Without further ado, here is my white bean chicken chili with yellow summer squash and smoked Gouda. If you notice, I forgot - again - to take a picture of our actual meal, so you are getting a shot of the remainder of the pot that I froze in containers for a later date. Perfect lunch sized portions to take to the office!
Chicken - Crestwick Farms
Stock - Homemade
Squash, onion, garlic - Farmer's Market
White Navy Beans - Hampshire Farms
Gouda - Grassfields Organics
Flour - Westwind Mill
Cream - Calder's Dairy
Olive Oil, Salt, Pepper, Chile Powder - Not Local
9 comments:
Ooh, girl, that sounds GOOD! I have all those ingredients. I'll have to try it. Yum!
Heather - it was good and so filling too. though, all you have to do is put cheese on something and I will eat it. I LOVE cheese.
The squash was an afterthought. I saw it hanging out at the bottom of the drawer and thought, I could just grate that up and throw it in. How simple! I am thinking I will buy a few more at next week's market and grate them up and put into storage bags and freeze for winter soups.
Chili sounds good to me almost any time!
I'm ordering a pressure canner to do my soups next so that I don't fill up the freezer. I have no room left. I'll let you know how it goes. Sounds easy enough, but I don't know...
Some say that spicy food is good in the summer because it makes you sweat and that helps cool you down.
That sounds yummy! I hate to flaunt my lack of cooking know-how, but I've never made chili, could you give a quick recipe?
Debbie - I know, chili with cheese on top... I could almost eat it for breakfast!!
Heather - I am running low on freezer space too, we only have a small chest freezer. Though I can get my boys to eat up some of the ice cream and we should be good to go!
Chile - well, I was sweatin' but I am not sure how much good it did! Even my feet were hot!
Robin - I really don't follow much of a recipe for soup. If I have a good stock made, I just start throwing stuff in! This one was about a pound of boneless, skinless chicken browned in olive oil. I removed it and cooked onion, salt, pepper and chile powder for a few minutes and added the grated yellow squash and sauted for a minute or so. Then, I threw in a few tablespoons of flour to coat the veggies cooked it for a few minutes to take the raw taste out. Then added the stock, brought it up to a bubble and added a splash of half and half. Once it thickens add the chicken back in and the beans. The beans I had been soaking overnight in water, cooked for 20 minutes and drained. If corn was in season, I would have added some at this point as well. But, its not time for that yet here, so I just grated some local gouda, threw it on top and chowed down!! I hope that helps, but if you are looking for good soup recipes, I suggest tracking down heather at simple-green-frugal, she's always making some wicked good soups!
Too much ice cream? No problem. I can help with that :)
I'm not the best cook, so I appreciate running by healthy, easy recipes as this one. I think I'll try it. I looked at this just at the right time too since I was just headed out to the farmer's market. Thanks!
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