutes.

Ever since I burned my eyeballs when taking out my contacts after working with jalapenos,
I put my hand in a ziploc bag when handling them.
It can be a little awkward but well worth avoiding the burn.
Cut and seed 2-4 jalapenos, depending on your heat preference.
I have a Norwegian husband and 2 school age daughters so I just use 2. 

Dice the jalapenos.

Add to the onions.

Mince 4 garlic cloves.

Add to the pot and cook and additional 5-10 minutes.

When the chicken is done place it on a plate and let cool for 3-5 minutes.
Reserve the cooking liquid.
Using 2 forks shred the chicken.

Set shredded chicken aside.

Add 2 teaspoons salt, 2 Tablespoons cumin and 1 teaspoon white pepper to onions.

Mix well and cook for 2 more minutes.

Add the cooking liquid from the chicken and 2 cans of cannellini or great northern beans.
Cook for 10 minutes.

Ladle the soup into a blender to puree or use an immersion blender.

Rinse out the pot and return the soup back to the pot.

Stir over medium heat.

Add chicken stock to thin the soup to desired consistency.
I use about 2 cups. 

Add the shredded chicken.

Add 2 cans of cannellini or great northern beans drained.
Cook for another 5 minutes or until hot.
Adjust seasoning to taste. 

Top with generous spoonfuls of diced avocado and fresh salsa.
Serve with tortilla chips.
Enjoy!

Sole Meuniere

Sole Meuniere is a classic French dish that is very easy to prepare and extremely tasty. Sole is a delicate, mild fish and this simple brown butter with lemon sauce highlights it's natural flavor.  I cut back on the butter a little in my recipe but I think it tastes just as good. I recommend serving it with a fresh salad and lightly steamed green beans.  This recipe will make 4 servings.  Enjoy!

Mix 1/2 cup flour with 1 teaspoon salt and 1/2 teaspoon black pepper.

Place flour mixture on a plate.

Using paper towels pat dry 1 pound of fresh sole fillets.
(Depending on the size of the fish a pound will have 4-8 fillets)
Sprinkle with salt.

Wash and dry some fresh parsley.

Chop parsley and set aside.

Juice 2-3 lemons and set aside.

Dredge the fillets through the flour mixture.

Flip and dredge the other side.

Melt 2 Tablespoons of butter in a large saute pan over medium heat.

Add 2-3 fillets and cook for 2-3 minutes.

Carefully flip fillets.

Add 2 Tablespoons of fresh lemon juice and cook for 2-3 more minutes.

.

Place cooked fillets on an ovenproof plate and pour the sauce from the pan over them.
Keep warm in a 200 degree oven while you cook the remaining fish.

Sprinkle with chopped parsley.
Enjoy!

Beef Stew

Beef stew is great cold weather comfort food.  Just the act of preparing it is comforting.  I love the way red wine, braised beef, onions, and thyme smell as they bubble for hours melding their flavors together.  I made this beef stew using grass-fed beef from Butternut Woods farm.  Knowing I am using the best quality local beef I could find is comforting too.  I served it in bowls with warm whole grain bread but you can pour it over egg noodles, rice or potatoes too.

Dry 3 pounds of stew meat with paper towels.
You can either purchase beef labeled stew meat, or cut  1"cubes of beef
from a rump, chuck, sirloin, top or bottom round roast.

Heat 3 Tablespoons of olive oil over medium heat in a dutch oven.
Place pieces of beef in the oil, careful not to crowd them.

Cook until the beef browns.
Continue with all the meat in batches and set aside. 

Dice 3 onions.

Peel and dice 2 carrots.

Melt 3 Tablespoons of butter in the pot you cooked the meat in.

Add the onions and carrots.

Saute for 10 minutes over medium heat.

Mince 3 cloves of garlic and add to the pot.
Saute for 1 minute.

Add 1 Tablespoon of butter and 3 Tablespoons of flour.

Whisk together and cook for 4 minutes.

Add 3 cups of beef broth and 2 cups of red wine.
Whisk well and bring to a simmer.

Add 2 teaspoons salt, 1 teaspoon black pepper,
2 bay leaves and 5 sprigs of fresh thyme.
Mix well.

Add the browned beef.

Bring to a boil.

Cover and place in a 300 degree oven for 4 hours.

Remove from oven and discard bay leaves and thyme stalks.

Enjoy!