White Chicken Chili for a crowd

White Chicken Chili

2 chickens Chili Roasted Chicken

2 Onions

1 cup Carrots

2 cans Green Chiles

Roasted Pablano's

Jalepeno

1 bulb Garlic

1 1/2  packages Navy Beans, dry

12 cups Chicken Broth

Chili powder

Cumin

Salt 

Pepper
Milk
Masa
Sour Cream
Cilantro
Cheese

Thaw the chicken and pat it dry

Mis in Place

Make a chili butter pasted using butter, oil, garlic, cumin, chili powder, oregeno, pepper, salt, cayenne.

Mix well, should be a creamy spreadable paste

Prepare the cavity with Limes, shallots and Garlic

Now Baste the bird generously with the chile butter paste

To roast the chicken I used the Julia Child Method roasting technique
Turns out like this!

Shred the chicken -  Yum!  Be sure to sample.

 Throw the bones, some cilantro, onion, pepper  and garlic in a pot of water and simmer for 3 hours

  

Prepare the onions carrot and green chiles by sauteing for 5 minutes in oil

Add Roasted Pablano's and Garlic

Rinse navy beans

and add them to the pot along with Chicken stock.  1 lb of beans should have 8 cups of liquid.

 I roasted some dried mild chiles and chipotles and grinded them to a powder

after 1 hour of cooking the beans add the chicken and simmer for 1 additional hour

Stir in 1 - 2 cups milk and 1 - 2 tables Masa corn flour

Add cilantro, sour cream and cheese.  Enjoy!

Thai Red Curry with Chicken and Cashews

One of my favorite Dishes is Thai Red Curry.  It can me made dozens of ways with a variety of ingredients on hand and is sure to please anyone.  My family loves both beef and Chicken versions and Baby corn is a must in our home.  Hope you enjoy!

I normally make a double batch as the left overs are just as good as the first meal.

Here are the main ingredients
4 cans coconut milk
fish sauce
soy sauce
galangal
kaffir lime leaves
lemon grass
palm sugar
baby corn
green beens
chicken
cilantro
hot sesame oil
shallots

4 chicken breasts cut into slices while the chicken is still slightly frozen

Add 2 tablespoons coconut oil and stir fry chicken chili paste for 3 minutes

 

Add 1 can of coconut milk saute for 10 min

 

Reduce to simmer and add 3 cans of coconut milk or coconut cream

Add 1 tablespoon soy sauce

 

2 tablespoons fish sauce

 

Add 1/2 chunk of Palm Sugar

 

 

grated galangal  (1 tspn)

4 -5 Kaffir lime leaves finely chopped

 

 

1 Tablespoon grated lemon grass (fresh or frozen)

 

cut 2 15 oz cans of baby corn into 3rds

 

 

Cover 1 ½ cups green beans in water and microwave for 5 minutes

Cut green beans in ½ - add to the curry

Simmer for 20 – 40 minutes

For garnish

Saute cashews in Hot sesame oil

 
 
 
 

Put 1/2 cup cooked brown rice in a bowl



Add curry chopped cilantro and shallots

Mushroom Miso Soup with Cilantro and Roasted Shallots

Miso Soup is enjoyed at our family in every season. It is medicinal, warm and accessible to palates of all ages.  I normally cook for 8 people, but these ingredients can easily be divided in 1/2 for a smaller crowd. Enjoy

 

8 cups of water


Add 3 teaspoons of HonDashi & 1 tablespoon dried shredded Seaweed and bring to a boil
 


Reduce heat to simmer and add 1 small block of Firm Tofu diced

 

6 tablespoons Miso (light)

sliced Mushrooms

 

Cilantro


Roasted Shallots

 Keep pot on simmer.  It is important not to boil the miso as the higher heat destroys the mellow flavor of the Miso.  Ladel the soup in a bowl and garnish with extra cilantro, shallots, or Diced Green onion