What's Cooking Wednesday - White Chili

Since it snowed all day yesterday, a hearty crock pot recipe seemed appropriate. I originally shared this back in 2010, before I'd started my What's Cooking Wednesday series. Hope nobody minds. (And if you do, send me one of your favorite recipes!)

White Chili

Ingredients
1 medium sized onion, chopped
1 garlic clove, minced
1 t ground cumin
2 whole large chicken breasts, skinless, boneless, and cut into 1 inch chunks (If you prefer vegetarian, just leave this out)
1 can (15-19 oz) white kidney beans (cannellini), drained
1 can (15 1/2 -19 oz) garbanzo beans, drained
1 can (12 oz) white corn, drained
2  cans (4 oz) chopped green chiles
1 1/2 - 2 cups chicken broth (Vegetable broth if you're going the veggie route)

Instructions
Stick everything in the pot.
When chicken is tender, it's done. Adjust liquid to taste.
To serve, stir in some hot pepper sauce, to taste, if desired.
Add 1 c. shredded Monterrey Jack cheese; garnish with parsley.


And, for those celebrating Passover, Janet Rudolph has a flourless chocolate cake receipe on her blog. Check it out.

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On Being a Minority

Thanks and welcome to my new followers. I can't believe I'm almost at 300. And don't forget to leave a comment on Jenyfer Matthews' post (scroll down to Tuesday). She's giving away an ARC. And why haven't you entered my contest? It's not that hard!

We're in the midst of Passover, and it's interesting to compare our celebrations over the past few years. Two years ago, we were still in Florida. No family around, so I invited another couple (non-Jews) to share our Seder. Last year, we were renting a small apartment in Monument, and although I had no real kitchen, family was nearby, so I went to my daughter's house and cooked, and we had the first "family" meal in quite some time. This year, we're up in Divide, and we can have a family Seder again.

I discovered that ethnic foods here are 85% Hispanic. A little Asian, and a smattering of Indian. I was able to find a few "Jewish" items in the local chains. (We have one small grocery store in Divide, and its ethic food section is more like 95% Hispanic. For "real" shopping we go to Woodland Park, where there are 2 grocery stores and a Walmart.)

I checked out the "Jewish" offerings at the two grocery stores there. Yes, they had a few items, but not the special "Kosher for Passover" variety. I figured the kids down in Colorado Springs would be able to get the appropriate foodstuffs, and would take advantage of their finds.

And onto the Fish Course

And, as I promised yesterday, here's the recipe Jess found on line for Gefilte Fish. I'll be making a whole lot of macaroons before I tackle this one. If you're looking for her pictures of Wales, they're on Friday's post.

That Recipe You Requested

If you're looking for Jessica's shots of Wales, scroll to the next post. Someone requested her recipe for macaroons, which I'm posting below. And for the record, I did find a small "Passover" table at the local Safeway, which still had several varieties of macaroons, so I won't be faced with creating my own in my non-kitchen.

She also added a recipe for gefillte fish. I'll post that one tomorrow. More power to you, Jess.

Traditions

What I'm reading: Whisper No Lies, by Cindy Gerard; contest entries


Thanks to Linda Swift for sharing those pesky language differences between two countries claiming "English" is their native tongue. Having traveled to England and South Africa, I can vouch for the need for a translator at times.

Linda's contest runs through Friday, so you can enter simply by leaving a comment on yesterday's post.

Tonight marks the beginning of Passover. As a child, it was my second-favorite holiday (no presents, so it couldn't be first). Today, with no family around, and being responsible for all the shopping, preparations and cooking (hubby is in charge of cleanup, thank goodness), it's not quite as exciting. However, skipping it just doesn't feel right. Given there will only be 4 of us—we always invite friends—I'll take advantage of convenience foods rather than doing a lot from scratch.

My daughter in Northern Ireland, on the other hand, even though she's even more removed from family, as her husband is in the British army and won't be home, is going so far as to make her own gefilte fish, something that comes out of a jar in my book. These fish 'croquettes' are probably the true test of 'company manners' when our guests, normally not Jewish, are faced with that course. A generous dollop of horseradish helps. It's definitely an acquired taste, although that and fish sticks were the only way one of my daughters would eat fish as a child.
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At one point in the ceremony, someone opens the front door for the prophet Elijah. My mother tells of being a very young child, and when the door was opened, a black cat walked in. She always thought Elijah was a cat.

My fondest memory of early Seders was sitting next to my older cousin and sneaking the charoses (a mixture of apples and walnuts) when things dragged on. There were always 2 batches: one made with wine, and one with apple juice for the kids. It's a very simple dish to make, and I always wonder why I never make it at other times of the year.

So, yesterday, in addition to yet another trip to the store for last minute items, I set the table, (which included polishing the silver), made the charoses, prepped the radishes, made my mother's family citron crème dessert, and made a list so I don't forget anything, even though I think I could phone it in after all these years.

We gather to retell the story of the Exodus, and to eat ceremonial foods which are symbols of the struggle for freedom. And the message is that until all people are free, no one has freedom.

The ritual includes 4 glasses of wine (another reason hubby is responsible for cleanup), as well as ceremonial foods – the aforementioned charoses, as well as matzo, bitter herbs, and greens dipped in salt water. After that, dinner is served. We start with hard boiled eggs with salt water, which seems to be an Eastern European tradition, as it's not mentioned in the Haggadah as part of the ritual. It does tie in with spring and rebirth, which is the time of year of the holiday. From there, we'll have the gefilte fish, matzo ball soup, and my standard menu of Cornish game hens baked on a bed of farfel (crushed matzo) stuffing, with a red-currant raisin sauce. The vegetable varies, but tomorrow it'll be green beans. We used to have potatoes, but with the stuffing, plus the matzo, there are enough carbs on the table. Dessert will be the citron crème and macaroons. (I bow to my daughter who baked her own; mine come from the grocery store.)

So, for those of you celebrating, Happy Passover. I'm off to make matzo balls.