White Chicken Chili

I made this chili before I left for my Hot Yoga class this morning. Set the slow cooker for 8 hours...Enjoyed my Saturday. Later, Dinner is served. Easy.

I made the tortilla chips from corn tortillas sliced, lightly brushed with canola oil and baked in a 400 degree oven for 10 minutes, then salted.

Here's my son's version. He likes everything totally mixed and served with Frito Scoops.



White Chicken Chili
adapted from Cooking Light, OCTOBER 2004

I made this in my slow cooker after browning the chicken and sauteing the onions and garlic.

Cooking spray or extra virgin olive oil
2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
2 cups finely chopped onion
2 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 teaspoon ground coriander
2 (4.5-ounce) cans chopped green chiles, undrained
1 cup water
2 (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1 (14-ounce) can fat-free, less-sodium chicken broth or homemade chicken broth
1/2 teaspoon hot pepper sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup sour cream, optional
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
Tortilla chips

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray or oil. Add chicken to pan; cook 10 minutes or until browned, stirring frequently. Transfer the chicken to the slow cooker after it is lightly browned.
Add onion to pan; sauté 6 minutes or until tender, stirring frequently. Add garlic; sauté 2 minutes, stirring frequently. Add to slow cooker.
Stir in cumin, dried oregano, and coriander, water, cannellini beans, and broth; set slow cooker on low for 8 hours. Stir in hot sauce before serving.

Ladle 1 cup of chili into each of 8 bowls; sprinkle each serving with 2 tablespoons cheese, 1 teaspoon of sour cream, 1 tablespoon cilantro, and 1 tablespoon green onions.
Serve with tortilla chips.

Yield: 8 servings

Pork Vindaloo with Raita

SPICY and HOT!!! I was watching Sara's Weeknight Dinners the other morning and she had Madhur Jaffrey on the show making Pork Vindaloo. I didn't bother to write anything down, because I thought I'd look for the recipe on Sara Moulton's website. No. I know I have one of Madhur Jaffrey's cook books, but I can't find it anywhere. I'm sure a similar recipe would've been in my book. Oh Well. I'll have to go to the bookstore and check out the new book, and maybe buy it!!!

Tonight I was at the mercy of what I could find online. Thank You Cooking Light. I followed the recipe EXACTLY. This turned out to be so good. I'll still go check out Madhur Jaffrey's new book, but I'll be using this recipe again too.

Pork Vindaloo with Raita
recipe from Cooking Light, MAY 2007
Raita:
1 1/2 cups plain low-fat yogurt
3/4 cup chopped seeded peeled cucumber
3/4 cup chopped seeded tomato
1/4 teaspoon salt
1 teaspoon garam masala
Vindaloo:
1 1/2 cups thinly sliced sweet onion
2 teaspoons grated peeled fresh ginger
1 teaspoon dry mustard
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon black pepper
1/2 to 1 teaspoon ground red pepper
1/4 teaspoon ground cloves
2 tablespoons cider vinegar
2 garlic cloves, minced
1 1/2 pounds boneless pork loin, cut into 3/4-inch cubes
2 T olive oil
1 cup chopped seeded tomato
4 1/2 cups hot cooked basmati rice
To prepare raita, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in cucumber, 3/4 cup tomato, 1/4 teaspoon salt, and garam masala; cover and refrigerate.
To prepare vindaloo, combine onion and next 13 ingredients (through pork) in a large bowl; marinate in refrigerator 30 minutes.
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add pork mixture; sauté 7 minutes or until lightly browned. Stir in 1 cup tomato. Cover, reduce heat, and simmer 30 minutes or until pork is tender, stirring occasionally. Serve with raita and rice.

Yield: 6 servings