Santa Fe Chicken & White Bean Soup

12-10-12

Today's post is another recipe that I made for my client and then tweaked to work for my diet. I've only made it once thus far, but hope to make it again very soon, as the guys thought it was SOOO good! :-P The original recipe can be found in The Oregonian Cookbook (pg 47), and as usual the recipe below is how I made it. Enjoy!

Santa Fe Chicken & White Bean Soup
Yield: 10-12 Servings

2-1/2 Cups  Great Northern beans, soaked in water to cover overnight
11    Cups  Chicken Stock (divided)
1     Tbsp  Dried Oregano
1     Tbsp  Dried Parsley
3     Tsp   Sea Salt
4     Tsp   Ground Cumin
2     Tsp   Dehydrated Garlic
1-1/2 Tsp   Dehydrated Onion
1     Tsp   Paprika
1/2   Tsp   Chili Powder
1/8   Tsp   Ground White Pepper
1/8   Tsp   Ground Black Pepper
Pinch       Cayenne Pepper
Pinch       Red Pepper Flakes, crushed
6     Tbsp  Butter
3     Tbsp  Olive Oil
4     Cups  Onion, chopped
2     Cups  Green Bell Pepper, chopped
1     Cup   Celery, chopped
1-1/2 Tbsp  Garlic, minced (divided)
3     Tbsp  Almond Flour
1    Pound  Boneless, Skinless Chicken, cut into 3/4-inch pieces 
Garnish:   Shredded Cheese, salsa, sour cream(SCD Yogurt), and fresh Cilantro

1)  Drain soaked beans. Combine with 8 cups Chicken Stock in large pot. Bring to a boil; cover and simmer 1-1/2 to 2 hours or until tender.
2)  In a small bowl, combine oregano, parsley, salt, cumin, dehydrated garlic, dehydrated onion, paprika, chili powder, white and black peppers, cayenne, and red pepper flakes; set aside.
3)  In a stockpot, heat butter and olive oil; add onions, bell peppers, celery, 1/2 Tbsp (1-1/2 tsp) garlic, and 1/3 of the reserved seasoning mix. Saute over medium heat for about 5 mins. Add another 1/2 Tbsp garlic and another 1/3 seasoning mix; continue sauteing until celery is tender. Add remaining 1/2 Tbsp garlic, remaining seasoning mix, and 3 Tbsp Almond Flour. Cook 5-7 mins longer. Whisk in remaining 3 cups Chicken Stock, cooking until thickened. 
4)  Add cooked beans and their broth, and chicken; heat until chicken is just cooked, about 5-6 mins. Serve hot in bowls with cheese, salsa, "sour cream", and cilantro.

Note: The guys enjoyed some Tortilla chips with this, but a slice of toasted bread compliments it just as well.                 

Shepherd's Pie?

10-15-12

  Life has been busy here in the Boro for me. I got busy with work and ran out of honey, so my baking/cooking pursuits were put on hold for a bit.  But I'm back with the report of what I threw together for dinner last night. I originally got the inspiration from a recipe I saw in Sunset Magazine for Shepherd's Pie. The unique thing about the recipe in the magazine was that they'd used mashed Pumpkin for the top of the dish, instead of the usual mashed potatoes. I was thrilled with the idea because it helped me to realized that I don't actually have to use the common ingredients to make traditional dishes. With this in mind, I purchased an Acorn Squash to use for dinner two nights ago. I had some chicken and veggies on hand, so I decided to create my own version of this Shepherd's Pie (and yes, to all you Gordon Ramsey fans, the original recipe called for lamb). So with all other explanations aside, my recipe is below.

Always,

Kittydid

Chicken and Squash Bake

Yeilds: 3 Servings

1        Acorn Squash, cooked and mashed 

2  Tbsp  Butter, room temperature

2  cups  Chicken, (cooked & seasoned) sliced

1        Bell Pepper (I used green), chopped

2  cups  Carrots, chopped (I only had baby carrots, so I sliced lengthwise and halved)

2  Tbsp  Olive Oil

1/2      Onion, coursely chopped

1  clove Garlic, minced

1-2 cups Chicken Stock

2  Tbsp  Almond Flour

1)  Preheat oven to 375^F

2)  Mash together squash and butter in small bowl; set aside.

3)  Place chicken, bell pepper, and carrots in bottom of 8x8 baking dish; set aside.

4)  In saucepan heat oil, onion, and garlic over medium heat, until onion is translucent. 

5)  Sprinkle flour over top of onions and mix continuously until you can smell a warm almond-like scent; add chicken stock and any pan drippings from chicken. Simmer until slightly thickened.

6)  Pour gravy mixture over veggies and meat in baking dish, then top with squash mash.

7)  Bake, uncovered, for approx. 30 minutes, or until veggies are cooked.

Serve and enjoy!