CREAMY WHITE CHILI
serves 10
From the man cave of David Lawson
2 pounds of chicken breasts diced
1 onion chopped
1 garlic bulb or (to taste) chopped or pressed
1 tb oil
8 cans (15 oz) Great Northren bean rinsed and drained
(you can swap 2 cans for Garbanzo if desired)
3 15 oz cans chicken broth
4 4oz cans green chilli
1 each of Red bell pepper and Green bell pepper chopped
1 tsp salt
1 tsp pepper
1 tsp cumin ( spices to taste)
2 tsp oregano
1/2 tsp cayenne pepper (I use 2 tsp for more zip)
2 cups sour cream
1 cup whipping cream
Saute chicken,onion,and garlic in oil.
In large pot or crock pot. add beans, broth, seasonings and sauteed chicken, onion, garlic.
Bring to a boil, then simmer for 30 mins.
Add sour cream and whipping cream. Mix and heat through.
Sunday, February 27, 2011
Berry Batter Cake (served at the Stake RS meeting 2/24/2011)
Ingredients:
4 cups berries (blueberries, raspberries, or any combination--fresh or frozen (Costco triple berry blend works great)
juice of a lemon-(about 3-4 Tbsp)
6 Tbsp butter, softened
1 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
Topping ingredients:
1 1/4 cups sugar
2 Tbsp cornstarch
1/2 tsp. salt
1/4 tsp. cinnamon
2 cups boiling water
Directions:
Spary 9/13 baking dish (glass if you have it) with cooking spray. Put berries in the bottom of the dish and sprinkle with lemon juice.
In a medium mixing bowl, cream butter and then add sugar and beat until fluffy. In a separate bowl, combine flour, baking powder, salt, and mix well. Add small amounts of milk and dry ingredients alternately to the butter/sugar mixture, mixing well after each addition. Drop batter by large spoonfuls over the berries and then carefully spread it until berries are covered.
Mix sugar, cornstarch salt, and cinnamon and sprinkle over batter. Pour the boiling water over everything.
Bake at 350 degrees for about 45-60 minutes or until the crust is golden brown and cooked through.
Serve warm.
4 cups berries (blueberries, raspberries, or any combination--fresh or frozen (Costco triple berry blend works great)
juice of a lemon-(about 3-4 Tbsp)
6 Tbsp butter, softened
1 cup sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
Topping ingredients:
1 1/4 cups sugar
2 Tbsp cornstarch
1/2 tsp. salt
1/4 tsp. cinnamon
2 cups boiling water
Directions:
Spary 9/13 baking dish (glass if you have it) with cooking spray. Put berries in the bottom of the dish and sprinkle with lemon juice.
In a medium mixing bowl, cream butter and then add sugar and beat until fluffy. In a separate bowl, combine flour, baking powder, salt, and mix well. Add small amounts of milk and dry ingredients alternately to the butter/sugar mixture, mixing well after each addition. Drop batter by large spoonfuls over the berries and then carefully spread it until berries are covered.
Mix sugar, cornstarch salt, and cinnamon and sprinkle over batter. Pour the boiling water over everything.
Bake at 350 degrees for about 45-60 minutes or until the crust is golden brown and cooked through.
Serve warm.
Wednesday, February 16, 2011
Lynn Shepherd's White Chil
White Chili
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 large sweet onion
1 1/2 teaspoons garlic powder
1 tablespoon olive oil
2 (15 1/2 ounce) cans white beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth or stock
2 chicken bouillon cubes
1 teaspoon salt
1 teaspoon oregano
1 teaspoon dried cilantro
1/2 teaspoon pepper
2 (4 ounce) cans diced fire-roasted green chilies
2 tablespoons sugar
Mix the above ingredients in crock pot and cook on low for 6-8 hours.
1 cup sour cream (room temperature)
1/2 cup whipping cream (room temperature)
Before serving, mix sour cream and whipping cream into chili.
