Tuesday, September 9, 2008
What's for supper
White Bean Chili
3 cans drained and rinsed canellini beans
1 onion diced
3 tsp garlic
2 Tablespoons butter
4 cups chicken broth more as needed
1 small can green chilies
boil and shred chicken
Saute onion and garlic in butter. Add chicken broth and canellini beans.
1 1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1 tsp. cilantro
Whole Wheat Peanut Butter and Jelly Muffins
(makes 12 muffins)
1 cup all purpose flour
3/4 cup whole wheat flour *
1 1/2 tsp baking powder
3/4 tsp baking soda
Pinch of salt
2/3 cup natural peanut butter **
6 tbsp (3 ounces) unsalted butter, melted and cooled
3/4 cup light brown sugar
1 large egg
1 tsp pure vanilla extract
1 cup buttermilk
Approximately 1/3 cup fruit jam (I used strawberry)
Preheat oven to 375F. Line 12 (4-fl.oz. capacity) wells of your muffin pan with paper liners (or butter and flour each the wells).
In a bowl, sift together all purpose flour, whole wheat flour, baking powder, baking soda and salt. Set aside dry ingredients.
In a large mixing bowl, mix peanut butter, butter, and brown sugar. Mix in egg and vanilla. Mix in buttermilk and stir until evenly mixed. It should become smooth as you stir but it's also okay if the mixture looks a bit curdled.
Add the dry ingredients to the wet ingredients and mix gently until just moistened. You don't want to over mix the batter.
Spoon in about 2 tablespoons batter into each of the 12 wells of your prepared muffin pan. Spoon a heaping teaspoon of jam in the center (do not spread jam over the batter). Cover the jam with the remaining batter.
Bake at 375F for 15 – 18 minutes until muffins spring back when touched lightly. Cool in pan for 5 minutes and then remove muffins from pan and let them cool on wire rack for about 20 minutes before serving.
In a large heavy pot saute onion and garlic, Add the beans, the 4 cups broth, chilies, oregano, cayenne and cilantro and bring to a boil. Reduce the heat to low and simmer gently, adding more broth as needed, until the beans are very tender, 1 1/2 to 2 hours. Add the shredded chicken and continue to simmer. Serve with tortilla chips, Monterey Jack cheese and sour cream. I think a squeeze of lime would also go well with this Chili. We also added Louisiana Hot sauce to taste to our bowls.
Savory Cheddar Muffins
Makes 8 large muffins.
2 C. unbleached white flour
2 teas. baking powder
½ teas. sea salt
1 C. shredded sharp Cheddar cheese (no subs.)
Optional herbs: 1/2 T. crushed dried thyme or savory, 2T. chopped dried parsley, 1 teas. Mrs. Dash or Spike Seasoning Blend
1 C. milk
1 egg, beaten
¼ C. light olive or vegetable oil
Preheat oven to 400. Grease muffin tin and set aside. In a large bowl, combine flour, baking powder and salt. Add shredded cheese and (optional) herbs and stir to combine. In a small bowl, combine remaining liquid ingredients. Add to flour mixture, stirring just to combine, don’t over-mix. Spoon into prepared muffin tin, filling each cup ¾ full. Bake 15-20 minutes or until a toothpick inserted in center of muffin comes out clean. Reduce heat to 350 after first 10 minutes if browning too fast.
Reprinted from: Not Just for Vegetarians, Delicious Homestyle Cooking, the Meatless Way