KindSoups White Chili

 Brad and Sheila’s Aunt Lynne’s White Chili

very good - 

 

Shopping list:

(4) Tablespoons cooking oil

(2) medium yellow onions

(2) bunches green onions

(6) cloves of garlic 

(2) 4oz. cans, chopped mild green chilies (Used few tablespoons of chopped canned jalapeño)

 (3) teaspoons ground cumin

(2) teaspoons dried oregano

(1/2) teaspoon ground red pepper (like cayenne)

(8) 15oz. cans of Navy or Northern Beans

(12) cups chicken broth or stock   (can use about 10 cups)

(1) pound cooked chicken (hint: I use store bought rotisserie chicken)  (Used baby bellas instead)

(1) bunch fresh cilantro (approx (1 & 1/3) cup – not packed)

(1 1/2) cups shredded cheese (cheddar, mexican blend, etc)

 

Prep before call: Finely chop yellow onions Chop green onions, separating whites from greens Peel garlic cloves and mince

 

Instructions:

Open beans, Drain in colander and rinse with cold water 

Step 1:  In a large stock pot, heat oil over medium high heat.  Add yellow onions and the WHITE parts of the separated green onions (reserving green portion for later), garlic and green chilies. Cook vegetables until onions are soft, not browned. Reduce heat to low.

Step 2:  Add cumin, oregano, ground red pepper, to cooked vegetables, stirring to combine.

Step 3:  Add drained beans and and broth.  Raise heat to medium-high.  Once mixture is boiling, reduce heat to medium, to keep at low boil.  Leave at low boil, uncovered, stirring occasionally,  for 45 minutes. While chili is cooking: Remove skin from chicken, if any, and cut cooked chicken into bite-sized pieces (hint: I use store bought rotisserie chicken) Chop fresh cilantro

Step 4:  After 45 minutes, Reduce heat to medium low, stir in chicken, heat for two minutes Step 5: Stir in Cilantro, Green Onions and Cheese Yield:  Approximately (16) cups

OPTIONAL: If serving at home, garnish each bowl with a spoonful of salsa and diced avocado. 

DO NOT ADD SALSA AND AVOCADO if freezing.

One Pot Curried Cauliflower with couscous and chickpeas

https://www.epicurious.com/recipes/food/views/one-pot-curried-cauliflower-with-couscous-and-chickpeas

Excellent - the comments on epicurious were good, but some said too bland.  Brendon cooked the lentils separately, and the spice mixture without the lentils was good, so maybe increase the spices by 1/2 to 1 if cooking all together.

Ingredients:
3 Tbsp coconut oil , divided (or canola oil)
1 large head cauliflower (~2 pounds), coarsely chopped
1 medium red onion
3 large garlic cloves, coarsely chopped
2 tsp curry powder (1 tsp curry and 1+ tsp coriander)
2 tsp Kosher salt
1  tsp ground cumin
3 cups low sodium vegetable broth (water with 2-3 tsp Vegetarian Better than Bouillon)
1 (15 oz) can chick peas, drained, rinsed
1 cup pearled couscous
1/2 cup split red lentils, rinsed and picked through
2 limes, divided (1 lime = 3 Tbsp lime juice for yogurt topping, more for serving)
1/2 cup Greek-style plain full or low-fat yogurt, or Greek style non-dairy yogurt
3 Tbsp coarsely chopped cilantro leaves, plus whole leaves for serving
5 oz baby spinach
1/4 cup sliced almonds (for serving, optional)

Directions:
1) Heat 2 Tbsp oil in a large pot over medium.  Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 6-8 minutes.

2) Add onion, garlic, and remaining 1 Tbsp oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more.

3) Add curry powder, salt and cumin.  Cook, stirring, until spices are toasted, about 30 seconds.

4) Add broth and bring to a boil.  Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.

5) Meanwhile, juice 1 lime to yield 3 Tbsp juice.  Whisk lime juice, yogurt, and 3 Tbsp chopped cilantro in a medium bowl until smooth.  The original recipe suggests to add water by the Tbsp until the sauce is thin enough to drizzle, but I prefer it as is.  Cut remaining lime into wedges.

6) Fold spinach into chickpea mixture.  Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.  These toppings make all the difference.

The stew without spinach can be made 3 days ahead; cover and chill.  Reheat and fold in spinach before serving.

Can't wait to make it again!

cauliflower rice

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Cauliflower Fried Rice

METRIC  CUP MEASURES

By Jennifer Segal

This Chinese-style cauliflower fried rice is a healthy, low-carb dish that’s hearty enough to serve as a main course.

Danielle and I edited this significantly by adding tempeh and increased cashews for protein, and using fresh carrots, celery, zucchini; also left out the eggs, so it was vegan and a total meal.  It did take a while to prep, but ended up tasty and filling.

Servings: 4

Prep Time: 15 Minutes - not at all true!

Cook Time: 15 Minutes

Total Time: 30 Minutes

INGREDIENTS

Vegetable oil

2 large eggs, beaten   - we left these out

• Salt
• 1 cup chopped scallions, light and green parts separated (you'll need 5-6 scallions)
• 3 garlic cloves, minced
• 1 tablespoon finely chopped fresh ginger, from a 1-inch knob
• One 2-lb head cauliflower (or 2 pounds ready to cook' cauliflower)
• 4-5 tablespoons soy sauce (use gluten-free if needed)
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• 1 cup frozen peas 
• 3 carrots, diced
• 1 zucchini diced
• 2 stalks celery
• 1 teaspoon rice vinegar
• 1 teaspoon Asian sesame oil
• 1/4 cup chopped cashews or peanuts (optional) - added more
• 1 package 3-grain tempeh, in small squares

INSTRUCTIONS

• 1. Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using 'ready to cook' cauliflower rice.)
  2. Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside. Wipe the pan clean.
  3. Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.

Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and 1/4 teaspoon salt. Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs. Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.

NUTRITION INFORMATION - for original recipe, not as edited above

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• Per serving (4 servings)
• Serving size:about 2 cups
• Calories:273
• Fat:17 g
• Saturated fat:2 g
• Carbohydrates:22 g
• Sugar:8 g
• Fiber:7 g
• Protein:12 g
• Sodium:1717 mg
• Cholesterol:93 mg