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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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…)

 

Tuesdays with Dorie: Curried Chicken, Peppers, and Peas en Papillote February 22, 2011

My grandpa and grandma gave two of my favorite Christmas gifts this year (thanks Grams & Gramps!): a collapsible tripod for taking pictures for this lovely blog and a copy of Dorie Greenspan’s newest cookbook, Around My French Table.

Within, oh, about 2 minutes of perusing it, Around My French Table became one of my all-time favorite cookbooks—and I hadn’t even cooked a recipe from it. The recipes are easy and well explained, beautifully photographed and obviously delicious. And each has a poignant introduction written by Dorie herself. This is French food at it’s most accessible, and more Americans need to take advantage.

Dorie Greenspan is the award-winning author and co-author of nine cookbooks, including Baking with Julia (i.e., Julia Child) and Baking, From My Home to Yours. She travels between New York, Paris and Connecticut, cooking and writing up a storm for Parade and Bon Appetit. She’s won five James Beard and IACP awards, including Cookbook of the Year. Dorie has some serious credentials, and I highly suggest you pick up her latest tome and get cooking!

As a culinary student, I spend my nights learning French method and techniques, but Dorie’s book highlights the kind of French food I want to make, food that’s comforting but not too complex, classic but not stuffy. Her recipe for Curried Chicken with Peppers and Peas En Papillote satisfies on many levels: It’s healthy and flavorful, filling but light and fresh at the same time, and the sweet curry powder gives it a lovely sweet/savory component.

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