After a great week of outdoor walking and fine weather, we spent the weekend with our littlest granddaughter in Middlebury, Vermont. What a mid-fall treat it was. The Asheville family were here for a wedding and they needed a sitter for Edie. Well certainly no problem here. We couldn’t wait. We stayed at a place called The Rooms at The Stone Mill. Perfect setup with three bedrooms and a common room with kitchenette. Lots of room for a 2 1/2 year old to run around.
We arrived after an awful drive in the early dark through pouring rain. I gather it was left over from the most recent hurricane, Nicole, that swept its way up the East Coast. Our littlest managed her own umbrella very efficiently as we walked across the walking bridge to our wonderful Inn after dinner. Is there anything cuter? I was with her about a month ago in Asheville. What a change has taken place in just five weeks. As John says, “she’s house broken” – guess we have had too many puppies in our lives. And oh so independent as well as full of “Why?” about everything. It did dry out on Saturday after early morning rain so we were able to get out and walk around the shops and to explore a little. Once we found the book store and Cecily’s we were hooked. What a great town.
Walking in the Warm November Weather
I could not believe how wonderful the weather was again this past week. A couple of mornings were chilly but we waited until the sun came out and warmed things up before we set out. The dogs and I were very happy. Even though it is November there is still some pretty color out there in the woods. More of a golden glow which I caught on the trees as I looked towards Ragged Mountain. Rumor has it there could be some snow in the forecast for the coming week. We will have to wait and see but get the warm woolies out just in case.
Cooking This Week
I had a request after last week’s post, for a recipe for “White Chili”. I didn’t have one handy but I did some research and made a huge batch of it for us mid-week. It was delicious and well worth it. I doubled the recipe so we have a number of meals in the freezer for some nights when we don’t feel like cooking. Give it a try and I hope you enjoy it. The recipe comes from The New York Times Cooking.
Slow Cooker White Chicken Chili
INGREDIENTS
Yield: 6 to 8 servings
- 3tablespoons unsalted butter
- 1large yellow or red onion, finely chopped
- Kosher salt
- 10garlic cloves, finely chopped
- 1jalapeño, minced
- 3(4-ounce) cans chopped green chiles, hot, mild or a combination
- 2teaspoons ground cumin
- 2teaspoons onion powder
- 1teaspoon dried oregano
- ½teaspoon ground cayenne
- 2pounds boneless, skinless chicken thighs
- 3cups chicken stock
- 2(14-ounce) cans great Northern beans, drained and rinsed
- 1½cups frozen corn
- 1cup finely chopped fresh cilantro (about 1 small bunch), optional
- 1lime, juiced (about 2 tablespoons)
- Pickled jalapeño slices, sliced scallion, cubed avocado and sour cream, for serving
PREPARATION
- Step 1In a large Dutch oven, melt the butter over medium heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Add the garlic and jalapeño and cook until fragrant, about 1 minute. Add the chopped green chiles, cumin, onion powder, oregano and cayenne and stir until fragrant, 1 to 2 minutes.
- Step 2Transfer the mixture into a 5- to 8-quart slow cooker. Generously season the chicken thighs with salt and add them to the pot. Stir in 3 cups chicken stock and the beans. Cover and cook on low until the chicken is tender, 4 to 6 hours.
- Step 3Shred the chicken using two forks. (You can do this directly in the pot, or remove the chicken to a bowl, shred it, then return it to the pot.) Stir in the frozen corn, cover and cook until warmed through, about 10 minutes. Stir in the cilantro, if using, and lime juice. Season to taste with salt. Serve in bowls and pass the toppings at the table.
Tip
- You can also cook the chili in a Dutch oven on your stovetop. In step 2, add 4 cups stock instead of 3 cups and bring the mixture come to a simmer over medium-high. Reduce the heat to low, cover, and cook until the chicken is tender, stirring occasionally, about 35 minutes.
