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.

Herbed Broccoli Sandwich

Source: Simply in Season
Date tried: August 20, 2012
Yield:4-6 servings
Time needed: approximately 15 minutes (time to sauté + time to broil)

I had never thought of using broccoli in a sandwich before, but this works very well.  No wonder a tester reported that is quickly became a lunchtime favorite.  Simple, easy, delicious.

Herbed Broccoli Sandwich

Herbed Broccoli Sandwich
2 cups/500 ml broccoli, finely chopped
½ cup/125 ml onion, finely chopped
A few dashes each of dried basil, thyme, pepper
½ tsp. salt
4-6 slice French bread
¾ cup/175 ml cheese, shredded

Sauté broccoli and onion in a large frypan until broccoli is a bright green.
Mix in the herbs and salt.
Arrange on bread slices.
Top with shredded cheese.
Broil until cheese melts.
Serve immediately.

Maple Walnut Scones

Source: Simply in Season
Date tried: April 26, 2012
Yield: 5-6 servings
Time needed: 25 minutes

 This is simple enough and quick enough to make for breakfast.  Of course, it is in the “Spring” section of the cookbook.

Maple Walnut Scones

Maple Walnut Scones
3 ½ cups (875) ml. flour
1 cup (250 mL) walnuts or other nuts, finely chopped
4 tsp. baking powder
1 tsp. salt
2/3 cup (150 mL) chilled butter
1 cup (250 mL) milk
½ cup (125 mL) maple syrup

Preheat oven to 425oF (220oC)
Grease a baking pan.
Combine flour, nuts, baking powder and salt.
Add the butter, cutting it in until the mix is crumbly.
Quickly stir in milk and syrup.
Work mix into a soft dough.
Turn it out onto a board. Knead gently 5-6 times.
Roll out into a circle about ½” (1 cm.) thick and 7” (18 cm) across.
Cut into 10-12 wedges and place on baking pan.
Bake 15-18 minutes until golden.  Serve immediately.

Company Muffins

Source: Simply in Season
Date tried: April 24, 2017
Yield: 18 muffins
Time needed: 30 minutes

Jammed full of oats, apples, carrots, walnuts and raisins, these muffins certainly live up to their name.

Company Muffins

Company Muffins
1/2 cup/125 ml flour
1/2 cup/125 ml whole wheat flour
1 cup/375ml oat bran or rolled oats
3/4 cup/175 ml brown sugar
1 Tbsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

2 large tart apples, peeled, cored and shredded
1 1/2 cups/375 ml shredded carrots
1 cup/250 ml chopped walnuts or flax seed meal
1/2 cup/125 ml raisins

2 eggs, slightly beaten
1/2 cup/125 ml milk
1/4 cup/60 ml oil

Set oven to 375oF./190oC.
Grease muffin tins.

In a large bowl,combine first set of ingredients, mixing well.
Add the shredded apple and carrots, walnuts and raisins to the flour mixture, stirring to coat.

In a small bowl, combine the final three ingredients.
Make a well in the flour mixture and pour in liquid.
Stir just until moistened.

Fill muffins tins about 3/4 full.
Bake 18-20 minutes.

Creamed Asparagus or Spinach (with Popovers)

Source: Simply in Season
Date tried: January 4, 2017
Yield: Serves 2 as a main dish or 3-4 as a side dish
Time needed: 30-40 minutes for popover version. 20 minutes for omelet version

This is actually three recipes in one. First you make the creamed vegetable (asparagus or spinach) which you can serve as a side dish on its own, or on toast. Or you can try the omelet or popover versions below.

The quantities given for the cream sauce make a thin sauce. My preference is for a medium sauce. That would call for either 1/2 the milk or double the butter and flour.

Creamed Asparagus or Spinach
1 lb./500 g asparagus(cut in 3/4”/2 cm. pieces) or 3 cups/750 ml fresh spinach
1 Tbsp. butter
1 Tbsp flour
1 cup milk.

Cook the vegetable of your choice until tender. Drain and set aside.