1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
1 large sweet onion
1 1/2 teaspoons garlic powder
1 tablespoon olive oil
2 (15 1/2 ounce) cans white beans, rinsed and drained
1 (14 1/2 ounce) can chicken broth or stock
2 chicken bouillon cubes
1 teaspoon salt
1 teaspoon oregano
1 teaspoon dried cilantro
1/2 teaspoon pepper
2 (4 ounce) cans diced fire-roasted green chilies
2 tablespoons sugar
Mix the above ingredients in crock pot and cook on low for 6-8 hours.
1 cup sour cream (room temperature)
1/2 cup whipping cream (room temperature)
Before serving, mix sour cream and whipping cream into chili.
Monday, February 14, 2011
Bruce Carpenter's chili
Chili Con Carne
(Chili with Beef)
This is a true chili with beef (effectively, beef in mole sauce), relying primarily on its two main ingredients. It uses shredded beef, slow cooked, and a thick chili base without any tomato, but with a hint of chocolate. A little more work than some, but of great flavor.
4-5 lb chuck roast
5 oz dried ancho chilies*
water
1 bell pepper, green or red
1 medium onion
3 large cloves garlic
2 tsp dried oregano
1 Tbs dried cumin
3-4 cups beef broth
Chili or cayenne powder (optional)
salt and pepper to taste
¼ cup semi-sweet chocolate
Apple cider vinegar (optional)
Beans (optional: pinto, brown, kidney, or black)
Trim the roast of fat and any tough parts (saves time in the shredding process). Place the roast in a large Dutch oven and place uncovered in a 300° oven. Place the dried chilies in a saucepan and add about 3 cups of water. Cover and simmer the chilies for 30 minutes. Remove the stems, place the softened chilies and the cooking water into a blender or food processor, and blend until a smooth paste. Press this through a sieve or strainer with the back of a spoon, working it well to get as much of the paste as you can. Scrape the bottom of the strainer and discard whatever doesn’t pass through the strainer (mostly seeds and skin). Pour this paste over the roast and return the roast to the oven, cooking until the meat is very tender, falling apart with ease (about 3½ – 4 hours total). While the meat finishes cooking chop the pepper and onion, mince garlic, and sauté all in a bit of oil over medium low heat until onion is clear and very tender but not brown (about 15 minutes). Place the meat on a cutting board, leaving sauce and juice in the Dutch oven. Shred the beef (either pulling apart with two forks or with your hands after cooling). After shredding well, chop the beef until fibers are not more than ½” long and return to the Dutch oven. Now add the sautéed vegetables, oregano, cumin, and enough beef stock to thin to stew consistency. If you want beans in your chili, drain excess liquid and add them now (but leave it relatively thick). Usually at this point it will be of mild spiciness, so adjust by adding salt, pepper, and chili or cayenne powder to your taste. [I usually find there is enough salt from the broth, but I add about 2 tsp freshly ground pepper, 1 Tbs chili powder, and ¼ tsp cayenne.] Simmer for about 30 minutes, adding beef stock or water occasionally to achieve your preferred consistency. Chop the chocolate (or use chips) and add to the chili. If you like a bit of tanginess add about ¼ cup of vinegar. Simmer a minute or two more to blend and serve. As with all chilies, it is best reheated after spending a day in the refrigerator.
*Ancho chilies are actually dried poblano chilies. You can also use dried mulato, red New Mexico, or pasilla chilies, each with some change in flavor (all good). They are large and a very dark red-purple, sold in bags or sometimes cheaper in bulk (sold in bulk at Winco). The 5 oz for this recipe is about 6-7 large chilies.
(Chili with Beef)
This is a true chili with beef (effectively, beef in mole sauce), relying primarily on its two main ingredients. It uses shredded beef, slow cooked, and a thick chili base without any tomato, but with a hint of chocolate. A little more work than some, but of great flavor.
