Tag Archives: Beans

White Chicken Chili

music: “Adventures in Solitude” by The New Pornographers

Things in my life have been super hectic, and unfortunately this blog has suffered.  Even though I haven’t been able to update it lately I am looking forward to devoting more time to Apples in Autumn as soon as I hand in my dietetic internship applications on the 15th!  It is all so nerve-racking.  But here’s a recipe that can help calm your nerves because it is so warm, soothing, and delicious!

And of course perfect for a cold winter night, especially if your life has been completely taken over by snow and ice, like mine has!

White Chicken Chili adapted from Eat, Live, Run

Serves 4

1 lb boneless skinless chicken breast, cubed

1 medium onion, small diced

drizzle of olive oil

2 cans cannellini beans

14.5 ounces chicken broth

2 4-ounce cans chopped green chilies

1 tsp salt

1 tsp cumin

1 tsp oregano

1/4 tsp cayenne

2 garlic cloves, minced

1/2 cup skim milk

8 ounce fat-free sour cream

Heat the oil in a large pot over medium high heat. Add the chicken and chopped onion and saute for about six minutes, or until the chicken is seared and the onion is translucent. Add the garlic and cook for another three minutes.

Add the beans, spices, chicken broth and green chilies and bring to a boil. Reduce heat and simmer for thirty minutes.

Turn off the heat and add the sour cream and skim milk. Serve with cheddar cheese and additional sour cream to top.

 


Polenta with Apple Chicken Sausage, Kale, and Beans

music: “Rill Rill” by Sleigh Bells


This time of year is so crazy!  I haven’t even had the time to enjoy the Christmas season and the snow because I have been to crazed with finishing up school.  Unfortunately, cooking gets sporadic at these crazy times for me.   Luckily, my school work actually encourages me a lot of the time to get back into the kitchen and make myself a healthy meal. Last week, I came across this recipe on Whole Foods’ website while doing research for a presentation I had to do for school.  It is so warm and yummy especially this time of year!

Polenta is a cold weather dish popular in Italy, especially Venice! The apple chardonnay chicken sausage (available at Whole Foods) adds a really nice taste to this dish. You should try it out!

Polenta with Apple Chicken Sausage, Kale, and Beans adapted from Whole Foods

4 cups chicken broth

Salt to taste

3 cloves garlic, peeled

4 sage leaves

1 (2-inch) sprig rosemary

1 teaspoon red chile flakes

Cheesecloth and kitchen twine (you could also use a loose tea holder)

3 cups  dinosaur kale, large stems removed, leaves chopped

3 yellow polenta

drizzle of  extra virgin olive oil

10 ounces Apple Chardonnay Chicken sausage, cut into 3/4-inch pieces

1 1/2 cups cooked cannellini beans (for a quick shortcut you can use a can)

1/4 c Parmesan cheese

1/2 cup plus 2 tablespoons chopped flat-leaf parsley

Method

In a large pot, bring the broth, 4 cups water, and salt to a boil. Meanwhile, wrap the garlic, sage, rosemary, and red chile flakes in a piece of cheesecloth and tie with a piece of twine to make a pouch. Reduce the heat to low, add the herb pouch and simmer for 10 minutes. Remove and discard pouch, then add kale and simmer for 10 minutes. Drain kale, return liquid to the pot and return to a simmer. Set kale aside.  With the broth mixture at a simmer, pour the polenta into the pot in a slow, steady stream while stirring with a wooden spoon. Keeping the heat very low, stir slowly every few minutes for about 40 minutes. If some lumps form, press them against the side of the pot to dissolve them. The polenta should be thick and creamy.

While the polenta is cooking, heat drizzle of the oil in a large skillet over medium heat. Add sausage and cook until golden brown all over. Remove and reserve.

To finish the polenta, turn off the heat, cover pot and let rest, without stirring, for 10 minutes. Remove lid and stir polenta, scraping the sides of the pot with the wooden spoon. Add reserved kale, beans, 1/4 cup of the Parmesan cheese, 1/2 cup of the parsley and stir gently to incorporate all the ingredients into the polenta. Cook for another 2 minutes at a simmer, continuing to stir.

To serve, top the polenta with the sausage and sprinkle with remaining parsley and Parmesan cheese.



Beans, Beans good for your heart…

music:  “Little Lion Man” by Mumford and Sons

 

One of my favorite things about summer (and early fall) is barbecues.  It’s always fun to be outside enjoying good food and good weather with friends and family.  One of my favorite BBQ dishes is baked beans!  Before finding this great recipe on Eat, Live, Run I had only had either baked beans from a can, or recipes loaded with tons of brown sugar.  This recipe had a bit of a more tomatoey base, which I love.  Also, they get better the next day!

Ingredients

1 tsp extra virgin olive oil
1/2 of a large yellow onion, chopped
3 cloves garlic, minced
2 tbsp pure maple syrup
1 tbsp ketchup
1 tsp ground mustard
1/2 tsp sea salt
1 bay leaf
1 tsp hot sauce
8 oz tomato sauce
1 15 oz can cannelloni beans, drained and rinsed

Preheat oven to 350

In a cast iron skillet or non-stick skillet, heat the olive oil. Add the onions and sauté for about five minutes or until soft and translucent.

Add the garlic and sauté 30 seconds more.

Add the maple syrup, tomato sauce, salt, ground mustard, hot sauce and ketchup and simmer for five minutes.

Add the beans and bay leaf, stir, then cover the skillet with aluminum foil and bake for 45 minutes, stirring once during the baking process.

Allow to cool and serve warm.