Melt butter in frypan over medium heat.
Stir in flour until smooth and bubbly.
Gradually add milk, stirring constantly until smooth.
Cook over medium heat, stirring occasionally, until mixture thickens.
Stir in asparagus or spinach.
Season to taste and serve over buttered toast, in omelet or popovers.

Omelet version.(for one person)
Whisk together 2 eggs and 1 Tbsp. milk.
Place a non-stick frypan over medium heat.
Pour in beaten eggs.
As eggs set, lift edges to let uncooked portion flow underneath.
When eggs are set, cover one-half with creamed vegetable.
Fold and serve.

Popover version (6 popovers)
1/2 cup/125 ml whole wheat flour
1/2 cup/125 ml milk
2 eggs
1/2 tsp. sugar
1/4 tsp. dried thyme
1/4 tsp. salt.

Combine all ingredients and beat with an electric mixer or blender until smooth.
Set aside for 15 minutes.
Preheat oven to 400oF/200oC

While oven heats dab a little butter into six muffin cups.
Place in the oven to melt.
Brush melted butter over sides and bottoms of muffin cups.
Stir batter and divide among muffin cups.
Bake without opening oven door until puffed, firm and starting to brown. (about 25 minutes)
Immediately pierce with a knife to release steam.
Fill with creamed spinach or asparagus and serve.

Cream Soup Substitute

Source: Simply in Season
Date tried: March 21. 2015
Yield: 8 cups/ 2L
Time needed: A few minutes to make mix; 5-10 minutes to prepare it for use.

Many casserole recipes call for a can of cream soup (chicken, celery, mushroom, etc.) as an ingredient. If you prefer a low-fat, less salty and much less expensive alternative, here it is.

As the picture shows, once I had the mix ready, I used it to make a cream of vegetable soup.

Cream Soup Substitute & Cream of Vegetable Soup

Cream Soup Substitute & Cream of Vegetable Soup

Cream Soup Substitute
2 cups/500 ml dry milk powder
3/4 cup/175 ml cornstarch
1/4 cup/60 ml chicken or beef bouillon granules
1 tsp. dried basil
1/2 tsp. pepper
2 tsp. dried minced onion (optional)

Mix all ingredients together and store in a covered container in the refrigerator

To use
1 1/4 cups/300 ml cold water
1/3 cup/175 ml mix.
Combine water and mix in a small saucepan.
Cook stirring constantly until thickened.
Substitute this sauce for a 10 oz/300 g can of condensed cream soup.

Option
Add herbs such as thyme or dill or 1/4 cup/60 ml minced fresh onion when preparing.

Venison Broccoli Pasta Salad

Source: Simply in Season
Date tried: October 31, 2014
Yield:2-3 servings
Time needed: 1 hour

I looked forward to trying this salad and it did not disappoint. But it is certainly an occasional treat.  I splurged on a small piece of beef tenderloin since I couldn’t find venison. I am sure I could only have got half as much anyway at the same price.  Perhaps an acceptable version could be created with well-tenderized round steak or pot roast.

Venison Broccoli Pasta Salad

Venison Broccoli Pasta Salad

Venison Broccoli Pasta Salad
For marinade
1/4 cup/60ml water
1/4 cup/60 ml soy sauce
1 clove garlic
1 1/2 tsp. sugar
1/2 tsp. minced ginger root
1/4 tsp. ground red pepper
1 1/2 tsp. sesame oil

1/2 lb/250 g venison or beef tenderloin, cut 3/4”/2 cm. thick
1/4 lb./125 g linguine
2 cups/500ml broccoli florets, blanched and cooled

Combine marinade ingredients in a small saucepan and cook until about half of the liquid evaporates.
Add the sesame oil to the sauce and stir.  Set aside.

Sprinkle the venison or beef with coarsely ground black pepper.
Grill on both sides until medium done.
Slice thinly and add to sauce.
Refrigerate an hour or more.

Cook linguine. In a separate pot, blanch the broccoli. Let both cool.
When ready to serve, combine meat with sauce, linguine and broccoli.
Garnish with chopped onion and toasted sesame seeds.