4-5 lb chuck roast
5 oz dried ancho chilies*
water
1 bell pepper, green or red
1 medium onion
3 large cloves garlic
2 tsp dried oregano
1 Tbs dried cumin
3-4 cups beef broth
Chili or cayenne powder (optional)
salt and pepper to taste
¼ cup semi-sweet chocolate
Apple cider vinegar (optional)
Beans (optional: pinto, brown, kidney, or black)
Trim the roast of fat and any tough parts (saves time in the shredding process). Place the roast in a large Dutch oven and place uncovered in a 300° oven. Place the dried chilies in a saucepan and add about 3 cups of water. Cover and simmer the chilies for 30 minutes. Remove the stems, place the softened chilies and the cooking water into a blender or food processor, and blend until a smooth paste. Press this through a sieve or strainer with the back of a spoon, working it well to get as much of the paste as you can. Scrape the bottom of the strainer and discard whatever doesn’t pass through the strainer (mostly seeds and skin). Pour this paste over the roast and return the roast to the oven, cooking until the meat is very tender, falling apart with ease (about 3½ – 4 hours total). While the meat finishes cooking chop the pepper and onion, mince garlic, and sauté all in a bit of oil over medium low heat until onion is clear and very tender but not brown (about 15 minutes). Place the meat on a cutting board, leaving sauce and juice in the Dutch oven. Shred the beef (either pulling apart with two forks or with your hands after cooling). After shredding well, chop the beef until fibers are not more than ½” long and return to the Dutch oven. Now add the sautéed vegetables, oregano, cumin, and enough beef stock to thin to stew consistency. If you want beans in your chili, drain excess liquid and add them now (but leave it relatively thick). Usually at this point it will be of mild spiciness, so adjust by adding salt, pepper, and chili or cayenne powder to your taste. [I usually find there is enough salt from the broth, but I add about 2 tsp freshly ground pepper, 1 Tbs chili powder, and ¼ tsp cayenne.] Simmer for about 30 minutes, adding beef stock or water occasionally to achieve your preferred consistency. Chop the chocolate (or use chips) and add to the chili. If you like a bit of tanginess add about ¼ cup of vinegar. Simmer a minute or two more to blend and serve. As with all chilies, it is best reheated after spending a day in the refrigerator.
*Ancho chilies are actually dried poblano chilies. You can also use dried mulato, red New Mexico, or pasilla chilies, each with some change in flavor (all good). They are large and a very dark red-purple, sold in bags or sometimes cheaper in bulk (sold in bulk at Winco). The 5 oz for this recipe is about 6-7 large chilies.
Marilyn Johnson's delicious and sooo cute whoopie pies
Whoopie Pies
Preheat oven to 400*
1\2 C. shortening 1 C. sugar
1 egg 1 t. vanilla
2 C. flour 1 t. salt
1\2 C. unsweetened cocoa 1\2 C. sour milk (I use buttermilk)
1\2 C. hot water
1 t. soda (you add this to the hot water)
Cream shortening and sugar together. Add egg and vanilla and beat well. Sift together:
flour, salt, and cocoa and add to the batter alternately with milk.
Stir baking soda into hot water and add to batter, continuing to beat until thoroughly mixed and batter is smooth.
Drop from a teaspoon onto lightly greased cookie sheet, about 2 1\2 inches apart.
Bake 6-8 minutes then cool on rack. Put two cookies, flat side facing, together with the filling.
After filling, store in layers, separated by wax paper in tightly covered container in coolplace. Or wrap each “sandwich” individually in plastic wrap and store in tightly covered container. These may be frozen, after being securely wrapped, for up to 1 month.
FILLING
1\2 C. shortening
2 1\4 C. powdered sugar
1 egg white
1\8 t. salt
1 t. vanilla (or if you prefer a hint of almond, use 1\2 t.vanilla and 1\2 t. almond flavoring.
Blend all ingredients together with mixer at low speed and then beat until smooth and creamy.
