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Because I'm boring like that


cooking

White Chili

This is a kid-friendly recipe adapted from the November 2011 Parents magazine. Recently discovered I could start it with uncooked chicken if I cook it in the crockpot long enough! Serve it with cheese and rice, or chips and sour cream, chives, avacado, whatever you like.

  • 1 lb. boneless chicken (can use as little as 1/2 lb. without changing much)

  • 1 onion, chopped

  • 1 T. minced fresh garlic (about 6 cloves if you're using truly fresh, but I use the kind in a squeeze bottle)

  • 1 T. chili powder (more if you're not giving this to kids)

  • 1 tsp. ground cumin

  • 1/2 tsp. dried oregano

  • 1/4 - 1/2 tsp. black pepper

  • 2 carrots, shredded

  • 3 15oz. cans of light colored beans - pinto, cannelini, small white all work well here. I usually use 2 different kinds for some additional color/texture

For the crockpot:
Put the chicken and onion in the bottom of the crock, then cover in spices and carrot. Lastly, drain & rinse the beans (you don't have to do this particularly well, but it helps reduce any off taste from the bean liquid) and add them on top.

Cook on low at least 6 hours, or on high at least 3, before testing the chicken to see if it's done. Remove the chicken to a bowl and shred it with two forks, then return it to the crockpot and stir.

For the stovetop:
Use pre-cooked chicken, whatever you have leftover from another meal. Dump everything in the pot together, and don't worry about rinsing the beans at all (you'll need a little more liquid since the chicken is already cooked). Stir well and cook on medium for 15-20 minutes, adding a little water or chicken broth if it gets too dry.

Note:
This recipe is incredibly versatile. I've left out the carrots, added frozen corn or finely diced squash, sometimes a few tablespoons of leftover pumpkin puree. It's always good, and the leftovers are fantastic too.
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cooking

Mrs. Cooley's coffee cake

For posterity. No idea where she got the recipe.

  • 1 cup flour

  • 2 tsp. baking powder

  • 1 tsp. cinnamon

  • 4 T. melted butter (or coconut oil)

  • 1/2 cup sugar

  • 1 tsp. vanilla

  • 1/2 cup sour milk

  • 1 egg

Mix together dry ingredients. Stir together wet ingredients and add to dry. Mix well. Pour into a greased pie pan or round cake pan. Sprinkle with additional sugar & cinnamon. Bake at 350° for 25 minutes.
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cooking

Buttermilk (sour milk) brownies

Best use of sour milk EVER. This makes a cake-like brownie. In fact, I have put whipped cream frosting on it and served it as chocolate cake for my children's birthdays.

Wet ingredients:

  • 1/2 cup butter (1 stick)

  • 1 cup water

  • 1/4 cup cocoa powder

  • 1/2 cup oil (coconut oil or another neutral oil is best)

Dry/Dough ingredients:

  • 2 cups sugar

  • 2 cups flour

  • 1/2 tsp. salt

  • 1 tsp. baking soda

  • 1 T. vanilla

  • 1 cup sour milk

  • 2 eggs

Preheat oven to 400° F

  1. Mix wet ingredients in a small saucepan on the stove & bring to a boil. (Watch it carefully!) Remove from heat when fully mixed and no clumps of cocoa powder remain.

  2. Mix together the dough ingredients (I use a mixer for this)

  3. Pour the (hot!) wet ingredients over the dough. Beat until thoroughly combined.

  4. Pour the resulting batter (very thin consistency) into a 13x9 pan.

  5. Bake at 400° for 15-20 minutes, until a toothpick insterted in the center comes out clean.

  6. Allow to cool before cutting.

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