White Chili

Source: Simply in Season
Date tried:May 24, 2017
Yield: 4 servings
Time needed: 30 minutes max.

Prior preparation
Both beans and chicken need to be cooked in advance.
Great way to use leftovers of these ingredients. Plan previous weeks menus with this in mind.

The name comes from substitutions made to a standard chili recipe:
-white navy beans replace red kidney beans
-chicken replaces ground beef
-white sauce replaces tomato sauce

I enjoyed this dish very much.

White Chili

White Chili
1/2 medium onion, chopped
1/2 cup/125 m; green pepper, chopped
3 stalks celery, chopped
1/4 cup/60 ml mild green chilis
2 cloves garlic, minced

2 Tbsp. butter
2 Tbsp. flour
2 cups/500 ml chicken broth
1/2 cup/125 ml milk

2 cups/500 ml cooked navy beans
2 ups/500 ml corn
1 cup/250 ml cooked chicken or turkey, chopped
1/4 cup/60 ml sour cream
1 tsp. poultry seasoning
1 tsp. ground cumin

In a large frypan sauté the chopped vegetables in 1 Tbsp. oil until just tender.
Set aside.

Make a white sauce in the soup pot:
Melt butter
Add flour and stir it in cooking briefly until it is bubbly
Stir in broth and milk
Cook over medium-high heat, stirring constantly, until thickened.

Add sautéed vegetables to white sauce along with all remaining ingredients and heat through.
Season to taste with chopped fresh cilantro, salt and pepper.
Garnish with shredded cheese if you like.

Sweet & Pungent Vegetable Curry

Source: Diet for a Small Planet
Date tried: April 2, 2013
Yield: 6 servings
Time needed: 30 minutes

Prior preparation needed
Soak and cook beans

This is a thick, sweet curry sauce to serve over rice, bulgur or whatever you please.  I chose to use adzuki beans today.

Soybeans or lima beans would have made a better picture and also allowed the curry flavour to stand out more.  But it is a very good dish whatever the colour of the beans.

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Middle East Tacos

Source: Diet for a Small Planet
Date tried: May 16, 2015
Yield: 10 tacos
Time needed: 45 minutes including 30 minutes resting time

The filling here is essentially a homemade hummus and once that has sat long enough for the flavours to blend, the meal is a cinch to put together. In fact, it’s a perfect occasion for letting folks make their own at the table. I used taco shells, but you can also use pita breads cut in half to hold the filling, or simply spread on crackers and serve beside the salad fixings.

Middle East Tacos

Middle East Tacos

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Boiled Egg in Lentil Sauce

Source: The Recipe of Love
Date tried: July 6, 2014
Yield: 6 servings
Time needed: 30 minutes

Prior Preparation Needed
Hardboil eggs
Prepare Berbere Mixture

A surprisingly quick dish to make and suitable for lunch. It cries out for injera.  If you don’t have any on hand, serve with a soft bread that will absorb the sauce, as it is quite spicy. The picture shows potato bread.

Boiled Egg in Lentil Sauce

Boiled Egg in Lentil Sauce

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Hot Tamale Pie

Source: May All Be Fed: Diet for a New World
Date tried: June 19, 2014
Yield: 1 8” square pie
Time needed: 1 hour (using cooked beans)

This is one of my favorite recipes from this cookbook.  Used canned beans or cook them ahead of time.  Once the vegetables are chopped up, the process is fast and simple.  Within 15 minutes you have the pie in the oven.

In spite of the name, I find this only mildly spicy.  But tastes vary.  Feel free to increase the quantities of chili powder and/or cayenne to taste.

One change I made in the process was to put only 2 of the 3 cups of water on to boil when beginning the cornmeal crust. I mixed the cup of cornmeal with the remaining cup of cold water.  Then I added the lemon juice and mustard to this mix.  When the water boiled I had a single cup of combined ingredients to add to it.

I find with cornmeal, flour or any fine grain, such as cream of wheat, it is much easier to make a paste with cold water first, then add it to the boiling water, stirring quickly.  Much less chance of lumps forming in the porridge or gravy. For some reason, many cookbooks do not incorporate this procedure in their recipe instructions.

This recipe keeps well in the refrigerator for up to 5 days. Just reheat in the oven for 30 minutes.  (Actually it’s good cold, too.)

 

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Peasant Soup

Source: Ecological Cooking
Date tried: March 1, 2014
Yield: 8 servings
Time needed: 90 minutes

Prior preparation needed:
Soak beans overnight or bring to boil, let cook a few minutes, cover and let stand one hour before proceeding with recipe.

This soup brings back memories of my childhood, especially those days when Daddy decided Mum deserved a day off and chose to make supper for us.  We always looked forward to Daddy’s suppers.  He was no great chef; he didn’t try anything fancy, never followed a recipe or even did a special shopping, so far as I can recall.  Just looked in the cupboard and fridge and started putting things together in a stew pot.  More often than not it was some sort of macaroni stew.

Peasant Soup

Peasant Soup

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Dal

Source: May All Be Fed: Diet for a New World
Date tried: Aug 21, 2016
Yield: 8 servings
Time needed: 50 minutes

Dal is the ubiquitous accompaniment to almost any meal in India and there must be as many recipes as there are cooks in that vast country. I have several among my cookbooks and in my opinion, this is by far the best.

Dal

Dal

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