The weather has turned chilly earlier than expected. Yesterday I put on the heat and wore a sweater. Last night the vineyard behind our house turned on the wind machine.
I want to make some warming dishes like chili. Here is a recipe from Pop Sugar for White Chili.
Serving Size: 4
1 pound dried white beans, soaked overnight
4 cups chicken stock
2 medium onion, coarsely chopped
3 cloves garlic, finely chopped
1 each salt
1/2 cup canned green chilis, chopped
2 teaspoons cumin
1 1/2 teaspoons dried oregano, crushed in mortar and pestle
1 teaspoon ground coriander
1/8 teaspoon ground clove
1/4 teaspoon cayenne pepper, or more to taste
2 cups cooked chicken breast halves, in chunks
1 cup monterey jack cheese, grated, optional
1. Soak beans overnight. Drain and rinse.
2. Combine beans, stock, half of onioins and the garlic, adn slat in large paucepan or pot and bring to a obil. Reduce heat, cover, simmer for 2 hours, or until beans are very tender. Add more stock as needed.
3. Add remaining onion and chiles, cumin, oregano, coriander, cloves, and cayenne. Mix well and continue to cook, cvoered for 30 minutes.
4. Add chicken and heat through. Served in bowls and garnish with cheese as desired.
I picked some tomatoes last night and wonder if all the green ones will ripen. I went on line looking for recipes and found this one which had great review. This recipe is from Epicurious. Ituses fresh melons that are available at the Farmer's Market.
Green Tomato and Honeydew Melon Salad
Yield: Makes 4 (first course or side dish) servings
1 teaspoon ground cumin
2 tablespoons raw green (hulled) pumpkin seeds (pepitas)
2 tablespoons plus 1/4 teaspoon extra-virgin olive oil, divided
1 tablespoon distilled white vinegar
2 teaspoon finely chopped seeded fresh jalapeño
1 1/2 lbs. mixed green tomatoes (not unripe), cut into 3/4-inch wedges
1/2 honeydew melon, cut into 3/4-inch pieces
1/4 cup packed cilantro leaves
1. Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute. Transfer to a large bowl.
2. Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 to 3 minutes. Transfer seeds to a small bowl and stir in 1/4 teaspoon oil and salt to taste.
3. Whisk together cumin, vinegar, chile, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in large bowl, then gently toss with tomatoes, melon, and cilantro. Sprinkle with pumpkin seeds.
Per serving: 302 calories, 23g fat (3g saturated), 0mg cholesterol, 199mg sodium, 24g carbohydrates, 3g fiber, 4g protein