Soup Pot: Chili with Chicken and Beans

If you’re planning a Superbowl party for a crowd this Sunday or if you’re just looking for a warming supper during these cold winter days, then you’re in for a treat. This chili is hearty and spiced with enough heat to be interesting, but not overwhelming. And the chicken chunks in the soup bowl are a nice change from your typical beef chili. Topping it with a dollop of plain yogurt or sour cream adds the perfect cooling touch.

CHILI WITH CHICKEN AND BEANS
(from Power Foods)
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1 Tbsp plus 1 tsp olive oil
1 Tbsp cumin seeds
2 onions, finely chopped (about 3 c.)
5 garlic cloves, coarsely chopped
1 green pepper, finely chopped
1 3/4 lbs boneless, skinless chicken breast halves, cut into 1-in pieces
2 tsp chili powder
1 tsp dried oregano
1 dried bay leaf
1 28-oz can chopped tomatoes (if you prefer, use tomatoes with the diced green chiles already added in.)
1 4-oz can green chiles, drained and finely chopped
2 1/2 c. chicken stock (preferably homemade)
coarse salt and freshly ground pepper
2 15-oz cans kidney beans, drained and rinsed (I used black and pinto instead)
1/4 c. plain yogurt or sour cream, for garnish
cilantro leaves, for garnish

In a heavy-bottomed pot, heat 1 Tbsp oil and the cumin seeds over medium, stirring, until the cumin is lightly toasted and aromatic, about 1 minute. Add onions, garlic, and green pepper; cook, stirring occasionally, until vegetables are soft and lightly golden, about 15 minutes.

Push the onion mixture to the edges of the pot, add remaining 1 tsp oil, and increase heat to medium-high. Add the chicken, cooking on one side until seared, 3-5 minutes. Turn chicken pieces and cook additional 2-3 minutes. With a slotted spoon, transfer the chicken to a plate.

Add chili powder, oregano, and bay leaf to the pot, and cook 30 seconds. Add tomatoes and their juice and green chiles, and stir to combine. Bring to a simmer. Add broth, 1/2 tsp salt, and the beans; season with pepper, and stir to combine.

Bring to a simmer. Stir contents, reduce heat to medium-low,and gently simmer. Cook, uncovered, until bean mixture thickens, about 45 minutes. Return chicken pieces, along with any accumulated juices from plate, to the pot and cook until chicken is tender, stirring occasionally, about 15 minutes.

Serve immediately, garnished with a dollop of yogurt and cilantro leaves, as desired.

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Off The Shelf: July Magazines

Here it is time for another edition of monthly cooking magazines! We hope you enjoy!

Cooking Light (Heather) – this is a big, beautiful summer issue but I found it sad that the only thing that really grabbed me, after several perusals, was the Greek Yogurt Parfaits. There is an attractive article on main dish salads, but they all seemed exotic except for the Southwestern Cobb Salad. I did find the melon and ketchup articles helpful but found many of the other summer recipes to be things I may never attempt (filet mignon, striped bass, shrimp salad).

I will say that the article on fruit cobblers looked amazing! Blueberry-Peach Cobbler, Plum Cobbler, and Blackberry Cobbler sound like perfect desserts for summer evenings.

If you are interested in alternative burgers you will love their Lamb Burger, Poblano Beef Burger, Salmon Burger, Turkey Burger, and Brisket Burger. There are also articles on a Sydney Beach BBQ and Food in Singapore.

My take: If you are into gourmet grilling and lots of seafood this is a great issue for you.

We tried the Greek Yogurt Parfaits with wheat berries and the result was a lovely, nutritious (and festive) breakfast.

GREEK YOGURT PARFAITS
(Cooking Light, July 2010)
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1 cup uncooked grano (or wheat berries, brown rice or barley)
12 cups water, divided
1/4 cup orange blossom honey (I used local honey)
1/4 tsp. kosher salt
4 cups plain 2% Greek-style yogurt (I strained 6 cups plain yogurt through cheesecloth for an hour or so to thicken it)
2 cups fresh berries (such as blackberries, blueberries, or sliced strawberries)

Soak grano in 6 cups water overnight. Drain. Place in a medium saucepan with remaining 6 cups water over medium-high heat; bring to a boil. Reduce heat, and simmer 20 minutes or until grano is just tender. Drain well. Stir in honey and salt.

Spoon 1/4 cup yogurt into each of 8 parfait glasses. Top yogurt with 3 Tbsp. grano and 2 Tbsp. berries. Repeat layers with the remaining ingredients.

Serves 8.

Everyday Food (Heather) — This issue is a devoted to summer fun and food and I found it very inspiring. You will find an article on wax beans, recipes for potato salad, picnic sides, beautiful summer drinks, summer roll how-to’s, main dish salads, grilled pizzas (my new fascination), an amazing array of burgers, dinners on the grill (complete with desserts), uses for tomatoes and cucumbers, and cool fruit desserts.

