Sunday, September 14, 2014

White Bean Chicken Chili


We're no strangers to chili around here--we love it red, black, and white, or red with a kick. Mmmm... But we've grown dissatisfied with our white chicken chili recipe (too much work, for one thing!). When I got tomatillos last week from the Colvins, I decided to look up chile recipes and see what I could find. Jackpot! This was delicious!! Bonus: I had all the fresh ingredients for it from the Colvins--garlic, onion, tomato, tomatillo.



 I imagine it freezes well since I have yet to meet a chili that didn't. I've heard, too, that tomatillos freeze easily: peel, wash, and throw in the freezer whole! So, you can stock up for this coming winter.



White Bean Chicken Chili
~adapted from allrecipes


  • 2 T. vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 3/4 c. water (original calls for chicken broth)
  • 1 quart box fresh tomatillos, husks removed, cored, and chopped, or 1 (18.75-oz) can
  • several fresh tomatoes, chopped, or 1 (14.5-oz) can diced
  • several fresh hot peppers or 1 (7-oz) can diced green chilies
  • 1/2 t. dried oregano
  • 1/2 t. ground coriander
  • 1/4 t. ground cumin
  • kernels from 2 ears corn or equivalent frozen
  • 1 pound chopped, cooked chicken
  • 2 (15-oz) cans white beans, drained
  • salt and pepper to taste
  • shredded cheddar cheese, optional topping
  • sour cream or plain yogurt, optional topping
  • salsa, optional topping
  1. Saute onion and garlic in hot oil until softened (about 5-10 minutes)
  2. Stir in water/broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, reduce heat, and simmer for about 10 minutes if using canned vegetables, 15-20 if using fresh. 
  3. Add remaining ingredients and simmer for an additional 5 minutes. Check for seasoning and serve with or without optional toppings.
~Serves 6-8

Wednesday, September 10, 2014

CSA Pick-Up (9/10/14)

I made it to my usual Wednesday pick-up from the Colvins today! The air feels a teensy, tiny bit less hot than last week. I won't go so far as to say it felt cool, mind you. Summer is not giving up the fight easily this year in East Tennessee. However, that teensy, tiny bit is enough to make me think of soup and other fall-ish foods. But our basket is still delivering summer fare! Craziness. Shows how warm it's been. Here's what we brought home:


  • watermelon
  • 1 bag potatoes
  • 1 bag okra
  • 1 box tomatoes (red, yellow, AND green!)
  • 1 bell pepper
  • 1 bag kale
  • 1 head garlic
  • 1 bag green beans
Dare I hope that we'll make it through an entire CSA season without bringing home eggplant??!! Colvins, are you surreptitiously removing it from my box so I won't complain?? :-)

I've been rather proud of our locavore meals this past week. Sunday, for lunch, we had Colvin arugula and carrots, Colvin potatoes, farmer's market bread, and farmer's market corn. We picked up some local apple cider and apples that afternoon, and last night we had Butternut Squash Soup with Roasted Apple. Tonight's recipe will appear later this week if it's any good, but it involves tomatillos, tomatoes, chilies, onion, and garlic--almost all from our CSA box (I would have used fresh chilies if I'd remembered I had them before I opened a can of chilies...duh). So, stay tuned! And we'll complement our meal with Colvin watermelon for dessert! Yum!

Butternut Squash Soup with Roasted Apple

We are partial to our favorite Butternut Squash Soup, but since I was able to get regional apples and fresh local apple cider in addition to more butternut squash from the Colvins, I figured I try this new recipe. It's a sweeter soup than our favorite and not as substantial (no dairy or anything to offer some staying power). It freezes fine, too.



Butternut Squash Soup with Roasted Apple
~from The B. T. C. Old-Fashioned Grocery Cookbook


  • 2 pounds mixed apples, peeled, halved, and cored*
  • 2 T. olive oil, plus more for the apples
  • salt
  • 1/4 t. pepper, plus more for the apples
  • 1/2 c. butter
  • 6 pounds butternut squash, peeled, seeded, and chopped
  • 1 large yellow onion, chopped
  • 1 garlic clove, chopped
  • 8 cups chicken or vegetable stock (or part stock/part water)
  • 2 c. fresh apple cider
  • 2 T. apple cider vinegar
  • 2 T. apple butter
  • 1 cinnamon stick or ~ 1/4 t. ground cinnamon
  • 1/8 t. allspice
  • 1/8 t. ground fennel
  • 1/8 t. nutmeg
  • dash cloves
  • sprigs fresh thyme
*cookbook specified granny smith, but I used a mixture of local apples

  1. Toss apples in enough oil to coat, season with salt and pepper, and roast at 425 degrees (cut-side down) for 30 to 45 minutes, until caramelized. 
  2. Heat butter and oil in a stockpot over medium heat. Add squash and onion and cook, stirring, until squash is soft, about 15 minutes. Add garlic and cook another 5 minutes. Add remaining ingredients (except thyme). Bring to a boil, reduce heat, and simmer for about an hour.
  3. Remove pot from heat, remove cinnamon stick if using, and puree. 
  4. Sprinkle individual servings with thyme, if using.
~Serves 6-9