(Note: I made a cream cheese frosting and it worked great, although Marilyn's is my favorite)
Preheat oven to 400*
1\2 C. shortening 1 C. sugar
1 egg 1 t. vanilla
2 C. flour 1 t. salt
1\2 C. unsweetened cocoa 1\2 C. sour milk (I use buttermilk)
1\2 C. hot water
1 t. soda (you add this to the hot water)
Cream shortening and sugar together. Add egg and vanilla and beat well. Sift together:
flour, salt, and cocoa and add to the batter alternately with milk.
Stir baking soda into hot water and add to batter, continuing to beat until thoroughly mixed and batter is smooth.
Drop from a teaspoon onto lightly greased cookie sheet, about 2 1\2 inches apart.
Bake 6-8 minutes then cool on rack. Put two cookies, flat side facing, together with the filling.
After filling, store in layers, separated by wax paper in tightly covered container in coolplace. Or wrap each “sandwich” individually in plastic wrap and store in tightly covered container. These may be frozen, after being securely wrapped, for up to 1 month.
FILLING
1\2 C. shortening
2 1\4 C. powdered sugar
1 egg white
1\8 t. salt
1 t. vanilla (or if you prefer a hint of almond, use 1\2 t.vanilla and 1\2 t. almond flavoring.
Blend all ingredients together with mixer at low speed and then beat until smooth and creamy.
(Note: I made a cream cheese frosting and it worked great, although Marilyn's is my favorite)
Monday, February 7, 2011
Dixie W's Foolproof 100% Whole Wheat Bread from Bosch
Dixie's Bosch Foolproof Bread
Dixie demonstrated how to make 100% whole wheat bread at our mid-week meeting. She frequents the Bosch store bread-making classes and shared her knowledge with us. Here is a republications of the Bosch store recipe.
Recipe Ingredient
Whole Wheat White Half & Half Cinnamon Rolls
Water 90F 6 C 6-7 C 6 C 3 C
Salt 2 T 2 T 2 T 1 T
Oil ½ C ½ C ½ C 1/4 C
Liquid Lecithin 2 T 2 T 2 T 1 T
Honey 2/3 C n/a ½ C ½ C
Brown Sugar n/a n/a n/a n/a
Sugar n/a 1 C. n/a n/a
Dough Enhancer 2 ½ T. 2 T. 2 T. 1 T.
Vital Wheat Gluten 2 T. 2 T. 2T. 2 T.
Hard Wheat Flour 8 ½-15C 81/2 -16 C 7 white/7wheat 4-7.5C
Powdered Milk n/a 1 C n/a ½ C optional
Potato Flakes n/a 1 C n/a ½ C optional
Instant Yeast (SAF) 2 ½ T. 2 ½ T. 2 T. 1 ½ T.
Mixing Instructions:
For Bosch Universal Wheat combine 6 C. warm water and 8-9 cups fresh wheat flour. Using the dough hook mix to paste consistency. Mix in 2 ½ T. yeast then add salt, honey, oil, lecithin and gluten. Turn machine to speed one and add additional flour until dough pulls away from sides of bowl. As motor bears down increase to speed 2 carefully in order to not add too much flour. Let knead 7-8 minutes and then add dough enhancer. Knead two more minutes for a total of 9-10 minutes. Use shortening on your hands to form loaves. Take dough immediately form bowl. Pinch off enough dough to fill non-stick loaf pans ½ -2/3 full. Press dough evenly into pan. Cover with plastic to keep moist and let rise until doubled (approx. 1 inch above top of pan.) Place in preheated oven at 350 F. Bake 30-35 minutes. Internal temperature will be 180-185F. Yield: 5-6 1 ½ lb. loaves.
For Bosch Universal White follow the same instructions as above except mix only 5-7 minutes once dough has pulled away from sides of bowl. Add dough enhancer after 5-6 minutes of kneading. Follow same baking instructions. Yield: 5-6 1 ½ lb. loaves.