I’ll be keeping this issue close by for future summer inspiration.

At first glance I thought the Antipasti Sandwich was too complicated for my budget, but when I realized I could create a cheap date for my husband and I by making this, I didn’t have to think twice. It was so delicious! Of course a big part of making a good sandwich is finding good bread and I just happened to luck out on that one. So, if you try this sandwich, be sure to look for a loaf that will do the recipe justice.

ANTIPASTI SANDWICH
(Everyday Food, July/August 2010)
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coarse salt and pepper
1 medium zucchini, thinly sliced lengthwise
1 red bell pepper
1 loaf crusty bread (about 1 pound), sliced in half lengthwise
1 can (15.5 ounces) cannellini beans, rinsed and drained (or garbanzo)
1 garlic clove, roughly chopped
1 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil
1/2 pound mortadella, prosciutto, or thinly sliced deli ham
1/2 cup fresh parsley leaves
1 cup marinated artichoke hearts, drained and quartered or sliced
1/2 cup shaved Parmesan (1 ounce)
1/2 cup pepperoncini, drained and halved if large

Sprinkle a double layer of paper towels with salt and place zucchini on top. Sprinkle with salt and roll up like a newspaper. Let sit 10 minutes to draw out excess liquid.

Over a low gas flame or under the broiler, roast bell pepper until skin is charred, 10 minutes, turning frequently. Place in a bowl and cover tightly with plastic wrap. Let sit 10 minutes. Rub bell pepper with a paper towel to remove skin, then core, discard seeds, and slice fresh into strips.

Pull out about 2 cups bread from inside loaf halves. In a food processor, combine beans, garlic, lemon juice, and oil and puree until smooth. Season with salt and pepper. Completely cover inside of both bread halves with an even layer of bean puree.

Arrange zucchini on bottom half of bread. Top with meat, parsley, roasted pepper, artichokes, Parmesan, and pepperoncini. Sandwich with top half of bread and wrap tightly in plastic. Place on a baking sheet in refrigerator. Place another baking sheet on top and weight with several heavy cans. Let sit at least 3 hours (or up to overnight). To serve, unwrap and cut into wedges with a serrated knife.

Serves 6 to 8. (My sandwich served almost 3)

Bon Appetit (Alaina) – What a wonderful issue filled with delicious looking photos and recipes. There were many dishes that are perfect for summer entertaining and grilling – there is a whole grilling section! There are a few versatile sauce recipes which looked so good. There is also a fantastic drink and dessert sections – the dishes look absolutely wonderful.

After perusing the issue and looking at the lovely pictures, I decided to make the grilled corn. It was excellent except for the fact that the corn I purchased was rather disappointing. I have yet to enjoy a truly excellent ear of corn this summer and to be fair, it’s a bit early for it. But the butter on this was simple to make and the flavor was delightful!

GRILLED CORN with HONEY-ANCHO CHILE BUTTER
(Bon Appetit, July 2010)
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8 tablespoons (1 stick) unsalted butter, room temperature, divided
1 tablespoon ancho chile powder
1 teaspoon ground cumin
1 tablespoon honey
1/2 teaspoon dried oregano
1/2 teaspoon coarse kosher salt
1/4 teaspoon granulated garlic or garlic powder
1/4 teaspoon onion powder
8 ears of corn, husked

Ingredient Tip: Ancho chile powder is available in the spice section of many supermarkets and at Latin markets.

Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool.

Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. DO AHEAD Can be made 2 days ahead. Cover; chill. Bring to room temperature.

Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.

Food Network Magazine (Alaina) – Well, I already gave you a coleslaw recipe yesterday from this inspiring issue. The pull-out was for different kabobs and they have great ideas! I’m looking forward to using a couple of the kabob recipes for a family dinner later this month. The magazine features many summer drinks, great grilling and cook-out recipes, a variety of side dishes, and a delightful collection of desserts.

 One section was especially intriguing – 30 ideas for serving hotdogs. And so, the recipe I chose came from there. I was so surprised at how truly wonderful this recipe came out – the tomato and basil with the hotdogs provided an excellent flavor combination. And I’m excited to try some the other great ideas! [On a side note, I purchase hotdogs at Costco that are nitrite/nitrate-free, msg free, and are all beef hotdogs. They are very good, fairly affordable, and I feel okay about serving them to my family! ]

BRUSCHETTA HOTDOGS
(Food Network Magazine July/August 2010)
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Toss 2 diced tomatoes with 1 chopped garlic clove, 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, some torn basil and salt. Serve grilled hot dogs on toasted Italian buns; top with the tomato mixture and drizzle with olive oil.