“Enough with the politics. How about food? Why don’t you give us another recipe?”
This is a full service blog. Ask for another recipe and that’s what you get.
Regular readers may remember that I like to create Kosher, low carbohydrate meals and desserts. Past posts have detailed my pumpkin pie, my version of Chicken Cordon Bleu, and mashed cauliflower, a great substitute for mashed potatoes. Kosher meals do not mix meat and dairy so I may use fake meat and real cheese or real meat and fake cheese. Low carb diets, whether for weight loss or diabetes, require that we eliminate as many unnecessary carbs as possible. This isn’t a search for absolute zero. Some of you on stricter diets may choose to eliminate one or two of the ingredients.
Today we tackle White Chicken Chili for two.
1 pound Skinless, boneless chicken thighs
2 T Vegetable Oil
1 Small Onion, chopped
2 Small Crimini Mushrooms, sliced
2 Cloves of Garlic, chopped
4 ounces Diced Green Chili Peppers (small can)
1t Oregano
1t Cumin
½ t Cayenne Pepper
14.5 ounces Low Sodium Chicken Broth (can)
15 ounces White Kidney Beans, drained (Cannelloni)
1 slice Tofutti (fake Mozzarella Cheese)
4 Saltines (very optional)
1. Clean, trim, and cut the chicken into large, bite size pieces. Cook the chicken. I stir fried mine in the wok. Feel free to bake or boil if that is easier for you.
2. Heat some vegetable oil in a large saucepan. Slowly cook the onion and mushrooms. Stir in the garlic, chili peppers, cumin, cayenne pepper and oregano. Cook till tender. Stir in the chicken soup and beans. Add in the chicken and bring this to a light boil. Reduce to a lower heat and simmer for 20 minutes.
3. I served this hot over a couple of crunched up saltines. Each bowl was topped with half a slice of the fake cheese.
We enjoyed this with a salad of mixed greens, carrots, and cucumber. I found this to be a great cold weather meal. The chicken thigh meat gives it much more flavor.
Wine selection? I’m not sure. I suspect John Boehner might recommend orange soda.
