My Mom”s White Chili

By in Fall, GF Mains, Gluten Free, Main Dish, Poultry, Recipes, Soup 21 Comments Tags: , , , , , , ,

My Mom”s White Chili

Many times I have morned the loss of some sort of food item that I thought I would never find here in Norway. Most of them I have let go of, knowing that I need to embrace these cultural differences and use them to make me a better cook. But, every once in while I get a delightful surprise and discover one of these long lost joys hidden amongst the shelves of one of my local grocery stores. Every time I find something new I have to resist the urge to jump up and down, squealing with glee. Some days I am able to cooly reach over, keeping my face precariously still so that there is not even a twitch to show how excited I really am inside. Other days I just cannot contain myself. When I finally discovered some canned green chilies at a newly found grocery store, I didn”t even have time to think before I yelped out a “yay” and let loose with a little hop (to my own horror). I cannot say this emphatically enough: I HEART GREEN CHILIES!

One of my favourite uses for green chilies is my Mom”s recipe for White Chili. This has been a favourite of mine for years. And, since my husband doesn”t care for the ground beef-tomato version (I know, shocker!), this is what I make when we are in the mood for chili. I must admit that I do enjoy the regular old chili myself, but if I was given the choice I would almost always choose this one. It is soo flavourful, spicy, creamy and comforting. And, no tomatoes! Great for those of us who get indigestion just from glancing at a tomato.

I like to serve this with tortilla chips. In fact, they replace my spoon. I also think that Smitten Kitchen”s Jalapeno-Cheddar Scones would go marvellously with this. I haven”t made them yet, but they are very high on my to make list.

If you are in the need for a chili-change-up I highly recommend that you give this recipe a try, and let me know what you think!

White Chili 46 (1)

White Chili

  • 1 pound chicken breast, cubed

  • 1 medium onion, chopped

  • 1.5 tsp. garlic powder (or 3 cloves, minced)

  • 1 Tbsp. oil

  • 2 cans (15.5oz each) white kidney beans

  • 1 can (14.5 oz) chicken broth

  • 2 cans (4 oz each) chopped green chilies

  • 1 tsp. oregano

  • 1/4 tsp. cayenne pepper

  • 1/2 tsp. black pepper

  • 1 tsp. ground cumin

  • 1 cup sour cream

  • 1/2 cup half and half

  1. In a large saucepan saute the chicken, onion and garlic in oil, over med. heat, until chicken is cooked through.

  2. Add beans, broth, chilies, and spices. Bring to a simmer.

  3. Add sour cream and half and half just before serving. Heat up but do not bring to a boil or it may separate.

Serves: 4

* I often substitute the white kidney beans for butter beans for a richer flavour.

* If you are in a pinch you can chop up some canned jalepenos in place of the green chilies, but only put in half the amount.

* If you do not have enough broth, use enough water to substitute and add some chicken bouillon.

* You can sub half whipping cream and half milk for the half and half. I have also made it before with regular milk and soy milk. Tastes just fine it”s just a little more soupy.

* This is not one of those chili”s that you want to have simmering on the stove all day. I would not let it simmer for longer then 30 min. or it will loose most of it”s flavour.

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Banana Rum Chocolate Chip Pound Cake

By in Breakfast, Cakes, Fall, Sweets 7 Comments Tags: , , , , , , ,

Banana Rum Chocolate Chip Pound Cake

We have been freezing our little behinds off over here in the land of Norge. The sun is still refusing to show it”s shining face and the cutting wind is making our walks to the grocery store not quite as enjoyable as they once were. I must be burning a lot more calories though because not only am I practically running everywhere I go, but my body is working hard at not becoming a solid mass. I know that Max is feeling it too because after his morning porridge he runs around the house teeth chattering, looking like he is desperately trying to warm up. That is when Mommy brings out the sweaters and the socks and he gets all bundled up to play inside. (We live in an apartment building and do not have control over our thermostat, for those of you who are wondering why we don”t just turn up the heat.) The sole control we have of warming ourselves up is to either bundle up or get something baking in the oven. Either is fine with me because I like being snuggly warm and eating freshly baked goods. Which brings us to this wonderful Banana Rum Chocolate Chip Pound Cake. The perfect thing to warm you up on a cold day.

