Food for Thought

 {Snow collecting on a KY stone fence}

Everything that happens to me is the best possible thing that can happen to me.  

~Zen and the Art of Happiness

Let me tell you--2014 has not been my year so far.  Every day seemed to bring a new horror or crisis that needed to be dealt with.  On Tuesday, I was so unbelievably stressed that I went home right after work and cried--seriously.  I laid in bed, cried, and drank some wine.  

My mother shared the above quote with me, and I basically told her that was garbage.  After a few days of normalcy and family time, I am beginning to get back to my positive, non-stressed self.  

Maybe those events were the best possible things that could happen to me, but in the moment, it didn't feel like it.  Why am I rambling?  Because it's Friday; it's snowing, and I am having lunch without having to do work at the same time.  Small victories, my friends.

Have a fantastic weekend!

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White Bean and Ham Bone Soup

I like simplicity.  Using a ham bone is a necessity since most of the flavors are drawn from the marrow.  Slow cooking this recipe just drew out everything that could be drawn out.  I haven't had an oh-good-gosh-eyes-rolling-in-the-back-of-the-head-from-the-delicious-flavors recipe in a few days (okay maybe a few hours, but only because I had leftovers!). 

{White Bean and Ham Bone Soup}

 

{Chopping ingredients}

 

{The secret is to caramelize the ingredients to impart that deep flavor!}

 

{De-glaze the pan with white wine}

 

{Place in crock-pot}

 

{Enjoy}

One year ago:  Chana Masala

White Bean and Ham Bone Soup

Serves 6

2 tablespoons olive oil
1 large onion, chopped
1 cup celery, diced (about 3 stalks)
1 cup carrots, diced (about 3)
6 cloves garlic, minced
1/2 cup white wine
2 cans Northern beans, drained and rinsed
1 each ham joint with some meat on it
6 cups chicken broth
2 bay leaves
1 teaspoon ground black pepper
Green onions (optional for garnish)

1. Heat olive oil in a skillet until hot.
2. Caramelize the onions, carrots, and celery until browned on the edges.
3. Meanwhile, place beans, ham joint, and broth in a crock-pot.
4. Add garlic and cook for another 2 minutes.
5. De-glaze the pan with white wine.
6. Add onion mixture to crock-pot.
7. Add bay leaves and pepper.
8. Cook on low for 8 hours.
9. Serve with green onions if desired.

Served with a grilled cheese sandwich, this is definitely a keeper for those cold, wintery nights!

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Southwest Chicken Casserole

It's been a clean-out-the-cupboards type of month.  You know--you buy ingredients with the best intentions of making them (like the 4 cans of chickpeas I have to try and roast them for a healthy chip alternative), but you don't ever get around to making them?...  Yeah...  I make up dishes sometimes which turn out to be DELICIOUS like this recipe!  (The hubby ate the ENTIRE casserole....  I think he loved it!)

 

{Southwest Chicken Casserole which I topped with cilantro and green onions}

 

{Cook chicken in broth then use the same broth to cook the rice!}

 

{Adding ingredients together}

 

{Mixed ingredients}

 

{Place in a casserole dish and bake!}

 

{Southwest Chicken Casserole}

Southwest Chicken Casserole

Serves 6

1 pound chicken breasts, boneless and skinless
4 cups chicken broth (plus possibly more)
1 cup uncooked rice (soak it beforehand to make cooking quicker)
8 oz frozen corn
15 oz black beans, drained and rinsed
1 cup sour cream
4 oz green chilies
1 cup salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 cups shredded cheese
Toppings like cheese, sour cream, cilantro and green onions

1. Place chicken and broth in a large pan on medium; cook chicken until done.
2. Remove chicken and set aside to cool.
3. Add rice to chicken broth and cook until done; adding more broth as necessary.
4. Meanwhile, mix corn, beans, cooled chicken, sour cream, chilies, salsa, cumin, chili powder, and cheese together.
5. If making this the night before, cool rice before adding to the chicken mixture.  If making this immediately, then add hot rice.
6. Preheat oven to 350.
7. Grease a 9x13 baking dish and pour chicken and rice mixture into pan.
8. Bake for 20-25 minutes or until top is slightly browned.
9. Serve with optional toppings.

Been noticing a Mexican theme here lately?  LOL  I just did!  I guess it's because of the warming spices like chili flakes and cumin.  It's always nice to have warm food on cold days!

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Tuesday Tip: How to Brown Butter

Sorry for being MIA yesterday.  Mondays always seem to be super busy for me.  Today, we are talking about how to brown butter.  What do you brown butter for?  Not much in American cuisine.  India uses it more often, but consider browning butter to add flavor and depth.  Even if you only slightly brown it!

 

{Step 1:  Slowly melt the butter in a pan}

 

{Step 2:  Don't walk away!  This process only takes 3 minutes (approximately) and you don't want burned butter!}

 

{Step 3:  Butter fat should start to brown.  You should also start to smell something slightly nutty.  Don't walk away!}

 

{Step 4:  Pull butter off the heat as more butter fats get brown.  The butter will smell nice and nutty now!}

{Step 5:  Use as directed by the recipe} 

Some great recipes to try browned butter are Roasted Cauliflower with Brown Butter Bread Crumbs or Salted Brown Butter Crispy Treats!  I haven't tried it yet, but my favorite food blogger, smitten kitchen, suggests using it in mashed potatoes instead of regular butter.  It's on my list to try!

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