Archive | November, 2015

White Chicken Chili

28 Nov

I’m not a slow cooker evangelical. I think slow cooking is great…sometimes. It’s great if you have planned ahead, it’s great if you get everything started on time and can get back to your slow cooker at the right time, it’s great if you’re cooking cheap meat and don’t want it to turn out dry. BUT I find that slow-cooking often dulls the flavours of foods and even worse; sometimes I get a distinctive “slow-cooker taste” to the foods I cook in it. Nowadays a lot of slow cooker recipes require quiet a bit of pre-prep, and some slow cooker recipes are done in just a few hours: how is that supposed to be convenient if I work an eight-hour day?

So here is a slow cooker recipe I LOVE. No soaking the beans or browning the meat ahead of time; just dump it all in the slow cooker and walk away. The spices are added after it cooks all day, so the flavours are fresh. This is how all slow cooking should be.

White Chicken Chili
  1. 1 lb boneless skinless chicken breast, cubed
  2. 1 cup dry Great Northern beans, rinsed
  3. 1 medium onion, chopped
  4. 2 cloves garlic, minced
  5. 2 tsp oregano
  6. 1/2 tsp salt
  7. 1 can condensed cream of chicken soup
  8. 5 cups water or broth
  9. 1 tsp cumin
  10. 1/4 tsp hot pepper sauce (optional)
  11. 1 can chopped green chiles
  12. sour cream and avocado for garnish
  1. In slow cooker; combine chicken, beans, onion, garlic, oregano, salt, soup and water. Give everything a good stir. Cover and cook on low for 9-10 hours.
  2. Just before serving stir in cumin, hot pepper sauce, and chiles.

Your Dad’s Pudding

4 Nov

This is not my dad’s pudding. This is not pudding belonging to your dad either, dear reader, unless you are that particular ex-boyfriend that left this recipe behind all those years ago. The small, stained index card turned up at the bottom of a box the other day. The edges were dog-eared from use, the recipe was carefully handwritten by said ex-boyfriend’s mom.

This is not actually pudding at all; it is a pudding-cake. The soft, crumbly spice cake will cook in the oven and create its own hot caramel sauce. It is best served piping hot, with vanilla ice cream or cold milk on top.

Your Dad's Pudding
  1. 2 cups boiling water
  2. 1 cup brown sugar
  3. 1 Tbsp butter
  4. 1 1/2 cups brown sugar
  5. 1 Tbsp butter
  6. 1/4 cup milk
  7. 1 tsp salt
  8. 2 tsp baking powder
  9. 1 cup flour
  10. 1/2 tsp cinnamon
  11. 1/2 tsp allspice
  1. Bring the water, brown sugar, and butter to a boil. I like to use a casserole dish that can go from stovetop to oven. Preheat oven to 350 degrees.
  2. Combine the rest of the ingredients (brown sugar, butter, milk, salt, baking powder, flour, cinnamon, and allspice) in a bowl. The mixture will be loose and crumbly.
  3. Drop the crumbly mixture in spoon-fulls into the hot syrup while it is still boiling.
  5. When all the crumbly mixture has been spooned into the syrup remove the dish from the stovetop and move to the oven. Bake at 350 degrees for about twenty minutes.
  6. Serve piping hot! Use a large spoon to scoop the cake/pudding mixture into bowls and pour some additional (cold) milk over top.