Like many of you, one of the first food blogs that I ever read was by the talented and witty Helen of Tartelette. I was so enthrawled and inspired by her recipes that I spend days browsing through her archives to see what other goodies I had been missing out on. That is where I found this gem. It has since become my go to recipe when the bananas are starting to turn black, replacing my ever reliable Sour Cream Banana Bread.

There are so many ingredients in here that get my heart pumping with excitement. The cream cheese, sour cream, and bananas keep it ever so moist. The tropical flavours of rum and coconut keep it interesting. And the ooey gooey chocolate chips keep it comforting. Seriously, take a look at those ingredients and tell me that you do not want to run into the kitchen and make this immediately. Get to it!

Banana Pound Cake

Banana Rum Chocolate Chip Pound Cake

adapted from Tartelette

  • 2 1/4 cups flour

  • 1 Tbsp. baking powder

  • 1 tsp. baking soda

  • 1/4 tsp. salt

  • 1/2 tsp. cinnamon

  • 1/2 cup sour cream

  • 1/2 cup cream cheese, softened

  • 3/4 cup butter, softened

  • 1 cup sugar

  • 2 eggs

  • 2 bananas, mashed

  • 3/4 cup chocolate chips

  • 1/2 cup finely shredded coconut

  • 1/4 cup rum

  1. Sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.

  2. Combine sour cream and cream cheese. Set aside.

  3. Cream together butter and sugar until fluffy. Add eggs one at a time, beating until incorporated.

  4. Add 1/3 of the flour and mix until well combined. Add 1/3 cream cheese mixture and mix well. Continue alternating until all flour and cream cheese is incorporated.

  5. Fold in bananas, chocolate chips, coconut and rum.

  6. Pour into 2- 9×5 lightly oiled loaf pans. Bake at 350ºF (180ºC) for 30-40 min. or until toothpick inserted in center comes out clean.

  7. Let cool 10 min. in pan before removing to wire wracks to cool completely.

* Alternatively you can bake this in a 10 inch tube pan, but keep in mind that the cooking time will increase.

* If you do not wish to use real rum then by all means substitute it with a teaspoon or two of rum extract. But, PLEASE don”t leave it out because it would just not be the same without it. Also make sure to add 1/4 cup of another liquid to make up for the missing rum.

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Tortilla Salad Bowls

By in Breads, Fall, How-to's, Kids 15 Comments Tags: , ,

Tortilla Salad Bowls

My son is already beginning to chase me around the house. He giggles and giggles as he runs after me with some sort of object that he believes is scaring me. I have a feeling this mother is going to have her fair share of running away from little boys who are chasing her with weird and disgusting things. The older they get, the worse the things will become and the more I will actually be running for my life. Perhaps I should not be encouraging this action at such a young age? But, it”s hard not to when it”s just so darn cute!

These Tortilla Salad Bowls are so much fun. They dress up the everyday main dish salad and turn it into something special. What child would not want to dig into a salad when it is being hosted in such a cute little package? I know it sure makes me a lot more eager to dig in. They could not be easier to make and are still uber healthy, because there are no oils used to crisp them up. The restaurant version is usually a deep fried corn tortilla, virtually turning into a gigantic chip. And, although they are yummy, it kind of defeats the purpose of eating a salad in the first place. This is a much healthier alternative and equal the amount of fun.

Speaking of salads. I am kind of in a side-dish salad rut. Anybody have some quick and tasty side-dish salads they would like to share?

P.S. I took part in a Virtual Jam Swap hosted by Amy of Under the High Chair. You should really head over and take a look at the roundup. There are sooo many yummy jams to be found!

tortilla bowls

Tortilla Salad Bowls

  1. Take large sheets of aluminum foil and scrunch them up into balls approximately 3 inches in diameter. (You can make them larger or smaller depending on the look you are going for.)

  2. Wet each tortilla (8-9 inch) by running through tap water or giving it a quick dip in a pan filled with water. The point is to moisten it enough that it is flexible, not to make it sopping wet.

  3. Drape the tortillas over the foil balls, pleating them into the shape that you want. They will naturally drape over the ball as they bake, but I like to give them a bit of help with the shape so that I get the look I want.

  4. Place them on a baking sheet and bake at 400ºF for about 5 min. until starting to crisp up. Remove from oven, flip over, take out the foil balls and bake for another 2 min, until lightly browned and crisp.