For Bosch Universal Wheat/White combine 6 C. warm water, 7 C. wheat flour, 2 C. white flour. Using dough hook mix to paste consistency. Mix in 2 ½ T. yeast, salt, oil, honey and lecithin. Turn mixer to speed 1 and add additional flour until dough pulls away from sides of bowl as motor bears down turn mixer to speed 2. Let knead for 4-5 minutes. Add dough enhancer and let knead 2 more minutes. If too sticky, add additional flour to eliminate stickiness. Take immediately out of bowl. Fill loaf pans ½ full and press dough down into pan. Follow wheat bread baking instructions. Yield is approx. 5-6 1 ½ lb. loaves.
For Bosch Universal Cinnamon Rolls use the same mixing instructions as Wheat Bread. Remove the dough once it is kneaded and roll it out on a lightly oiled surface into a large rectangle about 16” x 36” and ¼” thick. Melt 6 T. butter and spread over dough. Spread 1 ½ C. brown sugar and 1 T. cinnamon evenly over dough. Roll up dough jelly roll style seam side down on table. Cut into 1 inch slices with floss or string. Slide string under the roll, cross it over the top, and pull apart. Place rolls on oiled baking sheet. Let rise until double in size. Bake at 350 F for 13-18 minutes. Yield 32 rolls.
(Glaze: Mix 3-4 T. milk and 2 C. powdered sugar together till you have a syrup consistency. Flavor with 1 t. of vanilla and ¼ t. of almond flavoring. I add a sprinkle of salt, too. –Karen)
What is Lecithin?
Dixie W's Bosch bread recipe called for lecithin. Some of the ladies asked what it was. Here's a bit of what I found:
LECITHIN - Naturally occurring in soybeans, available in liquid or granule form; used to lightly coat baking pans to prevent sticking (use 1/3 part liquid lecithin with 2/3 part oil); it is a fat emulsifier and can be added to smoothies, in Better Butter recipes, in bread dough and other baked goods. http://realfoodliving.com/faqs/real-foods-glossary
Dough enhancer is listed separately from lecithin in the Bosch "Foolproof Bread" recipe, but lecithin is one of numerous dough enhancers. Lecithin "[h]elps keep bread fresher longer & works with the gluten to make a lighter bread. It also helps make the bread moister and acts as a mild preservative. Made from soy or egg yolks. Comes in liquid or granular form. Use: 1 Tablespoon per cup of flour." http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php Eggs, sugar, honey, oil, everything other than flour, water, yeast and salt are dough enhancers.
LECITHIN - Naturally occurring in soybeans, available in liquid or granule form; used to lightly coat baking pans to prevent sticking (use 1/3 part liquid lecithin with 2/3 part oil); it is a fat emulsifier and can be added to smoothies, in Better Butter recipes, in bread dough and other baked goods. http://realfoodliving.com/faqs/real-foods-glossary
Dough enhancer is listed separately from lecithin in the Bosch "Foolproof Bread" recipe, but lecithin is one of numerous dough enhancers. Lecithin "[h]elps keep bread fresher longer & works with the gluten to make a lighter bread. It also helps make the bread moister and acts as a mild preservative. Made from soy or egg yolks. Comes in liquid or granular form. Use: 1 Tablespoon per cup of flour." http://www.breadmachinedigest.com/tips/dough-enhancers-and-how-to-use-them.php Eggs, sugar, honey, oil, everything other than flour, water, yeast and salt are dough enhancers.
Marta D's Bread Machine Bread--White and 68%Whole Wheat
Read how Marta D. makes this awesome white bread and her fluffy 68% whole wheat bread. Click here.Friday, February 4, 2011
Thursday, February 3, 2011
What is Lecithin
Dixie's recipe for "Foolproof Bread" from the Bosch store calls for lecithin. Here's what I found: http://kokopellikaren.blogspot.com/2011/02/what-is-lecithin.html
I should have the recipe up soon.
I should have the recipe up soon.
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