Kitchen Bitch

Cooking in the Kitchen with Sass & Class

Man Meals: Southwestern White Bean Chicken Chili January 23, 2013

Southwestern White Bean Chicken Chili

Brrr … it’s cold outside! It’s the coldest it’s been this winter here in Cincinnati, so that can only mean one thing:

CHILI!!!!!!!!!!!!!!

Of course, with the Super Bowl coming up, I’m sure you’re also trying to find crowd-pleasing recipes—and let me tell you, this Southwestern White Bean Chicken Chili is it!

I’ve been thinking about chili for awhile now (is that weird? I sometimes think about recipes for weeks before I make them), and I really wanted to make something lighter than a traditional all-beef chili but with all the full, well-developed flavors that make us love chili in the first place. Sounds like a good plan, right?

Simmer chili

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Sopa Seca (Mexican Noodle Casserole) October 4, 2012

As the first months of our marriage go by, Doug and I seem to be eating more and more classic Mexican food each week. And it’s not just because Doug has developed what seems to be an endless affinity for the stuff (when we first met 4 years ago, Doug hated Mexican food because he had never had the real deal; now he requests tacos at least once a week). It’s also because I never grow tired of cooking it and sharing it with folks who have never experienced the pleasures of simple, traditional dishes made in homes around Mexico. And recently I got to cook this homey Mexican dish for my longtime friend and neighbor, Matt. (Thanks for stopping by, boy!)

Sopa seca, aka dry soup aka Mexican Noodle Casserole, is something that I’ve mentioned on this blog before. I made it in culinary school once, but this was the first time I’ve had a chance to make it at home, and WOW! I love this version from Saveur. Sopa seca is like the (spicy) Mexican version of noodle soup—it’s filling, comforting, and good for the soul. There’s no meat in it, but you won’t miss it—at least I know we didn’t, and that’s saying something. (more…)

 

Takeout With A Twist: Chicken Green Masala May 7, 2012

As a lover and promoter of all things Indian (remember this Chicken Saag with crispy onions and this Chicken Tikka Masala? Holy yum!), I’m often looking for interesting new Indian preparations to try. Lucky for me, I got to spend a week with my adorable sister Annie in Washington D.C., and she knows all the best restaurants in town, including the most tasty Indian spots. With some finagling we got a small table in the lounge area of Rasika‘a Penn Quarter location and I was happy as a clam. Score!

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Tuesdays with Dorie: Green-as-Spring Veal Stew April 17, 2012

Wow, my friends. I’ve had quite possibly the craziest month of my life, which is in itself a incredible thing to say since I’ve had some very crazy times, but in terms of work I’ve never quite worked like this before. It looks like the six-day work week is here to stay (at least in my life), and I’m really trying to get accustomed to working longer days and longer weeks in order to get Delish Dish Gourmet Chef Services off the ground.

And this little business of mine is picking up way faster than I ever imagined: I’m booked for almost every weekend in May already! I’m doing a bridal shower, a Cinco de Mayo/Derby Day burrito party, a 50-person rehearsal dinner of sorts and, of course, Final Fridays at Japp’s Since 1879 (who’s website will be up and running shortly I’m told)!

I’m so grateful and amazed at how many people have asked me to cook for them since I launched the business. If things keep on the up and up, I’ll be a full-time chef in no time! (YES!!) And let me tell you, I’m really looking forward to quitting my day job—or at least one of them! Working four jobs has been a juggling act, but that’s what Libras do best I’m told 🙂

But really, we all know you’re here for the food, and this dish is a doozy! I’ve had Dorie’s recipe for Green-as-Spring Veal Stew bookmarked for quite some time now, and when I came across Mark Bitman’s even more simple version, I knew I had to combine the two recipes to make my own version. With all the changes I’ve made this recipe is most definitely mine, but I have to thanks Dorie and Mark Bitman for their guiding hand with this one.

This dish really does scream “SPRING!!!” The vibrant green sauce is incredibly fresh, and every bite packs a wallop of herby awesomeness  (yes, that is a technical term) with a touch of sweetness from the peas.

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Classics, Updated: Broccoli-Quinoa Casserole March 27, 2012

In a house with four children (me + my triplet brother and sisters), my mom was always looking for new ways to 1) feed her children to satiety quickly (we all tend to get VERY grumpy when we need to eat. My sister Paige calls it hangry. Hungry + Angry = Hangry.), and 2) get us all the nutrients we needed to get through our mad rush of daily activities, from swimming to baseball to student council.

As a classic Southern woman in the vein of Paula Deen—minus the Southern drawl—my mom often turned to hearty one-pot casseroles to feed our family of 6. To this day, I still wax nostalgic about my mom’s casseroles, in particular her Broccoli-Cheese Casserole and her Chicken Tetrazzini, which I already updated here. So when I saw a post on Broccoli-Quinoa Casserole on my gal Jessica’s blog, Dishin’ About Nutrition, I knew I had to make my own version!

Quinoa (pronounced KEEN-wah) has gotten very popular in the past few years, and Doug and I have most definitely jumped on the bandwagon. Quinoa looks like a grain, but it’s actually an ancient tiny seed that the Incas used to eat as a primary form of nutrition. Quinoa, unlike wheat or rice, is a COMPLETE protein, which means not only does it have a lot of protein, but it’s also a balanced source of essential amino acids. And, it’s gluten free! You cook quinoa in the exact same way as rice (2 parts water to 1 part quinoa), except you give it a little rinse first.

Quinoa tastes like a nuttier, more delicious version of rice, at least in my opinion. I like to buy it in bulk bags at Sam’s Club or Costco, but you can most definitely find it in well-stocked supermarkets and specialty markets. I like to substitute it for rice in many recipes, this one included. As a nutritional powerhouse, quinoa supplies many of our needed vitamins and minerals, so it’s great for vegetarians and meat eaters alike. (more…)

 

Man Meals: Four-Chile Chili March 7, 2012

As I shopped the mountains of fresh produce at Findlay Market during my weekly visit, I came across cute little baskets filled with a variety of sweet and hot peppers for only $2. Doug and I can never seem to get enough chile in our lives, so I knew the little box of peppers wouldn’t go to waste.

With the last days of winter most definitely upon us (it’s gonna be 60 here in Cincinnati for the rest of the week!), I realized it was time for one last batch of chili, and I really wanted to come up with a new version to try and beat my all-time favorite chili recipe, my Pumpkin-Turkey Chili—and I think I might have done it! (more…)

 

Cooking with Julia: Beef Bourguignon January 27, 2012

I remember when I first purchased Julia Child’s Mastering the Art of French Cooking: I nestled into my parents’ welcoming La-Z-Boy and proceeded to read the entire tome almost cover to cover, lovingly marking recipes I wanted to try with my trusty Post-It notes. One of those recipes was, of course, the famous beef dish, beef bourguignon: tender chunks of beef simmered slowly in red wine and beef stock and garnished with buttery pearl onions and earthy mushrooms. Julia calls it “certainly one of the most delicious beef dishes ever concocted by man.”

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