  5. Let cool. Fill with salad fixing and enjoy! :)

* For added flavour, sprinkle the tortilla bowls with spices that match your salad, just before baking. I sprinkled mine with homemade Cajun Seasoning and served it with a Cajun Chicken Caesar Salad.

*  The foil balls can be easily used over as many times as you like, so there is no need for waste. Why not make two foil balls and bake them 2 at a time?

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Homemixed Cajun Seasoning

By in Condiments, GF Sides, Gluten Free, Ingredients 12 Comments Tags: , ,

cajun seasoning

It is becoming nearly impossible to get a good photo these days. The weather is so dreary and rainy that I have to turn on the lights as soon as I get up in the morning and they do not go off until I go to bed. Our house isn’t very well lit either so I am beginning to feel like I’m living in a cave. When the sun finally does shine through I just might hobble my way onto the porch, beating my chest, yelling in a garbled language. That may not even be too far from the truth seeing as I spend most of my days with a 16 month old who only speaks gibberish.

I don’t know what I will do when winter is in full swing. By December the sun will rise at 10 and set at 3. How in the world am I ever supposed to get anything accomplished in a mere 5 hours of daylight? Especially considering that my favourite time to photograph is between 2 and 4 when my son is napping. The sun will be descending by 2! Groan. I love winter. I really do. But, it is going to make this hobby of mine a lot more difficult.

This cajun seasoning is the bomb! I love to use it on hash-browns, grilled chicken, fries, you name it. It adds such a pop of flavour to otherwise boring fare. I like to make things like this from “scratch” because you can control the flavours and salt content. If there is a certain seasoning that your family does not like, decrease the amount, swap it for a different kind or leave it out all together. That is the great thing about making your own mix. It doesn’t have to be authentic, it just needs to suite your families taste buds. For us? I decreased the salt by half and kept everything else as is. (The recipe is written with the lower salt content.)

Homemixed Cajun Seasoning

adapted from Allrecipes

  • 1 tsp. salt
  • 2 tsp. garlic powder
  • 2.5 tsp. paprika
  • 1 tsp. pepper
  • 1 tsp. onion powder
  • 1 tsp. cayenne pepper
  • 1 1/4 tsp. oregano
  • 1 1/4 tsp. thyme
  • 1/2 tsp red pepper flakes, optional
  1. Mix together until well blended. Store well sealed in an airtight container.

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Grapefruit Cranberry Marmalade

By in Christmas, Condiments, Fall, GF Sides, Gluten Free 27 Comments Tags: , , , , , ,

Grapefruit Cranberry Marmalade

My life feels a bit like a circus right now. Everything”s going a little crazy and I”m having a hard time keeping my attention in one place. I didn”t even have the time to attempt this months Daring Bakers Challenge, which was the French Macaron. It is something I will have to try and conquer soon because it looks like so much fun! Hopefully things will get back into a regular rhythm soon so that I have more time to share with you dear folks.

The lovely Aimee over at Under the High Chair is hosting a jam swap. I could not resist contributing when I saw this marmalade recipe. I”m not sure what is up with my obsession with cranberries lately, but I can”t seem to get them out of my head. They are like little shining jewels to my minds eye and I simply must have them!

The grapefruit, cranberry combination of this marmalade intrigued me instantly and sounded like perfection. The breathtaking color is so festive and makes these perfect for giving as hostess gifts for either Thanksgiving or Christmas. If you are not a fan of marmalades then this just might be the one that breaks you. And, if you ARE a fan of marmalades then my gut tells me that you will love this! The grapefruit adds a wonderful light burst to the classic citrusy flavour and the cranberries round it out with a deep, robust, bittersweet taste.

This is a simple, straightforward recipe that requires no pectin. Just an hour of boiling 4 ingredients together, allowing it to cool and you have got a perfectly beautiful marmalade! What are you waiting for? :)

Grapefruit Cranberry Marmalade 158

Grapefruit Cranberry Marmalade

adapted from myrecipes

  • 4 large grapefruit (about 4 pounds)

  • 1.5 cups water

  • 2.5 cups cranberries

  • 3 cups sugar

  1. Carefully remove the rind of each grapefruit with a vegetable peeler or pairing knife, being careful to avoid the white pith. Slice the rind into thin strips. Place in a large saucepan.

  2. Peel and section the grapefruit: Slice off a piece of both the top and bottom of each grapefruit until the fruit is visible. Place on a cutting board. Starting at the top and following the curve of the fruit, cut away the remaining pith until only the flesh and membrane are left. Holding the fruit on it”s side, slide a pairing knife between one section of fruit and the membrane that is holding it there, loosening it”s hold. Cut alongside the opposite side of the fruit to loosen it from the membrane on the opposite side. Continue all the way along the grapefruit. Place the grapefruit sections into the saucepan and discard the empty membrane.

  3. Add 1.5 cups water to the saucepan. Bring to a boil over medium. Lower the heat and simmer for 15 min, stirring occasionally.

  4. Stir in cranberries and simmer for another 10 min.

  5. Add sugar and simmer for 30 min until slightly thickened. Continuing to stir occasionally.

  6. Remove from heat and allow to cool 10 min. Poor into jars or plastic containers and allow to cool for another 20 min before putting on lids. Let sit on counter until room temperature. Store in the fridge or freezer.

Makes approx: 5 cups

*This will keep for 3 weeks in the fridge or 6 months in the freezer.

*Cranberries have enough natural pectin to set this jam by itself. It is important to note that fresh cranberries have more pectin then frozen ones and therefore will set firmer. I did use frozen cranberries for mine and it turned out fine.

*To remove excess pith from the peeled rind: hold the rind firmly, pith side up, with one hand and drag your pairing knife in the opposite direction, shaving away the pith.

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Grapefruit Cranberry Marmalade 84 (1)

Apps for Cooks #1

By in More, Tools 13 Comments Tags: , , , , , , , ,

Apps for Cooks #1

Hello everyone I”m James, husband to Cheri. One of my passions is consumer electronics, and by far my favourite gadget is the iPhone & iPod touch. For me the obvious reason it”s the best device is all the amazing developers making very cool and useful apps.

Over the past few weeks I have been searching and testing applications to help in the kitchen. Surprisingly there is a lack of good applications in this category. There are a lot of recipe and food information apps… but honestly I don”t get the point, who wants to pay for something they can find for free online. Even the ones which are free for the most part are just a slower way to get what”s already online. So other than maybe proving useful while out at a friends house, who doesn”t have internet, these apps are not worth taking up space on my iphone.

A good application, for me, is something that solves a problem otherwise unsolved, makes something I can do on my computer better, or is a useful tool while I can”t get to my computer. I think I”ve found some apps that do exactly that for cooks and foodies.

The app Cheri and I have been using this week is called the Kitchen Calculator Pro. After downloading piles of useless applications this one is absolutely refreshing and definitely helps in the the kitchen. kitchenPro1SmallImmediately upon launching the application your welcomed with a easy on the eyes, straight to business start page, which I like. I can”t stand applications that insist on you seeing the splash page for 5 seconds every time you need to do a 3 second task.

Kitchen Calculator Pro is a hardcore ingredient, recipe, and substance conversion tool with FRACTIONS. This app makes easy work of converting teaspoons to pints, drops, and quarts. Being specifically designed for the kitchen there is no wasted space with unnecessary non-applicable measurement or mass units, again straight to the point about food.

Better still is its ability to auto round your math into fractional calculations. So when your angrily trying to decipher one half of two thirds, you don”t have to eye ball a guestimate where the invisible half line in the two thirds cup is… not that I”ve ever done that:) Being able to calculate in fractions is a huge help when you have to scale your recipes. Not mentioning the frustration of doing the real math yourself… who remembers math class anyway!

Kitchen Calculator Pro also enables mass to volume conversions or visa versa. This is accomplished with an extensive library of ingredients which have been pre weighed and measured. Given that no ingredient nor brand of ingredient will be the same, Kitchen Calculator Pro allows you to input your own data to compensate this. We found this feature is very powerful, although it”s not one you need every day or week, but when you do need it, it”s extremely useful. This feature by itself could easily be it”s own app.

This is an app that is worthy of the price, it will save you time and frustration. The fine folks at Forward Leap have done a wonderful job building this kitchen tool, I”ve no doubt you will all love it! Get your copy here.

What are your favourite iphone or ipod app?
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